Instructions: In this popular dish, the Japanese enjoy eating their fish completely raw, cut in slivers about 1/4 inch thick, and dipped into a mixture of fresh chopped gingerroot, grated horseradish and mustard. We add dishes of very fresh greens, turning the Sashimi into a salad.

If your fish is very, very fresh, your dishes colorful and attractively arranged, and if you accompany your first bite of raw fish with a generous mouthful of crisp greens, you will probably be able to overcome your prejudices and discover what the Japanese have known for centuries: fish doesnt have to be cooked to taste good.

INSTRUCTIONS: Set out the slivered fish, 3 dishes of seasonings and salad greens and let everyone mix his own sauce, tasting and testing as he does, and help himself to greens.

Sportsmans Library, 1972

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