2 1 common sashimi

Sashimi is the most famous and representative food in Japanese cuisine.

Japanese chefs think sashimi is the best dish in dinner, so they should eat it before tasting other dishes to avoid other flavors affecting the taste of sashimi. So sashimi is usually the first course of Japanese cuisine, but it is also the main course.

Early fishermen made sashimi, because it was difficult to distinguish the species of fish with skin, and they would insert the skin of the fish with bamboo sticks, which was called "sashimi" at that time. Although it was not distinguished in this way later, the name was retained to refer to the meat itself.

In our impression, sashimi seems to be equivalent to sashimi. In fact, sashimi is only the main force, including all meat that can be eaten raw.

Tip: Freshwater fish are generally not used as raw materials for sashimi. The parasites of freshwater fish are easy to parasitize in human body, while the parasites of marine fish are generally not parasitic in human body because of the differences between land and sea environment.

2 | 2 1 Common sashimi Introduction There are many kinds of sashimi, swimming in the water, lying on the beach and running on the ground. The 2 1 kinds of common sashimi introduced by Shihuojun today are the common varieties you can order in Japanese food stores. So, if you haven't tasted them, please hurry up!

tuna

Tuna is called tuna in Hong Kong. Bluefin tuna, masu tuna, bigeye tuna and yellowfin tuna are the raw materials of sashimi, among which bluefin tuna has the best meat quality. The tuna meat we often eat is red, which is the lean part. The part with fat is pink, which has a heavy sense of fat.

trout

Salmon, the scientific name is "salmon". There are few fish scales and bones, and the meat color is orange-red. Coupled with the chef's extraordinary knife work, it presents a beautiful texture. The meat is tender and delicious, and the taste is smooth. In view of the parasites of salmon, Japan stipulates that salmon should be frozen or disinfected before eating.

Silver carp

When bonito is fattened, this kind of fish is usually made into sashimi in the form of semi-cooked charcoal, which can taste the sweetness of fish. Chai fish soup commonly used in Japanese cuisine is made of bonito. Smoked bonito without fishbone is a common seasoning in Japan.

Shρ fish

The Japanese seem to like mullet very much. They say there are many kinds of anchovies, even different at each growth stage. Those that grow to more than 10 kg are called "raw fish" ("raw fish" means promotion in Japanese). The best season to eat anchovies is winter, which is cheap but delicious, and the meat is hard.

many

Fish is one of the main fishing species in the world. The main edible species is short-nosed salmon, which is moderately fat and delicious and is deeply loved by people. Mackerel can be roasted in addition to sashimi. Tender outside and tender inside, with diverse tastes. This is good material for lunch.

sweep

Sea bream is one of the most popular white fish in Kansai, Japan. Jellyfish is a first-class edible fish with tender and light meat. Besides sashimi, you can also braise in soy sauce and simmer soup. Because the pronunciation is similar to "auspicious" in Japanese, it is also a common dish in banquets.

pole

There are many kinds of fish that can be used as sea bass in China. Today, Shi Youjun is going to talk about sea bass, whose scientific name is "Japanese real bass". This kind of perch meat is almost bloodless white, and its taste is similar to that of soft-shelled turtle, with light taste and soft meat. In summer, sea bass has more fat and is the fattest.

saury

Saury should be the representative of Japanese cuisine in autumn. Our common cooking method is barbecue. The cat and you want to know the taste of salted fish. When cooking sashimi, ingredients such as ginger are used to remove the fishy smell.

Zhang Hongyu

Red fish, also known as red fragrant fish, is called kanpachi in Japan. The meat is tight, chewy and balanced in fat, so it is the first-class raw material for sashimi. Besides making sashimi, it can also be used to make soup and stir-fry dishes.

mackerel

This kind of fish can only be used as raw material when it is fresh, but eating stale mackerel can cause food poisoning. In addition to making sashimi, it can also be processed by roasting, vinegar soaking and smoking.

clupeoid

Yes, it is the protagonist in Canned Black Herring. Herring is also the raw material of sashimi. This kind of fish is generally 18cm-40cm long, with small bones and low fat content. The taste of fresh herring is different from that of canned herring, and it is slightly sweet. When you eat it, you will dip in some seasoning to get rid of the fishy smell.

globefish

Delicious and dangerous ingredients. The puffer fish needs careful preparation before eating, and the edible part needs to be separated from the toxic internal organs. Only qualified chefs in restaurants can cook puffer fish. The puffer fish meat is white, cut into pieces as thin as cicadas, and placed on a chrysanthemum-shaped plate, which is a beautiful sashimi dish.

