【Reading】すあらい

【English Name】Washing with vinegar

Su-arai (vinegar washing) is a preliminary preparation technique of quickly pouring vinegar over an ingredient to rinse its surface, and has been incorporated into Japanese cuisine preparation in general. It is also widely used as one of the basic techniques in the preparation of sushi and sashimi.

Its main effect on seafood is to remove fishy odor and tighten the surface of the flesh. For species such as mackerel, whose freshness declines rapidly, vinegar has been noted to suppress the growth of histamine-producing bacteria, making it useful in terms of maintaining freshness as well.

It is also applied to vegetables. When making su-dako (vinegared octopus), cucumbers are rolled on a board (ita-zuri), cut in an accordion pattern, doused with vinegar, and then lightly squeezed of moisture. Such treatment keeps the color vivid and helps remove excess moisture and sliminess.

Techniques that are easily confused with it include "arai" and "su-jime" (vinegar-curing). "Arai" refers to a cooking method in which slices of fish are exposed to cold or ice water, causing the muscles to contract and firm up, producing a distinctive chewy texture. "Su-jime," on the other hand, is the process of soaking in salt and vinegar for a certain period to let the flavor penetrate. Su-arai is merely a preliminary treatment of passing the vinegar over the ingredient for a very short time, and is clearly different from a marinating process.

In the sushi setting, su-arai is often incorporated into the preparation of silver-skinned fish (hikarimono). It can be said to be a traditional technique that concentrates the wisdom of the chef, preserving the ingredient's original flavor while also paying attention to hygiene management.