18 Jan '11, 4pm

Fukuichi Japanese Restaurant: To Freeze or not to Freeze?: Sake Sushi (Salmon)There are basically two types of

I just bought your book and am having a hard time putting it down. We have just moved to Singapore and much of the food is new to me - so arigato for introducing me to so much wonderful food! Three quick comments. The gindara is marinated in a sweet rice-based miso from Kyoto called Saikyo miso. It is very different from regular miso which is often salty. Mekajiki (not megajiki). And, the key to the blast frozen fish is the temperature at which it is frozen. Down to -65 degrees centigrade, so all molecular activity stops. Time stops. When defrosting the tuna you often see it go into rigor mortis. Cheers and looking forward to reading more.

Full article: http://ieatishootipost.sg/2011/01/fukuichi-japanese-resta...

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