Matsukawa Zukuri

In the technique matsukawa zukuri, a traditional Japanese cooking method, the skin of the fish is treated in a special way to improve both the taste and texture. This technique is also known as kawashimo zukuri.

In this method of preparation, the skin of the fish is doused with hot water and then immediately quenched in ice water. Matsukawa zukuri, loosely translated as “making pine bark”, owes its name to the similarity between the treated fish skin and the structure and pattern of pine bark (松皮, matsukawa). The term kawashimo zukuri, on the other hand — which means “making frost on the skin” — creates a special texture of the fish skin through brief exposure to heat and subsequent quenching. The result is reminiscent of filigree frost patterns. This process, known as yubiki, which can be translated as “douse with hot water”, makes the skin softer and tastier, while the underlying fat partially melts, giving the fish a more intense flavor. Alternatively, the skin can also be grilled over an open flame, which is known as yakishimo zukuri 焼き霜造り and gives the skin a crispy texture. 

The matsukawa zukuri technique, is often used for fish such as tai, kinmedai and other shīromizakana. The process preserves the natural flavors of the fish and makes for an appealing, visually appealing dish that is frequently served in upscale Japanese restaurants.