This is how the pros in Japan defrost their tuna!!

#sushi #tuna #homemade 【Apology and Clarification】 In the video, I mention that the salinity level of tuna itself is 4%, but that was based on my own interpretation, referencing other sources—not something stated by the professionals at Kitani Suisan. If this caused any confusion, I sincerely apologize. Just to clarify: The professionals at Kitani Suisan did not specifically state that the salinity of tuna is 4%. I mistakenly interpreted that as 4% based on information I saw in other videos and sources from other Japanese professionals. I apologize for presenting it as a definitive number in the video. 　 That said, regardless of the exact salinity level of the tuna, using a 4% saltwater solution for thawing is not a problem.　Also, I believe the basic idea I shared in the video—that saltwater helps prevent tuna’s umami components from leaking out and keeps excess water from getting in—is still valid.　Even if the salt concentration isn’t exactly 4%, using warm saltwater with a salinity similar to seawater (around 3–5%) should still work well for thawing. The important point is that the saltwater should be more saline than the tuna itself. 　 【Summary】 Today I’m introducing a pro technique for defrosting frozen tuna properly!! 　 This method based on Kitani Suisan, a well-known seafood wholesaler in Japan. If you're into Japanese food, you may have seen them online—they’re super active on social media and quite famous here. I’m actually going to visit a sushi restaurant that uses their tuna soon, so stay tuned for that too! 　 The key to this defrosting method? Use warm saltwater (about 40°C / 104°F) with roughly 4% salt concentration. This helps the tuna quickly pass through the danger zone between -5°C and -1°C, where it tends to lose its flavor and nutrients if it stays too long. Also, once tuna has been frozen, parasites like anisakis are no longer a concern—so it’s safe to eat! But keep in mind: if you let it partially thaw and then refreeze it, it’ll go through that same temperature range again, and you’ll probably lose a lot of that delicious umami. So ideally, buy tuna that’s fully frozen when you get it from the store. Give this method a try—and you’ll definitely taste the difference! I hope you enjoy the video...make sure to like and subscribe!! ———————————————————————————————————————————————— #japaneseculture #japaneserestaurant #japanesefood #homemadesushi #howtomakesushi #japanesecooking #Sushirecipe 【Self introduction】 My name is Masa!! I’m 26 years old. I’m a Japanese. I love Sushi, NARUTO, watching movie, eating foods etc… I love Sushi so much, so I think I want to eat Sushi everyday!! But, it’s difficult for me to go Sushi restaurants everyday.. So I came up with a good idea!! If I can make Sushi at home, I can eat Sushi everyday!! That’s why I begun to make Sushi at home😊