Itazuri 板ずり
This technique is used in the preparation of pickling vegetables before slicing them: sprinkle the cutting board, the vegetable and your hands with salt and roll the vegetable back and forth, pressing slightly.

Katsuramuki 桂剥き
This is a technique used particularly for finely slicing daikon for serving with sashimi

Kinpira 金平
Kinpira is a common method of preparing root vegetables such a gobo (burdock root), carrots and lotus roots, but is also used quite often in preparing various seaweed dishes like hijiki or even momen tofu is delicious prepared this way. It involves sautéing and then gently boiling the vegetables in a stock of soy sauce and mirin, in a ratio of 1:1.

Kinpira carrots

Kinpira carrots

Kombu-jime 昆布〆
This technique is used for briefly curing fish or for making a quick pickle from root vegetables. It involves sandwiching the fish or vegetables between two slices of kombu and refrigerating.
Kombu-jime technique video

Nitsuke 煮付け
Nitsuke is a method commonly used for preparing homestyle fish dishes that gives the fish a rich savoury ginger flavour. It involves simmering the fish in mixture of soy sauce, mirin, sake, and ginger. Because it is such a popular method of cooking there are many variations, particularly regarding the ratio of the key ingredients, which depends on whether you prefer a sweeter or salter taste. The general rule is soy sauce 1: mirin 1: sake 1: water 1.

Sea bream nitsuke

Sea bream nitsuke

Shimofuri 霜降り
Shimofuri can refer either to the marbling of fat in Japanese beef, or to a technique that is often used for cooking the pieces left over after filleting a fish (known as ara アラ). The technique involves very quickly blanching the fish pieces in a saucepan of boiling water for just a few seconds and then transferring the fish into a bowl of iced water using a slotted spoon.

Shiomomi 塩もみ
This is the technique used to soften vegetables for pickling. Sprinkle salt over the vegetable and knead and massage the vegetable until it is soft and pliant.

Yakishimo 焼霜造り
This is technique commonly associated with sashimi and used usually with hamo (conger eel), tai (sea bream) and katsuo (bonito). The skin side of the fish is quickly charred or seared on an open flame or on charcoal and then is quickly transferred into a bowl of iced water. It keeps the flesh of the fish still almost raw but gives a smoky flavour with a crisp finish to the skin.

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