Pichit regular 32R water-absorbing sheets (25 x 35cm), 32 sheets

Ref NISOKM001

Pichit Regular 32R Water Absorption Sheets (25 x 35cm), 32 sheets

Name: Pichit Regular 32R Water Absorption Sheets (25 x 35cm), 32 sheets
Brand: NISHIKIDORI 2026
SKU: NISOKM001
Price: 22.08 EUR
Availability: InStock

26,50 €

Taxes included at checkout

Shipping

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2. FREE Click & Collect at the Nishikidôri Ancenis warehouse

Shop online or by phone and collect your order via Click & Collect at your Nishikidôri Ancenis (44) collection point 140 rue Georges Guynemer ZAC de l'Aéropôle 44150 Ancenis - France
Collect your order from the day after your purchase for any order confirmed by 16:00. (from the following Tuesday for orders placed on Saturday or Sunday)

Collection times:

Monday to Friday from 9:00 am to 12:30 pm and from 2:00 pm to 5:30 pm. Your order is available at the collection point for 5 working days. Please indicate your preferred collection date in the order comments.

3. FREE Click & Collect at your Paris Boutique

Boutique delivery is dispatched from our warehouse in Ancenis on Monday afternoons and Thursday afternoons. We commit to delivering to the boutique within 2 to 4 working days following your order date. For example, if you place an order between Thursday afternoon and Monday morning, your product will be available by Tuesday midday in the boutique. Likewise, if your order is placed between Monday afternoon and Thursday morning, you will be able to collect it from Friday.

Once your order is ready in the boutique, you will have 10 days to collect it. This service is available to both professionals and individuals. When you visit the boutique to pick up your order, you must present proof of identity. To ensure everything is in order, we will ask you to check the entirety of your parcel in the presence of our sales assistant, ensuring in particular that there is no breakage and that all products are present.

Opening hours:
- Monday to Saturday from 11:00 to 19:00
- Nishikidori Paris Boutique: 6 rue Villedo 75001 Paris

4. Colissimo Collection Point

From 2 to 5 working days (for mainland France and Corsica), the average delivery time for Colissimo Standard is 48h. (Please allow an additional 24h for order preparation).

Free delivery thresholds for individuals:

From 80€ purchase incl. VAT for Mainland France and Corsica: FREE delivery.
From €120 incl. VAT for the EU zone : FREE delivery.

Shipping costs valid for a weight less than or equal to 20kg. For heavier parcels, please contact our customer service on +33 (0)2 40 83 33 99 or by email: contact@nishikidori.com

Shipment tracking:

A tracking number will be sent to you. You will also be able to check the estimated delivery time, view the driver's real-time position, and have the option to change the delivery time directly from your mobile phone.

If your parcel is not collected from the collection point, it will be returned to us. You will have the option to request it to be resent, subject to payment of shipping fees. If we receive no reply from you or following a refusal of reshipment within 3 days, the contents of your parcel will automatically be returned to stock and we will proceed with refunding the items (excluding delivery charges)

5. Colissimo Home Delivery

From 2 to 5 working days (for mainland France and Corsica), the average delivery time for Colissimo Standard is 48h. (Please allow an additional 24h for order preparation).

Free delivery thresholds for individuals:

From 100€ purchase incl. VAT for Mainland France and Corsica: FREE delivery.
From €140 incl. VAT for the EU zone : FREE delivery.

Shipping costs valid for a weight less than or equal to 20kg. For heavier parcels, please contact our customer service on +33 (0)2 40 83 33 99 or by email: contact@nishikidori.com

Shipment tracking:

6. Chronopost express mainland France and Corsica

Delivery for individuals before 6:00 pm next working day (for mainland France and Corsica).

Free delivery thresholds for individuals:

From 100€ purchase incl. VAT for Mainland France and Corsica: FREE delivery.
From €140 incl. VAT for the EU zone : FREE delivery.

Shipping costs valid for a weight less than or equal to 20kg. For heavier parcels, please contact our customer service on +33 (0)2 40 83 33 99 or by email: contact@nishikidori.com

7. Chronopost classic Europe

2 to 6 working days (for Europe). Delivery times are provided for information purposes only and in working days, from mainland France. Please allow an additional 24 hours for the preparation of your order).

Free delivery thresholds for individuals:

From 100€ purchase incl. VAT for Mainland France and Corsica: FREE delivery.
From €140 incl. VAT for the EU zone : FREE delivery.

Shipping costs valid for a weight less than or equal to 20kg. For heavier parcels, please contact our customer service on +33 (0)2 40 83 33 99 or by email: contact@nishikidori.com

8. Chronopost Express World

1 to 3 working days in major global economic centres and 2 to 5 days in the rest of the world. Delivery times are provided for information purposes only and in working days, from mainland France. Please allow an additional 24 hours for the preparation of your order).

Free delivery thresholds for individuals:

From 100€ purchase incl. VAT for Mainland France and Corsica: FREE delivery.
From €140 incl. VAT for the EU zone : FREE delivery.

