What is shrimp sashimi in Japanese cuisine?

"Sashimi" in Japanese cuisine generally refers to sashimi, raw fish, sashimi and other things. , refers to the fresh fish and shellfish are sliced raw and eaten directly with seasoning.

Raw materials of sashimi can be all kinds of fish, snails (including snail meat, oyster meat and fresh shellfish), shrimps and crabs, sea cucumbers and sea urchins, octopus, squid, cuttlefish and whales, as well as chicken, venison and horse meat, all of which can be used as raw materials for making sashimi.

Origin of the statement: When fishermen in Hokkaido, Japan supply sashimi, because peeled fillets are not easy to distinguish, they often take some fish skins and poke them with bamboo sticks for easy identification.

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. Sashimi refers to fish, raw fish, sashimi and so on. , refers to the fresh fish and shellfish cut into pieces, dipped in spices and eaten directly.

According to records, it became fashionable for Japanese to eat sashimi in the14th century. At that time, people used the word "ten thousand" to summarize sashimi and foods similar to sashimi. At that time, "pickling" refers to raw shredded fish and shredded pork, and also refers to shredded fish and shredded pork soaked in vinegar. At that time, sashimi was just a "pickling" cooking technique. It was not until15th century that soy sauce was introduced to Japan and widely used that sashimi was gradually dipped in soy sauce.

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Matters needing attention in making sashimi

1, tool

When making sashimi, if an inappropriate knife or sharp knife is used, the shape and fiber structure of the raw materials will be destroyed when cutting, resulting in lipid ulceration and destroying the special flavor of the raw materials themselves. ?

The knife for handling sashimi is very important. General producers have 5 to 6 special knives, which can be divided into knives for treating fish, shellfish and crustaceans, knives for scaling, cross cutting, longitudinal cutting and bone cutting. In addition, sashimi chopsticks are widely used as tools for sashimi. Sashimi chopsticks are thin and long, and one end is pointed, which is specially used to put the sliced materials arranged on the plate.

2. Cutting method

When eating sashimi, cut it from the top, that is, the texture of the knife and the fish should be at a 90-degree angle. The cut tenderloin is short, which is good for chewing and tastes good. Don't cut along the texture of the fish, because the ribs are too long and taste bad. The thickness of sashimi is convenient to chew and delicious.

The word "delicious" here has two meanings: one is easy to eat, and the other is that the thickness of fish fillets can fully reflect the best taste of raw materials. Generally, fish fillets are about 0.5 cm thick, such as salmon, tuna, shad and swordfish. This thickness, when eating, will not feel greasy, nor will it feel unexpected.

But some fish need to be cut thin, such as snapper. Because the meat of this fish is tight and hard, it is delicious to cut thin. As for octopus, it can only be cut into different pieces according to the size of each part. There are also sashimi, such as oysters, snail meat, sea urchins, inch-long small fish and roe, which can be eaten whole without a sharp knife.

Refer to Baidu Encyclopedia-Sashimi