Detailed Product Description
【Ripening Technique】
“Ripen” is the continuous process of
protein fermentation. Ripening technique is used in fruit, tea, and coffee
beans, enhancing the sweetness and flavor.
Seafood ripen is a traditional technique
originated from Japanduring Edoperiod hundreds of years ago. Back then,
people did not have refrigeration, fish harvest fromTokyo Baywas marinated with wine, vinegar, salt, sugar, or Mirin, then served as sushi
to consumers.
After innovative food engineering, we’ve mastered
this traditional art of seafood cuisine. Not only did we enhancing aroma and
sweetness, the texture becomes more tender and flavor more unique. We have
taken seafood cuisine to the next level by redefining the taste of seafood.
【Production Process Introduction】
The process of ripening seafood takes place
in constant humidity and temperature. The ripening process would take 48 hours,
and would evaporate 10%~12% of moisture, intensifying the flavor and firming
the texture. During the aging process, we would add special natural yeast to create
unique fascinating flavor. The essence of fish is enhanced after aging, bringing
a perfect balance to texture and flavor. This is food evolution, packed with
mouth-watering indulgence.
【Product Features】
※ Concentrated Essence
Dry-aging technique concentrates the essence
of the fish, evaporating 10% to 12% of moisture, allowing the texture to be
more firm, the flavor to be more concentrated. By aging, we are able to bring perfect
balance to texture and flavor, offering a smooth sensation.
※ Luscious Flavor
We marinate the fish with our exclusive all-natural
recipe, including natural enzymes to break down the muscle tissues, and to
enhance the flavors. Our product provides luscious flavor and superior taste.
※ Layers of Sensation
Ripen technique keeps the original seafood aroma,
and enhances tenderness and rich flavors. Our ripen product offers layers of sensation
from seafood aroma, rich smooth taste, to lasting aftertaste.
※ Easy to Cook
We recommend oven baking at200 ℃(400 Fahrenheit). Salmon
steak takes only 10~12 minutes, and Greenland Halibut steak takes only 20
minutes. We would also recommend dipping the baked fish with grated white radish
and soy sauce. We find this combination would present the ideal experience.
《Ripen Greenland Halibut Steak, Koji Flavor》
Dazzling with fresh orange meat color, our
quality salmon steak is visually very attractive. The ripen salmon steak with
fermented rice sauce tastes juicy and tender, changing your impression on
salmon being dry and flaking. The fish carries a mixture of mild sense of salt
and traditional rice Koji aroma. Rich savors will fill your senses, driving mouth-watering
craving.
The ripen salmon steak tastes juicy and
tender, not dry nor dull; it is luscious, yet, not too greasy. Our recipe sauce
matches in harmonious balance with the salmon, exciting your taste-buds with
rich delicate flavors that would drive you to praise, “so good!” Together with
oven-baked char aroma, our Salmon steak can be your ideal cuisine experience.
Koji sauce is a traditional Japanese
condiment. It is 100% natural, made of fermentation from a mix of rice yeast,
salt, and water. The Koji sauce is bold in taste, yet, very smooth. It can be
used in replacement of salt. The sauce contains enzymes that tenderizes the
flesh and enhances richness. It does not require excessive spice to bring out
optimal flavors.
Expiry date: as marked on the packaging
Ingredients: Salmon, rice yeast, and salt
Storage:-18 ℃(0 ℉),
frozen
Weight: 330 grams (300 grams of fish, 30
grams of sauce)
Specifications: Each case contains two
pieces, with independent vacuum pack
Country of Origin:Taiwan
Fish Origin:Chile
Recommended thawing method: take out of
freezer and place into refrigeration area for about 12 hours to thaw slowly.
Quick thaw method: place
the vacuumed fish into water to soak for about 1 hour to thaw.
Keywords: Fish Seafood Ageing