• Cut 200 g sashimi-grade yellowtail into thin slices using your preferred method.
  

Hirazukuri Method (Recommended for Dorsal Meat)

• Place the block of sashimi-grade yellowtail horizontally in front of you.
  
• Align the base of the knife with the thickness you want to cut. Be careful not to make the slices too thick.
  
• Bend the first joint of your fingers and press down on the block.
  
• Draw and cut in one arc.
  
• Arrange the slices in a row by pushing them to the edge with the knife.
  

Sogigiri Method (Recommended for Belly)

• Place the block at an angle.
  
• Align the base of the knife with the place you want to cut.
  
• Press down with your fingers.
  
• Slice diagonally in a slight arc but don't cut all the way through.
  
• When the knife is almost at the bottom, change the direction so that it is standing and finish the cut.
  

Buri no Ryukyu Marinade

• Pour 1 tbsp sake and 1 tbsp mirin into a small saucepan and boil for 1 minute to burn off the alcohol.
  
• Pour the sake and mirin into a heatproof bowl and add 2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp ground sesame seeds, ½ tsp grated ginger root and ½ tsp wasabi paste. Mix until well combined.
  
• Place the yellowtail in the bowl and turn until each piece is fully coated in the marinade.
  
• Lay a piece of plastic wrap over the top so that it is touching the surface of the yellowtail. This will help prevent oxidization. Marinate for at least 1 hour, preferably overnight.
  
• Garnish with toasted white sesame seeds, shredded perilla leaves (shiso) and finely chopped green onions. Enjoy on its own or with rice as "buri no atsumeshi".