“Mukozuke” is a term originally used for food served in tea ceremony, but now it usually refers to “Ozukuri” (sashimi) made with fish that is in-season. The fish is not just cut into sashimi slices, but is usually sandwiched between pieces of kelp to bring out the flavor of the fish. The general rule is to eat food with lighter flavors and gradually work toward stronger flavors. One thing to be careful of is to not mix the wasabi with the soy sauce and instead place the wasabi directly on top of the sashimi, then dip in the soy sauce after to bring out a richer flavor.