Third course: Sashimi with four Sauces. Rose called her father, who has a great deal of experience cooking, serving, and eating food, and asked his opinion on what to do with sashimi. He came up with some ideas, one of which turned into two of the sauces. Both are based on soy, ginger, garlic, lime juice, sugar, and other flavors. She made a single base and cooked it down, then we added some bits of serrano pepper to one of them. The second sauce was based on a memory that Tom had about kampachi, and was a citrus vinaigrette with orange, lemon, lime, and other spices in it. This was the most aggressive sauce, by far, and was extremely tasty.