Hello everyone, I hope you're well!

The Somei-Yoshino cherry blossoms are in full bloom.
These days I feel like going out somewhere
How are you all doing?

Well, this time, we will introduce how to eat thigh meat softly.
So, when you make grilled meat or ginger pork,
I will briefly explain this.

Without shrinking the proteins in the meat,
To keep the moisture and make it soft,
Two things I recommend before baking
Part 1.

① Use foods that contain proteolytic enzymes
If you soak meat in something that contains proteolytic enzymes,
The protein in the meat breaks down and becomes tender.
When I eat pineapple and kiwi fruit,
Have you ever experienced a tingling or tingling sensation in your mouth?
Do you have any?
It is because the protein in your mouth is absorbed into the fruit.
Contains "Plumeline" and "Protease"
This is because the mucous membrane is broken down by the bacteria, leaving it exposed.
After soaking the meat in these juices and fruits,
When grilled, even tough thigh meat becomes tender.

Use cut pineapple etc. to cook meat
After soaking, use the pineapple to make a sauce.
Let's make it!
Processed foods such as canned pineapple
It has no effect.
Please use fresh produce.
Contains a lot of proteolytic enzymes
Other foods include onions, figs,
There are apples, shio koji, etc.
For yakiniku sauces that contain these foods, etc.
It will become softer if you soak it.
Put the meat and sauce in a bowl
Rub it in and leave it for about 20 minutes
It's good ♪
Yogurt, vinegar, miso, etc. also go well with meat.
It will soften it.
Heating it reduces its effectiveness,
It is essential to soak it beforehand!
The soaking time varies depending on the food.
It will take about 20 to 30 minutes.
If you soak it for too long, it will decompose.
The meat can fall apart after too much time.
Please be careful because there are

Manufacturing and Sales Department Atsunori Onodera