20-08-2013, 04:31 AM
I think they aren't Japanese because they don't rinse squid with freshwater. The meat turns clear to white if rinsed with freshwater...resulting losing flavor and softness.
The proper way to clean the squid in Japan is to use saltwater or use kitching paper to remove inks and other stuff. Also, squid isn't sweet if you make sushi/sashimi on 1st day. Squid needs to be "aged" about 2-3 days for sushi/sashimi.
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On a side note, a lot of Koreans does make sashimi right after they catch....on a pier/boat/dock, etc
The proper way to clean the squid in Japan is to use saltwater or use kitching paper to remove inks and other stuff. Also, squid isn't sweet if you make sushi/sashimi on 1st day. Squid needs to be "aged" about 2-3 days for sushi/sashimi.
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On a side note, a lot of Koreans does make sashimi right after they catch....on a pier/boat/dock, etc