Shiozaki vs. Gravlax
I’ve been getting really into cured salmon lately, and so far I’ve only tried gravlax. Shiozaki looks similar (please correct me if I’m mistaken), but it involves baking, right?
Is shiozaki worth the extra effort, even if it’s not much?
Shiozaki and gravlax do share some similarities, but they have distinct differences that can enhance your culinary experience! Gravlax is typically cured with a mix of salt, sugar, and sometimes dill, giving it a slightly sweet and herbal flavor that’s enjoyed raw. Shiozaki, on the other hand, involves salting the salmon and then baking it, which brings out a different texture and flavor profile.
If you’re already enjoying gravlax, trying shiozaki can definitely be worth the extra effort! It adds a new cooking technique to your repertoire, and you might appreciate the contrast between the tender, raw cured salmon and the flaky, baked version. Plus, the seasoning can be adjusted to your taste, allowing for creative experimentation. If you’re intrigued by the idea of a warm, savory dish that still highlights the natural richness of the salmon, I say go for it!
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