Ike jime, a traditional Japanese method of killing fish, is gaining traction in New York's culinary scene by enhancing flavor and extending shelf life. While historically utilized by sushi masters, its influence has spread to various international cuisines, as chefs adopt the technique to create innovative dishes. Pioneer chefs like Toshio Suzuki have taught ike jime, inspiring a new generation to explore its potential. Notably, restaurants like Corima are incorporating ike jime fish into their high-end menus, showcasing both its sophistication and versatility in modern gastronomy.
"Ike jime is a method of killing fish quickly and precisely to preserve flavor, umami, and extend shelf life."
"High-end sushi restaurants have been practicing ike jime for decades, but now it has influenced chefs across various cuisines worldwide."
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