【Reading】やえづくり

【English Name】Yae-zukuri

Yae-zukuri is one of the traditional knife techniques in sashimi. Based on hira-zukuri (flat cut), it is a method in which, on every other stroke, the blade is inserted partway into the flesh, and then the next stroke cuts the slice free. It is characterized by shallow incisions remaining in the slice, and is also called kirikake-zukuri or nimai-bocho.

This technique is especially effective for fish served with the skin attached. It is often used for blue-backed fish with somewhat tough skin and soft flesh, such as mackerel (saba), bonito (katsuo), horse mackerel (aji), sardine (iwashi), and young Spanish mackerel (sagoshi). It is also said to be suited to fish with silver skin remaining, such as striped jack (shima-aji) and amberjack (kanpachi).

Making incisions offers practical advantages. As the blade passes through the tough skin, it becomes crisper and easier to bite through. In addition, soy sauce penetrates more easily through the cut lines, improving how the flavor blends in. The ability to enjoy the fat and umami between the skin and flesh without losing them is also a great benefit.

In sushi restaurants, this technique is often seen as the decorative knife work for shime-saba. Soft-fleshed mackerel needs to be cut somewhat thick to prevent it from falling apart, but the incisions of yae-zukuri achieve both ease of eating and an attractive appearance.