dml, 18 Aug 2010, 6:32 am

I first saw mojama at a local Spanish grocer and got it because cured tuna loin sounded amazing. It is salty and grainy on the tongue and full of intense umami goodness.

I got it home and made this up as an amuse-bouche: a thin slice of persimmon, a shaving of mojama, a drop or two of lime oil, and one thyme leaf. The flavors are dead on, and indeed the sugar and citrus and herbs fill it out. Next time I will work on the presentation and textures a bit more.

Jonas, 17 Aug 2010, 7:46 pm

Mojama: I had this once, in a tapas bar in a shady alley of sundrenched Cadiz. Lots of olive oil on it and a bit too salty..and while I try to remember, I presume persimmon will make this dish balanced and mellow. Have you tasted this?

cuuks, 14 Aug 2010, 3:53 am

Look it up: http://en.wikipedia.org/wiki/Mojama