Usuzukuri. Slim fish technique. ✨
The highlight of Usuzukuri. 🔪
🔪 Technique: Use a fish knife (Yanagiba) and the plate is so thin that the pattern of the plate is visible below.
Texture (Hagotai / Kori-kori): It is often used on fish with a firm texture or a chewy sickle (Chewy), which, if thickly sliced, is difficult to chew, but when thin, gives a bouncy and soft tongue touch instead.
Popular fish: mainly white fish, such as Fugu, Hirame, and Tai. In Thailand, salmon are also popular.
Serving: Often arranged into beautiful shapes, such as chrysanthemums, and paired with Ponzu sauce, rain radish mixed with chili peppers (Momiji Oroshi) and alley onions to add refreshing flavors.











































































































