The “magic” Pichitto sheets are used in professional kitchens in Japan and Michelin starred restaurants around the world. They absorb inherent moisture from seafood and meat enhancing the umami.
Pichitto sheets are manufactured with two layers of odourless and nontoxic polyvinyl alcohol film, and between the two sheets there is mizuame sweetener that absorbs water and unwanted odor particles and seaweed extract that retains the moisture.
Ideal to use for freezing, thawing or drying seafood and meat cuts, effectively dry aging them.
Removes excess water when freezing meat or seafood and prevents unwanted odors, degradation of consistency as well as freezer burn. As meat and seafood consist of 70-80% water, freezing these items greatly changes the construction of the cells, and when you thaw them, the umami also flushes away with the water (or drip).
Thawing items with the pichitto sheet will prevent this because it absorbs only the water and not the umami.
Directions for use: Simply wrap the food using any of the two sides of the sheet and place it in the refrigerator. Dehydrates excess water in about 30 to 120 minutes.
The Green type can be used for longer term curing of fish up to 3-4 days.