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La Petit Noisette

La Petit Noisette

We love our bread, we love our butter, and most of all, we love each other.

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Tag: kombujime

Kombujime 昆布締め

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

Ageing, dry ageing, fish, kombu, kombujime, Sushi, 昆布締め

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
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