Stuff I've Eaten - Self Inflicted Edition

While I was in Kyoto I went to a Sashimi making class that was held in a restaurant called Lorimer.

The class was a 2 person affair that was hosted at one end of an open Kitchen while people were still being served brunch at the other end of the counter.

Our instructor just in frame on the right side, regular patrons on the left.

 The fish we are using is a たい or Red SeaBream...

First you chop the head bits

Making sure not to rupture the green thing.
(It's not poison it just tastes a bit and stains everything)

Clean out the bloodline

Cut the good bit from the bad bit

The first good part of the 3 part breakdown

Here is the hamfisted job I did of removing the fillet

The instructor points out all of your mistakes in great detail.

Flip and repeat on the other side.

Having chopped the best bit from the good bit, you then peel the skin off
trying to keep as much of the red bit as possible.
Mostly successful. 

Cut the best bit into as many small bits as you can.

Have a plate with garnish

Make as attractive a mound as you can

A sexy, sexy mound of fish.

Dirk, the German guy who was the other student in the class
had bought a fresh wasabi plant along, so he grated it

The instructor gave us some soup and rice

And a meal was prepared

Meal!

Time to eat.