{"title":"Small equipment","description":"\u003cp\u003eWhether you are a renowned restaurant or a Japanese cuisine enthusiast, our \u003cstrong\u003eprofessional kitchen equipment\u003c\/strong\u003e will allow you to recreate authentic recipes and work with efficiency. Enjoy our products made in Japan, renowned for their artisanal expertise and performance. Fast and secure delivery, with a dedicated customer service.\u003c\/p\u003e","products":[{"product_id":"oblate-rond","title":"Round Oblate","description":"\u003cp\u003eThe chef of the famous Spanish restaurant El Bulli, Ferran Adria, intrigued by this product during his travels to the Land of the Rising Sun, found surprising culinary applications for it.\u003cbr\u003eThe oblate is indeed the thinnest edible sheet in the world! Completely tasteless, it neither alters nor modifies in any way the flavour of the products it is paired with.\u003cbr\u003ePlease note that the oblate dissolves immediately upon contact with a moist environment.\u003cbr\u003eMade from potato starch, soy lecithin and sunflower oil, this product contains neither allergens nor gluten. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"TAKIKAWA OBLATE","offers":[{"title":"Default Title","offer_id":54111349866829,"sku":"NISOB5","price":3.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/OB5-z-s.webp?v=1782200154"},{"product_id":"moulin-a-sesame","title":"Sesame Mill","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eSimple in design, this sesame mill allows for a coarse grind of the seeds.\u003cbr\u003eIt is indispensable for adding flavour to composed salads, pasta or rice dishes, skewers and stir-fries.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"KAI CORPORATION","offers":[{"title":"Default Title","offer_id":54111350522189,"sku":"NISKJ12","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KJ12-s.webp?v=1782198355"},{"product_id":"pince-a-aretes-inox-embout-courbe","title":"Fish Bone Tweezers, Stainless Steel, Curved Tip","description":"\u003cp\u003eThis fish bone tweezers, made of stainless steel, guarantees good resistance to corrosion.\u003cbr\u003eIts use allows you to easily remove the bones from your medium-sized fish (trout, salmon, sea bass…).\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111355797837,"sku":"NISTPAJ1","price":5.42,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TPAJ1.webp?v=1787734901"},{"product_id":"tapis-antiderapant-polyvalent-et-impermeable-a-usage-multiple","title":"Versatile Non-Slip Waterproof Multi-Purpose Mat","description":"\u003cp\u003e\u003cspan\u003eThe best non-slip mat that doesn't lose its grip even when wet! This mat can be placed under slippery objects instead of using wet cloths. It is not only hygienic, but also flexible enough to be used when opening jars and other objects requiring a firm and solid grip. It can also be used as a support while scaling or filleting fish, holding it perfectly in place.\u003c\/span\u003e\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"400 x 200 mm","offer_id":54111361466701,"sku":"NISFYS-4020","price":45.83,"currency_code":"EUR","in_stock":true},{"title":"600 x 300 mm","offer_id":54111361499469,"sku":"NISFYS-6030","price":82.5,"currency_code":"EUR","in_stock":true},{"title":"500 x 250 mm","offer_id":54111361532237,"sku":"NISFYS-5025","price":63.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/FYS-4020-s.webp?v=1782142127"},{"product_id":"papier-parchemin-pour-viandes-et-poissons","title":"Parchment paper for meat and fish","description":"\u003cp\u003eIt gently absorbs drips (body fluids) and other exudates from fish such as tuna. This paper is moisture- and water-resistant. Also known as takoyaki paper, this special paper is highly effective for its heat and moisture retention properties.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eThe results of a food packaging material inspection by the Japanese Food Analysis Centre showed that this product contains no substances harmful to food hygiene.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e1) Gently absorbs water and drips from the surface of the fish. The key is that it does so gently!\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e(2) The fish can be aged while maintaining a moderate level of moisture retention, so that it remains fresh and succulent.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e(3) The paper is also highly valued for its ability to absorb blood from fish.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e(4) Paper loses its strength when wet and becomes easy to tear, but this water-treated waterproof paper loses less strength when wet and is more resistant than the waterproof paper sold on the market. This paper is 30% stronger when wet than when dry.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e(5) The water resistance of the paper prevents the tail and dorsal and caudal fins of the fish from tearing the bag given by the fishmonger when the fish is brought home! This paper is useful for fishmongers and butchers as it is tear-resistant even when wet.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003e(6) As the paper is green, drips and blood are not visible. Why is green perch paper green? This question is sometimes asked of us. Blood drops are red. The colour opposite to red is green. By wrapping the fish in green parchment paper, blood and other exudate drips are less visible.\u003c\/p\u003e","brand":"NISHIKIDÔRI","offers":[{"title":"10 pieces","offer_id":54111373361485,"sku":"NISTP3-XS","price":5.92,"currency_code":"EUR","in_stock":true},{"title":"3000 pieces","offer_id":54111373394253,"sku":"NISTP3","price":370.83,"currency_code":"EUR","in_stock":false},{"title":"300 pieces","offer_id":54111373427021,"sku":"NISTP3-S","price":40.