Description
A Hawaiian dish of raw fish marinated in a soy‑sauce, sea‑weed, and citrus blend.
Technical
Salt diffusion and mild acid hydrolysis of myofibrillar proteins tenderize the fish, while added sugar promotes Maillard precursors that enhance flavor. The acidic environment also helps inhibit bacterial growth and contributes to the characteristic umami taste.
Science
Primary Reaction
Salt diffusion and mild acid hydrolysis of myofibrillar proteins, with Maillard precursor formation
Sensory Profile
Aroma ()
sea-weedsoycitrusfishyumamioceanicfreshbrinygingerysesame