炙(あぶ)り

あぶり
noun
searing; flame-broiling; seared (food)
foodcooking
1. searing; flame-broiling; seared food
The technique of briefly searing the surface of food (especially sushi and sashimi) with an open flame, or food prepared this way. The searing adds a smoky flavor while keeping the inside raw.
炙(あぶ)りサーモンが人気(にんき)だ。
Seared salmon is popular.
バーナーでの炙(あぶ)りが料理(りょうり)の味(あじ)を引(ひ)き立(た)てる。
Torching enhances the flavor of the dish.
この店(みせ)の炙(あぶ)り寿司(ずし)は注文(ちゅうもん)を受(う)けてから目(め)の前(まえ)で炙(あぶ)ってくれる。
At this restaurant, the seared sushi is torched right in front of you after you order.

Usage

炙(あぶ)り is used both as a noun (the technique or the dish) and as a prefix before the ingredient name. It has become popular at conveyor-belt sushi restaurants and modern sushi bars.

Common collocations

  • 炙(あぶ)りサーモン (seared salmon)
  • 炙(あぶ)り寿司(ずし) (seared sushi)
  • 炙(あぶ)り鯖(さば) (seared mackerel)
  • 炙(あぶ)りトロ (seared fatty tuna)

From the verb 炙(あぶ)る (to broil, to sear over an open flame).

Related Words

Compare: 炭火焼(すみびや)き (charcoal grilling)
general
Added 2026.3.5 18:38 · Revised 2026.9.2 13:01
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