皮かわ作づくり

noun

sashimi with skin still attached

A sashimi preparation where the fish skin is left on, often briefly scalded or scored to improve texture and flavor.

• この店みせの皮かわ作づくりは、鯛たいの皮かわの食しょっ感かんが楽たのしめる。

  The sashimi with skin at this restaurant lets you enjoy the texture of the sea bream skin.

• 皮かわ作づくりにするには、皮かわに熱ねっ湯とうをかけてから氷こおり水みずで締しめる。

  To prepare sashimi with skin, pour boiling water over the skin and then chill it in ice water.