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  Technique

  Aburi 炙り - Flame Searing

  The Japanese aburi word translates to flame-seared, scorched, or lightly grilled. It involves briefly exposing the surface of foods like fatty fish, or wagyu beef to an open flame or…

• Technique

  Pō Yóu 泼油 - Splashing Hot Oil

  泼油 Pō Yóu, which translates directly to splashing hot oil, is a definitive Chinese culinary technique used to instantly release the aroma of aromatics, create a glossy finish, and add…

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