Shipping costs valid for a weight less than or equal to 20kg. For heavier parcels, please contact our customer service on +33 (0)2 40 83 33 99 or by email: contact@nishikidori.com

9. Special conditions

Delivery of alcohol is prohibited to Norway.
Delivery of alcohol is not available via Colissimo for the United Kingdom and Switzerland.

10. Product return conditions

SASU PALMIFRANCE accepts the return of any item purchased on the site, provided it is returned within FOURTEEN (14) days from the delivery date, with the exception of products likely to deteriorate or expire rapidly and products whose packaging or freshness pouch has been opened.

Click HERE to access the Return Slip template. No returns will be accepted after this period has expired.

SASU PALMIFRANCE has set up a link to facilitate your delivery and potential return processes. Return shipping costs will remain the responsibility of the Buyer, including in the event of definitive refusal of the returned products. If the Buyer exercises their right of withdrawal provided for in Article L. 221-18 of the French Consumer Code (see Article 8 below), they will be entitled to a refund of initial delivery costs. The Buyer must then specify whether they request an exchange or a refund of the products. If the replacement product has a higher value than the product originally ordered, the Buyer will be invited to pay the difference using any payment method made available to them. If the replacement product has a lower commercial value than the product originally ordered, the Seller will refund the difference.

To return an item, the Buyer must strictly follow these instructions

Use the original packaging to return the product
Complete and include the Return Form inside the parcel. Returns without a Return Form will not be accepted.
Send the parcel to the following address: Société SASU PALMIFRANCE For the attention of the Returns Department Z.A.C Aéropôle, 140, Rue Georges Guynemer, BP 40261 44158 ANCENIS.

Products must strictly be returned to SASU PALMIFRANCE in their original condition (packaging, accessories, instructions, etc.), duly sealed, and accompanied by the signed Return Form. SASU PALMIFRANCE does not accept parcels sent postage due. All risks associated with returning the product are borne by the Buyer. Failure to comply with the procedure set out above and the stated deadlines means the Buyer cannot make any claim for non-conformity or apparent defect of the delivered products, which will then be deemed compliant and free of any apparent defect. Non-compliance of the ordered products with one or more specific standards applicable in the country of a Buyer residing outside France shall in no case constitute grounds for returning products or refunding the order.

11. Right of withdrawal

Pursuant to Article L.221-18 of the French Consumer Code, the Buyer has a period of fourteen (14) days to exercise their right of withdrawal from a distance contract, following telephone canvassing or off-premises selling, without having to give reasons for their decision or incur costs other than those provided for in Articles L. 221-23 to L. 221-25.

The period mentioned in the first paragraph runs from the day following:
- either the conclusion of the contract, for service contracts and those mentioned in Article L. 221-4,
- or the receipt of the goods by the consumer or a third party, other than the carrier, designated by them, for contracts for the sale of goods.
For contracts concluded off-premises, the consumer may exercise their right of withdrawal from the conclusion of the contract.
In the case of an order covering several goods delivered separately or in the case of an order for a good made up of lots or multiple pieces whose delivery is staggered over a defined period, the period runs from receipt of the last good or lot or the last piece.
When the FOURTEEN (14) day period expires on a Sunday, or a public holiday or non-working day, it is extended until the next working day.
The right of withdrawal may be exercised by the Buyer, only if they hold the status of Consumer, without having to give reasons or pay penalties, with the exception of return shipping costs which are not reimbursed.
The Withdrawal Form can be downloaded by clicking HERE.
Products must imperatively be returned to SASU PALMIFRANCE in perfect resale condition, in their original condition (packaging, accessories, instructions, etc.), properly sealed, and accompanied by the signed return slip in accordance with the procedure described in the article above. In accordance with the provisions of Article L.221-23 of the French Consumer Code, the Buyer is liable for any depreciation of the Products resulting from handling other than that necessary to establish the nature, characteristics, and proper functioning.

Excluded from the right of withdrawal are sales of products referred to in Article L221-28 of the French Consumer Code, and notably contracts for:
"- 4° The supply of goods likely to deteriorate or expire rapidly;
- 5° The supply of goods that have been unsealed by the consumer after delivery and cannot be returned for reasons of hygiene or health protection;
- […]
- 7° The supply of alcoholic beverages whose delivery is deferred beyond thirty days and whose value agreed upon conclusion of the contract depends on fluctuations in the market beyond the professional's control; »

For the purposes of these terms, products whose minimum durability date expires within thirty (30) days—a timeframe incompatible with exercising the right of return and resale by the Seller—are considered to deteriorate or expire rapidly. In the event that the Buyer exercises a right of withdrawal, the Seller shall refund all sums paid, including delivery costs, as provided for by Article L.221-24 of the French Consumer Code, once the returned products have been received or the Buyer has provided proof of dispatch.

Essential for sashimi
Ideal for preserving flavours
Improve textures

Japanese Pichit sheets for meat and seafood, ideal for absorbing excess moisture without altering the umami, widely used in professional kitchens

Learn more

Pichit Regular 32R Water Absorption Sheets (25 x 35cm), 32 sheets26,50 €

使い方

How to use it?

