{"id":8258,"date":"2026-01-08T13:02:59","date_gmt":"2026-01-08T04:02:59","guid":{"rendered":"https:\/\/sushiuniversity.jp\/basicknowledge\/?post_type=jetpack-portfolio&p=8258"},"modified":"2026-04-08T09:29:31","modified_gmt":"2026-04-08T00:29:31","slug":"does-the-way-fish-is-cut-affect-its-taste","status":"publish","type":"jetpack-portfolio","link":"https:\/\/sushiuniversity.jp\/basicknowledge\/does-the-way-fish-is-cut-affect-its-taste\/","title":{"rendered":"Does the way fish is cut affect its taste?"},"content":{"rendered":"
\"A

Cutting fish is more than just preparation.<\/p><\/div>\n

When a skilled chef slices fish with a sharp knife, the edges of the sashimi \u201cstand up,\u201d and the cross-section becomes astonishingly smooth. How the fish is cut can significantly affect its flavor. It creates a three-dimensional, visually appealing cross-section and gives the fish a firm, springy bite. Because the cells remain intact and excess liquid is minimized, the aroma and umami reach the palate in their purest form.<\/span><\/p>\n

Chefs adjust the shape and thickness of each cut based on the type of fish and the texture of the flesh. They use techniques such as Hirazukuri (flat cut), Usuzukuri (thin slicing), Sogizukuri (slanted slicing), Hosozukuri (thin slicing), Kirikakezukuri, and Kakuzukuri (dicing). By selecting the right technique, even the same fish can deliver vastly different textures, elasticity, melt-in-the-mouth sensation, and lingering flavor.<\/span><\/p>\n

For instance, thick-fleshed, tender fish like tuna or salmon benefit from Hirazukuri, which creates a smooth cross-section, allowing the aroma and umami to be experienced directly. Conversely, firm white fish are better suited to Usuzukuri or Sogizukuri, which tames the firmness of the flesh, bringing out a light and refined flavor. For squid and bluefish, Hosozukuri or Kirikakezukuri cuts sever the fibers, creating a melt-in-the-mouth texture. Furthermore, adjusting the thickness based on whether the fish is wild or farmed, the cut (back or belly), the amount of fat, and the specific part is crucial.<\/span><\/p>\n

Cutting fish is more than just preparation; it’s a way to showcase the fish’s character and express the chef’s philosophy.<\/span><\/p>\n

This article lists the main cutting methods and explains, for each one, why the technique is used and how it affects the flavor, texture, and firmness of the fish.<\/span><\/p>\n

 <\/p>\n

Main types of fish cutting and their objectives<\/span><\/h2>\n

Hirazukuri (Flat cut)<\/span><\/h3>\n
\"A

Hirazukuri (Flat cut) is a cutting method.<\/p><\/div>\n

Hirazukuri (\u5e73\u9020\u308a) is a cutting method commonly used for fish with thick, tender flesh such as tuna, bonito, and yellowtail. It is sometimes referred to as Hikizukuri (\u5f15\u304d\u9020\u308a), reflecting the technique of drawing the knife through the flesh in a single, clean motion. The basic technique involves placing the fish skin-side up, inserting the knife from the right side of the fillet, and pulling the blade through in one swift motion using its full length.<\/span><\/p>\n

A smooth cross-section minimizes damage to the muscle fibers and ensures a clean, even cut. This results in a smoother mouthfeel, allowing moisture and umami components\u2014such as amino acids and nucleic acid compounds\u2014to spread evenly across the palate. It also allows volatile aromatic compounds in the fat to reach the oral and nasal cavities more easily, leading to a clearer perception of the fish\u2019s natural aroma and umami.<\/span><\/p>\n

Cutting against the grain further improves texture, although many saku (fillet blocks) sold in markets are already prepared with this in mind. For aged white-fleshed fish, however, hirazukuri is typically used only after the chef determines that the flesh has reached the desired level of tenderness. From a presentation standpoint, neatly aligning the slices on large platters or plates creates a cohesive, visually striking arrangement that enhances the overall beauty of the dish.<\/span><\/p>\n

