blanching by alternating boiling and icy water
A cooking technique where fish, chicken, or shellfish is briefly boiled then plunged into ice water, often to firm the flesh and create a decorative frosted appearance. Related to 霜降り (sense 3).
See also: 霜降り
I made sea bream into shimofuri-zukuri and added it to the sashimi platter.
Shimofuri-zukuri is a cooking method that uses boiling water and ice water alternately.
霜降り (sense 3) refers to the same blanching technique or the resulting appearance, while 霜降り作り specifically denotes the dish or preparation method.
Standard spelling using 作り.
Variant without okurigana り.
Variant using 造り, often for food preparation.
Rare variant without okurigana り and using 造り.
Compound of 霜降り (shimofuri, 'frosted appearance', from 霜 'frost' + 降り 'falling') + 作り (tsukuri, 'making, preparation'). The name comes from the frost-like white surface created by the rapid temperature change.