【Reading】いとづくり

【English Name】Itozukuri (thread cut)

Itozukuri is one of the sashimi cutting methods, referring to a technique of cutting filleted flesh into long, thin strips like threads. It is also called hosozukuri, and the finished form is as thin as a matchstick.

It is mainly used for fish with narrow body width such as sayori (halfbeak), kisu (sillago), and ayu, as well as firm-fleshed white fish and squid. A representative dish is the widely known ika-somen (squid "noodles"). The standard width is about 5 mm.

For the cutting procedure, the tip of the blade is held upright, and the motion of pulling through from back to front in one stroke is repeated. For thick ingredients, first slice thin, then align the width and cut into fine strips.

It is often used for the mukozuke (small dish) of kaiseki cuisine and for dressed dishes, and when arranging, scooping up the top with chopsticks and folding it back gives a three-dimensional effect. It is positioned as one of the basic sashimi cutting methods in Japanese cuisine, alongside hirazukuri, sogizukuri, usuzukuri, and kakuzukuri.