Kitchen Culture


tasty tidbits from the old-fashioned Japanese Kitchen


SHIMO FURI "frosting"

 霜降り


"Frosting" (fish)

A procedure known as SHIMO FURI or “frosting” enhances the flavor and texture of simmered or poached fish. The name "frosting" has nothing to do with cake-decorating. It is a technique in which fish is briefly blanched – barely dipped in boiling hot water, really – then plunged in ice water to force out unwanted flavors and aku (“froth,” the scummy stuff that floats to the top of the water). The surface of the fish whitens making it look as if frost has fallen… hence the name for the technique is “frosting.”

One of many dishes that benefits from "frosting" is SABA NO MISO NI (miso-stewed mackerel)