冷れい燻くん

noun

cold smoking

A food preparation technique where food is smoked at low temperatures (typically below 30°C) to add flavor without cooking it. Often contrasted with 温燻 (hot smoking).

See also: 温燻

• 冷れい燻くんは、食しょく材ざいに煙けむりの風ふう味みをつける伝でん統とう的てきな保ほ存ぞん方ほう法ほうです。

  Cold smoking is a traditional preservation method that imparts a smoky flavor to ingredients.