Japanese Method of Cutting Fish
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Japanese cuisine is known for its emphasis on fresh, high-quality ingredients, and fish is no exception. One of the most important techniques in Japanese cooking is the art of cutting fish for sushi and sashimi.
Sushi is a dish made with vinegared rice and a variety of toppings, which can include raw fish. Sashimi, on the other hand, is simply thinly sliced raw fish, typically served with soy sauce and wasabi. In both cases, the quality and appearance of the fish is crucial.
To prepare fish for sushi and sashimi, the first step is to carefully remove the scales and gut the fish. Next, the fish is carefully filleted, paying close attention to removing any bones. The process of deboning and filleting is essential as it will affect the taste, texture, and appearance of the final dish.
Once the fish has been cleaned and filleted, it is ready to be cut. One of the most important aspects of this step is to use a very sharp knife, such as a traditional Japanese hankotsu or yanagiba knife. These knives are designed specifically for cutting fish and are sharpened at a much steeper angle than Western-style knives.
When cutting fish for sushi, the fish is usually cut into bite-sized pieces, called nigiri-zushi. The slices should be slightly thicker at the center and thinner at the edges, with a smooth, shiny surface. To achieve this, the knife is held at a slight angle, with the blade nearly parallel to the cutting board, and the fish is sliced in a back-and-forth motion, using the knife's tip to guide the cut.
When cutting fish for sashimi, the slices are typically larger and thinner. The fish is sliced in a similar manner, but the knife is held at a steeper angle, with the blade almost perpendicular to the cutting board. This results in thinner, more delicate slices with a more even texture. The sashimi should be sliced cleanly with minimal pressure, so as not to crush or damage the flesh.
One of the most well-known technique for cutting fish is the art of Otoro and Chutoro, which are the fatty cut of tuna fish. They are highly prized for their rich flavor and delicate texture. Otoro is the belly of the tuna, while Chutoro is the part between Otoro and Akami. These cuts are usually cut at the 45 degree angle and with a great precision, by master fish cutter, since this cut is delicate and can be easily spoilt.
In summary, the method of cutting fish for sushi and sashimi in Japanese cuisine is a precise and delicate process that involves the use of a sharp knife, attention to detail and a great understanding of the fish. It takes a lot of skill and practice to master this technique.
References:
Japanese Cooking: A Simple Art by Shizuo Tsuji
Sushi: Taste and Technique by Kimiko Barber and Hiroki Takemura
The Sushi Experience by Makiko Itoh
https://www.japan-guide.com/e/e2057.html
https://www.sushi-school-tokyo.com/en/sushi-making-tokyo/how-to-cut-tuna-for-sushi-sashimi/