Tokyo introduction

Tuna jaw meat for sashimi was on sale.
In Japan, fresh fish that can be eaten raw is sold for sashimi.
Using a knife and spoon, remove the flesh from the bones and skin.

The white stringy parts are skewered and scalded over a fire before cutting.
Tuna jaw sashimi and seared sashimi are ready to eat.

We enjoyed them with yuzu kosho and soy sauce.