【Reading】ほそづくり

【English Name】Hosozukuri (Thin Strip Cut)

Hoso-zukuri (thin cut) is a sashimi knife technique in which the ingredient is drawn into thin, ribbon-like strips. It is also widely known by the name ito-zukuri (thread cut).

It is a method especially valued when handling elastic, springy ingredients such as white-fleshed fish or squid (ika). The blade is run diagonally or vertically to form thin ribbons. Even with firm flesh, it becomes easier to break apart in the mouth, producing the effect of bringing out the flavor a step further.

Among the many ways of cutting sashimi—including hira-zukuri (flat cut), sogi-zukuri (slanted cut), and usu-zukuri (thin slice)—hoso-zukuri stands alongside them as one of the traditional techniques. It is frequently adopted when sushi restaurants and ryotei serve seasonal white-fleshed fish and squid.

The delicate, beautiful finish that stands out in plating can also be said to be a great appeal of this technique. The craftsman's skill shines in discerning the direction of the fibers, inserting the blade accordingly, and creating a pleasant texture. In the world of sushi as well, it is a technique applied to the preparation of toppings and as a garnish for sashimi.