Itozukuri

The term Itozukuri refers in Japanese cuisine to a special cutting technique in which fish or seafood is sliced into extremely thin strips. These strips are often used for sashimi to create a delicate texture and an elegant presentation.

Itozukuri is made up of the Japanese words “ito” 糸, meaning “thread” or “strip,” and “tsukuri” 造り, meaning “making” or “preparation.”