Furi-jio(furijio)

In Japanese cuisine, salting plays an essential role in enhancing the natural flavor of ingredients while extending their shelf life. The furi-jio technique ensures that the salt is evenly distributed over the surface of the fish or meat. This not only ensures even seasoning, but also helps to remove excess moisture, creating a firmer texture. This method is often used in the preparation of sushi and sashimi, especially with fatty fish such as salmon. Salting concentrates the flavors and gives the fish a pleasant texture.

Modern applications of furi-jio can be found in various cuisines around the world, where this technique is used to enhance the flavor profiles of dishes. In high-end gastronomy, furi-jio is typically used as a preparatory technique to ensure the optimal flavor and texture of fish and meat.