Mukozuke - Kanpachi Kobujime

The finished product. Kanpachi fish, daikon sprouts, and wasabi in sauce of lemon juice, rice wine vinegar, and soy sauce. You mix the wasabi in with the sauce and let it sort of "cook" the fish a little.

 

I had never had "raw" fish or sushi before so I was very nervous about this dish. Sensei assured me the fish was very fresh and with the sauce it would be good. I have to admit I was pleasantly surprised with both the flavor and texture. The sauce and the wasabi were perfect with it. There was no strong fishy taste, it was mild and well balanced with the sauce. - Shell

Done