下処理(したしょり)

したしょり
noun, verb (suru)
preliminary preparation; prep work
1. preliminary preparation; prep work; pretreatment
The preparatory steps done to ingredients before the main cooking process. This includes washing, cutting, blanching, marinating, removing impurities, and other preparatory techniques.
野菜(やさい)の下処理(したしょり)をしておく。
Do the prep work for the vegetables in advance.
魚(さかな)の下処理(したしょり)は臭(くさ)みを取(と)るために大切(たいせつ)だ。
Prepping fish is important to remove the fishy smell.
下処理(したしょり)をきちんとすると料理(りょうり)が美味(おい)しくなる。
Proper prep work makes the dish taste better.

WORD STRUCTURE:
下(した) (preliminary, under) + 処理(しょり) (processing, handling)

Also written as 下拵(したごしら)え, which has the same meaning.

COMMON 下処理(したしょり) TECHNIQUES:

  • 洗(あら)う - washing
  • 切(き)る - cutting
  • 皮(かわ)をむく - peeling
  • 下茹(したゆ)で - parboiling
  • 塩(しお)をふる - salting
  • 水(みず)にさらす - soaking in water
  • 油抜(あぶらぬ)き - removing excess oil
  • 血抜(ちぬ)き - removing blood
  • 灰汁(あく)取(と)り - removing scum

IMPORTANCE:

Proper 下処理(したしょり) is crucial in Japanese cooking. It:

  • Removes unpleasant odors (臭(くさ)み)
  • Improves texture
  • Helps ingredients absorb flavors
  • Removes bitterness or harshness

EXAMPLES BY INGREDIENT:

  • 肉(にく) - removing blood, trimming fat
  • 魚(さかな) - scaling, gutting, removing bones
  • 野菜(やさい) - peeling, blanching, salting
general
Added 2026.1.20 14:43
07000/07481_shitashori