Shota Nakajima Instagram – I used @blue_ocean_mariculture Kanpachi at Naka and adana from 2015-close. Coming back from Japan I was having a hard time sourcing white meat fish with texture. Also the effort @dj_kanpachi puts in to make this entire process sustainable is impressive and grateful to have mindful companies for 🌍
In Osaka a lot of chefs consider 8 hours to a day or so is the best quality since it still has a nice bite and enough time for the aminos to go around which turn into umami. In Tokyo aging has been a bit more trending which is less of a bite but more umami. What’s your preference?
With this beautiful fish gifted I made sashimi, sushi, grilled, and after a few days when the umami came along stronger but less texture I did fish and chips and a classic dish called Nanban-dsuke 🐟
@vit0bike @kia.farrison
#sustainable #sustainablefarming #kanpachi | Posted on 01/Feb/2024 00:32:30
