【Reading】ひどり

【English Name】Hidori (Flame-Searing)

Hidori is one of the cooking techniques used in sushi and Japanese cuisine, in which the surface of a topping is exposed to an open flame for only a short time to give it a light sear color and fragrance.

Using straw (wara), charcoal, or in modern times a torch, only the surface of the ingredient is instantly seared, keeping the interior raw while melting the fat on the skin side to draw out flavor. It pairs well with white-fleshed fish and toppings with skin attached, and is often used for nodoguro (akamutsu / blackthroat seaperch), kinmedai (splendid alfonsino), and sawara (Japanese Spanish mackerel).

Although it is sometimes used almost synonymously with aburi (searing), the expression hidori has traditionally been used in the world of authentic sushi. Because the degree of cooking greatly affects the taste, it is considered a step that requires the craftsman's experience and skill.

By applying heat to the skin side, skin that would feel tough if left raw is softened, and the fat beneath the skin is moderately melted. In addition, a fragrant flavor from the Maillard reaction is added, creating a synergistic effect with the ingredient's natural umami. It is a technique widely used not only in nigiri but also in the preparation of sashimi.