Whole unpeeled daikon radish, thin slices of radish and radish cut into strips lie on a wooden cutting board
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Today, our students practiced Katsuramuki and made Tsuma for the first time! Tsuma is thinly sliced daikon radish, an essential garnish for sashimi presentation.🐟 Katsuramuki is a challenging knife skill that tests precision and control. Maintaining an even thickness, peeling continuously without breaking, and slicing finely require proper knife angles and steady hand movements.🔪✨ Mastering Tsuma is a fundamental skill for sushi chefs. With practice, we aim for a clean and beautiful finish! #S
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