Any delicious dish is the result of a succession of steps. Let's brush up on your cooking skills by reviewing some basic techniques such as cutting. The cure you put into every step of cooking is sure to bring a smile on every face on your dining table.

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Japanese Cutting/Peeling Techniques

How to Cut Fish for Sashimi

Cutting fish for sashimi should be done just before serving in order to maintain freshness. Hira-zukuri is a cutting method used for young yellowtail (hamachi) and yellowtail (buri). Sogi-zukuri is used for white fish with firm flesh such as sea bream (tai). Fish with thin bodies such as Japanese needlefish (sayori) are cut using hoso-zukuri. Kaku-zukuri is suitable for fish with tender flesh such as tuna (maguro) and bonito (katsuo).

Hira-zukuri / Sogi-zukuri 

For hira-zukuri, hold the knife with the blade slightly angled to the left. Using a smooth pulling motion toward your body, draw the knife through the meat using the entire blade from the base to the tip. Sogi-zukuri is used for white fish with firm flesh such as sea bream. Hold the knife at an angle to the right and make slices 2- to 3-mm thick starting from the left. For left-handed people, start from the right and angle the knife to the left.

Hoso-zukuri / Kaku-zukuri

For hoso-zukuri, thin strips are cut fish using the tip of the blade. This method is used for fish meat that is too thin to cut into hira-zukuri such as squid and Japanese needlefish. Fish with tender meat such as tuna and bonito are cut using kaku-zukuri; that is, cutting the fish into 1.5 to 2 cm sticks and then dicing the sticks. For left-handed people, start from the right and angle the knife to the left.

Japanese Cutting/Peeling Techniques