Academy
From frozen to exceptional.
Practical video tutorials for professional chefs and kitchen teams, with Chinese subtitles.
Watch our first video tutorials.
How to thaw Saku and Chunk, step by step. More videos are on the way.
Step-by-step video tutorials.
Each one with Chinese subtitles. In the kitchen you watch what you need, when you need it.
A precise, repeatable thawing method.
The tuna comes out of the freezer still frozen and is brought to serving temperature step by step. The same routine, every time.
Rinse
Cold running water, while still frozen.
Salted water
40 g of salt per litre: Saku about 50 minutes, Chunk about 2 hours 15 minutes.
Pat dry and rest
Kitchen paper, then rest before cutting.
Portioning
Cut only what you need for service.
Fridge at 2-4 °C
Covered, until service.
Why salted water.
The bath in salted water at 40 g per litre is the step in the Maguro San protocol. Follow the specified salt concentration, water temperature and immersion time.
The cut.
From Saku, an even slice for sashimi and nigiri. From Chunk, cubes for poke or knife-cut tartare. Every video shows the technique, not just the result.
The QR code in the kit.
In your first box you’ll find the protocol card with the QR code: scan it and go straight to the right video, in the kitchen, without searching.
MG-SAKU-·····card in the box
Your first box includes the protocol card: scan the QR code and the video starts, no need to look for the channel.
Maguro San at your restaurant
Ask what tuna it is.
Only the restaurants that serve it have the window sticker. It arrives in your first box.
The method comes with your first case.
Protocol card, QR codes to the videos and window sticker: all in your first box. You thaw it when you need it.