Sujime

Sujime is a method used in Japanese cuisine. In this process, fresh fish is treated sequentially with salt, sometimes sugar, and vinegar. First, salt is applied, creating osmotic pressure that extracts moisture from the surface and initiates the denaturation of proteins in the fish muscle. Subsequently, the meat is dipped in vinegar, further denaturing the proteins and softening the bony structures.

The process offers a variety of benefits: The texture of the fish meat is improved by giving the fish firmness while retaining internal moisture. Additionally, the process leads to a nuanced flavor profile by combining salty and sour notes with the fish's intrinsic taste. Finally, it enhances preservation possibilities by extending shelf life and reducing microbial risks. The sujime method is particularly effective when preparing oily fish species such as mackerel, as it balances strong flavors and optimizes texture.

The word sujime consists of two kanji, namely 酢 (su) and 締め (jime). The kanji 酢 means “vinegar” and originally comes from Chinese, where it is also used to denote vinegar. Vinegar plays a significant role in Japanese cuisine, particularly in food preservation and seasoning. The kanji 締め is derived from the verb 締める (shimeru), which means “to tighten” or “to fasten.” In this context, 締め refers to the tightening, preservation or marinating of fish by soaking it in vinegar. Thus, the meaning of sujime can be summarized as “marinated in vinegar” or “preserved with vinegar.”