mukoita i cutting techniques fish the japanese cu
Joaquin Langosh
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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
