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Cuts

Hirazukuri

hirazukuri

Hirazukuri is a sashimi slicing technique used for firm-fleshed fish such as tuna. The knife is drawn perpendicular to the fish to make slices with a rectangular cross-section. The slices are medium-thick with clean edges. It is one of the basic cuts most commonly used in sashimi presentations.

Where It’s Used

“Hold the knife upright and cut the tuna fillet into evenly sized rectangular slices.”

Glossary

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S
Benzer

Sogigiri

Sogigiri is a slicing technique in which the knife is held at a shallow angle against a fish fillet and drawn through it, producing wide, angled slices. This cut is preferred for thin, delicate fish to create slices that look larger. It is used for sashimi- and carpaccio-style presentations. Fish to be eaten raw should be previously frozen; pregnant women, young children, older adults, and people with weakened immune systems should not eat raw fish.
U
Karsilastirma

Usuzukuri

Usuzukuri is a sashimi technique in which flatfish, in particular, are cut into very thin, almost translucent slices for serving. Fish eaten raw should be previously frozen to kill parasites; pregnant women, young children, older adults, and people with weakened immune systems should not eat raw fish. This thin cut is used to highlight the fish’s texture and flavor. The slices are typically arranged on the plate in a flower pattern.
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