Generally, Kazari boucho is used on the surface of ingredients during preparations, such as vegetables and fish, to make the dishes appealing visually. Also, when boiling or grilling an entire fish, Kazari boucho can be used to prevent the skin from shrinking back from the heat. On the other hand, Kakushi boucho is used for cuts on the side of the dish that won’t be seen when served.
For example, if Kazari boucho is used on Kohada, the shine of the skin and color of the meat brighten, making it look even more delicious. It is used to make the most of the long body of Sayori by braiding it, which gives movement to the parts of the skin that are darker in color and make it look beautiful. Adding Kazari boucho in a crisscross fashion on seafood like squid and Aji, then applying Nikiri is a trick to bringing out the dappled pattern. Adding Kazari boucho to the surface of Tamagoyaki, which tends to be monotonous, not only brings out the flavor, but also expresses the individuality of the restaurant. However, the difference between the decorative “Kazari boucho” and “Kakushi boucho” scoring cuts are not always clear.
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