JAPAN

Tokyo restaurateur develops spore sheet to speed up aging of meat — and fish

Mikio Atobe, chief executive of Meat Epoch Co., shows how to wrap a chunk of meat in an aging sheet — elastic netting lathered with spores to facilitate the dry aging of beef, fish and other types of animal flesh, on Jan. 18 in Tokyo. | YOSHIAKI MIURA

By Alex K.T. Martin
Staff Writer

Feb 28, 2019

Mikio Atobe carefully peels a layer of rayon netting from a chunk of farmed bluefin tuna, revealing a secondary sheet of cloth clinging to its exposed flesh, partially yellowed by the mold coating it.

"Take a sniff," said the 43-year-old chief executive of Meat Epoch Co.

"You see, it doesn't emanate that distinctly fishy smell. Let this rest in the fridge for up to 20 days and you'll have quality aged tuna in around half the time it would normally take."

Tokyo restaurateur develops spore sheet to speed up aging of meat — and fish

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