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TP3-s.webp?v=1782200373"},{"product_id":"bol-de-rincage-pour-le-riz-noir","title":"Black rice rinsing bowl","description":"\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eIts upper part has a sieve allowing water to drain away easily without letting grains of rice fall into your sink.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111389122893,"sku":"NISZPR-N","price":4.17,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/ZPR-N-s.webp?v=1782200713"},{"product_id":"bouillote-yutanpo-ou-maintine-chaud-pour-ohitsu","title":"YUTANPO HOT WATER BOTTLE OR WARMER FOR OHITSU","description":"\u003cp\u003e\u003cspan\u003eThe yutanpo is a traditional hot water bottle, a tool of everyday life for Japanese families in winter in the past.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePure copper hot water bottles present no risk of electromagnetic radiation effects on the human body. The thermal conductivity and heat-retention properties of copper allow you to stay warm until morning.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIf you fill it with hot water and use it as is, it will be too hot and you may burn yourself. It is therefore necessary to wrap it in a towel, after which you can use it to warm cold parts of the body in winter.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHowever, the yutanpo has recently found an original use among sushi artisans.\u003cbr\u003eIndeed, it is used to keep the rice warm in the ohitsu.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUnlike an electric rice jar, the ohitsu is highly absorbent, so it absorbs excess moisture and prevents the rice from sticking. \u003cbr\u003eHowever, the ohitsu alone does not retain much heat, which is compensated for by a rolled towel + a YUTANPO + a lidded woven straw box used as a container. In this case, the yutanpo is placed underneath the ohitsu.\u003c\/p\u003e","brand":"SHINKOUKINZOKU","offers":[{"title":"Default Title","offer_id":54111389188429,"sku":"NISYUT","price":115.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YUT-s.webp?v=1782200712"},{"product_id":"pince-a-aretes-inox-professionnelle","title":"Professional Stainless Steel Fish Bone Tweezers","description":"\u003cp style=\"text-align: justify;\"\u003eThis fish bone tweezer is perfectly suited for all types of fish.\u003cbr\u003eA very high-quality tool, it is ideal for frequent use and offers assured durability.\u003cbr\u003eThe stainless steel metal tweezer has excellent corrosion resistance.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111393415501,"sku":"NISTPAJ3","price":49.17,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TPAJ3-z1-s.webp?v=1782200373"},{"product_id":"pince-a-arretes-inox-embout-plat","title":"Fish bone tweezers, stainless steel, flat tip","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis stainless steel fish bone tweezer guarantees good corrosion resistance.\u003cbr\u003e\nIt allows you to easily remove the bones from small fish (mackerel, sardine, perch…).\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111393448269,"sku":"NISTPAJ2","price":10.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TPAJ2-s.webp?v=1782200372"},{"product_id":"papier-absorbant-fuji-oil-tempura","title":"FUJI OIL TEMPURA Absorbent Paper","description":"\u003cp\u003eThey are made from kenaf paper, the most absorbent and environmentally friendly paper for oil. Kenaf is a natural lignocellulosic plant fibre obtained from the bark of the plant of the same name. The genus and family of kenaf are respectively \"Hibiscus cannabinus\" and \"Malvaceae\". Kenaf originates from Africa.\u003cbr\u003eKenaf has long been used as a rope plant (rope, twine, and hessian cloth) and its commercial uses have diversified to include other applications such as absorbent paper.\u003cbr\u003eFuji Tempura paper reduces the amount of excess oil in fried foods and makes dishes more appetising.\u003c\/p\u003e","brand":"SYOBIDOU Co. Ltd","offers":[{"title":"Default Title","offer_id":54111398527309,"sku":"NISSYO","price":12.42,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/SYO-s.webp?v=1782200301"},{"product_id":"ciseaux-kanetsune","title":"Kanetsune scissors","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eKanetsune scissors are generally used by dressmakers.\u003cbr\u003eMany cooks use them for working with fish, vegetables, flowers, small fruits…\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111415238989,"sku":"NISKANDCP","price":25.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KANDCP-z-s.webp?v=1782197937"},{"product_id":"couvercle-basculant-otoshibuta-ajustable","title":"Adjustable otoshibuta drop lid","description":"\u003cp\u003eIt is a so-called \"tilting\" lid.\u003c\/p\u003e\n\u003cp\u003eIts size is smaller than the diameter of the saucepan. This lid, which comes into contact with the ingredients, allows for a more even distribution of heat and increases the cooking speed. It allows food to be cooked without falling apart during cooking.\u003c\/p\u003e\n\u003cp\u003eIt also allows for better concentration of the flavours of the food. The size can be freely adjusted according to the size of the saucepan.\u003c\/p\u003e\n\u003cp\u003eIt features a practical hook that can be lifted by hanging it on a ladle. Try it and you'll never look back.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111419433293,"sku":"NISEBECBO","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/EBECBO-OUVERT-s.webp?v=1782141977"},{"product_id":"papier-buvard-pour-poissons-et-viande","title":"Blotting Paper for Fish and Meat","description":"\u003cp style=\"text-align: justify;\"\u003eThe film surface contains marine minerals that have a bacteriostatic effect, preventing discolouration (by reducing negative ions) and loss of texture, whilst preserving the freshness and flavours of food.