Home Cooking 5

Kawashimozukuri vs shimafuri

od_sf | Jun 7, 201612:08 PM

My understanding of kawashimozukuri is that it is a preparation method that involves splashing fish skin with boiling water to tenderize it, then quickly chilling it with ice. Shimafuri is explained in the book "Sushi: Food for the Eye, the Body and the Soul" as basically being the same thing - a method of blanching that involves splashing fish with boiling water, then quickly cooling it.

For the Japanese food experts: are there any differences between the two techniques? If so, what are they? If not, are the 2 terms used interchangeably?


Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound