Detailed explanation of Japan's top sashimi cuisine

Detailed explanation of Japan's top sashimi cuisine

Sashimi is one of the most famous Japanese dishes. In the past, fishermen in Hokkaido, Japan, often took some fish skins and stabbed them with bamboo sticks when serving sashimi, because the peeled fillets were difficult to identify. This kind of bamboo stick and fish skin stuck on the fish fillet was originally called "sashimi". Although this method is no longer used, the name "sashimi" still remains.

Because Japan is an island country surrounded by the sea, it is easy to fish and the culture of sashimi is also very developed. Japanese sashimi is a kind of raw food, which is made from fresh fish, shellfish and other raw materials by proper knife method, and is enjoyed with a sauce mixed with soy sauce and wasabi mud. Thank you for reading. For more exciting content, please pay attention to the official account of WeChat: Kitchen Shadow Food. Generally speaking, Kanto likes to eat sashimi made of red fish such as tuna, while Kansai likes to eat sashimi made of white fish such as snapper. Japanese sashimi is popular because of its fresh ingredients, beautiful appearance and delicious taste.

The first thing to pay attention to in sashimi cooking is the choice of ingredients. Only the best and freshest ingredients can make delicious sashimi dishes. In Japan, not only fish ingredients can be used to make sashimi, but also all kinds of shrimps, crabs and shellfish, even chicken, beef and horse meat have become raw materials for sashimi.

tuna

Tuna is known as the "king of sashimi", with tender and delicious meat and rich oil, and is known as the top sashimi raw material. In Japan, 90% of tuna is eaten as sashimi and sushi, and only the remaining 10% is sold as canned food.

According to different body parts, tuna can be mainly divided into large, medium and naked. Big food is the fattest part of the stomach and the most expensive part of tuna. Its meat is fresh, tender and smooth, with a strong and unique flavor, which melts at the entrance. There is moderate fat in the abdomen and back, which can be balanced with the bare part to obtain a unique sweet and delicious taste; Bare back is the least fat and cheapest part of the back, and the meat is solid and chewy. Naked body is synonymous with tuna in ordinary sushi restaurants. Jiro Ono, the god of sushi, once said, "The taste of fat tuna is simple and clear, but lean meat is the essence of tuna flavor." Generally speaking, these parts have their own flavors, and diners can choose according to their own tastes.

trout

Mr. Cai Lan, a gourmet, once said: "Orthodox Japanese shops will never sell salmon sashimi, because they have long known that it has many bugs and can only be eaten after pickling and cooking." Because of this sentence, there is a rumor that "Japanese people don't eat salmon sashimi". Actually, this is a misunderstanding. At present, most of the raw materials of Japanese salmon sashimi are imported from Nordic countries. These salmon are farmed, and the safety of fish can be guaranteed by strictly controlling salmon feed. Salmon is usually bright orange-red, with clear and thick intermuscular fat layer and soft and full taste. Salmon sushi is sold in various revolving sushi shops and supermarkets in Japan, so foodies can rest assured.

matelote

Stewed fish, known as dried yellow fish in China, is the top ingredient in Japanese cuisine. Anchovy is a migratory fish, and the sea environment it passes through is extremely bad in autumn and winter. In order to resist the cold, it accumulated a lot of fat. At this time, anchovies are called "cold anchovies", which are dense in meat, rich in fat, tender and sweet, and are high-grade raw materials for making sashimi. Thank you for reading. For more exciting content, please pay attention to the official account of WeChat: Kitchen Shadow Food. The "frozen soup" produced in Meiji City, Toyama City, Japan is one of the best. Restaurants selling anchovies all over Japan regard the sight of iced anchovies as a sign to attract customers.

sweep

Snapper is also one of the commonly used raw materials for Japanese sashimi. The Japanese pronunciation of snapper is homophonic with "festive", so it is deeply loved. On holidays, snapper is indispensable on the dining table. It is even called "the king of fish" and has a high status. As a kind of white-skinned fish, snapper is white in meat color, light in taste, fresh and sweet in taste, and firm in meat quality. Many friends who eat snapper sashimi for the first time appreciate its delicacy.

