Hira-zukuri
Insert the knife between the skin and the meat, and peel off the meat while holding the skin with your hand.
Put the knife in front of the body and pull it straight down to cut.
Sogi-zukuri
Insert the knife between the body and the skin, and peel off the body while holding the skin with your hand.
Put the knife diagonally in front of the body, and pull the knife to cut. Take the sliced meat in your left hand.
Put the knife in front of the skin and pull it off.
Usu-zukuri
Put the knife between the body and the skin, and peel off the body while holding it with your hand.
Put the knife diagonally in front of the body, and pull the knife to cut. It should be thinner than "Sogi-zukuri".
Place the sliced meat on a plate.
Matsukawa-zukuri
Place the fish on a cutting board and cover with a kitchen cloth.
Pour hot water over the skin and defrost it, then put it in ice water.
Drain off well.
Put a knife into the skin.
Put the knife in front of the meat and cut it while pulling it straight down.
Video Provided: Sabakeru Channel (part of the Nippon Foundation's "The Ocean and Japan Project")
