Kiiremade

Kiiremade is a traditional Japanese technique for preparing and serving raw fish, particularly sashimi. The term combines "kii" (急, meaning "quick" or "fast") and "tsukuri" (造り, meaning "preparation"), emphasizing the rapid slicing and serving of fish to maintain freshness and quality. This method is often associated with high-end sushi restaurants and is considered an art form in Japanese cuisine.

The process involves using a specialized knife, typically a yanagiba or sujihiki, to make precise, thin slices of fish. The fish is usually frozen briefly to firm up the flesh, making it easier to cut cleanly without tearing. Once sliced, the pieces are served immediately on a wooden cutting board or directly on a plate, often accompanied by soy sauce, wasabi, and pickled ginger. The goal is to present the fish in its most natural and fresh state, highlighting its texture and flavor.

Kiiremade is distinct from other sashimi preparations in its emphasis on speed and presentation. Unlike sashimi, which may be pre-sliced and stored, kiiremade is prepared and served on demand. This technique is particularly valued in omakase (chef’s choice) dining experiences, where the chef demonstrates skill and precision in front of the customer. The term is also sometimes used more broadly to describe any high-quality, freshly sliced fish served in this manner.

While kiiremade is most commonly associated with fatty fish like tuna or salmon, it can be applied to a variety of seafood, including mackerel, sea bream, and even shellfish. The technique reflects broader Japanese culinary principles of respect for ingredients, attention to detail, and the appreciation of natural flavors.