【Reading】くらかけ

【English Name】Kurakake (Saddle Draping)

Kurakake refers to a technique in the plating of sushi and Japanese cuisine in which a topping (neta) or ingredient is laid so that it straddles the rice or another ingredient. The name likens it to the shape of a saddle (kura) placed on a horse's back, and it is characterized by arranging the ingredient so that it drapes down on both sides.

In nigiri sushi, the basic motion of placing the topping on the rice (shari) so that it overhangs evenly on both sides corresponds to this. It is a technique particularly kept in mind when handling larger toppings, achieving both visual beauty and a sense of the topping's presence.

The term kurakake is also sometimes used for plating in which a single slice of sashimi is laid atop inarizushi or a roll so that both ends hang down. The root word kura is a type of horse tack, the implement placed straddling a horse's back. Owing to this resemblance in shape, the same word is also used in mountain names (such as Mt. Kurakake), and place names containing kurakake exist throughout Japan.