White Fish Fillet - Clean and cut the whole fillet along with the centre line, Insert the knife diagonally against the cutting board and slice each fillet crosswise into 8 pieces, 1/2 - inch thick. Make a slit in each piece and insert a fan-shaped piece of lemon.
Mackerel - Take a dish lager then mackerel and covet with the thick layer of salt, then place the mackerel on it and cover completely with the thick layer and keep it 3to 4 hours. Remove the mackerel and rub off the salt with damp paper towels. Carefully remove all the bones and tweezers. Then put in a dish and pour the rice vinegar on it leave for 30 minutes. Slice the Pieces into Half inches pieces.
Tuna and Salmon - Slice the tuna and Salmon into 2X1X 1/2 - inch thick.
Squids - Cut the squids into 8 pieces and finely slice, leaving the pieces attached to one end.
Daikon - Gate or finely shred the daikon. Put in into iced water for half an hour so it becomes crisp. Drain and hand dry with the paper towel.
