Preserving fish the old-fashioned way
Wasabi (Japanese horseradish) is an essential part of the sushi or sashimi eating experience. Its spicy taste brings out the flavor of the ingredients, and it acts as an antibacterial agent as well.
|
Even in the old days before electric refrigeration, there were ways to slow down the deterioration of raw fish. Here are two ways.
1. Beta-jio: Place fillets in a container that contains plenty of salt. Make sure the fillets are completely surrounded by salt. Leave in a cool place (about 10°C). After the salt has absorbed the moisture from the fish, wash it off. Su-arai: Next, soak in vinegar. You can improve the fragrance by adding slices of a citrus fruit to the vinegar.
For this example our chef used a mackerel. This and other fish with shiny bluish backs may cause a bad reaction when eaten raw, but you can prevent this by reducing the bacteria through long periods of salting and soaking in vinegar.
2. Kobu-jime: Measure out salt weighing about 2% of the filleted fish weight, and sprinkle it over the fillets. Leave for 5 to 6 hours. Moisten kombu seaweed with vinegar or saké then wrap it around the fillets.
|