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThis blotting paper also preserves a good level of sheen on the flesh. Excess exudate and moisture is absorbed through the perforated holes in the film to the non-woven fabric surface, which maintains the food surface at an appropriate moisture level.\u003c\/p\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe 100% wood pulp is hygienic and, of course, crêped, making it flexible and peelable. This blotting paper is very strong and tear-resistant, even when wet! The smooth side is applied against the flesh.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"NISHIKIDÔRI","offers":[{"title":"10 pieces","offer_id":54111457542477,"sku":"NISTP1-XS","price":6.25,"currency_code":"EUR","in_stock":true},{"title":"1000 pcs","offer_id":54111457575245,"sku":"NISTP1","price":452.5,"currency_code":"EUR","in_stock":true},{"title":"100 pcs","offer_id":54111457608013,"sku":"NISTP1-S","price":50.83,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TP1-s.webp?v=1782200372"},{"product_id":"papier-absorbant-pour-viandes-et-poissons","title":"Absorbent Paper for Meat and Fish","description":"\u003cdiv class=\"prose prose-justify-start\"\u003e\n\u003cp\u003eBy absorbing exudates from meat and fish and residual moisture from other foodstuffs, this paper prevents deterioration of freshness and colour change, thus extending shelf life.\u003c\/p\u003e\n\u003cp\u003eIn addition to meat and fish, it can also be used for fresh soba, ramen or udon noodles and other fresh pasta to prevent them from drying out and becoming sticky due to temperature and humidity.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Nishikidori","offers":[{"title":"10 pieces","offer_id":54111457640781,"sku":"NISTP2-XS","price":3.83,"currency_code":"EUR","in_stock":true},{"title":"1000 pcs","offer_id":54111457673549,"sku":"NISTP2","price":211.67,"currency_code":"EUR","in_stock":false},{"title":"100 pcs","offer_id":54111457706317,"sku":"NISTP2-S","price":26.67,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TP2-s.webp?v=1782200372"},{"product_id":"baguettes-professionnelles-de-cuisinier-speciales-tempura","title":"Professional chef's chopsticks for tempura","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003eNatural rosewood handle 120 mm, stainless steel rod (2 sizes available)\u003c\/p\u003e","brand":"AOKI HAMONO","offers":[{"title":"230 mm","offer_id":54111458165069,"sku":"NISAH40","price":15.83,"currency_code":"EUR","in_stock":true},{"title":"300 mm","offer_id":54111458197837,"sku":"NISAH41","price":20.83,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/AH40-s.webp?v=1782139413"},{"product_id":"sacs-de-conservation-aisaka-a-la-pierre-doya-pour-fruits-et-legumes","title":"Aisaka Ōya stone preservation bags for fruit and vegetables","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003eŌya stone is an igneous rock, created from lava and ash, made famous by its use on the façade of the Imperial Hotel designed by Frank Lloyd Wright in Tokyo.\u003cbr\u003e\nOne of the reasons this stone was used is that it has a warm texture and can easily be carved, allowing for great versatility. Fireproof, Ōya stone can come in different colours.\u003cbr\u003e\nŌya stone is found only in a zone of 4 km east to west by 6 km north to south around the city of Ōya near Utsunomiya in Tochigi Prefecture, where reserves of some 600 million tonnes are found.\u003cbr\u003e\nFor the adsorption and permeation of ethylene, \"Oya stone\" powder is mixed with polyethylene.\u003cbr\u003e\nAisaika is composed of a polyethylene film containing pulverised Oya stone.\u003cbr\u003e\nOya stone is porous and its pores are effective for the adsorption and permeation of ethylene gas, which promotes the growth of vegetables.\u003cbr\u003e\nAs the film is treated so that the generation of water inside a bag is reduced whilst maintaining adequate gas permeation performance, the growth of bacteria responsible for rotting is delayed.\u003cbr\u003e\nThis bag is enormously popular among individuals and professionals in Japan.\u003c\/p\u003e","brand":"KANSAI SHIKO","offers":[{"title":"400 x 300 mm (x6)","offer_id":54111460131149,"sku":"NISKANSAIM","price":2.08,"currency_code":"EUR","in_stock":true},{"title":"350 x 250 mm (x8)","offer_id":54111460163917,"sku":"NISKANSAIS","price":2.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/KANSAIS-s.webp?v=1782197938"},{"product_id":"serviette-compressee-mowa","title":"Mowa Compressed Towel","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis compressed towel is guaranteed free from chemicals and suitable for all skin types, including the face.\u003c\/p\u003e\n\n\u003cp\u003eIt is 100% biodegradable and environmentally friendly.\u003c\/p\u003e\n\n\u003cp\u003eIt is therefore perfect for leisure activities. It can be used as a disinfecting wet wipe when used with disinfecting alcohol.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003ciframe frameborder=\"0\" height=\"594\" src=\"https:\/\/www.youtube.com\/embed\/PjFIRY7sVRA\" title=\"Serviettes compressées Mowa, serviette rafraîchissante, toujours à portée de main. Coup de coeur !\" width=\"334\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"DAIKOKU KOGYO","offers":[{"title":"12 pieces","offer_id":54111462097229,"sku":"NISDK1","price":1.5,"currency_code":"EUR","in_stock":true},{"title":"200 pieces","offer_id":54111462129997,"sku":"NISDK2","price":15.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/DK1-z1-s.webp?v=1782141857"},{"product_id":"charbon-de-bambou-filtre-a-eau","title":"Bamboo Charcoal Water Filter","description":"\u003cp\u003eBamboo charcoal is alkaline when burned at high temperature, and becomes acidic when burned at low temperature.\u003cbr\u003eThis bamboo charcoal is burned at a high temperature (800–1000 degrees Celsius), and is therefore alkaline.\u003cbr\u003eThis charcoal is guaranteed to be free from pesticides and other chemical products.