【Reading】かんそうじゅくせい

【English Name】Dry Aging

Dry aging is a technique in which an ingredient is placed in a space with strictly controlled temperature, humidity and ventilation, gradually evaporating surface moisture while internal changes proceed. It is a method that developed mainly in the field of beef, generally carried out over a period of several weeks to several months under a temperature range of 0-3°C and humidity of around 75-85%.

As aging proceeds, within the ingredient enzymes convert proteins into amino acids, heightening umami. Also, as moisture decreases, the flavor becomes richly concentrated, and it is known that a mellow, nutty aroma can arise. The texture also softens as the fibers loosen, but the dried outer layer must be cut away, reducing the edible portion.

A similar technique is "wet aging." This is a method of resting the ingredient vacuum-packed; because moisture is retained, it excels in yield, but on the other hand the depth of aroma is evaluated as not reaching that of dry aging.

In recent years, interest in aging seafood has also been rising in the field of sushi and Japanese cuisine, and there are moves to apply the principle of dry aging to fish. However, this technique was originally established for meat, and applying it to fish requires distinct expertise.