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Preserving Meat in Japan

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Meat and olive are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,485 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Preserving Meat in Japan

Ingredients

Directions

  1. Pack the meat tightly into narrow, deep porcelain vessels.

  2. Pour very hot water over the meat to cover it completely.

  3. Add pure olive oil on the surface of the water while still hot to create an air-tight seal.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + olivetop 17% of all pairs
    Smell alikemoderate
    Cooked together1,485 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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