\u003c\/p\u003e","brand":"TAKESUMINOSATO","offers":[{"title":"set of 3 sticks","offer_id":54111462162765,"sku":"NISTAMI2","price":9.96,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/TAMI2-s.webp?v=1782200372"},{"product_id":"feuilles-d-absorption-d-eau-pichit-super-18-r-25-x-35cm-18-feuilles","title":"Pichit Super 18 R Water Absorption Sheets (25 x 35cm), 18 sheets","description":"\u003cp\u003e\"Pichit\" is a sheet that enhances the flavour of food.\u003cbr\u003eThe secret of \"Pichit\" lies in its two special semi-permeable membrane films with invisible pores, between which is sandwiched a high-osmotic-pressure food-grade syrupy component that retains the absorbed moisture. This \"osmotic power\" is achieved through the action of seaweed-based ingredients.\u003cbr\u003eBy eliminating the need for salt or heat, these sheets preserve flavour by preventing cell destruction and lipid oxidation.\u003cbr\u003eThese sheets absorb moisture during freezing and thawing, allowing spices and flavourings to penetrate food quickly and thereby reducing cooking time. Once frozen, these sheets prevent undesirable odours from altering the flavour of the ingredients, thus keeping the freshness of meat and fish for longer.\u003cbr\u003eThey are used for freezing, thawing and drying (dehydration).\u003cbr\u003ePICHIT green box is intended for culinary preparations, freezing, thawing and longer drying processes. Due to its moderate absorption, it is suited to drawing moisture out of food during the thawing process.\u003cbr\u003ePICHIT orange box, high absorption, is intended for the production of dried fish and dried foods.\u003cbr\u003eWHY USE PICHIT SHEETS?\u003cbr\u003e- They remove excess water during the freezing of meat or seafood and prevent undesirable odours as well as freezer burn.\u003cbr\u003e- 70–80% of meat or seafood is composed of water, which means that once you freeze these items, it considerably alters the cell structure, and when you thaw them, the umami also drains away with the water (or drip). Thawing food using the Pichit sheet avoids this, as it absorbs only the water and not the umami.\u003cbr\u003e- They can considerably improve the texture after thawing meat or seafood, as it preserves the cells by effectively removing excess moisture.\u003cbr\u003e- They speed up the marinating process as excess moisture is removed.\u003cbr\u003e- You can dry\/remove excess moisture from fish without using salt, which is ideal for healthy, low-sodium cooking.\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/systeme-pichit_1.jpg?v=1782745776\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/pichit2_1.jpg?v=1782745855\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dehydrating effect of Pichit on fish and meat:\u003cbr\u003e* Frying: reduces hot oil splatter, promotes the achievement of flavoursome and tender fried food, enables quick and crispy frying, and preserves the effectiveness of the frying oil.\u003cbr\u003e* Grilling: promotes even cooking through to the centre, enables quick cooking, reduces smoke\u003cbr\u003e* Low-heat cooking: prevents food from falling apart during cooking, facilitates flavour enhancement\u003cbr\u003e* Smoking: facilitates smoke absorption, reduces drying time, prevents fat oxidation\u003cbr\u003e* Marinating: even small amounts of seasoning easily penetrate the food, which does not become watery even after a long period\u003c\/p\u003e\n\u003cp\u003eFish: during thawing, removes excess water and fishy odour while enhancing flavour\u003cbr\u003eFor grilled and boiled fish: dehydration time is several hours to half a day in the refrigerator\u003cbr\u003eFor fish, prefer thin fillets, blocks of fillets or pre-sliced flesh — particularly when preparing sushi and sashimi. The flesh should be carefully cleaned, blood vessels drained and tissue free of bruising.\u003c\/p\u003e\n\u003cp\u003eDuck: reduces damage caused to the meat during freezing and minimises freezer burn during storage. Thawing meat: dehydration time ranges from half a day to a full day in the refrigerator.\u003cbr\u003ePork belly with lardons (bacon): reduces refrigerator maturation time thanks to a high water-removal capacity.\u003c\/p\u003e\n\u003cp\u003eFOODS SUITABLE FOR PICHIT\u003cbr\u003eSUITABLE: foods with strong or unpleasant odours (e.g. Sardines and mackerel), foods with a high water content (e.g. Chicken thigh), thawed foods (e.g. Frozen scallops)\u003cbr\u003eUNSUITABLE FOODS: fatty tuna, foods low in water (e.g. Chicken fillets), foods already sprinkled with salt (e.g. Salted salmon, fish roe in brine)\u003cbr\u003eThe PICHIT sheet dehydrates through osmotic pressure, unlike enzymatic ageing (dry ageing). For lean flesh (flatfish, sea bass, sea bream, scallops, cuttlefish, squid, chicken thighs), the action of PICHIT sheets is rapid. For fatty flesh, application will be longer (https:\/\/www.sushi-pedia.com\/en\/article\/pichit-sheets-for-dehydrating-fish-for-sushi-or-sashimi)\u003cbr\u003eIt should be noted that the skin of fish may be affected by the action of PICHIT.\u003cbr\u003eHow to use the PICHIT sheet:\u003cbr\u003e1. Place the food on the sheet. Pichit sheets have no front or back. You can use either side.\u003cbr\u003e2. Wrap the sheet tightly around the food. Pichit sheets can only absorb water correctly if they are in close contact with the surface of the food.\u003cbr\u003e3. Place the food in the refrigerator. Place the wrapped food in the refrigerator during the dehydration process.\u003c\/p\u003e\n\u003cp\u003eFOOD PRESERVATION BY FREEZING: Pichit sheets remove water and odours from raw fish and meat during food freezing, helping to reduce damage to the fish and meat and minimise the risk of freezer burn or other cold-related damage. \u003cBr\u003eTHAWING FOOD: Pichit sheets remove water and odours from raw fish and meat during food thawing in the refrigerator, helping to reduce juice run-off and achieve a beautiful colour.\u003c\/p\u003e\n\u003cp\u003eSalmon back or salmon fillet:\u003cbr\u003eRemoves excess water during thawing, enhances flavour and improves colour.