ketuntsukuri
Ketuntsukuri is a traditional Japanese cooking technique focused on the preparation and presentation of a specific type of dish, often involving the careful handling and cooking of fish or seafood. The term "ketuntsukuri" translates roughly to "cold grip" or "cold handling," reflecting the emphasis on precise temperature control and meticulous craftsmanship in the process.
This technique is commonly employed in high-end Japanese cuisine, particularly in sushi and sashimi preparation, where
Typical stages of ketuntsukuri involve the selection of fresh, high-quality seafood, followed by specific temperature management
Although ketuntsukuri is less widely known outside Japan, it exemplifies the Japanese culinary philosophy of harmony
In recent years, some culinary practitioners outside Japan have adopted elements of ketuntsukuri as part of