Sashimi Platter

Method

1. Using a sharp knife, slice the salmon and tuna against the grain into thin, even pieces approximately 5 mm thick, keeping the blade at a slight angle for authentic sashimi cuts.
2. Slice the anchovy into similarly thin pieces and arrange all three fish varieties in an elegant, separated fan pattern on a large serving platter.
3. Roll small portions of wasabi into smooth balls and place them as accent garnishes alongside each variety of fish on the platter.
4. Pour the soy sauce into individual small dipping bowls for each of the 4 servings, then lightly grate the ginger and place a small mound beside the wasabi on the platter.
5. Serve the sashimi platter immediately at a cool temperature, allowing guests to mix wasabi and ginger into their soy sauce to taste.