Why can sashimi in Japanese cuisine be eaten raw?

Japanese sashimi, called sashimi, is usually made of fresh sea fish and seashells dipped in soy sauce and mustard. It is the lightest dish in Japanese cuisine and one of the representative dishes. Sashimi (called sashimi in Japanese) is the most representative and characteristic food in Japanese cuisine. Before the edo period, sashimi was mainly made of snapper, flounder and perch, all of which were white. After Meiji, tuna and bonito with red meat became the first-class materials for sashimi. Now the Japanese slice shellfish and lobsters, also called "sashimi". Among them, puffer fish is the best among sashimi. The knife for cutting sashimi is special and can't get wet. The cook can use this knife to cut the fish very thin. The fish you choose must be fresh. Many Japanese people think sashimi is really delicious after killing for hours. This is because amino acids reach the highest point after dead fish become stiff. Of course, some Japanese people think that sashimi cooked immediately after slaughter is delicious because the fish before rigidity has a crispy feeling. Eat sashimi with green mustard and soy sauce. Mustard is a particularly spicy condiment, which is both bactericidal and appetizing, and is deeply loved by Japanese people. Sashimi dishes are often dotted with shredded white radish, seaweed, perilla flowers, etc., which embodies Japan's food culture close to nature. Japanese food is sashimi. The Japanese call themselves "a fish-eating nation through and through". Japan's fishing volume ranks first in the world, but it still imports a lot of fish and shrimp from abroad every year, and each person eats more than 0/00 Jin of fish per year, which exceeds the consumption of rice. Japanese people eat fish raw, cooked, dried and salted, and sashimi is the most precious. Sashimi is the highest etiquette for state banquets or civilian guests. The Japanese call sashimi "Shasimi". The general sashimi is made of bonito, snapper and perch, and the highest-grade sashimi is tuna sashimi. At the banquet, you can see a jar of live fish, which are now fished and killed, peeled and pricked, cut into transparent sheets like paper, served on the table and chewed with seasoning. It's delicious. Here's how to make sashimi. In fact, it is not difficult to make sashimi well as long as you master the basic processes such as material selection, knife work, plate loading and seasoning. First, raw materials for making sashimi are extensive, but mainly fish and other seafood produced in the deep sea. Such as salmon, swordfish, bass, tuna, etc.; Crustaceans include sea urchin shrimp and lobster; Shellfish include abalone, oyster, Hong Bei and arctic shellfish. The raw material selection of sashimi is very strict, and the raw materials should be fresh, clean and pollution-free. Second, the knife maker is very particular about the knife maker who processes sashimi, and the knife method adopted should be tailored to suit the situation and be flexible. But no matter which knife method is used, it must be cut with a top knife, and the angle between the knife and the raw material should be 90. For example, take a piece of boneless and skinless salmon meat, lay it flat on the chopping board, hold the fish in your left hand, hold a knife vertically downward in your right hand, and push the knife to cut the fish piece by piece. Note: When cutting fish fillets, it is not allowed to withdraw the knife halfway to ensure that the fish fillets are neat, smooth and beautiful. The thickness of standard sashimi is about 3 mm, and the weight of each piece is between 8 ~ 10g. Third, the beautiful shape of the plate is a major feature of sashimi, so the process of loading the plate is particularly important. Sashimi is usually served with semi-circular, boat-shaped or fan-shaped exquisite tableware, with fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger slices, shredded radish and lime as auxiliary materials. These ornaments can not only play the role of decoration and embellishment, but also play the role of removing fishy smell and increasing appetite. For example, first spread perilla leaves or lettuce leaves on a plate, then put the sliced salmon slices on the perilla leaves in groups of 5-7, and decorate them with shredded radish, coriander and cucumber flowers, which gives people a refreshing feeling. Fourth, the green mustard sound "Wasabi" and Japanese thick soy sauce are the main seasoning ingredients of sashimi. There are two kinds of commonly used green mustard: powder and paste. Mustard powder is made by mixing mustard powder with water at the ratio of 1: 2, and then sealing for 3 minutes. When the unique pungent smell of mustard is produced, it can be put into the seasoning plate. Paste mustard is a finished product, which can be directly squeezed into seasoning dishes when used. Here, by the way, how to eat sashimi: After the sashimi is served on the plate, the eater first takes a small empty plate, then a salty plate with green mustard and a salty plate with strong Japanese soy sauce, and then puts a piece of sashimi in the empty plate with chopsticks. First, put a little green mustard on the fish fillet, fold it up, dip it in a little strong soy sauce, and then send it to the mouth. Let's take a 4-person "Japanese salmon raw" as an example to talk about the specific production method of sashimi. Ingredients: Norwegian salmon clean meat 300g, Japanese ginger 2 slices, perilla leaves or lettuce leaves 2 slices, cucumber flower, coriander, Japanese green mustard sauce, Japanese thick soy sauce. Method: 1 Cut the clean salmon into thin slices with a thickness of about 3mm and put them in a fan-shaped plate covered with perilla leaves; Cutting ginger into fine powder; Slice Japanese ginger and soak it in ice water for later use. Sprinkle the cut Jiang Mo on the plate of sashimi, put the drained Japanese ginger slices next to the fillets, and decorate with cucumber flowers and coriander. 3 Squeeze Japanese green mustard sauce into a stew pot, then put Japanese thick soy sauce into another stew pot and serve it with sashimi.