noun
thin strips of raw fish and squid
A traditional Japanese preparation where raw fish and squid are cut into very thin strips, often served as sashimi or in a light broth.
新鮮な鯛を糸作りにして、わさび醤油でいただく。
Fresh sea bream is cut into thin strips and eaten with wasabi soy sauce.
料亭では、烏賊の糸作りが美しく盛り付けられていた。
At the traditional restaurant, the squid was beautifully arranged in thin strips.
Compound of 糸 (ito, 'thread') and 作り (tsukuri, 'making' or 'preparation'), referring to the thread-like thinness of the cut.