It is often grilled, but it may also be served raw as sashimi or in sushi.
As the name indicates, the "fugu hiki" is traditionally used to slice very thin fugu sashimi.
However, it has also been pointed out that "ika smen" is synonymous with "ito-zukuri" or thread cut, which is a technique in sashimi-slicing.
Her favorite food is sashimi, while her least favorite is kikurage mushrooms.
Seafood is a specialty, jumbo shrimp, followed by sushi and sashimi.
It can be served raw as sashimi in thin slices dipped in soy sauce, often with ginger and onions added.
Tuna longlining targets larger "sashimi" -grade fish around 25kg lb and up that swim deeper in the water column.
It is usually used as a condiment for nabemono dishes, miso soup, and sashimi.
