Kuobushi

Method

Clean the bonito fillet thoroughly and pat dry, then rub generously with sea salt inside and out, allowing it to rest for 30 minutes to draw out moisture. Thread the salted fish onto bamboo skewers lengthways, positioning them to maintain the fish's shape during smoking. Prepare a smoking bed using rice bran or wood ash and hot coals, then suspend the skewered fish above the smoke source, smoking for 8-12 hours until the exterior is thoroughly dried and lightly charred whilst the interior remains slightly moist. Remove the fish from the skewers and slice thinly at a slight angle into bite-sized pieces. Serve with a dipping sauce made from soy sauce and mirin, accompanied by fresh grated ginger and finely sliced spring onions and daikon radish.