\u003cbr\u003eThawing sashimi (raw fish): dehydration time between 40 minutes and 2 hours in the refrigerator. Dehydration rate: 2% to 4%\u003c\/p\u003e\n\u003cp\u003eBoneless chicken thigh\u003cbr\u003eRemoves raw meat odour and promotes flavour penetration.\u003cbr\u003eChicken preparation\u003cbr\u003eDehydration time: approximately 1 hour in the refrigerator\u003c\/p\u003e\n\u003cp\u003eSeafood\u003cbr\u003eRemoves excess water during thawing and reduces oil splatter when frying. Also reduces oil degradation.\u003cbr\u003eThawing prawns and scallops: dehydration duration up to half-thawed or fully thawed in the refrigerator\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe PISCHIT sheet removes excess water and odour from raw fish\/meat while preserving flavour and improving colour.\u003c\/p\u003e\n\u003cp\u003eOSMOTIC PRESSURE PROTECTS FOOD\u003cbr\u003ePichit sheets use a permeation effect to remove water and odours from raw fish\/meat and enhance flavour through moisture extraction by osmotic pressure.\u003c\/p\u003e\n\u003cp\u003ePREPARATION OF RAW FISH, RAW MEAT, ETC.\u003cbr\u003ePichit sheets remove excess water and enhance the flavour of raw fish, raw meat, etc. They also remove the characteristic odours of raw fish and meat.\u003c\/p\u003e\n\u003cp\u003eFOOD PRESERVATION BY FREEZING.\u003cbr\u003ePichit sheets remove water and odours from raw fish and meat during food freezing, helping to reduce damage to the fish and meat and minimise the risk of freezer burn or other cold-related damage.\u003c\/p\u003e\n\u003cp\u003eTHAWING FOOD\u003cbr\u003ePichit sheets remove water and odours from raw fish and meat during food thawing in the refrigerator, helping to reduce juice run-off and achieve a beautiful colour.\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eWhat results can be observed with different ingredients?\u003cbr\u003eHere is the professional expertise of Sushipedia\u003cbr\u003e(https:\/\/www.sushi-pedia.com\/en\/article\/pichit-sheets-for-dehydrating-fish-for-sushi-or-sashimi):\u003c\/p\u003e\n\u003cp\u003eIn the preparation of sushi and sashimi, it is common to sprinkle ingredients with salt (shiojime, 塩締め, salt-curing) or sugar (satōjime, 砂糖締め, sugar-curing) before processing. Sprinkling draws out water and other substances from the flesh, which can improve flavour and aroma. However, this produces a potentially undesirable salty or sweet aftertaste. To eliminate it, the flesh is then rinsed with water or sake (酒) brewed from polished rice. This rinsing nevertheless causes some reabsorption of moisture. Using the Pichit sheet offers the possibility of dispensing entirely with salt or sugar: the flavour is preserved and the compounds responsible for the odour are reduced.\u003cbr\u003eFarmed and wild\u003cbr\u003eNot all ingredients benefit in flavour from the use of the Pichit sheet. In addition to particularly fatty fish, farmed fish can pose a problem. Depending on water quality and feed composition, they may exhibit a significant undesirable taste. If this taste is only subtly present in freshly slaughtered specimens, dehydration can intensify it: the removal of water concentrates all the substances dissolved in the tissue, including undesirable flavour components.\u003cbr\u003eFarmed Atlantic salmon (sāmon)\u003cbr\u003eSeveral trials on farmed Atlantic salmon (sāmon, サーモン) have demonstrated that the high fat content prevents sufficient water absorption. Flavour differences after five hours (whole piece\/fillet) were minimal. It was only after an application time of 30 hours that an improvement in flavour appeared. The application time therefore considerably exceeds the general reference values given in the table, which is explained by the particularly high intramuscular fat content of farmed salmon. Better results were obtained with leaner salmon flesh — pieces from the leaner part are therefore preferable.\u003c\/p\u003e\n\u003cp\u003eTuna (maguro)\u003cbr\u003eThe lean flesh of tuna (akami, 赤身) gains noticeably in flavour when combined with Pichit. After just one hour, a perceptible improvement in texture and flavour intensity is evident. With longer application, the flesh becomes distinctly firmer and the colour deepens. The fattier the flesh, the less pronounced the improvement brought by Pichit.\u003cbr\u003eMarinated tuna (zuke maguro)\u003cbr\u003eFor the preparation of zuke maguro (漬けマグロ, tuna marinated in soy sauce), thawed saku blocks of albacore tuna and bluefin tuna were used. For lean flesh, a dehydration time of two to three hours provides a good base for the marinade. \u003cBr\u003eTreatment with the Pichit sheet allows the marinade to penetrate more deeply into the flesh. In our application, the dehydrated tuna flesh was then vacuum-sealed in a bag and marinated in soy sauce (shōyu, 醤油) for 2 to 3 hours. As a reference, a proportion of soy sauce of approximately one quarter relative to the weight of the flesh proved effective.\u003cbr\u003eJapanese yellowtail (buri, hamachi)\u003cbr\u003eThe results obtained with Japanese yellowtail flesh (buri, 鰤) vary considerably depending on personal preference. With young farmed Japanese yellowtail — known as hamachi (ハマチ) — the texture became firmer, the odour diminished and the flavour intensified, with the umami note becoming more distinct through concentration. With wild fish or larger specimens, the improvement was less pronounced. When thawing frozen farmed hamachi, the Pichit sheet proved useful. Due to the generally higher fat content, significantly longer application times are to be expected.