INDICATIVE PREPARATION TIMES FOR CERTAIN FOODS
Water absorption times:
• Fresh sashimi (raw fish, sliced, ready for consumption) 30 to 40 minutes
• Defrosting frozen sashimi 1 to 2 hours
• Fried fish 15 minutes to 1 hour
• Grilled or boiled fish 2 to 4 hours
• Salted and dried fish overnight (Ichiya-Boshi) Half a day to a full day (after being sprinkled with salt)

PREPARATION OF RAW FISH, RAW MEAT, ETC.: Pichit 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.
Fish fillets (https://www.sushi-pedia.com/en/article/pichit-sheets-for-dehydrating-fish-for-sushi-or-sashimi):
Reference values for contact dehydration of fish with the green Pichit sheet, depending on the cut and fat content. Cut Fat content Duration
Thick fillet 7–13 h
Medium fillet 5–10 h
Thin fillet 2–6 h
Thick sashimi 3–5 h
Medium sashimi 2–3 h
Thin sashimi 1–2 h

Description

"Pichit" is a sheet that enhances the flavour of food.
The 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.
By eliminating the need for salt or heat, these sheets preserve flavour by preventing cell destruction and lipid oxidation.
These 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.
They are used for freezing, defrosting and drying (dehydration).
PICHIT 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.
PICHIT orange box, high absorption, is intended for the production of dried fish and dried foods.
WHY USE PICHIT SHEETS?
- They remove excess water during the freezing of meat or seafood and prevent undesirable odours as well as freezer burn.
- 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.
- They can considerably improve the texture after defrosting meat or seafood, as they preserve the cells by effectively removing excess moisture.
- They speed up the marinating process as excess moisture is removed.
- You can dry/remove excess moisture from fish without using salt, which is ideal for healthy, low-sodium cooking.

The dehydrating effect of Pichit on fish and meat:
* 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.
* Grilling: promotes even cooking through to the centre, enables quick cooking, reduces smoke
* Slow cooking: prevents food from falling apart during cooking, makes it easier to enhance flavours
* Smoking: facilitates smoke absorption, reduces drying time, prevents fat oxidation
* Marinating: even small amounts of seasoning easily permeate food, which does not become watery even after a long period

Fish: during defrosting, removes excess water and fishy odour while enhancing flavour
For grilled and boiled fish: dehydration time ranges from several hours to half a day in the refrigerator
For 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.

Duck: 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.
Pork belly with lardons (bacon): reduces the maturation time in the refrigerator thanks to a high water-elimination capacity.

FOODS SUITABLE FOR PICHIT
SUITABLE: 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)
UNSUITABLE: fatty tuna, foods low in water (e.g. Chicken fillets), foods already sprinkled with salt (e.g. Salted salmon, fish roe in brine)
The 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)
It should be noted that the skin of fish may be affected by the action of PICHIT.
How to use the PICHIT sheet:
1. Place the food on the sheet. Pichit sheets have no front or back side. You can use either side.
2. 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.
3. 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.
DEFROSTING 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.

Salmon back or salmon fillet:
Removes excess water during defrosting, enhances flavour and improves colour.
Defrosting sashimi (raw fish): dehydration time between 40 minutes and 2 hours in the refrigerator. Dehydration rate: 2% to 4%

Boneless chicken thigh
Removes raw meat odour and promotes the penetration of flavours.
Chicken preparation
Dehydration time: approximately 1 hour in the refrigerator

Seafood
Removes excess water during defrosting and reduces oil splatter during frying. Also reduces oil degradation.
Defrosting prawns and scallops: dehydration time up to half-defrosted or fully defrosted in the refrigerator

The PICHIT sheet removes excess water and odour from raw fish/meat while retaining flavour and improving colour.

OSMOTIC PRESSURE PROTECTS FOOD
Pichit sheets use a permeation effect to remove water and raw fish/meat odours from food and enhance flavour through moisture extraction by osmotic pressure.

PREPARATION OF RAW FISH, RAW MEAT, ETC.
Pichit 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.

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.

DEFROSTING 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.

What results are observed with different ingredients?
Here is the professional expertise of Sushipedia
(https://www.sushi-pedia.com/en/article/pichit-sheets-for-dehydrating-fish-for-sushi-or-sashimi):

In 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.
Farmed and wild
Not 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.
Atlantic farmed salmon (sāmon)
Several 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.

Tuna (maguro)
Lean 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.
Marinated tuna (zuke maguro)
For 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.
Treatment 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.
Japanese yellowtail (buri, hamachi)
The 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.
Sea bream (tai)
SUSHIPEDIA. Preparation of madai sushi with Pichitto film. All rights reserved ©
The 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.
Flatfish
The 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.
In 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.
Japanese sea bass (suzuki)
Japanese 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.
Squid (ika)
Squid (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.
Scallops (hotate)
Scallops (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.

Characteristics

Packaging: Box of 32 sheets
Usage precaution(s): Pichit sheets must NOT be cut or reused, otherwise they will lose their moisture-absorbing properties.
Dimensions: 25 x 35 cm
Material: polyvinyl alcohol (odourless and non-toxic), mizuame (starch syrup-based sweetener) and water-fixing algal component E401

Origin

Origin: Ibaraki, Japan