Jukusei

Jukusei refers to the process of aging or maturation in the context of food and beverage preparation. This term is pivotal in various culinary traditions, especially in Japanese cuisine, where the controlled aging process is utilized to enhance the flavor, texture, and aroma of ingredients. Jukusei can be applied to a wide range of products, including meats, cheeses, sake, and other fermented foods.

In the preparation of both meat and fish, jukusei is frequently employed to not only intensify the taste and tenderize the texture of beef through aging but also to achieve similar enhancements in the quality of fish. The process involves storing meats under specific conditions of temperature and humidity over a set period, allowing enzymes naturally present in the meat to break down the muscle fibers and fat. This not only improves the meat's palatability but also its digestibility.