Making frosted skin - making frosted skin

Japanese: 皮霜作り - かわしもづくり

…In that case, to remove the fishy smell from the skin and soften it, the skin is poured over with boiling water or roasted over a fire to make marbled meat. The former is called yubiki or kawashimo-zukuri, and the latter is called yakishimo-zukuri. Ara-zukuri involves cutting carp or sea bass into slices and washing them in cold water to shrink the flesh, which is called mizu-zukuri. …

From [Marbled]

...In Japanese cuisine, it is an abbreviation of "shimofuri-zukuri" (marbled sashimi), and refers to sashimi with the surface whitened by boiling in water. In "Ryori Monogatari" (1643), it is said to be made in Thailand, and in "Ryori Hayashinan" Vol. 4 (1822), it says, "It means to put any fish in boiling water, boil it, then drain it, and make it into sashimi." In the case of Thailand, it is often made with the skin on, and today it is called "kawashimofuri-zukuri," but in the Edo period it was called "shimofuri-tai." In addition, today, bonito and other fish that are roasted over a fire and made into sashimi are sometimes called "yakishimofuri-zukuri."

*Some of the terminology that refers to "creating skin frost" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…その場合は，皮の生臭さを除いてやわらかくするために，皮に熱湯をかけ，あるいは火にあぶって霜降りにする。前者を湯びき，皮霜作り，後者を焼霜作りと呼ぶ。洗いは，コイやスズキをそぎ作りにして，冷水で洗って身を収縮させるもので，水作りと呼ばれていた。…

【霜降り】より

…日本料理では霜降作りの略で，湯に通して表面を白くしたものの刺身をいい，《料理物語》(1643)ではタイでつくるものとし，《料理早指南》第4編(1822)では〈何の魚にてもふしどり，にへゆ(煮湯)へ入れ，ゆがきて水へとり，さしみにつくるをいふ〉としている。タイの場合は皮つきのままですることも多く，現在はそれを〈皮霜作り〉などと呼ぶが，江戸時代は〈霜降鯛〉といった。また，いまではカツオなどを火であぶって刺身にしたものを〈焼霜作り〉と呼ぶこともある。…

※「皮霜作り」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典第２版について | 情報

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