Pichit

Made in Japan

Just wrapping, it removes the fishy small and condenses UMAMI

ピチット Is a registered trademark of
Okamoto Industries, Inc.

About Pichit

Pichit solves your problems easily

Just wrapping the Pichit, it removes the fishy smell and moisture, and condenses UMAMI

Bring out the potential of ingredients!

Pichit is a "Dehydrating sheets for food" that can bring out the potential such as the taste of food ingredients. Regardless of fish, meat, or vegetables, it can control the moisture contained in the ingredients without heat or salt. It can be used for varietis of purposes, such as making dried fish overnight, finishing sashimi, and preparing chicken, etc.

Introduction of the features and effects of Pichit

Delicious refrigeration Control tissue destruction and freezing burn even with slow freezing
Delicious thawing Remove moisture and fishy odor during thawing and control drip
Drip control Condense the flavor while controling the drip
Finishing/Tighten up the ingredients It can finish/tighten the ingredients without salt for a delicious chewy texture
Reduced cooking time Remove water, easy to absorb seasoning etc
Healthy/reducing salt Can be dehydrated without using salt
Expansion of handmade menu It reduces salt, inhibits lipid oxidation, and enables hygienic and versatile cooking
Improved cooking efficiency Prevent scattering of oil and fry crispy

The difference between dewatering and dehydrating*Okamoto’s definition

Dehydrating: [active] force the water out of the food
dehydrating sheet = Pichit
Absorbing: [passive] absorb the excess water from the food
Absorbing sheet = Red keeper

How to use

1Choose the type of Pichit

REGULAR - High dehydrating
MILD - Modest dehydrating
SUPER - Super high dehydrating

2Easy to use!
Wrap the whole food tightly

*Pichit has no front or back.
Also you can use multi-layer like : Pichit + ingredients + Pichit + ingredients + Pichit.

3Put in the refrigerator *freezer is also available. Dehydrating until the food freezes. Dehydration stops during freezing. Resuming dehydration at thawing.

Put in the refrigerator and dehydrate. Leaving it for a while, then moisture and fishy smell will be removed, and the flavor is condensed.
Since the dewatering time varies depending on the ingredients, size, and condition, please refer to the guideline for dewatering time.

*The dewatering time depends on the size, condition and type of ingredients.Please refer to the dewatering time guideline.

Voice

Voices from Corporate customer

Since I started using Pichit, it has helped me to make deep-fried seafood with less oil splashing and more delicious.(N-K, mie prefecture, 46 years old)
The phrase "just wrapping and the taste of fish will increase" caught my attention and decided to try it. I was surprised to find that the fish sashimi actually wrapped in Pichit, frozen and thawed, turned out to be delicious without any smell.(S-M, oita city, oita prefecture)
Since I started using Pichit, I have gone to Tsukiji less often. Also, it reduces the amount of ingredient waste, which is very helpful. It is such a saving effect that the cost of Pichit is not a problem.(an eel restaurant in Minato-ku)

Voices from household

If you use this, the sashimi (tuna) won't be watery. And, after opening the sardines, you can leave it to the Pichit for peace of mind.(T-J, kanagawa prefecture,age 32)
Last summer, I thawed frozen squid somen with Pichit, and I was surprised that it had become delicious. Since then, I have not forgotten to use it when freezing/unfreezing.(J-R, hachioji city, Tokyo, age 33)
Freezing and thawing had always made the food less delicious which was really sad. I was waiting for such a product.(O-M, urawa city, saitama prefecture,age 31)