Approximately 1.3kg per pack.
Background:
In Japan, Hamachi is primarily farm-raised using a meticulous process called "Kanpachi" or "Hiramasa" aquaculture. This involves raising the fish in carefully controlled environments, ensuring optimal quality and consistent supply.
The farms prioritize the fish's well-being, minimizing stress through spacious enclosures and controlled feeding with a diet rich in natural fats. This results in a higher fat content in the Hamachi, contributing to its melt-in-your-mouth texture.
Taste:
Hamachi boasts a mild, slightly sweet flavor with hints of citrus and ocean air. Its buttery texture and delicate flesh make it a favorite for raw preparations like sushi and sashimi.
Beyond raw applications, Hamachi fillets shine in various dishes. They can be grilled, pan-seared, or marinated for stunning results. The mild flavor readily absorbs sauces and spices, making it a versatile ingredient for creative chefs.
Suggested Pairing:
When it comes to pairing wine and sake with hamachi, the key is to complement its naturally rich, buttery flavor and delicate texture without overpowering it. Here are some excellent options to consider:
Junmai Ginjo is known for its fruity aromas and delicate flavors, making it a perfect match for the subtle sweetness of hamachi. Look for sakes with melon, pear, or citrus notes. Daiginjo sake boasts intense floral and fruity aromas like grapefruit and peach. Its clean and elegant profile pairs well with the purity of hamachi.
If your hamachi is served with a ponzu sauce or yuzu zest, consider a wine or sake with similar citrusy notes to create a harmonious pairing.
The fruity notes with a touch of honeyed sweetness of Chenin Blanc cut through the hamachi's richness beautifully. Sancerre from France or Vouvray from the Loire Valley are good choices.
The crisp acidity and citrusy aromas of Sauvignon Blanc provide a refreshing contrast to the hamachi's fat, while the subtle herbal notes can enhance its savory elements. New Zealand Sauvignon Blancs often work well.
A lighter-bodied option with delicate pear and stone fruit flavors, Pinot Grigio complements the hamachi's sweetness without being overly assertive. Look for Pinot Grigios from Italy's northern regions like Friuli-Venezia Giulia.
A dry Rosé with good acidity can be a surprising and delightful pairing with hamachi. The Provençal style Rosés from France, known for their light strawberry and watermelon notes, are a good choice.
Hamachi fillets from Japan are a culinary gem waiting to be discovered. From its unique farming practices to its versatile flavor profile and cultural significance, Hamachi offers a taste of Japanese tradition and culinary artistry.
P2,800
Approximately 1.3kg per pack.
Background:
In Japan, Hamachi is primarily farm-raised using a meticulous process called "Kanpachi" or "Hiramasa" aquaculture. This involves raising the fish in carefully controlled environments, ensuring optimal quality and consistent supply.
The farms prioritize the fish's well-being, minimizing stress through spacious enclosures and controlled feeding with a diet rich in natural fats. This results in a higher fat content in the Hamachi, contributing to its melt-in-your-mouth texture.
Taste:
Hamachi boasts a mild, slightly sweet flavor with hints of citrus and ocean air. Its buttery texture and delicate flesh make it a favorite for raw preparations like sushi and sashimi.
Beyond raw applications, Hamachi fillets shine in various dishes. They can be grilled, pan-seared, or marinated for stunning results. The mild flavor readily absorbs sauces and spices, making it a versatile ingredient for creative chefs.
Suggested Pairing:
When it comes to pairing wine and sake with hamachi, the key is to complement its naturally rich, buttery flavor and delicate texture without overpowering it. Here are some excellent options to consider:
Junmai Ginjo is known for its fruity aromas and delicate flavors, making it a perfect match for the subtle sweetness of hamachi. Look for sakes with melon, pear, or citrus notes. Daiginjo sake boasts intense floral and fruity aromas like grapefruit and peach. Its clean and elegant profile pairs well with the purity of hamachi.
If your hamachi is served with a ponzu sauce or yuzu zest, consider a wine or sake with similar citrusy notes to create a harmonious pairing.
The fruity notes with a touch of honeyed sweetness of Chenin Blanc cut through the hamachi's richness beautifully. Sancerre from France or Vouvray from the Loire Valley are good choices.
The crisp acidity and citrusy aromas of Sauvignon Blanc provide a refreshing contrast to the hamachi's fat, while the subtle herbal notes can enhance its savory elements. New Zealand Sauvignon Blancs often work well.
A lighter-bodied option with delicate pear and stone fruit flavors, Pinot Grigio complements the hamachi's sweetness without being overly assertive. Look for Pinot Grigios from Italy's northern regions like Friuli-Venezia Giulia.
A dry Rosé with good acidity can be a surprising and delightful pairing with hamachi. The Provençal style Rosés from France, known for their light strawberry and watermelon notes, are a good choice.
Hamachi fillets from Japan are a culinary gem waiting to be discovered. From its unique farming practices to its versatile flavor profile and cultural significance, Hamachi offers a taste of Japanese tradition and culinary artistry.
Let our recommendations guide you to the ultimate culinary delight.
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