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.
The sashimi with skin at this restaurant lets you enjoy the texture of the sea bream skin.
To prepare sashimi with skin, pour boiling water over the skin and then chill it in ice water.
Compound of 皮 (kawa, 'skin') and 作り (tsukuri, 'preparation'), referring to a sashimi style where the skin is retained.