【Reading】うらごし

【English Name】Uragoshi (straining)

Uragoshi refers to a technique of removing fibers and grains contained in ingredients to achieve a uniform, smooth texture. It is conceptually equivalent to making a purée in French cuisine.

The tool used is a dedicated implement consisting of a mesh screen mounted on a wooden frame; the ingredient placed on top is pushed through with a wooden spatula. The mesh is made of stainless steel as well as silk or genuine horsehair, and comes in a wide variety ranging from coarse to extremely fine gauges. In traditional Japanese kitchens, about 20 types of differing mesh fineness were kept on hand and selected according to the ingredient and the desired finish of the dish.

Incidentally, the name "uragoshi" (literally "back-straining") is said to derive from the method of straining using the back side of a sieve or colander.

Because the tips of horsehair mesh branch out, it can strain extremely finely, and its structure, which allows the ingredient to come into contact with air easily, is also expected to enhance sweetness. Metal mesh, on the other hand, excels when handling hard ingredients such as lily bulbs and tubers, or materials containing fat.

In sushi preparation, it is valued for straining egg yolks, straining tofu in preparation for shiraae (tofu dressing), and refining the texture of plum paste. It is also indispensable in the realm of sweets, such as finishing kurikinton (mashed chestnut and sweet potato) and bean paste. As a basic principle, working in small batches while the ingredient is still warm is key to a clean finish.