【Reading】あらい

【English Name】Arai (ice water firming)

Arai is an ancient Japanese technique that gives fresh fish a distinctive texture.

After three-piece filleting the flesh of the fish, it is cut by sogigiri (slanted slicing) while leaving a certain thickness. When the cut flesh is quickly passed through cold water, ice water, hot water, or the like, the muscle fibers tighten and a crunchy, springy elasticity arises. This change of texture, hard to obtain with sashimi, is the greatest delight of arai.

The foremost ingredient is koi (carp), and white-flesh-type fish such as funa (crucian carp), tai (sea bream), suzuki (sea bass), hirame (flounder), and karei (righteye flounder) are also favored. The standard sauce is karashi-su-miso (mustard vinegar miso), but ways of eating with wasabi soy sauce or dipping in tosa-joyu (bonito-flavored soy sauce) have also spread.

In some regions there is also a custom of calling sashimi of crab meat lightly passed through hot water "arai," and the range of ingredients and techniques differs from region to region.

The carp food culture, represented by koi no arai, has long been handed down as a formal dish served at celebratory banquets.