Academy
From the box to the plate.
Short videos for the people in the kitchen, with Chinese subtitles.
The first video is already on the channel.
How to thaw a Saku, step by step. The others are in production.
The videos, one for each step.
Each one with Chinese subtitles. In the kitchen you watch what you need, when you need it.
How to thaw: a method, not guesswork.
The tuna comes out of the freezer still frozen, in its vacuum pack, and is brought to serving temperature step by step. The same routine, every time.
Rinse
Cold running water, while still frozen.
Salted water
40 g of salt per litre. It brings the flesh back to condition without abrupt thawing.
Pat dry and rest
Kitchen paper, then rest before cutting.
Portioning
Cut only what you need for service.
Fridge at 2-4 °C
Covered, until service.
Why salted water.
The bath in salted water at 40 g per litre is the step in the Maguro San protocol: thawing happens in cold water, gradually, without sudden changes. Follow it every time, with the same timings.
The cut.
From Saku, an even slice for sashimi and nigiri. From Chunk, cubes for poke or knife-cut tartare. Every video shows the technique, not just the result.
The QR code in the kit.
In your first box you’ll find the protocol card with the QR code: scan it and go straight to the right video, in the kitchen, without searching.
MG-SAKU-·····card in the box
A QR code for every step of the protocol: scan it and the video starts, no need to look for the channel.
In the window
Ask what tuna it is.
Only the restaurants that serve it have the window sticker. It arrives in your first box.
The method comes with your first case.
Protocol card, QR codes to the videos and window sticker: all in your first box. You thaw it when you need it.