September 04, 2013

In preparing Japanese food tuna should not be used the day it is caught but a up to three days later


"Tuna shouldn't be used the same day it's caught, for example: It tastes better if you wait two or three days for the taste of blood to disappear. The fish caught in the spring and summer is different from the fish of the autumn and winter, and for this reason, we always offer the best Kaisendon for each season"



Source: Kaisendon
A La Carte 2
Nipponica,
No 8, 2012, page 27

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