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Pichitto / Pichit Water Absorbing Sheet

Pichit Water Absorbing Sheet

Why Pichit Sheet is good for fish and meat?

An Osmotic Pressure Protects the Food

Pichit sheets utilize a permeating action to remove water content and raw fish/meat odors from food and enhances savory flavor through osmotic pressure moisture extraction.

The Pichit Structure - Polyvinyl alcohol film - The marine plant content in the starch wyrup content

3 Easy Steps to use a Pichit Sheet!

1. Place the food in the sheet.

1. Place the food in the sheet.
Pichit sheets have no front or back side. Either side can be used.
2. Wrap the sheet tightly around the food.

2. Wrap the sheet tightly around the food.
Pichit sheets cannot successfully absorb water unless they are in close contact with the food surface.
3. Place the food in the refrigerator.

3. Place the food in the refrigerator.
Place the wrapped food in the refrigerator during water removal.
Approximate standard processing times for some food samples
Water-Absorbing Time
Fresh Sashimi (Raw, Sliced fish for consumption) 30-40 minutes
Thawing Frozen Sashimi 1 - 2 hours
Deep Fried Fish 15 minutes - 1 hours
Grilled / Boiled Fish 2 - 4 hours
Fish Salted and Dried Overnight (Ichiya-Boshi) Half Day to Full Day (After Sprinkled with Salt)
Photograph of water collected inside a Pichit sheet

how Pichit Sheets work effectively

Preparation of raw fish, raw meat etc.

Pichit sheets remove water content and enhances savory flavor in raw fish, raw meat, etc. They also eliminate distinctive odors found in raw fish/meat.

Preservation of foods through freezing.

Pichit sheets remove water content and raw fish/meat odors during freezing of food, making it possible to reduce damage to the fish/meat, and minimize the risk of freezer burn or other surh damage.

Thawing of foods

Pichit sheets remove water content and raw fish/meat odors during thawing of food in refrigerator, making it possible to reduce dripping of juice, achieve beautiful coloring.

which food is suitable for pichit sheets

Suitable Food with strong or unpleasant odors (ex; Sardines and Pacific saury) Food with high water content (ex; Chicken leg meat) Thawing of frozen food (ex; Frozen scallops)
Unsuitable Food with high fat and low water content (ex; marbled meat, fatty tuna (Toro)) Food with low water content (ex; Chicken tender and breast meat) Food already sprinkled with salt (ex; Salted salmon, herring roe)
Salmon sushi
Salmon - Removes excess water content during thawing, enhances savory flavor and improves coloring.
Seafood - Removes excess water content during thawing and reduces frying oil splashing. Also decreases damage to oil.
Shirimp Tempra Fry
Chikin Teriyaki
Chikin - Removes raw meat odor and enhances penetration of flavor.
“Easy for everyone to use - just wrap it in a pichit sheet! Effective during food preparation!”
Tsukiji Masamoto knives