Our patented "Frozen packed sashimi"
"Non-drip freezing" is the technology that enables flash-frozen to very low temperatures by soaking processed and packed fresh fish into the high thermal conductivity liquid.
Our Sashimi Revolution products are approved by its distinctiveness as "frozen packed sashimi and producing method thereof," and patented.
Taking time to freeze causes drip at defrosting. During such a freezing process, the cells of the food are destroyed one after another, so this leads to drip.
Our freezing method does not damage the food, and you can defrost the food with little drip. Furthermore, perfectly freezing makes the food to be long term storage able, and you don't need to worry about anisakis as well.
Photo: Patent No. 5557122
Patent registered on 13 June 2014, as "Frozen packed sashimi and producing method thereof"
Three advantages
About three advantages of Non-Drip rapid freezing.
Freshness straight from the market
You can enjoy Kagoshima's local fish that previously inedible because of going bad easily everywhere in the world.
Long storage
Jackknife shrimps that have the closed season, Banded blue sprat great for sashimi in the cold season, Flying fish that are best in early summer! You can enjoy seasonal tastes all year round.
Decreasing disposal loss
Half of a sea beam, 10 Jackknife shrimps for sashimi…freezed in small quantities, you can thaw it whenever you want to use, this lets nothing go to waste.
Non-drip rapid freezing for fresh fish and light dried fish as well
Our Non-drip rapid freezing covers not only fresh fish for sashimi, but almost all of our products, such as the light dries fish. Since we handle ourselves from purchase to manufacturing, We can respond to various requests.
We can process almost all of the local fish and make it into the "Sashimi Revolution" products. Parboiling sea beam fillet, packing in small portions... We are very happy to receive any request!
Our additive-free lightly dried fish have proven very popular! Thanks to the Non-drip rapid freezing, you can enjoy even soft roe or spring banded blue sprat with roe any time throughout the year.
About our products of the "Sashimi Revolution"
We are offering the products that processed by our Non-drip rapid freezing method as "Sashimi Revolution" products. We lay in fresh fish though the fish market directly and process/freeze it ourselves, so we are confident about its freshness.
You can enjoy even perishable fish such as Banded blue sprat, Jackknife shrimp, Flying fish, Bigfin reef squid anywhere, so it's well-received not only customers in Kagoshima but also local-dish restaurants across the country since its introduction.
Photo: "Sashimi Revolution" is registered trademarks of Tsumagari shoten.
How to defrost the product of the Sashimi Revolution
Showing the example of how to defrost the product of the Sashimi Revolution.
How to defrost tuna
Introducing how to defrost tuna that is difficult to defrost among our Sashimi Revolution products.
Take tuna from a vacuum-sealed package
Tuna changes its color to brown if defrosted in a hypoxic state. Take tuna from a vacuum-sealed package before defrosting.
Rinse tuna's surface quickly with saltwater
Put salt water (3 to 5%) to a bowl, rinse tuna's surface quickly with saltwater.
Use saltwater so that tuna keeps its flavor in it by osmotic pressure.
Put tuna into a Ziploc
Wrap tuna with a paper towel to remove water, then put it in a Ziploc as it in the paper towel.
Defrost tuna with salted icy water
Sink the Ziploc with tuna into salted icy water, then put a refrigerant as a weight on it.
By using icy water, which has higher thermal conductivity than air, defrosting will be faster than in a refrigerator.
Also, using salted icy water enables defrosting in lower temperatures.
Check on it periodically so that not too much to defrost
Defrosting is finished when the inside of tuna is half-defrosted.
*For the lean meat, wrap it with a paper towel, then put it in a Ziploc, and place it in a refrigerator for half-day to a whole day. This process increases the tuna's flavor.
*For toro (fatty parts of tuna), In its half-defrosted state like sherbet can be cut easily and would not lose its shape.
How to defrost other fish
Showing how to defrost the product of the Sashimi Revolution.
Defrost the fish with icy water
Sink the product (as packed) into salted icy water, then put a refrigerant as a weight on it.
By using icy water, which has higher thermal conductivity than air, defrosting will be faster than in a refrigerator.
Check on it periodically so that not too much to defrost
Defrosting is finished when the inside of the fish is half-defrosted.