Why Is This Tuna White Outside but Red Inside? 🇯🇵

This tuna looks cooked on the outside, but raw on the inside.

The secret is a Japanese technique called “yubiki” —
the fish is briefly dipped in hot water, just enough to change the surface.

This softens strong aromas, tightens the skin,
and creates a lighter, cleaner taste while keeping the center raw.

Yubiki isn’t the most common way to serve tuna sashimi,
but it shows how Japanese chefs balance technique, flavor, and texture.

Would you try sashimi prepared this way?

#JapaneseFood #Sashimi #Tuna #KnifeSkills

Видео Why Is This Tuna White Outside but Red Inside? 🇯🇵 канала The Honest Japanese Kitchen