\u003cbr\u003eSea bream (tai)\u003cbr\u003eSUSHIPEDIA. Preparation of madai sushi with Pichitto film. All rights reserved ©\u003cbr\u003eThe flesh of sea bream (tai, 鯛) has a water content well suited to Pichit. The red sea bream (madai, 真鯛) we used came from Japanese farms and was of good quality. The filleted flesh was already free of notable undesirable odours before application — tender and flavoursome. Thanks to Pichit, the flesh lost a notable amount of water and became pleasantly firmer. The slightly sweet flavour intensified and the mineral notes gained in presence.\u003cbr\u003eFlatfish\u003cbr\u003eThe flesh of most flatfish, such as hirame (鮃), has a relatively high water content, making Pichit treatment a natural choice. The flesh gains in firmness in a short time and the mineral flavour intensifies. This treatment is particularly useful during seasons when the flesh has a higher fat content, as the \"melt-in-the-mouth sensation\" is preserved despite the increased firmness. The delicate flesh loses its moisture relatively quickly, however; the application time should therefore not be excessively long, lest too much of the delicate texture be lost. For larger specimens caught during the cold season, an application time of five to seven hours proved to be an appropriate reference value. The resulting texture is comparable to that achieved by kobujime treatment.\u003cbr\u003eIn the case of fatty flesh — such as that of Greenland halibut — the application time is extended. Flatfish caught in winter may also have a higher fat content than those caught in summer.\u003cbr\u003eJapanese sea bass (suzuki)\u003cbr\u003eJapanese sea bass (suzuki, 鱸) lends itself as well to pichit as to kobujime. The flesh has a high water content, which allows for a shorter application time. It is generally somewhat longer than for kobujime. Dehydration makes the mineral flavour slightly more pronounced and the flesh gains in firmness. With suzuki, however, texture is a decisive quality indicator: the flesh is characterised by its fine, almost delicate structure. The degree of firming due to water loss must therefore be carefully assessed, as too long an application can alter the mouthfeel in an unfavourable way.\u003cbr\u003eSquid (ika)\u003cbr\u003eSquid (ika, 烏賊) is characterised by a soft, gelatinous texture that responds quickly to Pichit sheet treatment. Short application times of one to two hours generally achieve a firmer texture without the product taking on a dried appearance. Longer applications push the result towards the dried fish domain, an effect that has been used in the preparation of himono with reduced salt content.\u003cbr\u003eScallop (hotate)\u003cbr\u003eThe scallop (hotate, 帆立) lends itself well to Pichit sheet treatment, particularly during refrigerated thawing of frozen scallops. Application times of around two hours generally allow the product to retain its characteristic firm texture while absorbing the exudate.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54165447868749,"sku":"NISOKM002","price":22.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/11892-large_default.jpg?v=1782462055"},{"product_id":"feuilles-d-absorption-d-eau-pichit-regular-32r-25-x-35cm-32-feuilles","title":"Pichit Regular 32R Water Absorption Sheets (25 x 35cm), 32 sheets","description":"\u003cp\u003e\"Pichit\" is a sheet that enhances the flavour of food.\u003cbr\u003eThe secret of \"Pichit\" lies in its two special semi-permeable membrane films with invisible pores, between which is sandwiched a high-osmotic-pressure food-grade syrupy component that retains absorbed moisture. This \"osmotic power\" is achieved through the action of seaweed-based ingredients.\u003cbr\u003eBy eliminating the need for salt or heat, these sheets preserve flavour by preventing cell destruction and lipid oxidation.\u003cbr\u003eThese sheets absorb moisture during freezing and defrosting, allowing spices and aromas to penetrate food quickly and thus reducing cooking time. Once frozen, these sheets prevent undesirable odours from altering the flavour of ingredients, thereby keeping meat and fish fresh for longer.\u003cbr\u003eThey are used for freezing, defrosting and drying (dehydration).\u003cbr\u003ePICHIT green box is intended for culinary preparations, freezing, defrosting and longer drying processes. Due to its moderate absorption, it is suitable for drawing moisture from food during the defrosting process.\u003cbr\u003ePICHIT orange box, high absorption, is intended for the production of dried fish and dried foods.\u003cbr\u003eWHY USE PICHIT SHEETS?\u003cbr\u003e- They remove excess water during the freezing of meat or seafood and prevent undesirable odours as well as freezer burn.\u003cbr\u003e- 70–80% of meat or seafood is composed of water, which means that once you freeze these items, it considerably alters the cell structure, and when you defrost them, the umami also drains away with the water (or drip). Defrosting food using the Pichit sheet avoids this phenomenon, as it absorbs only the water and not the umami.\u003cbr\u003e- They can considerably improve the texture after defrosting meat or seafood, as they preserve the cells by effectively removing excess moisture.\u003cbr\u003e- They speed up the marinating process as excess moisture is removed.\u003cbr\u003e- You can dry\/remove excess moisture from fish without using salt, which is ideal for healthy, low-sodium cooking.\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/systeme-pichit_1.jpg?v=1782745776\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/pichit2_1.jpg?v=1782745855\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe dehydrating effect of Pichit on fish and meat:\u003cbr\u003e* Frying: reduces hot oil splatter, promotes the achievement of flavoursome and moist fried food, enables quick and crispy frying, and preserves the efficiency of the frying oil.