Removing the bitterness (removing the scum) - Akunuki

Japanese: あく抜き(灰汁抜き) - あくぬき

Removing bitter, astringent, harsh and other unpleasant tastes and impurities contained in food ingredients in order to preserve the flavor of the dish. Bracken and fern are boiled in lye and then soaked in water, while rice bran, rice rinsing water and rice grains are used for bamboo shoots and burdock. Chestnuts and potatoes are soaked in a solution of burnt alum, and lotus root and burdock are soaked in vinegar water to prevent discoloration. Lily roots are best boiled in sake, and baking soda is added to remove the bitterness from chestnut skins, walnut skins and rock mushrooms. Pouring boiling water on fish and chicken to remove the bitterness is also done to remove the bitterness.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

料理の味をそこなわぬために，材料食品に含まれている苦み，渋み，えぐみなどの癖や不純物を除くこと。ワラビ，ゼンマイなどは灰汁でゆでて水にさらし，たけのこ，ゴボウなどには米ぬか，米のとぎ水，米粒などを用いる。クリやいも類は焼きミョウバンの溶液に浸し，れんこんやウドの変色を防ぐには酢水にさらす。ユリ根は酒を使ってゆでるとよく，クリの渋皮，クルミの薄皮，イワタケなどのあく抜きには重曹を加える。魚や鶏肉に熱湯をかけて霜ふるのもあく抜きが目的である。

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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