【Reading】ふりじお

【English Name】Salt sprinkling

Furi-jio (sprinkling salt) is a preparation performed for the purpose of firming up the flesh of fish while removing off-odor, and it is one of the basic techniques established in sushi and Japanese cuisine kitchens.

As for the procedure, coarse salt is placed in the palm and scattered evenly onto the ingredient through the gaps between the fingers from about 30 cm above. Because it is shaken down from a fixed height, the salt grains tend to reach the surface evenly without bias.

The effects this treatment brings are mainly divided into three: by the action of osmotic pressure, excess moisture in the fish flesh is drawn out, giving firmness to the flesh quality; along with the expulsion of moisture, the components that cause fishy odor are also removed, enhancing the flavor; and the dehydrating and sterilizing effects of the salt improve shelf life.

It is a technique deeply rooted in sushi chefs' preparation, especially as an essential step before advancing hikarimono (kohada [gizzard shad], aji [horse mackerel], etc.) to vinegar-curing. The amount of salt and the length of standing time require delicate adjustment according to fish species, size, and fat content, and it is a scene that also tests the intuition of the skilled.

After a set time has passed, the salt is rinsed off with water and the process moves to the "sujime (vinegar-curing)" stage of pickling in vinegar—this is the usual flow.