【Reading】やきしもづくり

【English Name】Yakishimo-zukuri (Seared-skin sashimi)

Within a single slice, the fragrant seared surface and the juiciness of raw flesh coexist—yakishimo-zukuri is a method of preparing sashimi designed to enjoy this vivid contrast.

The surface of a fish cut into a saku (block) with the skin still attached is instantly seared with a torch or open flame, then immediately submerged in ice water to halt heat conduction toward the center. Only the skin turns tender while the flesh remains in a raw state. In fish, fat and umami components tend to be concentrated near the boundary between skin and flesh, so eating it together with the skin draws out deep flavor. However, skin that has not been heated is tough and unpleasant to the mouth. This technique was devised to improve only the texture of the skin through searing.

A closely related method is yushimo-zukuri (also known by the alternate name shimofuri-zukuri), in which boiling water is poured over the skin surface to cook it. Yakishimo and yushimo together are collectively called kawashimo-zukuri, and both have been refined for the purpose of savoring, without loss, the umami hidden just beneath the skin.

The preparation applied to sea bream (tai) is conventionally distinguished as matsukawa-zukuri, and it shares the searing step with katsuo no tataki (seared bonito). However, the targets of yakishimo-zukuri are mainly white-fleshed fish with skin attached. Examples of its adoption as nigiri toppings in sushi restaurants can also be seen, and it is highly popular as a preparation that allows one to enjoy both the searing aroma and the raw texture at once in a single piece.