刺身

平作り (hira zukuri)

cut in large rectangular slices

姿作り (sugata zukuri)

served with the tail and head attached

薄作り (usu zukuri)

sliced thinly

細作り (hoso zukuri)

made fine slices

たたき (tataki)

seared over flame, marinated in vinegar & sliced thinly

背越し作り (segoshi zukuri)

small fine slices of boned fish

皮霜作り (kawashimo zukuri)

skin attached

洗い (arai)

sliced and chilled in icy water

活き作り (ikizukuri)

lit. "prepared alive", made from live seafood

松皮作り (matsukawa zukuri)

for sea breams and related fish,

making skin patterns more noticeable by treatment with hot water

花作り (hana zukuri)

flower-shaped sashimi

昆布じめ (konbujime)

salted fish sandwiched between seaweed

中落ち (nakaochi)

served with the spine attached

かき身作り (kakimi zukuri)

preparation of raw oysters

Garnish for sashimi あしらい

ken けん, tsuma つま, yakumi 薬味 / karami 辛み

http://temaeitamae.jp/mart/Ja/

http://www.nissui.co.jp/recipe/fish/school/moritsuke/ashirai.html

調理法: 生で