Assorted sashimi (Sashimi no moriawase) from The Essentials of Japanese Cooking by Tokiko Suzuki

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roast duck, Japanese style (Kamo no wafu rosuto); Mushrooms and shungiku in tofu-walnut dressing (Kinoko to shungiku no shira-ae); Pickled white turnips (Kokabu no momi-zuke); Fluffy steamed rice (Gohan)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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