Cured Tuna Ham. The result is mojama, a popular tapa with salty, savory flavors that have earned it the nickname. If you are given this as a souvenir, try eating it this way, it's suitable as an hors d'oeuvre. In southern spain, tuna sometimes undergoes a curing and drying process similar to ibérico ham. The boldest approach comes from chef quique dacosta, and his restaurant in. Mojama is made by curing the tuna loins for two to three days (depending on size) then, similarly with spanish cured ham the salt is washed off and the loins are left to cure. It's the tuna version of parma ham or cured ham. This was my first attempt at mojama, a sort of tuna ham. The process of making and curing bluefin tuna ham involves drying for around ten days, during which time the perfect flavour and. There are so many points at which you can change the recipe on this one, from the drying time to the rub, each producing their. Spanish mojama is the red meat of the tuna, pickled in salt and sundried. This lean tuna undergoes a traditional curing process that leaves it with a complex salty umami flavor that so rivals ibérico ham that it has been nicknamed, the jamón of the sea. Recently, some have been experimenting with new curing methods to preserve even more of the tuna's original flavor.
from entabe.com
The result is mojama, a popular tapa with salty, savory flavors that have earned it the nickname. Recently, some have been experimenting with new curing methods to preserve even more of the tuna's original flavor. This lean tuna undergoes a traditional curing process that leaves it with a complex salty umami flavor that so rivals ibérico ham that it has been nicknamed, the jamón of the sea. The boldest approach comes from chef quique dacosta, and his restaurant in. There are so many points at which you can change the recipe on this one, from the drying time to the rub, each producing their. If you are given this as a souvenir, try eating it this way, it's suitable as an hors d'oeuvre. In southern spain, tuna sometimes undergoes a curing and drying process similar to ibérico ham. Spanish mojama is the red meat of the tuna, pickled in salt and sundried. Mojama is made by curing the tuna loins for two to three days (depending on size) then, similarly with spanish cured ham the salt is washed off and the loins are left to cure. It's the tuna version of parma ham or cured ham.
Sushiro "HonTuna Chutoro" 100 yen! Also available "Japanese Cured Ham
Cured Tuna Ham This was my first attempt at mojama, a sort of tuna ham. This was my first attempt at mojama, a sort of tuna ham. There are so many points at which you can change the recipe on this one, from the drying time to the rub, each producing their. This lean tuna undergoes a traditional curing process that leaves it with a complex salty umami flavor that so rivals ibérico ham that it has been nicknamed, the jamón of the sea. Spanish mojama is the red meat of the tuna, pickled in salt and sundried. The process of making and curing bluefin tuna ham involves drying for around ten days, during which time the perfect flavour and. It's the tuna version of parma ham or cured ham. Mojama is made by curing the tuna loins for two to three days (depending on size) then, similarly with spanish cured ham the salt is washed off and the loins are left to cure. The result is mojama, a popular tapa with salty, savory flavors that have earned it the nickname. The boldest approach comes from chef quique dacosta, and his restaurant in. Recently, some have been experimenting with new curing methods to preserve even more of the tuna's original flavor. In southern spain, tuna sometimes undergoes a curing and drying process similar to ibérico ham. If you are given this as a souvenir, try eating it this way, it's suitable as an hors d'oeuvre.
