Omakase at Shin Sushi

[beefnoguy]

Love seeing that traditional / old school / legit AF prep of maguro zuke that Take san is doing!

Sushi School - Where should I begin?

About “zuke”, yes it is correct that it is a technique used during the Edo period to preserve food as a result of no refrigeration. However this is the quicker and easier method of soy sauce marination (as it does not need a lot of time) and is the more common approach used by chefs. The traditional method is more rigorous and exacting, and would result in something that looks more like this [image] The chef would start off with a section of tuna (typically the dorsal cut, akami), applies a …