Sashimi: Difference between revisions

In order to highlight the fish's appearance, the chef cuts it into different thicknesses. The hira-zukuri cut, which translates into "rectangular slice", is the standard cut for most sashimi. Typically this style of cut is the size of a domino and {{convert|3/8|in|mm|abbr=on|order=flip|0}} thick. Tuna, salmon, and kingfish are most commonly cut in this style. The usu-zukuri cut, which translates to "thin slice", is an extremely thin, diagonally cut slice that is mostly used to cut firm fish, such as bream, whiting, and flounder. The dimensions of this fish is usually {{convert|2|in|mm|abbr=on|order=flip|-1}} long and {{convert|1/16|in|mm|abbr=on|order=flip|0}} wide. The kaku-zukuri cut, which translates to "square slice", is the style in which sashimi is cut into small, thick cubes that are {{convert|3/4|in|mm|abbr=on|order=flip|-1}} on each side. The ito-zukuri cut, which translates into "thread slice," is the style in which the fish is cut into thin sheets, less than {{convert|1/16|in|mm|abbr=on|order=flip|0}} thick. The fish typically cut with the ito-zukuri style include garfish and squid.<ref>{{cite web|url=http://www.goodfood.com.au/good-food/cook/how-to-prepare-sashimi-20141110-11jswk.html|title=How to prepare sashimi|work=Good Food|accessdate=12 April 2016}}</ref><ref>{{cite web|url=https://books.google.com/books?id=ccy_o8xh_BwC&pg=PA27&lpg=PA27&dq=kaku+zukuri+sushi&source=bl&ots=1332PPNrKw&sig=iZwAqkBCLI3Zz_S_7Eqr6WIIly4&hl=en&sa=X&ved=0ahUKEwjAhNOdsNnKAhWKdj4KHXxlC8UQ6AEIPzAG#v=onepage&q=kaku%20zukuri%20sushi&f=false|title=Sushi|publisher=|accessdate=12 April 2016}}</ref>

 

[[File:Beef liver sashimi.JPG|thumb|[[Beef liver]] sashimi.<ref>Japanese regulation has banned providing or sale beef liver for eating raw sasshimi at a restaurant or a store, due to the risk of [[Hepatitis E]] and [[Enterohemorrhagic Escherichia coli]], since July 2012.[http://www.mhlw.go.jp/stf/seisakunitsuite/bunya/kenkou_iryou/shokuhin/syouhisya/110720/index.html Japanese regulation document]</ref>]]

{{See also|List of sushi and sashimi ingredients}}