“The Color of My Uni Was Not Bright Colored” That’s not the case with the Japanese because they love it, but that should not be a surprise since Japan is a seafood-loving country.Īlso, any fish to beef that is aged, has increased glutamates aka the stuff that makes it taste beefier, fishier, and tastier. Restaurants who use a lot of salt (like McDonald’s Big Breakfast) or soy sauce which is high in sodium will have this issue.įish also being too fishy seems to only be an issue when it comes to Americans which is why most Americans do not like or favor hikarimono ( iwashi to kohada aka silver, shiny fish). When people complain about headaches, and being thirsty, it’s because they are taking in too much salt. As in MSG (monosodium glutamate) or where umami and flavor town comes from. That dry-aged beefy steak is the result of everybody’s favorite naturally occurring homie, glutamates. If you do not complain about pork being too porky, beef being too beefy, or chicken being too, well chickeny, if that is a thing, maybe you just don’t like fish. If it were not for refrigeration, you would have to live near the coast to eat these fresh. Beef to fish get better with aging (a couple of hours to a couple of weeks), and “fresh” is not everything you thought it was.Īlthough, the exception to aging is shellfish ( ebi, kani, to asari) and several types of hikarimono ( saba, aji, to iwashi), which are both best when fresh. When it comes to eating fresh chicken, beef, or fish, do not expect it to be tender right out of the slaughterhouse, the coop, or the ocean. If you ever had any fish (except shellfish and hikarimono: sardines, anchovies, mackerel, etc.), chicken, or beef fresh, it is very chewy when freshly slaughtered. Tender and soft sushi toppings is not because it is “fresh” bro/brah because most proteins benefit from aging/dry-aging (controlled decomposition). This has got to be the most commonly said thing in a Yelp review, and if you say it, don’t worry, you are here now, that is all in the past. “Like, It Was Not Fresh Because It Did Not Melt in My Mouth”
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