1.
removing bitterness, removing harshness (cooking)
The cooking process of removing bitter, astringent, or harsh components from vegetables and other ingredients to improve their taste.
ほうれん草は灰汁抜きをしてから使う。
Remove the bitterness from spinach before using it.
たけのこの灰汁抜きには米ぬかを使う。
Use rice bran to remove the harshness from bamboo shoots.
灰汁抜きを怠ると苦味が残る。
If you skip removing the bitterness, the bitter taste will remain.
FORMATION: 灰汁 (lye; harsh/bitter components) + 抜き (removing).
COOKING TECHNIQUE: Essential preparation step in Japanese cuisine for many vegetables.
COMMON METHODS:
- 茹でて灰汁を取る (boil and skim off scum)
- 水に晒す (soak in water)
- 塩水に漬ける (soak in salt water)
- 米ぬかと茹でる (boil with rice bran)
COMMON INGREDIENTS REQUIRING 灰汁抜き:
- ほうれん草 (spinach)
- たけのこ (bamboo shoots)
- 蕨 (bracken fern)
- ごぼう (burdock root)
- なす (eggplant)
RELATED: 灰汁を取る (skim off scum from simmering food)