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Learn how to cut fresh turbot fillets for sashimi, slice them with proper chef technique, cook mushrooms for a warm savory side, and build a restaurant-quality final plate. Includes step-by-step instructions and expert knife tips.
Explore how Chef Joshua Roshan prepares 14-day dry-aged Bluefin Toro and Ora King Salmon sashimi. Learn why dry-aging enhances flavor, texture, and umami—and how to create chef-level sashimi at home.
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