Kirikakezukuri

Kirikake Zukuri is a cutting technique in Japanese cuisine that is often used when preparing sashimi, especially for fish with tough skin. With this method, the fish is not fully cut through in a single stroke. Instead, a light initial incision is made, and the fish is then cut further along that line without being completely separated. Only with the second cut, made slightly offset, is the fish cut all the way through. This technique ensures that the skin does not get in the way when eaten. The incisions also allow soy sauce and other seasonings to penetrate more effectively, which improves the flavor.