Instructions: Cut the fish into 2- by 1-inch strips, then slice the strips into thin slivers (2- by 1- by 1/8-inch). Arrange attractively on four plates; garnish with parsley. Cover and refrigerate.

Combine sliced ginger, sugar substitute and rice vinegar in a small pot; boil five minutes. Drain; cool in freezer 5 minutes. Divide into four small piles. Place a small mound of wasabi on each plate, near the ginger. Serve with small dipping cups of soy sauce.

This recipe yields 4 servings.

Comments: Buy fish for sashimi from a fish market, rather than a supermarket, and tell the dealer that youll be serving it raw. A sharp knife is essential here. Serve with shredded daikon, a low carb Japanese white radish.

Description: "Exceptionally fresh raw fish, soy sauce, wasabi (Japanese horseradish) and sweet pickled ginger make up a simple, elegant Japanese light meal."

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