![]() However, many of the chefs I know haven’t got time to give an octopus a rub down for the best part of an hour and use other techniques to soften the texture of the tentacles. Short of hiring a masseuse into your kitchen brigade, Jiro just gets the apprentice to carry out this long job. To prepare octopus, Jiro has it massaged in a bowl for 45 minutes before taking a knife to it. ![]() The guy has spent his life dedicated to preparing seafood and getting the best texture and flavour from pretty much every aquatic creature you can think of. In Tokyo, a man named Jiro Ono is probably the finest sushi chef, or Itamae as they say in Japan. For everyone else, there’s always the squid tube to flash fry with some spices. But then those that know, appreciate the succulent flavour of these amazing sea creatures. Some squeamish diners might not be into visible tentacles of properly prepared squid, or seeing octopus suckers looking up at them from their plate. ![]() In warmer waters, we find some remarkable cephalopods, the most popular pair being squid and octopus. The ocean provides us with a great diversity of delicious food.
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