【Reading】かわしも/かわしもづくり

【English Name】Kawashimo / Kawashimo-zukuri

Kawashimo-zukuri is a sashimi technique in which heat is applied to a skin-on block (saku) of fish and then it is firmed in cold water. It is used for fish such as sea bream (tai) and filefish (kawahagi), whose skin is rich in umami but is too tough to eat raw. Hot water is poured over the block, which has been covered with a cloth, and it is immediately chilled in ice water, so that only the skin is cooked while the flesh remains raw. Similar techniques include "yushimo-zukuri," in which the whole block is briefly passed through hot water (handled quickly at about 70°C), and "yakishimo-zukuri," in which the skin surface is seared over a direct flame. When applied to sea bream it is also called "matsukawa-zukuri." The name "shimofuri" (frosting) comes from the appearance of the surface turning white as if frosted. Because it captures the umami of the skin without loss and also improves the texture, it is widely used at sushi restaurants and kappo establishments.