Aburi

Aburi is a Japanese cooking technique in which the surface of food is briefly burned or seared to create a browned, smoky layer while leaving the interior mostly raw or barely cooked. The method commonly uses a handheld blowtorch, a hot grill, or a metal searing iron. The term comes from the Japanese verb aburu, meaning to burn or scorch.

In sushi and other Japanese preparations, aburi is frequently applied to nigiri and sashimi. Common choices include fatty fish such as toro, salmon, and mackerel, which gain aroma and a nuanced contrast from the light charring. The sear is sometimes followed by a brush of tare, soy-based sauce, or citrus like yuzu. The technique preserves the freshness of the fish while adding a smoky, caramelized surface, producing a combination of warm surface and cool interior.

Variations of aburi can involve partially searing the topping to alter texture and flavor, or finishing with a brief grill before serving. Aburi has become popular in modern and fusion sushi, where chefs experiment with different levels of sear and sauces to highlight the fish’s richness and aroma.

Other uses of the term aburi exist outside culinary contexts. Aburi is also the name of a town in the Eastern Region of Ghana, known for its climate and botanical gardens.