How do the Japanese cut cheese?

Japanese cheese cutting

Cheese is a product that has conquered cuisines all over the world, and Japan is no exception. If you are wondering How do Japanese people cut cheese ? This article will provide you with a detailed answer, covering the different cutting techniques employed, the specific knives used, and the role cheese plays in Japanese cuisine.

Japanese cutting techniques

In Japan, the technique of cutting cheese depends largely on the type of cheese and the use you want to make of it. There are therefore different techniques adapted to different types of cheese and to the various recipes of Japanese cuisine.

Cutting soft cheese

Soft cheeses, such as Camembert or Brie, are usually cut into triangular portions. For this, the Japanese use a cheese knife specific, whose blade is narrow and slightly curved.

To cut soft cheese, start by placing the tip of the knife in the center of the cheese, then cut in a straight line to the edge of the cheese. Repeat to obtain as many triangular portions as desired.

Cutting hard cheese

Hard cheeses, such as Parmesan or Comté, are usually cut into smaller pieces, to be snacked on as an appetizer or incorporated into cooking recipes. To cut a hard cheese, use a chef's knife , whose blade is thicker and more rigid.

Place the tip of the knife on the cheese and apply light pressure to begin cutting into the rind. Then, slide the knife along the desired portion, making sure to apply even pressure along the entire length of the blade. Once the cut is complete, you can enjoy the cheese as is or use it in various Japanese cuisine recipes.

Knives used for cutting cheese

The Japanese are renowned for their expertise in kitchen knives. So there are Japanese knives specially designed for cutting cheese. Here are the main models you might encounter:

The Japanese cheese knife

This type of knife is specially designed for cutting soft cheeses. Its narrow, slightly curved blade makes it easy to slice the cheese without it sticking to the blade.

The Japanese chef's knife

The chef's knife , or Gyuto , is a versatile knife that can be used to cut all types of foods, including hard cheeses. Its thick and rigid blade makes it easy to slice through even the hardest cheeses.

The Nakiri Knife

The Nakiri Knife is a Japanese knife ideal for cutting vegetables, but it can also be used to slice hard cheeses. Its wide, rectangular blade allows for clean and precise cuts.

Sharpening knives

To ensure perfect cutting, it is essential to regularly sharpen your knives using a sharpening stone . Japanese sharpening stones are renowned for their quality and durability.

The Role of Cheese in Japanese Cuisine

Cheese is not a traditional ingredient in Japanese cuisine, but it has gradually become part of local recipes. Here are some examples of Japanese dishes that feature cheese:

Cheese sushi

There are different variations of cheese sushi, such as cheese and salmon sushi or the cheese and vegetable sushi . To make cheese sushi, simply cut thin slices of cheese, place them on the sushi rice , and roll them in a sheet of nori .

Beef with cheese

Cheese beef is a Japanese dish that combines thin slices of beef with melted cheese. To make this dish, cut thin slices of beef and cheese, then cook the beef in a hot pan with a little soy sauce . Once the beef is cooked to your liking, place the cheese slices on top of the beef and let them melt slightly before serving.

In conclusion

Japanese cheese cutting relies on precise techniques and specific knives, adapted to the different types of cheese and Japanese cuisine recipes. To successfully cut cheese like the Japanese, you will need a little practice, but also quality and well-sharpened knives. Do not hesitate to get Japanese knives and familiarize yourself with the cutting techniques described in this article, in order to fully enjoy the taste experience of cheese in your kitchen.

FAQ

What type of cheese is cut by the Japanese?

The Japanese mainly cut hard cheeses such as cheddar, gouda and parmesan.

What does cutting Japanese cheese look like?

The Japanese practice a cutting method called "flying fish" which involves cutting pieces of cheese into square shapes with rounded edges.

What is the typical size of a piece of cheese cut by the Japanese?

The typical piece of cheese cut by the Japanese measures about 3 cm by 3 cm.

What tools are used to cut Japanese cheese?

The Japanese usually use a special knife called a flying fish knife to cut their cheeses.

What are the advantages of the “flying fish” cut?

The main advantage of the "flying fish" cutting method is that it allows foods, especially cheese, to be easily sprinkled and grated. It also allows the pieces to retain their shape longer than randomly cut pieces.

We're jumping from one thing to another, but if we're sticking to fish, discover the best Japanese knives for cutting fish here.