Shio-jime(shiojime)

Shio-Jime is a traditional Japanese method for preserving and intensifying the flavor of fish by treating it with salt (shio). This technique is often used in the preparation of fish for sushi and sashimi to improve texture and retain fresh flavor.

In shio-jime, the fish is rubbed with salt and left to rest for a certain period. The salt process extracts water from the fish, which firms its texture and concentrates the flavor. After salting, the fish is typically rinsed and can be further processed or consumed immediately.