Hirazukuri

Hirazukuri is a common technique for slicing sashimi in Japanese cuisine. In this method, the fish is cut into thick, rectangular slices to emphasize the texture and flavor of the fish flesh. The fish is usually cut parallel to the grain to achieve an optimal texture and mouthfeel. Hirazukuri is commonly used for soft, thick-fleshed fish such as tuna, salmon, and mackerel. The name derives from the flat, rectangular shape of the cut pieces.