カビが生えたマグロを食べる…熟成しすぎた未知の食体験

カビが生えたマグロを食べる…熟成しすぎた未知の食体験 熟成を突き詰めた先に誕生した、まだ多くの人が知らない新感覚の“カビマグロ”。 カビとマグロの可能性を追い続けること2年。普段は歯科医として働く矢尾さんこと、ぱぱちぇるさんが研究を重ね、カビの力で熟成させる唯一無二のマグロ料理を生み出しました。 今回撮影させていただいたのは、なんと2ヶ月間熟成させたもの。表面にはしっかりカビが広がり、見た目のインパクトはかなり強烈で、正直ひと目見ただけでは食べ物とは思えないほど。 ところが口に入れた瞬間、印象は一変。マグロの旨みがぎゅっと凝縮され、香りは驚くほど豊か。奥深い味わいと長く続く余韻があり、これまで食べてきたマグロとはまったく違う体験でした。 見た目とのギャップも含めて衝撃的で、微生物の力を活かした新しい発酵・熟成の可能性を感じる一品。まさに“未知の食文化”に触れたような体験でした。 ——————————————————— Eating Mold-Covered Tuna… An Unknown Food Experience Beyond Aging Introducing the mysterious “mold-aged tuna,” a completely new food experience that very few people have ever encountered. After two years of researching the possibilities between mold and tuna, Mr. Yao, also known as Papachel, who usually works as a dentist, successfully developed a new tuna dish aged with the power of mold. This time, we were given a special opportunity to film a piece of mold-aged tuna that had been carefully aged for two whole months. Its surface was completely covered in mold, giving it an incredibly intense appearance. Honestly, at first glance, it hardly looked like something you would want to eat. But the moment I took a bite, that impression completely changed. The umami of the tuna was deeply concentrated, the aroma was surprisingly rich, and the flavor had incredible depth with a lingering finish that left me amazed. It was unlike any tuna I had ever tasted before. This shocking experience gave me a glimpse into the future of food through a new fermentation and aging technique that makes use of the power of microorganisms. #グルメラボ #japanesefood #japanesegourmet #大阪グルメ ＃マグロ