\u003cbr\u003e* Grilling: promotes even cooking through to the centre, enables quick cooking, reduces smoke\u003cbr\u003e* Slow cooking: prevents food from falling apart during cooking, makes it easier to enhance flavours\u003cbr\u003e* Smoking: facilitates smoke absorption, reduces drying time, prevents fat oxidation\u003cbr\u003e* Marinating: even small amounts of seasoning easily permeate food, which does not become watery even after a long period\u003c\/p\u003e\n\u003cp\u003eFish: during defrosting, removes excess water and fishy odour while enhancing flavour\u003cbr\u003eFor grilled and boiled fish: dehydration time ranges from several hours to half a day in the refrigerator\u003cbr\u003eFor fish, prefer thin fillets, fillet blocks or pre-sliced flesh – particularly when preparing sushi and sashimi. The flesh must be carefully cleaned, blood vessels drained and the tissue free of bruising.\u003c\/p\u003e\n\u003cp\u003eDuck: reduces damage caused to the meat during freezing and minimises freezer burn during storage. Defrosting meat: dehydration time ranges from half a day to a full day in the refrigerator.\u003cbr\u003ePork belly with lardons (bacon): reduces the maturation time in the refrigerator thanks to a high water-elimination capacity.\u003c\/p\u003e\n\u003cp\u003eFOODS SUITABLE FOR PICHIT\u003cbr\u003eSUITABLE: foods with strong or unpleasant odours (e.g. Sardines and mackerel), foods with high water content (e.g. Chicken thighs), defrosted foods (e.g. Frozen scallops)\u003cbr\u003eUNSUITABLE: fatty tuna, foods low in water (e.g. Chicken fillets), foods already sprinkled with salt (e.g. Salted salmon, fish roe in brine)\u003cbr\u003eThe PICHIT sheet dehydrates by osmotic pressure, unlike enzymatic ageing (dry ageing). For lean flesh (flatfish, sea bass, sea bream, scallops, cuttlefish, squid, chicken thighs), the action of PICHIT sheets is rapid. For fatty flesh, application will be longer (https:\/\/www.sushi-pedia.com\/en\/article\/pichit-sheets-for-dehydrating-fish-for-sushi-or-sashimi)\u003cbr\u003eIt should be noted that the skin of fish may be affected by the action of PICHIT.\u003cbr\u003eHow to use the PICHIT sheet:\u003cbr\u003e1. Place the food on the sheet. Pichit sheets have no front or back side. You can use either side.\u003cbr\u003e2. Wrap the sheet firmly around the food. Pichit sheets can only absorb water properly if they are in close contact with the surface of the food.\u003cbr\u003e3. Place the food in the refrigerator. Put the wrapped food in the refrigerator during the dehydration process.FOOD PRESERVATION BY FREEZING: Pichit sheets remove water and raw fish and meat odours during food freezing, which helps reduce damage to fish and meat and minimise the risk of freezer burn or other cold-related damage.\u003cbr\u003eDEFROSTING FOOD: Pichit sheets remove water and raw fish and meat odours during food defrosting in the refrigerator, which helps reduce drip loss and achieve a good colour.\u003c\/p\u003e\n\u003cp\u003eSalmon back or salmon fillet:\u003cbr\u003eRemoves excess water during defrosting, enhances flavour and improves colour.\u003cbr\u003eDefrosting sashimi (raw fish): dehydration time between 40 minutes and 2 hours in the refrigerator. Dehydration rate: 2% to 4%\u003c\/p\u003e\n\u003cp\u003eBoneless chicken thigh\u003cbr\u003eRemoves raw meat odour and promotes the penetration of flavours.\u003cbr\u003eChicken preparation\u003cbr\u003eDehydration time: approximately 1 hour in the refrigerator\u003c\/p\u003e\n\u003cp\u003eSeafood\u003cbr\u003eRemoves excess water during defrosting and reduces oil splatter during frying. Also reduces oil degradation.\u003cbr\u003eDefrosting prawns and scallops: dehydration time up to half-defrosted or fully defrosted in the refrigerator\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe PICHIT sheet removes excess water and odour from raw fish\/meat while retaining flavour and improving colour.\u003c\/p\u003e\n\u003cp\u003eOSMOTIC PRESSURE PROTECTS FOOD\u003cbr\u003ePichit sheets use a permeation effect to remove water and raw fish\/meat odours from food and enhance flavour through moisture extraction by osmotic pressure.\u003c\/p\u003e\n\u003cp\u003ePREPARATION OF RAW FISH, RAW MEAT, ETC.\u003cbr\u003ePichit sheets remove excess water and enhance the flavour of raw fish, raw meat, etc. They also eliminate the characteristic odours of raw fish and meat.\u003c\/p\u003e\n\u003cp\u003eFOOD PRESERVATION BY FREEZING.\u003cbr\u003ePichit sheets remove water and raw fish and meat odours during food freezing, which helps reduce damage to fish and meat and minimise the risk of freezer burn or other cold-related damage.\u003c\/p\u003e\n\u003cp\u003eDEFROSTING FOOD\u003cbr\u003ePichit sheets remove water and raw fish and meat odours during food defrosting in the refrigerator, which helps reduce drip loss and achieve a good colour.\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eWhat results are observed with different ingredients?\u003cbr\u003eHere is the professional expertise of Sushipedia\u003cbr\u003e(https:\/\/www.sushi-pedia.com\/en\/article\/pichit-sheets-for-dehydrating-fish-for-sushi-or-sashimi):\u003c\/p\u003e\n\u003cp\u003eIn the preparation of sushi and sashimi, it is common to sprinkle ingredients with salt (shiojime, 塩締め, salt-curing) or sugar (satōjime, 砂糖締め, sugar-curing) before processing. Sprinkling extracts water and other substances from the flesh, which can improve flavour and odour. However, this produces a potentially undesirable salty or sweet aftertaste. To eliminate it, the flesh is then rinsed with water or with sake (酒) brewed from polished rice. This rinsing, however, leads to some reabsorption of moisture. Using the Pichit sheet offers the possibility of dispensing entirely with salt or sugar: flavour is preserved and the compounds responsible for odour are reduced.\u003cbr\u003eFarmed and wild\u003cbr\u003eNot all ingredients benefit in flavour from the use of the Pichit sheet. In addition to particularly fatty fish, farmed fish can present a challenge. Depending on the water quality and feed composition, these may exhibit a significant undesirable taste. If this taste is only subtly present in freshly slaughtered specimens, dehydration may intensify it: the removal of water concentrates all dissolved substances in the tissues, including undesirable flavour components.