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How to cut sashimi

At Hokkai we have no less than ten different types of sashimi. There is mackerel (Aji), king fish (Buri), tuna (Maguro; lean, medium and very fatty), scallop (Hotate), salmon (Sake), sea bass (Suzuki), halibut (Hirame) and red seabream (Madai).

Cutting sashimi is a true artform. Chef Kuniyoshi Ohtawara shows that in this Hokkai Tutorial. He explains that you can cut sashimi in two traditional Japanese ways: Hirazukuri or Sogizukuri. With both techniques it is extremely important to choose a good knife and use it correctly.

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