Sweet shrimp

Sweet shrimp is one of the famous products in Hokkaido, Japan. Its shell is pink and soft. After the shrimp shell is peeled off, it has a fresh and tender feeling. When you taste sweet shrimp, you can taste the salty taste of seawater and the sweetness of shrimp itself.

Beijiwan

Arctic shellfish is not only used for sashimi, but also for sushi. When cooking sashimi, just thaw the slices. In terms of taste, compared with most shellfish, Arctic shellfish is much thicker and has no fishy smell. For people who are new to sashimi, it is one of the kinds that can be imported.

Cocktails

Clams are also common shellfish in sashimi. Clam is delicious and chewy, and it is the most common variety for people who like shellfish sashimi. Our country also has the eating habit of eating clams. Generally, you can eat it by scalding it with boiling water.

scallop

Scallop is a very common and popular shellfish in both eastern and western recipes. The Japanese regard it as sashimi, and you can obviously feel the sweetness of this shellfish. In China, it is often used for barbecues and soups.

conch

Conch here refers to "つぶぶ", which is a kind of conch and one of the typical edible shellfish. When used as sashimi, the meat is slightly hard, crisp and chewy, and slightly bitter. Some diners don't like conch just because it has a bitter taste.

sea urchin

The best way to eat sea urchin is sashimi. Fresh sea urchin with mustard and soy sauce. Take a bite, it's delicious and slippery, and it doesn't taste like seafood. There is a unique seafood flavor that melts in your mouth. Known as one of the three treasures in Japan.

cuttlefish

The freshest squid is also a high-quality ingredient in sashimi. Squid meat is soft, elastic and crisp, so it is recommended to eat it with heavy seasonings to remove the fishy smell. Squid sashimi is not common in Japanese food stores in China, because the raw materials are not easy to preserve.

octopus

Chewing strength is a major feature of octopus sashimi. Generally, octopus is cooked and cut into sashimi, which is mainly seasoned with seasonings. In Japan, octopus is not only used for sashimi, but also made into octopus roast.

Salmonberries

The bright orange-red salmon roe is mouth watering. Salmon seeds are a specialty of Hokkaido, Japan in autumn, and can only be enjoyed after being salted or pickled with soy sauce. When tasting, it can be eaten directly or mixed with cucumber and perilla leaves to remove the fishy smell.

3 | Cutting vegetables/setting dishes about the art of ingredients

The art of sashimi lies not only in the delicious taste buds of fresh ingredients, but also in a kind of technological aesthetics. Even if you are not used to the taste of sashimi, you can't deny that it is a work of art in itself.

In addition to ingredients, the thickness of sashimi is also a key factor affecting its delicious taste. In Japan, sashimi is divided into thick sashimi, thin sashimi and angular sashimi. Think about it carefully, do you eat sashimi sometimes with different thickness and sometimes square? Chefs use different cutting techniques according to different ingredients to give sashimi the most suitable taste.

The same fish may be cut differently because of the different position of the meat. The most common way to cut sashimi is flat cutting, while puffer fish will use thin cutting because of its tight meat.

A piece of sashimi shows you not only the ultimate knife work, but also the beauty endowed by the chef's imagination. The arrangement of sashimi plates follows the principle of one dish and one utensil, so that the taste of food will not be destroyed by cross talk. After the Edo era, people will put different sashimi in the same container and make a "platter".

Sashimi utensils are generally made of porcelain, pottery or other materials, and the shapes are often exquisite shapes such as ship type and fan type. Sashimi is usually arranged in odd numbers of three, five and seven, and Japanese cuisine pays attention to "truth, line, pile and stack".

A sashimi, the finishing touch is the embellishment of accessories. Taking perilla leaves, seaweed and shredded radish as sashimi ingredients not only gives people a fresh feeling, but also removes the fishy smell and enriches the taste.

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