【Reading】ひらづくり

【English Name】Hirazukuri (rectangular slice)

Hirazukuri is the most basic and widely used technique among sashimi cutting methods. Using the blade from heel to tip, the saku-cut fish flesh is sliced into uniform thicknesses with a pulling motion toward oneself. A typical thickness is around 7–10 mm, and it is characterized by a cut surface close to a rectangle.

It is mainly suited to firm-fleshed fish such as tuna, yellowtail, sea bream, and salmon. By cutting at a right angle to the grain, the mouthfeel becomes smooth and the texture turns out well.

Because pressing too hard while drawing the knife crushes the flesh, it is important to slide the blade in one direction, using the weight of the blade. The common manner is to stack and arrange the cut pieces in order from the right.

Much of the sashimi served at sushi and Japanese-cuisine shops is cut with this hirazukuri, and it is known as the basic technique first learned when learning to handle the sashimi knife (yanagiba bocho). Compared with other cutting methods such as usuzukuri and itozukuri, it has thickness, making it a cut that lets one firmly feel the taste and texture of the ingredient itself.