![]() ![]() In fact, we have a special word for the ‘whole fish’ called Okashiratsuki (尾頭付き tail and head attached) or Sugatayaki (姿焼き grilled as a whole), which implies a special, expensive meal. Serving a whole fish is considered lavish and bountiful, which is the perfect opportunity to present the extravagance on happy occasions. But to some people, this may be a strange scene and could even be off-putting.Īs I like to share the real Japanese cuisine, just the way the Japanese eat in Japan, I wanted to present you with the traditional way of serving this dish. The image of a whole fish, including head, eyes, and fins, served on the table looks just fine to me as I grew up in Japan. ![]() How deep the slashes do we need? The depth of slashes is usually midway between the skin and the bone, just enough to opening up the flesh for the heat to get through more efficiently. The direct translation would be “decorative knife (cut)” on the front and “hidden knife (cut)” on the back. The front side with an “X” ( Jumonji 十文字) score is called Kazari-bocho (飾り包丁) and the slash(es) on the back is called Kakushi-bocho (隠し包丁). In Japan, the fish must be served with its head pointing left. Steam needs to escape, otherwise, the flesh and skin will burst open. Creates steam vents – If you don’t score the skin, the moisture inside the fish gets hot and turns into steam. ![]() Therefore, scoring the thickest part of the flesh allows the heat to reach the inside easily and cooks evenly with the rest of the fish.
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