Yubiki & ShimofuriBlanching and parboiling
For Yubiki (blanching), the fish skin or surface is briefly immersed in hot water and then immediately cooled in cold water to retain its flavour while also making the texture firmer. For shimofuri (parboiling), the entire fish is quickly dipped in hot water, lightly cooking only the surface. This method is particularly effective for removing odours or altering texture. Both techniques are used to add diverse textures and flavours to sushi.
