Aburi

Aburi denotes a Japanese cooking method in which the surface of foods is briefly and intensely heated, typically with an open flame. The term derives from the verb aburu (炙る), meaning “to roast” or “to sear.” This technique is particularly employed in sushi preparation to impart additional flavor complexity to certain fish species, such as salmon (sake), mackerel (saba), or scallops (hotategai).

Traditionally, aburi is performed using a glowing piece of charcoal (binchōtan, 備長炭), although modern sushi restaurants often employ specialized kitchen burners (gasubānā, ガスバーナー). The brief yet intense heat exposure triggers several chemical processes, including the Maillard reaction between amino acids and reducing sugars, which forms new aromatic compounds. Simultaneously, the interior of the food remains largely raw, preserving its original texture.

Historically, this technique likely emerged for practical preservation reasons, as the superficial heating can inhibit or reduce bacterial growth. Over time, however, aburi evolved into a refined culinary method deliberately applied to enhance the umami character and produce subtle roasted notes.