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We’ll, it isn’t really paper… pitchitto is used for bringing out the subtle flavours of fish and meat without. Take your protein, sprinkle with salt, this helps draw out bad odours. When the fish/meat release water. Rinse with cooking sake. The sake will then be drawn back into the protein. This drawn in moisture can cause bacteria to grow. Wipe off excess moisture with regular kitchen paper. Use the pitchit paper now. Lay your protein on the paper and wrap over to cover on both sides. Place in the refrigerator for 1-2 hours. The paper will remove the bad moisture but non of the oils or umami.
as used by Elbulli and many of our Michelin starred customers.