Tsumoto Shiki, Japan’s Genius Fish-Cleaning Technique for Ultimate Umami Flavor

Описание: Ever wondered how Japanese chefs achieve that pure, rich umami flavor in their dishes? 🇯🇵🐟
Meet Tsumoto Shiki, a professional fish-cutting method that goes beyond basic cleaning. This technique uses a special tool to spray water through the fish’s tailbone, removing hidden blood and bone marrow.

Why go to such lengths? Because trapped blood and parasites can spoil the taste. By thoroughly cleansing the fish, chefs ensure that when it's cooked into dashi, the result is a crystal-clear, flavorful broth that defines authentic Japanese cuisine. A true art of precision and dedication! 🎌✨

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