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?