Home cooking attempt — Sashimi from scratch

I spent an afternoon making Sashimi from scratch following a traditional recipe. Getting dashi stock right was the main challenge — it's not as straightforward as it looks. The clean and umami-forward result was rewarding once I got it right.

seasonal ingredients guide the menu in traditional settings. I served it with barley tea as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Sashimi yourself gives you a new appreciation for what goes into it at a restaurant.