Description
Marinating raw ahi tuna in a soy‑sauce, sesame‑oil, seaweed, and chili mixture at 4 °C for 15–30 minutes infuses flavor while preserving protein integrity.
Technical
The process relies on salt‑mediated diffusion of umami compounds and minimal protein denaturation. NaCl draws out moisture but does not fully denature myosin, allowing the fish to remain firm. A thin oil film slows oxidation of polyunsaturated fatty acids.
Science
Primary Reaction
Salt‑induced protein denaturation and flavor diffusion
Sensory Profile
Aroma ()
soysesameseaweedchiliumamibrinyoceanictoastedgingercitrus