Entertainment Koji Kimura: «I am Andrés Iniesta of sushi»

Koji Kimura: «I am Andrés Iniesta of sushi»


The Japanese ripening technique for large fish has been reinvented by Koji Kimura, who begins the process in the same market. «I touch them», confesses the chef considered the greatest expert in this process today. «I am Andrés Iniesta of sushi», is presented in the kitchen of Reale Seguros Madrid Fusión, and makes another confession: never buy tuna caught in Japanese waters. One of his favorite species is swordfish, which can ripen up to 90 days. The tenderloin that has brought to the gastronomy congress for the attendees to try had 50 days of drying. “The darker the meat is, the longer it has been maturing. That soft fish I always place on hard rice, to generate a contrast of textures. The sensations increase like this ».

That tradition of maturing fish with vinegar and salts has been investigated by Kimura to combat the stereotype, he says. “For years the same type of drying and fish was used, and people say that sushi is a sheet of fish on top of rice. I do not. I have created my own ripening technique to soften the meat. With hard cooked rice and with that very soft meat I have created my own style ».

The goal of ripening techniques is to subtract all possible moisture from the fish. “It’s the cause of the bad smell, that’s why the salt process is very important,” says Kimura Sushi’s chef. The first step to this fluid withdrawal is to remove the blood from the main vein. For that, cut the tail and divide what is left into two meridians. With an injection with electrolyzed water pushes that blood. “This is the most important thing to eliminate the bad smell,” he reiterates. Then it is immersed in salt water. A small fish can be in this 3% solution for four days. It is cleaned with paper to absorb all other water and filleted and covered with more salt, about ten hours. Large specimens require more time.

Most Recommended Web hosting

World News : archywordys.com

One of the diners defined the sushi offered as “silk.” The Tokyo chef then shares another secret: «The swordfish is a greasy fish and to stabilize its flavor, next to that of rice, I give it a touch of vinegar. It has coffee and fruit aroma. But you can get another type of aroma by getting the maximum umami ».

Nevertheless, Kimura’s big secret is pampering with the knife’s edge. The “oxidation” is cut every two days, a film of meat that covers the piece. Kimura the slice is less than a millimeter thick. “Leftovers serve to make soup,” he maintains. Thus, monitored every day, thinned by this care, it can be up to 90 days. Increasingly soft and dark. “My masterpiece is the swordfish from Japan, which is a very large species,” says ‘Andres Iniesta of sushi’. Last trick: after stripping the meat with excess salt, it must be wetted with soy sauce after 40 or 50 days after ripening. A goal that is worth a World Cup.



Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Latest news

Municipalities in Montpellier: Clothilde Ollier, landed EELV candidate, continues her campaign

Less than forty hours after being removed from the head of the EELV list for municipal elections in Montpellier...

Pablo Casado opens now to renew with the PSOE the CGPJ in exchange for depoliticizing it

JUANMA LAMETMadrid Tuesday, twenty-one January 2020 - 01:59The leader of the PP is willing to "dialogue" with Pedro Snchez, but only for a "global" reform Pablo...

2 dead, 5 injured when the patron indiscriminately opened fire in the San Antonio bar

2 dead, 5 injured when the user "indiscriminately" opened fire in the San Antonio bar, originally appeared on abcnews.go.comTwo...

Lithium Americas is nearing approval for the Nevada mine

By Ernest ScheyderJanuary 20 (Reuters) - U.S. regulators have taken a step closer to approving the Nevada Lithium Americas...

When it comes to unified hall picks, Jeter could be number 2

NEW YORK (AP) - Derek Jeter has a reasonable chance of becoming number 2 when it comes to unanimous...

San Sebastián recreates “The possible life” by Gregorio Ordóñez

The memory of Gregorio Ordonez was linked to his speech, to his defense of freedom in a world corroded...

Must read

Pablo Casado opens now to renew with the PSOE the CGPJ in exchange for depoliticizing it

JUANMA LAMETMadrid Tuesday, twenty-one January 2020 - 01:59The leader of the PP is willing to...

You might also likeRELATED
Recommended to you