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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A controlled low‑temperature marination that activates enzymes and gelatinizes collagen while preserving aromatics.
Origin: Japanese (Late 20th century) — Japan
See full technique reference →At 55–65 °C, endogenous cathepsins cleave myofibrillar proteins, softening muscle fibers without denaturation. Simultaneously, collagen hydrolyzes to gelatin, enhancing mouthfeel. Salt and mild acidity promote flavor diffusion and inhibit microbial growth, while temperatures below 65 °C prevent Maillard reactions and volatile loss.
Primary Reaction
Proteolysis via cathepsins and collagen gelatinization
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