【Reading】ゆびき

【English Name】Yubiki (Blanching)

Yubiki is a preparation method in which seafood is passed through boiling water for only a short time and then immediately chilled in cold water. It is also called shimofuri-zukuri or shimofuri. It removes surface odor, sliminess, and excess fat while firming the proteins to lock in umami. The water temperature is roughly 70 degrees as a guideline, and speed is essential. It is often used for sea bream (tai), tuna (maguro), pike conger (hamo), and pufferfish (fugu); for sea bream, the kawashimo-zukuri method, in which a cloth is placed over the skin side and hot water is poured over it, is representative. When hamo is dropped into boiling water, the flesh curls and opens into a white flower shape, and this is also called otoshi or hamo-chiri. A similar method is yakishimo-zukuri, in which the surface is seared with a direct flame.