Japanese cuisine,

  because of its light taste, reasonable nutritional balance, and healthy preparation methods, it is highly regarded.

  I particularly enjoy various sashimi dishes.

  Although I can often go to my favorite restaurants for tasting.

  but,

  I prefer making them at home,

  especially during festivals when hosting guests.

  Presenting a plate of seafood sashimi would definitely win the approval of the guests.

  Nowadays, high-quality ingredients for sashimi

  are easier to obtain.once you have the ingredients at home,a little processing allows for immediate tasting,

  convenient and cost-effective.

  For a festive family dinner, [Sea Urchin Sashimi]

  is a must-try.

  Ingredients: 4 sea urchins (sashimi grade), Hiranai organicsoy sauce, wasabi, fresh shiso leaves, ice cubes, optional lemon slices.

  Sea Urchin Sashimi preparation steps:1. Allow the sea urchin to warm up to room temperature and cut it open from the edge.2. Slice into two pieces with a fish knife.3. Clean out the black internal guts.4. Rinse thoroughly with drinking water, then set aside.5. Place ice cubes in a deep dish.6. Cover with plastic wrap.

  7. Lay shiso leaves on top.

  8. Arrange the sliced sea urchin on the shiso (use lemon juice to remove fishy smell if desired).

  This is ready for serving!

  Do not forget the condiments: a dish of sashimi soy sauce and a wasabi stick (I used Hiranai organic soy sauce), and you can start enjoying the sea urchin sashimi.

  Serve with homemade plum wine if desired, it's perfect.

  Placing ice at the bottom of the serving platter serves two purposes:

  one is to keep the ingredients fresh,

  the other enhances the crisp and tender texture of the sea urchin closer to its natural taste.

  Shiso leaves have warming properties

  and are suitable for pairing with sashimi, includingmitten crabs.A homemade yuzu wine would make it perfect.

  The ice cubes at the bottom of sashimi serve two purposes.

  One is to keep it fresh.

  The other is to make the scallops crisper and more smooth, closer to their natural texture.

  Perilla leaves have warming properties.

  They are suitable for pairing with sashimi (includingmitten crab).) foods.