There are many kinds of snapper, including red snapper, golden snapper, yellow snapper and black snapper. Zhen Hong snapper, also known as red snapper, is most admired by the Japanese. When cherry blossoms are in full bloom in spring, they are called "Sakura Sparda" or "Sakura Sparda". The color is as delicate as cherry blossoms and the meat is delicious. Many Japanese restaurants will offer cherry snapper sashimi to welcome the spring. The red turtle in autumn is called "red turtle", which is rich in fat and very delicious.

right-eyed flounder

1 1 The flounder until February next year is called "cold flounder". At this time, the flounder is ready to lay eggs, so it accumulates a lot of fat, which is the most fat time of the year and is considered as the best white fish by Jiro Ono. Perfect cold crab, white abdomen, maltose color, soft texture. Flatfish usually needs to be "cooked" after fishing, that is, it is stored at constant temperature and humidity for about 1 day after treatment, and it is slightly salted with diluted soy sauce to make it tasty. When cooked flounder is used as sashimi, the meat is softer, the flavor is more abundant and the flavor is better.

Kune

Gourmets know that squid is the best choice for eating sashimi in summer. Late summer and early autumn are the most delicious seasons for squid. At this time, its fat is tight, its meat is tender, its milky white flesh is slightly amber, its taste is fresh, sweet and smooth, and it has a unique faint smell of dried straw, which can be said to be one of the most advanced ingredients in sashimi cuisine.

Platinum gun

White tuna, also called oily fish. Compared with red golden gun, white tuna is more delicate in taste, firm and tender in meat, fragrant but not greasy, and is mainly used for sashimi. However, the platinum gun has a high fat content and contains a waxy fat that the human body can't digest and absorb. Eating too much may cause diarrhea, so Japanese food stores generally limit the supply.

Skipjack tuna

Bonito, also known as Chai Yu, is a kind of naked fish with deep red meat color. The meat of bonito is relatively loose, usually roasted outside a little, and then eaten as sashimi. The fat content of bonito is moderate, and it has a strong fragrance unique to naked fish. You can also smoke slices of wheat straw and marinate them with soy sauce to make sushi.

globefish

The Japanese are crazy about puffer fish, and only Tokyo has 1500 shops offering puffer fish. "Eating puffer fish desperately" is by no means empty talk in Japan. It is said that puffer fish sashimi is the best in Japanese cuisine. Chef's handling of puffer fish can be described as handy. A round puffer fish can be turned into a white and shiny sashimi in just over ten minutes. Pieces of fish are as thin as cicadas, almost revealing the pattern at the bottom of the dish.

The plate of puffer fish sashimi is also very delicate, divided into four kinds: crane, chrysanthemum, peacock and peony, which are very refreshing and pleasing to the eye. Just like works of art, puffer fish tastes fresh, sweet, smooth and elastic, especially puffer fish skin, which is very chewy. Generally speaking, the delicacy of puffer fish is recognized, and the Japanese enthusiasm for puffer fish is completely understandable.

Vinegar herring

Vinegar herring is mackerel pickled with salt and rice vinegar, which can achieve the effect of removing fishy smell. The mackerel produced in cold season is rich in fat, and the meat quality is softer and the taste is amazing after pickling.

many

Bamboo pod fish, also known as sole fish, is one of the most caught fish species in Japan. Bamboo pod fish is deeply loved by Japanese families because of its large output and low price. It is said that the Japanese eat up to 400 million pieces a year. In summer, bamboo pod fish is rich in oil and makes sushi, which tastes sweet and mild and amazing. Sashimi is the best way to eat fresh bamboo pod fish. When cooking bamboo pod fish, the chef must soak his hands in salt water to keep the same temperature as the fish. This will shrink the fish and oil, make the meat firmer and taste sharper and clearer. The squid mentioned earlier is also called "big bamboo tube fish", but they have little to do with each other except that they are all squid.

Japanese bass

Japanese real bass, also known as sea bass, is generally considered to be the best quality bass produced in the inland sea of Seto, Kansai. Bass is the best in summer. Before eating, you can mix a bowl of "Yujiu" with Japanese wine and natural mineral water, and let the sashimi of perch stand in the wine for 5 minutes to remove the fishy smell and better taste the light original flavor of perch.

saury

Saury is the most representative autumn food. For the Japanese, eating saury is autumn. Saury is very perishable and is generally only used for salt roasting. The saury that dares to make sashimi must be extremely fresh, and usually only high-end restaurants dare to challenge it. It is said that saury in Hokkaido is the best. One side of the processed fishbone is fresh cherry pink, and the other side is silver. Dip in the sauce made of gooseberry, radish puree, ginger and fresh wasabi, the meat is soft and sweet, and the taste is no less than that of tuna and Cargill fish you usually eat. . .

sardine

Sardines are a very common fish. In Japan, this kind of fish is also called "weak fish" because it is very perishable and requires extremely high freshness. Only restaurants that have confidence in their own sources and preservation can sell them. Cutting and plucking fish is more troublesome than ordinary fish, but proper cooking and unique flavor will make you feel that everything you pay for it is worth it ~

;