---
title: Fresh tuna sashimi
url: https://karigurashijourney.com/en/notes/fresh-tuna-sashimi/
lang: en
journey: https://karigurashijourney.com/en/episodes/nachikatsuura/
---

# Fresh tuna sashimi

Cook the local flavors once more　/　Nachikatsuura, Wakayama

Katsuura's fresh tuna, never frozen, has a soft, chewy texture. After the tuna bowl at lunch, this was my second fresh tuna of the day, eaten with a beer while the collar grilled over the coals.

## Ingredients

- Fresh tuna (lean red meat and fatty cuts)
- Shiso leaf
- Shredded daikon
- Soy sauce

## How I made it

1. Arrange the sashimi on a plate with shredded daikon and shiso
2. Eat with soy sauce

## This moment in the journey: Tuna collar on the coals, and fresh tuna again

The tuna collar would be grilled slowly over charcoal. I lit the coals in the shichirin and laid the big collar on the wire mesh. On the little table on the terrace waited sashimi of the fresh tuna from the self-service shop, and a beer. Good fish to round off a good day.

While the collar cooked, I enjoyed my evening drink. My second fresh tuna of the day: lean red meat and pale, fatty cuts. That soft, chewy texture had completely won me over.

![A plate of fresh tuna sashimi with beer and soy sauce](https://karigurashijourney.com/img/nachikatsuura/s89-1200.jpg)

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/nachikatsuura/