From left to right: 1) Yukimasu (Snow Trout.) 2) Iwana no Yubiki (Scalded White-spotted Char.) Scalding is a cooking method in which the ingredient is quickly dipped in boiling water or poured over with boiling water and then immediately cooled in cold water or ice water. It is effective in removing fishy odors and excess fat. 3) Koi no Arai (Carp "Arai"). Koi no Arai is a dish in which thinly sliced Koi sashimi is washed in warm water, moderately trimmed of fat, and then chilled in cold water.
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KI-NRT February 10, 2025
From left to right: 1) Yukimasu (Snow Trout.) 2) Iwana no Yubiki (Scalded White-spotted Char.) Scalding is a cooking method in which the ingredient is quickly dipped in boiling water or poured over with boiling water and then immediately cooled in cold water or ice water. It is effective in removing fishy odors and excess fat. 3) Koi no Arai (Carp "Arai"). Koi no Arai is a dish in which thinly sliced Koi sashimi is washed in warm water, moderately trimmed of fat, and then chilled in cold water.

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