A type of sashimi. It is generally a summer dish, but dishes using carp are made throughout the year. It is made using live fish such as sea bream, sea bass, flathead, mullet, carp, and crucian carp. First, fillet the fish, remove the skin, slice the flesh, and quickly wash it in cold water to make it firm and shriveled. It is served on top of ice. Garnish with green shiso or head shiso. Wasabi soy sauce is generally used, but for freshwater fish such as carp and crucian carp, vinegared miso or mustard vinegared miso is better. When using regular soy sauce, adding ginger will remove the fishy smell. The more common name for sweetfish washing is segosi, which refers to removing the innards of the sweetfish and cutting them into rings with a thin knife cut at a right angle to the spine. The conditions for washing are that it should be cooked quickly and that the water used for washing is cold. [Tetsunosuke Tada] The reason why fish meat shrinks when washed is because washing with cold water such as ice water breaks down the ATP (adenosine triphosphate) contained in the muscle, which then produces actomyosin, causing the fish muscle to contract. In other words, rigor is artificially induced. Therefore, the conditions are to use fresh fish meat that has muscles with strong contractile power before rigor mortis begins, and to use cold water below 12°C. There is also a method of washing, called hot water washing, in which the fish is passed through hot water at 70-80°C and then rapidly cooled in cold water, which is sometimes used for carp, which has a strong flavor. [Tomomi Kono and Midori Otaki] [References] | |Source: Shogakukan Encyclopedia Nipponica About Encyclopedia Nipponica Information | Legend |
刺身の一種。一般には夏の料理であるが、コイを用いるものなどは四季を通じてつくられている。タイ、スズキ、コチ、ボラ、コイ、フナなどの魚を使い、原則として生きているものを材料にしてつくる。まず、三枚におろし、皮を引き、肉を薄切りにしてから手早く冷水で洗うと、身がしまってちりちりっと縮む。これを氷片の上にのせて供する。つまには青ジソか穂ジソなどを添える。また、わさびじょうゆを用いるのが一般的であるが、コイ、フナなどの淡水魚には、酢みそ、からし酢みそを用いるのがよい。普通のしょうゆを用いる場合、ショウガを使うと、生臭いにおいが除かれる。アユの洗いは背越(せごし)という名称のほうが一般的であるが、これはアユの内臓を抜き、背骨と直角に包丁を薄く入れて輪切りにしたものをいう。洗いは、手早く調理することと、水洗いの水が冷たいことを条件とする。 [多田鉄之助] 洗いにより魚肉の収縮がおこるのは、氷水など冷水で洗うことで筋肉中に含まれるATP(アデノシン三リン酸)が分解され、さらにアクトミオシンが生成されて、魚筋肉に収縮がおこるためである。つまり人工的に硬直をおこしたものである。したがって、死後硬直をおこす前の新鮮で収縮力の強い筋肉をもつ魚肉を用い、12℃以下の冷水を使用することが条件である。なお洗いには、湯洗いといって、70~80℃の湯に通したのち冷水で急冷する方法もあり、癖の強いコイなどに行われることもある。 [河野友美・大滝 緑] [参照項目] | |出典 小学館 日本大百科全書(ニッポニカ)日本大百科全書(ニッポニカ)について 情報 | 凡例 |
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