noun
scoring; light cuts
A cooking technique where shallow cuts are made on the surface of food, often to help it cook evenly, absorb flavors, or improve presentation. The term is specific to Japanese cuisine.
魚に隠し包丁を入れると、味がしみ込みやすくなる。
When you score the fish, the flavors soak in more easily.
隠し包丁
Scoring is a technique often used in simmered and grilled dishes.