• Cut 200 g sashimi-grade tuna using your preferred method from below.

Hirazukuri (Best for Lean Cuts)

• Place the block infront of you with the muscle slightly tilted towards you and place the base of the knife at the thickness you want to cut (ideally the knife should be perpendicular to the "stripes" of muscle fiber). If you are right-handed, start on the right (and vice-versa).
  
• Hold the block with your non-dominant hand and keep your fingers tucked in, then cut in an arc motion (like drawing a curve) using the full length of the knife.
  
• Push the slice of tuna to your right (or left if you're left-handed) and twist the knife slightly to remove the sashimi.
  
• Repeat until the whole block is cut.
  

Sogigiri (Best for Fatty Cuts)

• Place the block infront of you at an angle. If you are right-handed, point the block towards the upper right corner and start cutting from the left (left-handers should point the block to the left corner and start from the right).
  
• Position the knife at an angle and remove the corner (you can eat it later or use for another dish).
  
• Position the base of the knife at the desired thickness of your sashimi, perpendicular to the direction of the fish's muscles. Angle your knife at the width you want the slice to be.
  
• Pull the knife towards you smoothly until the tip touches the cutting board, leaving a small amount uncut.
  
• Reposition the knife so that the blade is now at a right-angle and pull it in a straight line to finish the cut.
  
• Use your non-dominant hand to flip the slice to the side.
  
• Repeat until the block is finished.
  

Kakuzukuri (Diced/Cubed)

• Place the block in front of you so that the grain of the muscle faces you when you view it from the side.
• Align your knife at a 90 degree angle over the first cutting position, the width of the cut should be the same width as the block. Make a clean straight cut to form a square.
• Lay the slice(s) flat and cut into 2-3 cubes depending on the size. If the slices are uniform, you can stack them but be careful to cut straight.
  
• Repeat until all of the block is cut.
  

Miso Sauce

• To make "shiraganegi", cut the white part of 30 g green onion horizontally through to the middle and peel off each layer.
  
• Place the layers flat on a chopping board and cut into thin strips.
  
• Soak in water for a few minutes and then drain.
  
• Take a bowl and add 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp yellow miso paste (awase), 1 tbsp toasted sesame oil, ¼ tsp sugar, 1 tsp wasabi paste and ½ tsp grated ginger root. Mix until combined.
  
• Add the tuna sashimi and shiraganegi to the bowl and mix until evenly coated.
  
• Transfer to a serving dish and top with finely chopped green onions and toasted white sesame seeds.
  
• Enjoy!