• Aug 28, 2025 mukoita i cutting techniques fish the japanese cu ngular | | Hira Zukuri | Broad, flat slices for sashimi | Tuna, salmon | Flat, wide | | Sogi Zukuri | Thin, delicate slices for sashimi or sushi| White fish, flounder | Thin, elongated | | Kiritsubo Zukuri | Julienne for garnishes and salads | Vegetables, fish | Matchstick strip By Joaquin Langosh
