Tasting effects test Bisht sheets.
You can find sashimi for sale in every supermarket in Japan, and the quality is usually very good. Not necessarily great, but it’s good.
Great sashimi was exactly what our Japanese-language reporter was Miho Kozuki was longing. Fortunately, she had a secret weapon: Bisht.
OK, so maybe it’s not really a file Secret A weapon, since the specially treated plastic wrap has been getting a lot of attention on social media lately. But rumors about Pichit’s flavor-enhancing abilities made Miho feel as if she had a powerful ally at her side as she pulled up a sheet..
according to its packaging, Pichit is supposed to intensify the flavor of sashimi and umami leaves, while eliminating odors at the same time.. It does this in two ways. First, the paper It removes excess moisture from everything you have wrapped in it. As we learned to talk to a sashimi expert who has decades of experience in the restaurant industry, If you have a lot of water, or worse, ice crystals, in a piece of fish, it will dilute the flavor and overly harden the texture.. Second, Pichit . is treated Starch syrup and seaweed extractsimulation effects combojimeIt is a way to prepare sashimi by sandwiching it between kelp leaves.
Using the paper is a snap. First Miho I patted and wiped some sashimi I bought at the supermarket with a paper towel.
Then I put them on the sheet…
…Roll the paper over it. The Pichit sheet immediately began to draw away moisture, forming a seal around the pieces of sashimi as I did.
Now Miho puts the sashimi in her fridge while the sheet does its job, and when she takes it out again two and a half hours later, it’s changed!
For a taste test comparison, Miho had put half of her sashimi in a Pichit-ified sheet, and left the other half without Pichit-ified, and now they look completely different from each other.
▼ left: beshit sashimi
Right: sashimi other than the bisht
▼ non bichit
Since the packaging said the sheets removed odors, Miho did a sniff test first, but didn’t really notice a difference between the two. Perhaps it was because her sashimi was still too fresh from the market, and didn’t actually have any smell to begin with at this point.
But the flavor? There Miho noticed a huge difference, and the sashimi treated with bechit was far from the best in taste.. Again, this is not to say that the unprocessed chops were bad, but the chops that spent time wrapped in the leaf were tastier and didn’t have a hint of austerity to mitigate the aftertaste. “They seem to have twice as much umami as regular pieces.” Miho says.
Pichit prices vary by store/vendor, but Amazon has 32 paper rolls for 2,048 yen ($15.30). The only thing to be careful of is that it removes moisture, Pichit is not well suited for succulent and extra-fatty sashimi, such as otoro (extra fat tuna). But for things like Majuro (regular tuna) or Yellowtail, Miho thinks this is an affordable luxury upgrade that’s well worth it.
Photos © SoraNews24
● Want to know the latest SoraNews24 articles as soon as they are published? Follow us on Facebook and Twitter!
[ Read in Japanese ]