This refers to improving the taste of meat by fermenting it.
Allowing the surface of the meat to age increases the amount of amino acids, and these create enzymes that break down fibers to tenderize the meat.
However, some people object to the loose term “fermented,” saying that it implies something other than rotten meat.
「寝かせる」
fermenting (it)
“Nekaseru”
旨みが
(the) taste (of)
umami ga
ことです。
this refers to
koto desu.
表面を
(the) surface (of the meat)
Hyoumen o/wo
くさらせることにより
allowing to age
kusaraseru koto ni yori
アミノ酸
amino acids
amino san
量が
(the) amount
ryou ga
ほぐして
(that) break down
hogushite
やわらかくする
to tenderize
yawarakaku suru
つくります。
(these) create
tsukurimasu.
「熟成」の
fermented
“jukusei” no
ばらばらで、
(the) loose
barabara de,
何が違うのか
something other than
nani ga chigau no ka
との
saying (that it implies)
tono
あります。
some (people)
arimasu