 <\/p>\n

Usuzukuri (Thin slicing)<\/span><\/h3>\n
\"A

Usuzukuri (Thin slicing) is a cutting method.<\/p><\/div>\n

This cutting technique enhances the delicate look and texture of firm white-fleshed fish like flounder, pufferfish, or red seabream. Similar to Sogizukuri, the knife is angled from the left side of the fillet, slicing so thinly that the plate underneath shows through. With a shallower angle than Sogizukuri, this technique minimizes visible fibers, creating a light and refined texture.<\/span><\/p>\n

Thin slicing allows the umami of white fish to dissolve in the mouth, making it easier to pair with condiments, citrus, or ponzu. Slicing white fish too thickly makes it hard to bite, which is why this thin-slicing method is preferred. It is also called \u201cFugu zukuri (\u3075\u3050\u9020\u308a).\u201d<\/span><\/p>\n

 <\/p>\n

Sogizukuri (Slanted slicing)<\/span><\/h3>\n
\"A

Sogizukuri (Slanted slicing) is a cutting method.<\/p><\/div>\n

Sogizukuri (\u305d\u304e\u9020\u308a) is a cutting technique for firm-fleshed fish, like flounder, sea bream, and sea bass. It makes the fish easier to eat while giving it a delicate appearance. This cut is also used for sushi toppings or carpaccio.<\/span><\/p>\n

Place the fillet skin-side down. Position the knife at an angle on the left side of the fillet. Use the full length of the blade to draw a single, smooth stroke. Gently support the fillet with your left hand, moving it in sync with the knife to achieve a clean, beautiful cut.<\/span><\/p>\n

This technique makes the fish tender and delicate, highlighting its refined umami flavor. When plating, carefully layer the slices to preserve their shape and create an elegant presentation.<\/span><\/p>\n

 <\/p>\n

Hosozukuri (Thin slicing)<\/span><\/h3>\n
\"A

Hosozukuri (Thin slicing) is a cutting method.<\/p><\/div>\n

Hosozukuri (\u7d30\u9020\u308a) is a cutting technique suited for delicate-fleshed fish, such as squid, which has strong fibers, as well as fish like saury and horse mackerel. Thinly slicing the flesh severs the fibers, making it easier to chew and giving it a light, delicate texture.<\/span><\/p>\n

Another advantage is that this technique makes it easy to use irregularly shaped or small portions of fish that cannot be cut into perfect fillets. Even tricky parts can be sliced thinly to make them easier to eat and beautifully presentable. This practical technique, typical of Japanese cuisine, allows chefs to handle ingredients smoothly and efficiently. Hosozukuri is also known as Itozukuri (\u7cf8\u9020\u308a).<\/span><\/p>\n

 <\/p>\n

Kakuzukuri (Dicing)<\/span><\/h3>\n

Kakuzukuri (\u89d2\u9020\u308a) is a cutting technique suited for tender-fleshed fish such as tuna or bonito. The basic method involves first cutting the fillet into stick-shaped pieces, then slicing them into pieces of uniform thickness. This creates straight-edged, angular pieces that produce a consistent texture when eaten. It\u2019s also versatile in presentation, making it easy to layer for visual depth or wrap in nori seaweed.<\/span><\/p>\n

This technique is practical when larger cuts, like Hirazukuri (flat cut), aren\u2019t feasible, allowing efficient use of irregular portions that can\u2019t be neatly portioned. It\u2019s also known by other names, such as Sainomegiri (\u3055\u3044\u306e\u76ee\u5207\u308a) or Kakugiri (\u89d2\u5207\u308a).<\/span><\/p>\n

 <\/p>\n

Kanokozukuri<\/span><\/h3>\n
\"A

Kakuzukuri (Dicing) is a cutting method.<\/p><\/div>\n

Kanokozukuri (\u9e7f\u306e\u5b50\u9020\u308a<\/span>) is a preparation technique called kakushiboucho (\u96a0\u3057\u5305\u4e01<\/span><\/a>), or \u201chidden cut,\u201d in which fine crosshatch marks are made on the surface of the fish. It gets its name from the way the marks resemble the white spots on a fawn\u2019s back.<\/span><\/p>\n

