사람들이 잘 모르는 숙성회에 대한 사실


How long was this aged? Exactly 2 weeks This is aged the Tsumoto way I think I was the first one to ever start Ikejime here at the market With this method I thought that I’ll be able to make tastier aged-sashimi I’m nervous and excited right notHello everyone, I’m Silver Hairtail Last time in Japan I learnt about aged sashimi from Mr. Tsmoto with a chef in Noryangjin fish market So he practiced the skills he learnt We’ve brought a special aged sashimi that’s been aged for 2 weeks These are rock bream This was prepared when fish was alive And this is the aged sashimi that’s been aged for 2 weeks So today we will learn about the differences between the live fish sashimi and the aged sashimi And I’ll also talk about some misconceptions people have about aged sashimi
Before I eat this, first I’ll talk about ‘aging’ ‘Aging’ is preserving the fish or meat over a time period to enhance the flavor and the texture It is done in a controlled environment over a low temperature to prevent rotting In Korea we eat much more live fish sashimi than the aged ones so there are some misconceptions about them
Aged sashimi, just like live fish sashimi,
We prepare the fish when it’s still alive
The main reason of food poinsoning is when the next fish is prepared on an unhygienic board and the germs get on to the meat So it’s mainly from the cross contamination Sashimi that’s been prepared in a clean environment will not cause food poisoning whether it’s been aged a week or two I tried this before and I didn’t get any stomachache Vibrio vulnificus or other bacteria multiply the most in the temperature between 15~18°C
Aging is done in a low temperature, in a refrigerator
There’s a very low chance of bacteria multiplying
After the fish is dead
parasites come out from its intestines and move up to the meat Just like live fish sashimi we age after we remove the intestines right away so there is no reason to worry about parasites at all
When aging, along with the aging process
preserving the savory flavor is important as well Ikejime, Sinkejime, Chinuki (Bloodletting) First, Ikejime is killing the fish immediately by destroying its brain The reason we destroy the brain is ATP, so to preserve the energy So these energies transform to inosinic acid that gives the savory flavor Fish uses lots of energy while they are struggling So lots of energy that could be changed to good flavor would be lost Sinkejime is… ‘Sinke’ means nerves so we destroy or remove the spinal cord If we cut the fish while the spinal cord is still there the fish moves even though it’s dead To prevent that we either destroy it with a wire or remove it using water pressure Now if we cut the fish without its spinal chord Additional energy lost of the fish decreases The second reason is to prevent the fishy taste Spinal chord is also a gut so it might go bad or might cause fishy smell That’s why we remove it to make sure it doesn’t cause fishy smell Lastly, bloodletting In Japanese, it’s called Chinuki You know when you touch an iron pole it leaves a smell on your hand That’s the smell of oxidized iron and it’s the main reason for the fishy smell Usually what we do is we leave it in water Mr. Tsumoto’s way is should I say cleaning the veins..? Bloodletting with force so that there’s no bad smell after long aging is how he does itI’ll first compare the looks of these sahimis Have a look You can just tell which one is the aged sashimi right? Oh I said it already This is the aged one… The most standing out factor is this red color This is the dark muscle So this dark muscle is They are blood vessels spread on the back of the fish The color, after the aging, does not look as red as before Also, the opacity The aged sashimi looks more opaque and white Next up, the thickness As you can see, this is cut very thinly Live fish sahimi has quite a tough texture due to rigor mortis If you cut it as thick as the aged sashim It’ll be too tough to eat But in case of aged sashimi the rigor mortis is already relaxed so it’s very softThey just smell like rock bream First I’ll feel the live fish sashimi It’s very tough It’s just like touching one of those thick elastic bands And the aged sashimi Oh what? It’s tougher than I thought I’ll press them harder now I didn’t do it that hard this time It’s like this… and the aged sashimi tends to tear But this might be different for different types of fish or even between the same type of fish so we can’t be perfectly sure Now I’ll show you how they are like by tearing them There are membranes in between and it’s very tough It feels like I’m trying to tear a cloth But the aged sashimi is much easier to tear Just like this Let’s eat them now I’ll first try the live rock bream sashimi With just a hint of soy sauce… Ummm.. Rock bream never failed me Wow For the live fish sashimi, it has some strong texture so it has lots to chew on Now I’ll try the aged sashimi I’m wondering if the chef learnt it the right way Will I be able to taste
the sahimi I tried in Japan last time?Yup it’s the same It really taste like the one in Japan You know how some expensive steak houses they serve you salt There are lots of flavor in aged sashimi so to just add some saltiness.. It’s nice to eat it with a little bit of salt
Sundae.. Umm.. Live fish sashimi is like chewing meat whereas the aged sashimi is much softer yet there are lots to chew as well Now I’ll try the belly This part usually has that crunchy texture Hmmm Can you hear it? It’s crunchy just like fresh vegetable The belly of this aged sashimi is very white and
I wonder how it will taste like AhhIt’s kind of like tuna sashimi It’s very oily When I ate the aged sashimi in Japan I thought that I should definitely make them into sushi Now I’ll make sushi with both kinds of sashimis and compare them I brought the rice I’ll not make them into proper sushi Spoon sushi Let’s look at some clip of this spoon sushiNow I’ll first try the live rock bream sushi With little bit of soy sauce Hmm Ah it’s sooo good I always eat the rice first when I’m eating live fish sahimi I chew on the sashimi later on Now the aged sashimi I’ll now try the 14-days-aged rock bream sushi Oh The best thing about this aged sushi is that it goes so well it the rice I’ll just have one moreToday I’ve ate and compared the live fish sashimi and the aged sashimi If you like the chewiness, you should go for the live fish sashimi If you like the flavor, you should go for the aged sashimi If you are going to eat the normally aged sashimi aging between 6 to 12 hours But if it’s Tsumoto style, aging them one of two days would be good
when you are trying aged sashimi for the first time I think the chef worked very hard It was very tasty I like both types of sashimi so they were both good But Some people who like aged sashimi often say that live fish sashimi is just tough and is not tasty But well.. it is..? It just depends on what you like So please just eat… whatever Maybe I shouldn’t have said ‘whatever’ Thank you for feeding me this wonderful food And I’ll come back with another video next time If you liked this video
please press the like button and subscribe Bye bye~~

Leave a Reply

Your email address will not be published. Required fields are marked *