: Master chefs use specialized knives to create various shapes and thicknesses, such as the paper-thin usuzukuri or the standard hira-zukuri (rectangular slices).
: Only "sashimi-grade" fish—specifically handled and often flash-frozen to ensure safety and texture—is used. SASHIMI
: The goal is to preserve the "unspoiled" taste of the sea, making it a "different kind of art" compared to Western cooking styles that prioritize complex sauces and heat. The Art of Sushi - The Tomato : Master chefs use specialized knives to create