Put mirin (or wine) and sake in a small cooking pot and boil. Turn off the heat and add the soy sauce.

Add the dashi granules and tamari sauce.

Mix them well and let them reach room temperature.

Cut off the daikon radish with a sharp cutter or knife and slice it into thin sheets. Make it as thin as possible.

Stack the thin-sliced daikon radish and slice them again into thin sticks. Put all of it into a bowl of ice water and ensure that they separate.

Gently pat dry and clean the daikon before arranging them for plating.

Cut the preferred sashimi-grade tuna into blocks. Then, cut into thin strips in one motion.

Arrange the sliced tuna on top of the daikon.

Garnish the dish with parsley or similar.

Mix grated ginger with the soy sauce.

To serve, dip the sashimi tuna in the savory dipping sauce and eat.

Try eating daikon radishes between bites, dipped in soy sauce.