참치의 정석! 담백하고 부드러운 참치, 참다랑어 적신을 소개합니다🐟 | 참치 해동 손질법 | 아카미 속살 (ENG/JPN SUB)

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⏰ Timestamp ⏰
0:00 INTRO
0:09 Making brine
0:22 Defrosting with brine
0:43 Cutting out the peritoneum and black part
0:59 Preparation for ripening
1:25 Ripening
1:35 Cutting
2:18 OUTRO

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