This cutting method works well for firm-fleshed seafood, such as squid, ark shell, and abalone, as well as fatty fish like mackerel and horse mackerel, which don\u2019t absorb soy sauce easily. The technique cuts the fibers, softening the texture and allowing soy sauce and other seasonings to penetrate more effectively.<\/span><\/p>\n

The fine grid pattern also adds a subtle three-dimensional effect, catching the light and enhancing the presentation. It even makes thicker cuts easier to eat in a single bite, making firm ingredients more enjoyable.<\/span><\/p>\n

 <\/p>\n

Namizukuri<\/span><\/h3>\n

Namizukuri (\u6ce2\u9020\u308a) is a cutting technique where the knife angle is subtly adjusted when performing sogigiri, creating a wavy texture on the fish surface. This technique works especially well with smooth boiled octopus or squid. The textured surface helps soy sauce and shari stick better, allowing the flavor to fully reach the palate.<\/span><\/p>\n

It also creates a visually appealing, ripple-like appearance and adds a light accent to the texture. Even thicker slices become easier to chew thanks to the ridges, balancing the natural texture with ease of eating. It is also called Sazanamigiri (\u3055\u3056\u6ce2\u5207\u308a).<\/span><\/p>\n

 <\/p>\n

Kirikakezukuri<\/span><\/h3>\n
\"A

Kirikakezukuri is a cutting method.<\/p><\/div>\n

Kirikakezukuri (\u5207\u308a\u304b\u3051\u9020\u308a) is a cutting technique where an initial cut is made about halfway through the fillet, followed by a second cut to cut all the way through. It is suitable for thick cuts of fish like bonito with silver skin, marinated mackerel, or amberjack, where the skin or silver skin is prized. This technique makes even thick, substantial pieces easy to bite through, as the knife reaches the center and keeps the texture tender.<\/span><\/p>\n

By adjusting the depth and order of the cuts, you can preserve the skin\u2019s beauty while adding dimension to the presentation, making it easy to eat and visually appealing. This technique is also known as Yaezukuri (\u516b\u91cd\u9020\u308a) or Nimaiboucho (\u4e8c\u679a\u5305\u4e01).<\/span><\/p>\n

 <\/p>\n

Finally, to fully bring out the charm of fish, just relying on freshness and quality ingredients isn\u2019t enough. By carefully considering the knife\u2019s angle and technique, the thickness of each cut, and the order of slicing, the chef enhances the fish\u2019s flavor and texture, subtly conveying its aroma and umami. The cutting method is more than a culinary technique\u2014it\u2019s the culmination of the chef\u2019s knowledge, creativity, and philosophy, reflected in every slice. This careful process highlights each fish\u2019s unique character and leaves a lasting impression on the diner.<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

When a skilled chef slices fish with a sharp knife, the edges of the sashimi \u201cstand up,\u201d and the cross-section becomes astonishingly smooth. How the fish is cut can significantly affect its flavor. It creates a three-dimensional, visually appealing cross-section and gives the fish a firm, springy bite. Because the cells remain intact and excess liquid is minimized, the aroma and umami reach the palate in their purest form. Chefs adjust the shape and thickness of each cut based on the type of fish and the texture of the flesh. They use techniques such as Hirazukuri (flat cut), Usuzukuri (thin slicing), Sogizukuri (slanted slicing), Hosozukuri (thin slicing), Kirikakezukuri, and Kakuzukuri…<\/p>\n","protected":false},"author":2,"featured_media":8262,"comment_status":"open","ping_status":"closed","template":"","format":"standard","meta":[],"jetpack-portfolio-type":[144],"jetpack-portfolio-tag":[5,72],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8258"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/types\/jetpack-portfolio"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/comments?post=8258"}],"version-history":[{"count":19,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8258\/revisions"}],"predecessor-version":[{"id":8606,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio\/8258\/revisions\/8606"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media\/8262"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/media?parent=8258"}],"wp:term":[{"taxonomy":"jetpack-portfolio-type","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-type?post=8258"},{"taxonomy":"jetpack-portfolio-tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/basicknowledge\/wp-json\/wp\/v2\/jetpack-portfolio-tag?post=8258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}