Usuzukuri

Usuzukuri is a demanding cutting technique in Japanese cuisine. It involves slicing fish into paper-thin, almost translucent pieces. The method is used primarily for firm-fleshed species such as fugu (pufferfish) or kōchi (Platycephalus spp.).

The fish is cut at a precise angle with the knife blade held nearly flat. Doing so requires considerable skill and years of practice. The resulting delicate slices stand out for their visual elegance and fine mouthfeel. Presenting usuzukuri is a particular challenge, as the fragile slices can easily fall apart. The technique therefore demands not only technical mastery but also great care and a keen sense of aesthetics.