Usushio

Usujio describes a technique in Japanese cuisine in which fish, meat, or vegetables are lightly sprinkled with salt. The term translates as “lightly salted.” The purpose of this method is to bring out the flavor of the ingredients without salting them too heavily. Usujio is often used for white fish and delicate fish fillets to preserve their natural flavor. Light salting also helps reduce unpleasant odors and excess moisture. This technique is the counterpart to Gōjio (heavy salting), which is used for fatty fish such as mackerel.