> > >


Usu-Zukuri is a Japanese term that means "thinly-sliced."

It's used in reference to fish cut paper-thin.

The fish used will be a white fish.

If the fish is specified, the name of the fish will appear along with this term. For instance, halibut (which is "hirame" in Japanese) would be "Hirame Usu-Zukuri."

Otherwise on a menu, it will just be listed as Usu-Zukuri, with the fish used probably being "catch of the day" or a combination of fish.

When served, the fish slices are arranged on a plate, usually in a circle. The fish slices are so thin you can see the pattern of the plate underneath them.

It is served with garnishes and with a dipping sauce such as ponzu sauce.

Language Notes

Usu-Zukuri is sometimes translated in English as "fish carpaccio" or in French as "carpaccio de poisson."

Cooking Techniques

À la Cooking Terms List; Acetomel; Acidulated Water; Acidulate; Adjust Seasoning; Adjusting the Taste of Dishes; Affriander; Alambre; Bake Blind; Bake; Ballotine; Barbeque; Battuto; Baveuse; Beat; Beer Can Chicken Roasting; Bench Proof; Beurre Manié; Blanch; Braising; Brine; Brining Beans; Broasting; Broil; Carving a Turkey; Chopping Techniques; Coddle; Cooking Techniques; Curing; Dredging; Egg Wash; Emulsify; Firm-Ball Stage; Fold; French Trimmed; Frissonne; Fry; Galantine; Garnishes; Grill; Hard-Ball Stage; Hard-Crack Stage; High Altitude Baking; Knead; Liaison; London Broil; Mise en Place; Mitonner; Mochitsuki; Open-Faced; Paillards; Pan Broil; Parblanch; Parboil; Pâton; Persillade; Pickled; Pickling; Pittsburgh Rare; Poaching; Preheat; Preserving Eggs; Proof; Pulse; Punch Down; Quadriller; Quick Jar Sterilization; Raidir; Reconstitute; Reducing; Rehydrate; Rest; Ribbon Stage; Roasted Garlic; Roasted Peppers; Rolling Boil; Scalding Milk; Scald; Scallop; Separating Eggs; Skimming; Smoking; Soaking Beans; Soffritto; Soft-Ball Stage; Soft-Crack Stage; Sous Vide; Souse; Spatchcock; Spitchcock; Steamed Puddings; Stir; Temper; Tezu; Thread Stage; Unmould; Usu-Zukuri; Warm; Wash; Water Bath; Whip; Wok Hay

Please share this information with your friends. They may love it.


Oulton, Randal. "Usu-Zukuri." CooksInfo.com. Published 12 January 2005; revised 06 September 2007. Web. Accessed 03/20/2018. <http://www.cooksinfo.com/usu-zukuri>.

© Copyright 2018. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.