CookingfromThe New Yorker2 months agoHow to Kill a FishIke jime and shinkei jime humane butchery techniques improve seafood flavor and shelf life by reducing stress hormones and slowing decomposition.
LA foodfromEater NY10 months agoHow a Once-Secret Japanese Technique Is Shaping New York Seafood MenusIke jime, a fish-killing method, enhances flavor and shelf life, influencing diverse culinary scenes in New York.