Niitome san
https://pen-online.com/food/the-art-of-tempura-making-by-japans-best-master-shuji-niitome/
Controla la temperatura del aceite con su dedos
Harina tamizada y puesta a muy baja temperatura por dos dias
The tempura here is unique in that its batter is made with flour that has been chilled to around -10°C, resulting in a melt-in-your-mouth texture almost reminiscent of a light snowfall.
Chef Shuji has perfected tempura by frying premium ingredients in a batter of flour frozen to -60 °C to achieve the light-as-air crispness. He has also innovated the frying process by turning down or even turning off the oil midway to create a fine batter without masking any of the ingredients’ flavors. The frying process for different ingredients is timed perfectly to enhance the taste of each ingredient.
Tabelog Award 2019
