First slice raw fish or make "itozukuri" (cut into strips) or "hanezukuri," and wash the pieces in cold water (ice water) to shrink and tighten them to make "arai."
さく切りした魚を薄いそぎぎりや糸作り、はね作りにし、冷水（氷水）に潜らせ身を引き締めて食べさせる調理法である。