Aburidashi is a term that refers to a technique used in the preparation of certain Japanese dishes, particularly in the context of serving sushi or sashimi. It typically involves lightly searing or grilling the surface of a piece of fish or seafood, allowing it to retain its raw texture while enhancing its flavor through the slight cooking process. This method highlights the natural taste of the ingredients while also adding a layer of complexity due to the Maillard reaction that occurs during the searing.
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