Japanese Skewering Techniques

July 2019 · Chef John Reed, CEC, CCA

There are many types of Japanese skewering techniques.  Many of the variations and names relate to form, number of skewers or pattern of inserting the skewers.

  • Uneri-gushi: Wave skewering for salt water fish
  • Nobori-gushi and odori-gushi: Wave skewering for freshwater fish
    • Both to preserve the sense that the fish is still swimming
    • Note: When skewering whole fish the skewers stay on one half of the fish. Start tail to head.
  • Tusma-ore-gushi: Tucked skewering- Takes reference to tucking a kimono “Tusma-ore
    • Kata-tusma-ore: One-sided tucking
    • Ryō-tsuma-ore: Two-sided tucking
  • Tate-gushi: Skewering lengthwise
  • Yoko-gushi: Side skewering used primarily used for eel or thin filets with skin
  • Ippon-gushi: One skewer
  • Nihon-gushi: Two skewers
  • Nui-gushi: Stitch skewering for squid
  • Hira-gushi: Flat skewering
  • Ōgi-gushi: Fan skewering

 

John Reed
Chef John Reed, CEC, CCA
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history and more!

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