Yubiki is a process where ingredients are briefly immersed in hot water and then immediately cooled in ice water. This method is mainly used to remove the fishy smell from fish, which is primarily caused by a substance called trimethylamine. Since trimethylamine dissolves easily in water, yubiki can effectively eliminate the fishy odor. Additionally, yubiki makes it easier to remove the fish skin. After yubiki, it is important to thoroughly dry the ingredients with kitchen paper to prevent oil splatter during cooking and to allow flavors to absorb better. This method is also used to remove odors and excess fat from meat.