Kakushi-bouchou(kakushi-bōchō)

Kakushi bōchō (かくし包丁) refers to a specialized technique in Japanese cuisine, wherein the kitchen knife is employed discreetly to maintain both the aesthetic appeal and functionality during the culinary preparation of dishes. The term is derived from the kanji “隠し” (kakushi), meaning “to conceal,” and “包丁” (bōchō), meaning “kitchen knife.”

A prevalent application of the Kakushi-Bōchō technique is in the preparation of vegetables such as Daikon, sliced into thick rounds. This method involves etching a tenfold grid pattern onto the cut surface, thereby enhancing heat penetration during cooking and facilitating the infusion of flavors into the vegetable. Additionally, this slicing technique simplifies subsequent cutting processes and elevates the overall enjoyment of the dishes. Moreover, the Kakushi-Bōchō method is employed to render the meat of fish or other ingredients more palatable, particularly in the crafting of Nigiri-Sushi. For instance, delicately scoring salmon or tuna in this manner refines the texture of the flesh, resulting in a more pleasing mouthfeel.

In contrast stands the kazari bōchō (飾り包丁), which involves making decorative cuts on the visible side of the food to enhance its visual presentation. While both techniques amplify the permeability of flavors, the Kazari-Bōchō technique places a greater emphasis on the visual allure of the finished dish.