---
title: Motobu bonito sashimi
url: https://karigurashijourney.com/en/notes/motobu-bonito-sashimi/
lang: en
journey: https://karigurashijourney.com/en/episodes/okinawa-sakura/
---

# Motobu bonito sashimi

Cook the local flavors once more　/　Motobu, Okinawa

Freshly landed bonito from a fish shop in Motobu, the only town on Okinawa's main island where pole-and-line bonito fishing survives, where the fish is fresh enough to eat raw. The bright red, chewy flesh was served on shredded daikon and cucumber with soy sauce and wasabi.

## Ingredients

- A block of bonito (from the fish shop across from the market)
- Daikon radish
- Cucumber
- Wasabi
- Soy sauce

## How I made it

1. Slice the bonito thickly
2. Arrange it on shredded daikon and cucumber
3. Eat with wasabi and soy sauce

## This moment in the journey: Okinawa soba yakisoba and bonito sashimi

Time to cook dinner. Okinawa soba noodles, soft and chewy, would surely be delicious stir-fried. Cabbage, bean sprouts, carrot and thin slices of meat went into the pan over the gas flame. I added the noodles and seasoned them with Okinawa soba soup.

On the table: a can of Orion's non-alcoholic beer and a plate of fried noodles. And bright red bonito sashimi, glistening, served with shredded daikon and cucumber, soy sauce and wasabi. Fresh and chewy, really good.

In a glass bowl, yushidofu, eaten together with its broth. I topped the noodles with shaved bonito flakes. The flavor of bonito clung to the thick noodles. Ippee maasan: so delicious.

![Bright red bonito sashimi on shredded daikon](https://karigurashijourney.com/img/okinawa-sakura/s82-1200.jpg)
- Sources: https://www.cri.ehime-u.ac.jp/old/wp-content/uploads/2019/10/2015e430a94eb3782c61198dac1fd37e.pdf

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/okinawa-sakura/