Description
Hawaiian dish made by marinating raw fish in a mixture of soy sauce, sesame oil, and other seasonings.
Technical
The acidity in the marinade breaks down proteins in the fish, tenderizing it and adding flavor, while also preserving the fish and making it safe to eat raw. The traditional Hawaiian method involves using a sharp knife to cut the fish into small pieces, which helps to prevent bacterial growth.
Science
Primary Reaction
denaturation of proteins
Sensory Profile
Aroma ()
savoryumamioceanicsesamegingerseaweed
Wine Analogy
Like a crisp Sauvignon Blanc with oceanic minerality
Coffee Analogy
Similar to the clean acidity of a washed Ethiopian coffee
Perfume Analogy