{"id":2094,"date":"2025-11-10T13:41:05","date_gmt":"2025-11-10T13:41:05","guid":{"rendered":"https:\/\/sceglab.uniroma3.it\/?p=2094"},"modified":"2025-11-10T13:41:41","modified_gmt":"2025-11-10T13:41:41","slug":"la-cucina-orientale","status":"publish","type":"post","link":"https:\/\/sceglab.uniroma3.it\/index.php\/2025\/11\/10\/la-cucina-orientale\/","title":{"rendered":"la tradizione della cucina orientale"},"content":{"rendered":"

\"\"<\/p>\n

Mi presento, sono Andrea La Gumina; studente del terzo anno nel corso di scienze e culture enogastronomiche<\/a>, per descrivere la mia facolt\u00e0 e la mia passione ho portato un esempio di una lezione che mi \u00e8 rimasta particolarmente impressa sull\u2019 arte della \u201ccucina orientale\u201d, abbiamo avuto l\u2019occasione di incontrare Ricardo Takamitsu lo chef e imprenditore nippo-brasiliano che ci ha illustrato gli aromi unici della cucina orientale insieme alle sue particolari tecniche di lavorazione delle materie prime\u2026<\/p>\n

Durante il laboratorio di enogastronomia ho conosciuto il Katsuobushi, un ingrediente tradizionale giapponese ottenuto dal tonnetto striato essiccato, affumicato e fermentato.<\/p>\n

abbiamo osservato le diverse fasi della preparazione; iniziando dalla pulizia del tonno agli aromi intensi che si sprigionava durante l\u2019affumicatura, un profumo deciso e salmastro che ricordava il mare.<\/p>\n

il procedimento<\/h2>\n

Il processo inizia con la sfilettatura del katsuo (tonnetto striato) e la cottura a vapore a circa 90 \u00b0C, fase che serve a fissare le proteine e stabilizzare la carne.<\/p>\n

Successivamente, i filetti devono essere ripuliti da ossa e pelle e sottoposti a diversi cicli di affumicatura ed essiccazione su legni duri come il ciliegio, che ne concentrano l\u2019aroma e la consistenza.<\/p>\n

il tonnetto si deve rassodare e nell\u2019ultima fase, la raschiatura, trasforma questo blocco compatto in sottili scaglie leggere, pronte per l\u2019uso come condimento e guarnizione di piatti.<\/p>\n

\u00c8 stata un\u2019esperienza interessante e sensoriale, che mi ha fatto scoprire un aspetto autentico della cultura giapponese.<\/p>\n\n

<\/div>

Andrea La Gumina<\/p>

sceglab_students<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Mi presento, sono Andrea La Gumina; studente del terzo anno nel corso di scienze e culture enogastronomiche, per descrivere la mia facolt\u00e0 e la mia … <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80,143],"tags":[],"class_list":["post-2094","post","type-post","status-publish","format-standard","hentry","category-approfondimenti","category-definizioni"],"yoast_head":"\nla tradizione della cucina orientale - Sceg Communication Marketing Lab<\/title>\n<meta name=\"description\" content=\"l'arte e la tradizione della cucina orientale\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/sceglab.uniroma3.it\/index.php\/2025\/11\/10\/la-cucina-orientale\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"la tradizione della cucina orientale - 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