Kombujime (昆布〆/昆布締め) is a technique used to enhance the taste of sashimi fish through ageing the fish between two sheets … More
Tag: dry ageing
On Ageing Maguro (鮪) Tuna and Various Information
Maguro (鮪) Tuna Information and How to Dry Age Tuna. For an earlier article going in-depth on the science of … More
What is Ikejime 活け締め
What is Ikejime? Ikejime (Ikejime/活け締め;Ikijime/活き締め) is a technique for killing fish that was developed in Japan specifically designed to preserve … More
La Petit Noisette 