Editing Sashimi (section)

== Preparation ==
To highlight the delicate flavor as well as for texture, the chef cuts fish into different thicknesses by variety of the fish, its age and by the season.<ref name="Ōta2008">{{cite book |last = Ōta |first= Tadamichi | language= ja |year= 2008 | title = Kentei washoku chōri no hōchō gijutsu: shoshinsha kara ryōrinin made gijutsu ga kanzen ni mi ni tsuku ! |trans-title= Certified Japanese cooking technology for using kitchen knives: From beginners to cooks, skills are fully acquired! |location= Tōkyō |publisher= Asahiya shuppan | isbn= 9784751107690 | oclc= 23313847}}</ref><ref>{{cite book|last =Ōta |first= Tadamichi | language= ja |title = Shin★sashimi ryori no chori to enshutsu: ninki wo yobu sashimi-zukuri no gijutsu kokai | trans-title= New Sashimi dish cooking and presentation: Technical know-how revealed on preparing popular sashimi dishes | publisher = Asahiya Shuppan |year = 2013 | series = Asahiya Shuppan MOOK |isbn= 9784751110256 |oclc= 842834700}}{{NCID|BB13254487}}</ref><ref>{{cite book |language= ja | author = Ōta, T. | title = Shinka suru sashimi ryori: miryoku wo takameru sashimi no ryori-zukuri to chori gijutsu |trans-title= Evolving sashimi cuisine: Sashimi cooking and decoration techniques to better appeal| publisher = Asahiya Shuppan| year = 2018|isbn = 9784751113127| oclc = 1021860782}}{{NCID|BB25638919}}</ref> The ''hira-zukuri'' cut (literally 'flat slice'), is the standard cut for most ''sashimi''. Typically this style of cut is the size of a domino and {{convert|3/8|in|mm|abbr=on|order=flip|0}} thick. Tuna, salmon, and kingfish are most commonly cut in this style. The ''usu-zukuri'' cut (literally 'thin slice'), is an extremely thin, diagonally cut slice that is mostly used to cut firm fish, such as bream, whiting, and flounder. The dimensions of this cut are usually {{convert|2|in|mm|abbr=on|order=flip|-1}} long and {{convert|1/16|in|mm|abbr=on|order=flip|0}} wide. The ''kaku-zukuri'' cut (literally 'square slice'), is the style in which ''sashimi'' is cut into small cubes that are {{convert|3/4|in|mm|abbr=on|order=flip|-1}} on each side. The ''ito-zukuri'' cut (literally 'thread slice'), is the style in which the fish is cut into fine strips, less than {{convert|1/16|in|mm|abbr=on|order=flip|0}} in diameter. The fish typically cut with the ''ito-zukuri'' style include garfish and squid;<ref>{{cite web |url=http://www.goodfood.com.au/good-food/cook/how-to-prepare-sashimi-20141110-11jswk.html |title=How to prepare sashimi |work=Good Food |access-date=12 April 2016 |date=10 November 2014 |archive-url=https://web.archive.org/web/20160406120654/http://www.goodfood.com.au/good-food/cook/how-to-prepare-sashimi-20141110-11jswk.html |archive-date=6 April 2016 |url-status=live}}</ref><ref>{{cite book |url=https://books.google.com/books?id=ccy_o8xh_BwC&q=kaku+zukuri+sushi&pg=PA27 |title=Sushi |access-date=12 April 2016 |isbn=978-0-87701-238-2 |last1=Detrick |first1=Mia |year=1981|publisher=Chronicle Books }}</ref>  squid dish prepared in ''ito-zukuri'' is also called ''[[ika sōmen]]'' and is dipped in dashi or ''[[List of Japanese condiments#Mentsuyu|men-tsuyu]]'' like eating ''sōmen'' noodle.<ref name="Ōta2008"/>