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Usuzukuri (thinly sliced Hirame and Tai )

Usuzukuri (thinly sliced Hirame and Tai )

Usuzukuri (thinly sliced Hirame and Tai )

Extremely delicate and subtle in flavor. The Left side with pink rim is Tai (similar to red snapper), and the right side without Hirame (a kind of flatfish). Both are must for authentic Japanese Sushi.

My favorite way is to taste them with some ponzu sauce (soy sauce with citrus juice) first. Then change it to a style. Add premium olive oil, squeeze of lemon, garlic powder, and some Italian herbs.

You can enjoy two must-try tastes with one dish!

Tai is a Japanese name for a fish, which is often called red snapper or sea bream in English. The best season for catching from wild stretches from winter to spring.

Farmed Tai is available all year round in Japan. Their quality is getting so high that you can discuss if it’s worthwhile paying a lot of money for the wild caught.

I’m not sure if there’s a direct English name for Hirame. Maybe “left-eyed flounder” is closest. If you just say “flounder”, it can include “right-eyed flounder (Karei)”. They have completely different tastes.

To be more specific, there are “large-mouth” and “small-mouth” left-eyed flounders. So, it’s getting more complicated. Hirame is a “large-mouth”.

They’re often called just flatfish, or sole, halibut, plaice, etc.

Farmed Hirame is very popular, too. If you insist on the wild caught, you should definitely have them in winter. Because they are most nutritious and richest in taste. Avoid from spring to summer. Because after spawning, they lose the richness.

Usuzukuri (thinly sliced sashimi) is a popular way of presenting white fish. Hirame, Tai, and Fugu (blowfish) are often used.

Because their flesh have some unique mouthfeel when biting. When cut thick, they are chewy and bouncy. When cut thin like Usuzukuri, they give very delicate texture.

The texture is called “Kori-kori” in Japanese. I give up trying to express it in English. Please experience it yourself. And let me know how you describe it in English.

Usuzukuri is awesome from aesthetic point of view, too (look at my photo). Just try it whenever you can. I’m sure you’ll never regret it.

For more details, send us an email at info@syosaku-japan.com.

If you like it, share with the buttons at the bottom of the page.

Thank you!
Toshi

Sushi Sashimi series 001:

Usuzukuri cut by Syosaku sushi knife on Syosaku Urushi Glass Flat Plate Majestic Blue with Gold Leaf, Dishwasher Safe.

Usuzukuri cut by Syosaku sushi knife on Syosaku Urushi Glass Flat Plate Majestic Blue with Gold Leaf, Dishwasher Safe.

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Syosaku Japanese Best Sharp Kitchen Chef Knife Premium Molybdenum Stainless Steel, Gyuto 9.5-inch (240mm)
Kevin Ashton
I recommend them!

If you are serious about your food then get serious about the knives you use!

Today I was preparing a fresh whole salmon for tomorrow so I used my Syosaku 240mm Gyuto knife for the job.
It's made from Premium Molybdenum Stainless Steel and its razor sharp! It's well balanced and very comfortable to hold even if its a long day. I recommend them!

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I
Syosaku Japanese Best Sharp Kitchen Chef Knife Premium Molybdenum Stainless Steel, Gyuto 9.5-inch (240mm)
Isabel Lederman
Nice weight and balance to it and the blade is very sharp.

This knife has a nice weight and balance to it and the blade is very sharp. After chopping up vegetables to test out, I know I’ll be using this knife often. I’m really pleased to have it in my collection.

I
Syosaku Japanese Best Sharp Kitchen Chef Knife Molybdenum Vanadium Clad Stainless Steel w/o Bolster, Gyuto 7-inch (180mm) Dishwasher Safe
Isabel Lederman
The blade is impressively sharp and durable.

While this type of handle design is not usually something I would gravitate towards, the blade is impressively sharp and durable. It’s very light weight and I will be using this knife primarily for when traveling to cook.

J
Syosaku Japanese Best Sharp Kitchen Chef Knife Premium Molybdenum Stainless Steel, Gyuto 8.3-inch (210mm)
Jonathan Brazier
Straight out of the box they are both amazingly sharp as always with Syosaku knives.

Both are Gyuto knives with super sharp stainless steel blades. One has a 220mm premium Molybdenum stainless steel blade and the other has a 180mm Molybdenum-Vanadium
stainless steel blade.

Straight out of the box they are both amazingly sharp as always with Syosaku knives. Both knives feel very well balanced in the hand and are a pleasure to use. They both make chopping and slicing things (not fingers 😊) very easy.

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J
Syosaku Japanese Best Sharp Kitchen Chef Knife Molybdenum Vanadium Clad Stainless Steel with Bolster, Gyuto 7-inch (180mm) Dishwasher Safe
Jonathan Brazier
Straight out of the box they are both amazingly sharp as always with Syosaku knives.

Both are Gyuto knives with super sharp stainless steel blades. One has a 220mm premium Molybdenum stainless steel blade and the other has a 180mm Molybdenum-Vanadium
stainless steel blade.

Straight out of the box they are both amazingly sharp as always with Syosaku knives. Both knives feel very well balanced in the hand and are a pleasure to use. They both make chopping and slicing things (not fingers 😊) very easy.

User picture User picture User picture
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