(Intro version) 2 MUST-KNOW sashimi slicing techniques: Hira-zukuri and Sogi-zukuri

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[@kathmanduexpressfastfood]

Nice teaching Chef

[@MasterofJPCuisineAcademy]

Thanks for your kind word:)

[@sushimansantosh]

but i din't understant about hira zukuri and sogi zukuri ! which techniue is hira and which one is sogi??? let's make another video :)

[@noelozoya1147]

Great example in detail. Ty

[@MasterofJPCuisineAcademy]

Thanks for your kind word:)

[@piesoup]

Thank you

[@MasterofJPCuisineAcademy]

Thanks for your kind word:)

[@jjl.4190]

Thanks

[@MasterofJPCuisineAcademy]

Thanks for your kind word:)

[@fragglyone7607]

From what I understand, this is the authentic size for Japanese sashimi. American sashimi is usually sliced thinner based on American preference. Japan slices are usually one centimeter while American slices are 3 to 6 mm, depending on how thick you want to slice it. At least, that's what I've learned. Also, you only showed one technique, not two. Just throwing that out there.

[@MasterofJPCuisineAcademy]

@fragglyone7607 thanks for your valuable comment! Where did you learn these details? We are very curious to know! Do you also have any other channel or media that you can recommend to anyone who wants to learn Japanese cuisine?

[@timharlet7229]

Sliced thinner based on greedy capitalists wanting to maximize profits you mean 😁

[@laytonmiller5865]

It's kind of ironic that a video tutorial on how to slice fish actually skips through part of the slicing as if it's going to take too much time to watch😂