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La Petit Noisette

La Petit Noisette

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Tag: Ikejime

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

Ageing, dry ageing, 鮪, Ikejime, Maguro, rigor mortis, Sushi

Introduction to the science of ageing fish

One of the main misconceptions when it comes to sushi served at high end sushi establishments is that the quality … More

ageing fish, Ikejime, kombujime, rigor mortis, sushiya, tuna, 活け締め

Anago (穴子/アナゴ), Japanese Style Simmered Sea Eel Recipe

Easily mistaken as Unagi (日本鰻), Anago is another eel commonly eaten in Japan with the main difference being that Anago … More

Anago, 穴子, Ikejime, japanese food, Recipe, sea eel, Sushi, Unagi

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

ageing fish, Anago, ATP, dry ageing, eel, Ikejime, inosinic acid, needle, rigor mortis, sea eel, 活け〆, 活け締め
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