\u003cbr\u003eAtlantic farmed salmon (sāmon)\u003cbr\u003eSeveral trials on Atlantic farmed salmon (sāmon, サーモン) demonstrated that the high fat content prevents sufficient water absorption. The flavour differences after five hours (whole piece\/fillet) were minimal. It was only after an application time of 30 hours that a flavour improvement appeared. The application time therefore considerably exceeds the general reference values indicated in the table, which is explained by the particularly high intramuscular fat content of farmed salmon. Better results were obtained with leaner salmon flesh – pieces from the leaner part are therefore preferable.\u003c\/p\u003e\n\u003cp\u003eTuna (maguro)\u003cbr\u003eLean tuna flesh (akami, 赤身) gains noticeably in flavour when combined with Pichit. After just one hour, a perceptible improvement in texture and flavour intensity is evident. With longer application, the flesh becomes markedly firmer and the colour intensifies. The fattier the flesh, the less pronounced the improvement brought by Pichit.\u003cbr\u003eMarinated tuna (zuke maguro)\u003cbr\u003eFor the preparation of zuke maguro (漬けマグロ, tuna marinated in soy sauce), defrosted saku blocks of albacore tuna and bluefin tuna were used. For lean flesh, a dehydration time of two to three hours provides a good base for marinating.\u003cbr\u003eTreatment with the Pichit sheet allows the marinade to penetrate deeper into the flesh. In our application, the dehydrated tuna flesh was then vacuum-sealed in a bag and marinated in soy sauce (shōyu, 醤油) for 2 to 3 hours. As a reference, a proportion of soy sauce of approximately one quarter relative to the weight of the flesh proved effective.\u003cbr\u003eJapanese yellowtail (buri, hamachi)\u003cbr\u003eThe results obtained with Japanese yellowtail flesh (buri, 鰤) vary considerably depending on personal preferences. In young farmed Japanese yellowtail – known as hamachi (ハマチ) – the texture became firmer, the odour diminished and the flavour intensified, with the umami note becoming more distinct through concentration. In wild fish or larger specimens, the improvement was less pronounced. When defrosting frozen farmed hamachi, the Pichit sheet proved useful. Due to the generally higher fat content, significantly longer application times are to be expected.\u003cbr\u003eSea bream (tai)\u003cbr\u003eSUSHIPEDIA. Preparation of madai sushi with Pichitto film. All rights reserved ©\u003cbr\u003eThe flesh of sea bream (tai, 鯛) has a water content well suited to Pichit. The red sea bream (madai, 真鯛) we used came from Japanese fish farms and was of good quality. The filleted flesh was already free of notable unpleasant odours before application – tender and flavoursome. Thanks to Pichit, the flesh lost a notable amount of water and became pleasantly firmer. The slightly sweet flavour intensified and the mineral notes gained in presence.\u003cbr\u003eFlatfish\u003cbr\u003eThe flesh of most flatfish, such as hirame (鮃), has a relatively high water content, making Pichit treatment a natural choice. The flesh gains in firmness in a short time and the mineral flavour intensifies. This treatment is particularly useful during seasons when the flesh has a higher fat content, as the \"melt-in-the-mouth sensation\" is preserved despite the increased firmness. However, the delicate flesh loses its moisture relatively quickly; the application time should therefore not be excessively long, otherwise too much of the delicate texture may be lost. For larger specimens caught during the cold season, an application time of five to seven hours has proven to be an appropriate reference value. The texture obtained is comparable to that achieved by kobujime treatment.\u003cbr\u003eIn the case of fatty flesh – such as that of Greenland halibut – the application time is extended. Flatfish caught in winter may also have a higher fat content than those caught in summer.\u003cbr\u003eJapanese sea bass (suzuki)\u003cbr\u003eJapanese sea bass (suzuki, 鱸) lends itself as well to pichit as to kobujime. The flesh has a high water content, which allows the application time to be reduced. It is generally slightly longer than for kobujime. Dehydration makes the mineral flavour slightly more pronounced and the flesh gains in firmness. With suzuki, however, texture is a determining quality indicator: the flesh is characterised by its fine, almost delicate structure. The degree of firming due to water loss must therefore be carefully evaluated, as too long an application may alter the mouthfeel in an unfavourable way.\u003cbr\u003eSquid (ika)\u003cbr\u003eSquid (ika, 烏賊) is characterised by a soft, gelatinous texture that reacts quickly to Pichit sheet treatment. Short application times of one to two hours generally achieve a firmer texture without the product taking on a dried appearance. Longer applications shift the result towards the dried fish domain, an effect that has been used in the preparation of himono with reduced salt content.\u003cbr\u003eScallops (hotate)\u003cbr\u003eScallops (hotate, 帆立) lend themselves well to Pichit sheet treatment, particularly during refrigerated defrosting of frozen scallops. Application times of approximately two hours generally allow the product to retain its characteristic firm texture while absorbing the exudate.\u003cbr\u003e\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54165447901517,"sku":"NISOKM001","price":22.08,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/11890-large_default.jpg?v=1782462056"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/TPAJ2-s.webp?v=1786529311","url":"https:\/\/www.nishikidori.com\/en\/collections\/small-equipment.oembed","provider":"Nishikidori","version":"1.0","type":"link"}