tag:blogger.com,1999:blog-7687285090780220758.post521425823732723220..comments2023-03-28T06:13:01.781-07:00Comments on Jonbauti: A Culinary Perception: Hamachi Sashimi, Compressed "Tomato" Water- MelonJonBautihttp://www.blogger.com/profile/01792391255788629403noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7687285090780220758.post-15269421004710006322011-11-16T23:55:15.028-08:002011-11-16T23:55:15.028-08:00Hi carole, I just basically took a 5# of the sweet...Hi carole, I just basically took a 5# of the sweetest tomato you can find and blended it until it was pulp. Then I just let it drip under a cheese cloth for three days and you have tomato water. Then I seasoned the water with soy sauce to taste. the next step is you take watermelon and the tomato soy liquid and compress the two together in a cryovac machine...basically impregnating the fruit with tomato soy water. Hope that helpsJonBautihttps://www.blogger.com/profile/01792391255788629403noreply@blogger.comtag:blogger.com,1999:blog-7687285090780220758.post-91568154038298450542011-11-16T23:12:46.421-08:002011-11-16T23:12:46.421-08:00WHERE'S THE RECIPE? I WAS thinking about hama...WHERE'S THE RECIPE? I WAS thinking about hamachi sashimi with watermelon and tomato water and came upon this post, can you send to me?Carole Ann Geronimohttps://www.blogger.com/profile/06419652272368897056noreply@blogger.com