Saku

The term Saku refers in Japanese cuisine to a rectangular block cut from a fresh fish fillet. This cut is particularly well suited to preparing sashimi or nigiri sushi.

The Saku method is used especially often for tuna, but it is also applied to other species such as salmon and swordfish. This cutting technique not only creates an appealing presentation, but also ensures that the fish has an even texture and a balanced flavor.

From an etymological perspective, the word Saku derives from the Japanese verb “saku” 裂く, which means “to cut” or “to divide.” That reflects the process by which a large fish fillet is divided into smaller, evenly sized pieces.