What You Need to Know
Involves removing all connective tissue and surface contamination while maintaining ideal muscle fiber integrity. Relies on strict temperature control (0-4°C) during processing to inhibit bacterial growth.
Allows chicken to be served raw or lightly seared while meeting food safety standards, showcasing pristine ingredient quality.
Key Parameters
Temperature
2°C
0°C - 4°C
Time
2 hours (prep to serve)
15 minutes (prep) - 24 hours (aging)
Equipment
Honesuki knife (angled boning knife)Chilled marble slabButcher's twineBlowtorch (for searing)
Steps
- 1.
Toriwasa (Fukuoka): Quick sear preserves rareness while killing surface bacteria
The Science
Primary Reaction
Proteolysis