{"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","url":"https:\/\/www.nishikidori.com\/en\/products\/pichit-super-18-r-water-absorption-sheets-25-x-35cm-18-sheets","provider":"Nishikidori","version":"1.0","type":"link"}