23rd Aged Tuna Back Tuna @ Chiba/Ichihara/ Goi/Sushi/Mizutani/Gourmet
Thank you for everything.
Today, we would like to introduce the aged tuna that we serve at Sushi Mizutani.
First, maturation is--
Maturing is a cooking method in which the fish is laid down at a low temperature to break the rigor mortis and soften the meat, and to bring out the original flavor of the ingredients by removing the appropriate amount of water. Sashimi from fresh, fresh fish has a crunchy, crispy texture, but by aging the fish, the flesh becomes moist and chewy.
What happens when it matures?
Fresh fish is delicious with a crispy texture, but when aged, the umami taste is concentrated and the flavor becomes richer. The texture is softer than that of fresh fish. This is because enzymes present in the muscle change the protein into amino acids, which are linked to umami, and cut the protein's fibrous structure into shorter pieces.
We use a unique aging method.
We age a variety of fish.
The length of maturation, the way it is laid down, etc.
We change it depending on the type of fish and the individual fish.
We hope you will try it.
We look forward to your reservations and inquiries.
