Sogizukuri

Sogizukuri is a cutting technique in Japanese cuisine that is often used in the preparation of sashimi. In this method, the fish is sliced diagonally to produce thin, broad pieces. The fish is cut at a slanted angle from left to right, which increases the surface area of the cut and gives the flesh a delicate texture. This method is often used for firm fish such as sea bass, snapper, and other white-fleshed fish.