Ujiie Carp Store JAPAN／English Website |
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| Arai／sashimi prepared in warm water | |
 Carp-arai |
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| Check these out! We are showing pictures of carp cooking procedures on this page. | |
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| Slice off the flesh very thinly. | |
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| Prepare cold and hot water, and pour both respectively into a bowl. | |
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| Checking the water temperature by finger touch ensuring it remains at body temperature at all times. Regulating the water temperature is a very important process for good results. | |
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| Once the carp slices shrink and become a little hard, scoop them out with a sieve and empty the bowl, then pour the carp slices into the prepared cold water. | |
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| Cool the slices under flowing water, then pick them up. The cooking is now complete. This is only an example. You can arrange as you like. |
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| ■A Recipe of Carp's Arai Although the cooking style of arai differs from place to place, we use 45°C water in our store. And though it depends on the amount of fish, we usually prepare hot water of 4 times amount the fish meat, put it in together. To raise the water temperature which has decreased by putting fish meat into it, simply add hot water (about 80°C) gradually. Once the carp slices shrink and become a little hard, checking by touch and sight, scoop them out with a sieve and empty the bowl, then pour the carp slices into the prepared cold water *A Tip: Have the hot water temperature slightly lower in summer, and higher in winter. Although we are trying to serve fresh arai by preparing it after receiving an order, the hard texture decreases after a while. However, even after the texture becomes softer, the taste of carp itself remains intact and enjoyable. |
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| ■Video - A Recipe of Carp's Arai |
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