Tokyo introduction

Sashimi Himedai (Pristipomoides sieboldii) and Aodai (Japanese snapper).

Himedai (Pristipomoides sieboldii)

Aodai (Japanese snapper)

This is where Himedai was cut.
In the photo above, leaving the skin, the skin is quickly sprinkled with boiling water and cooled with ice water.
Below is the skin peeled from the body.

Served with Himedai and Aodai sashimi.
The lower right skin is made by pouring boiling water over the peeled skin and cooling it with ice water.

Sashimi skin is one of the pleasures.

[Wikipedia]

Himedai (Japanese)
https://ja.wikipedia.org/wiki/%E3%83%92%E3%83%A1%E3%83%80%E3%82%A4

Pristipomoides sieboldii (English)
https://en.wikipedia.org/wiki/Pristipomoides_sieboldii

Aodai (Japanese)
https://ja.wikipedia.org/wiki/%E3%82%A2%E3%82%AA%E3%83%80%E3%82%A

Japanese snapper
https://en.wikipedia.org/wiki/Japanese_snapper