【Reading】うすづくり

【English Name】Usuzukuri (paper-thin slicing)

Usuzukuri is one of the cutting methods for sashimi, a technique of slicing the ingredient into extremely thin slanted slices (sogigiri). It is characterized by slices so thin that the pattern of the plate shows through when arranged, and is regarded as a traditional Japanese-cuisine method pursuing both visual beauty and texture.

It is mainly used for firm-fleshed white fish such as fugu (pufferfish), hirame (flounder), and kawahagi (filefish). Because these fish have strong elasticity in their raw state and are hard to bite through when cut thick, the aim is to improve the mouthfeel by cutting them thin. Kawahagi and the like have little fat but firm, chewy white flesh, and are said to pair well with usuzukuri.

The basic technique uses a sashimi knife, laying the blade flat and thinly slicing from the left in the "sogizukuri" method. A common technique is to arrange the slices radially or in a circle on a large plate, with the presentation of fugu sashimi (tessa) being a representative example.

Ponzu and momiji-oroshi (grated daikon with chili) are often served as condiments. Unlike sogizukuri or hosozukuri, in usuzukuri the beauty of the presentation that makes use of the ingredient's translucency is also an important element.