Satou-jime(satōjime)

Satō-jime is a Japanese preservation technique in which fish or other foods are first treated with sugar. This method is often used in the preparation of shime saba (marinated mackerel). The sugar draws water out of the fish and helps to intensify the flavor before further treatment.

In satō-jime, the fish is first rubbed with sugar and left to stand for a certain period of time. The sugar draws moisture out of the fish, causing it to become firmer and its flavor to concentrate. Afterward, the fish is treated with salt and finally marinated in vinegar. This method also helps to reduce the fishy smell and improve the texture.