2 1 kinds of common sashimi, which have not been eaten?

When a plate of sashimi is served, you can see the mountains and rivers from it, which is simply a visual feast. However, in the face of sashimi, some people love its taste, while others stop.

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

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

When early fishermen made sashimi, because it was difficult to distinguish the types of peeled fish, they used bamboo sticks to insert the fish skin into the sashimi. This bamboo stick with fish skin 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 kinds of meat that can be eaten raw.

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

There are many kinds of sashimi, swimming in the water, lying in the sand and running on the ground. Today, Shi introduced 2 1 kinds of common sashimi, which are common varieties that you can order in Japanese food stores, so there are still some that have not been tasted, so please hurry up!

Tuna is called tuna in Hong Kong. Bluefin tuna, Ma Su 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 fat part is pink, and the fat feeling is heavier.

Salmon, the scientific name is "salmon". There are few fish scales and bones, and the meat color is orange-red. Under 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 in salmon, Japan stipulates that salmon can only be eaten after freezing and thawing or disinfection.

At present, when bonito is fattened, this kind of fish is usually made into sashimi in the form of carbon roasting until it is half cooked, so as to better taste the fresh and sweet taste of fish. Chai fish soup commonly used in Japanese cuisine is made of bonito, which is still a daily seasoning in Japan after the fishbone is removed and smoked repeatedly.

The Japanese seem to like anchovies very much. Anchovies have different names, even at each growth stage. Those that grow to more than 65,438+00 kilograms are called "born fish" (born means ascension in Japanese). The best season for anchovies is winter, which is cheap but delicious, and the meat is hard.

Bamboo pod fish is one of the main fishing species in the world. The main edible species is wide bamboo pod fish, which is moderately fat and delicious and is deeply loved by people. In addition to sashimi, bamboo pod fish can also be roasted and eaten. It is tender outside and tender inside, and has a variety of tastes. It is a good ingredient with lunch.

Among the most popular white fish in Kansai, Japan, there is snapper. Snapper is a very good edible fish with delicate, smooth 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.

Many kinds of fish can be sea bass, and what Shi Fujun is going to talk about today is 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 snapper, with light taste and soft meat. Sea bass in summer has more fat and is the most plump.

Saury should be the representative of Japanese cuisine in autumn. Our common cooking method is barbecue. Both the cat and you want to know the taste of fish with salt particles. When you make sashimi, in order to get rid of the fishy smell, you will mix it with ingredients such as ginger.

Zhang Hongyu, also known as red sweet fish, is called kanpachi in Japan. Tight meat is chewy and balanced in fat, which is the first-class raw material for sashimi. Besides making sashimi, it can also be used to make soup and fry food.

This kind of fish can only be used as sashimi material when it is fresh, but eating stale blue and white fish can cause food poisoning. In addition to making sashimi, you can also bake, soak in vinegar, smoke and other methods.

Yes, the protagonist in the canned herring cooked in the dark. Herring is also the raw material of sashimi. Is this fish almost the same length? 18cm-40cm, with smaller fishbone and less fat content. The taste of fresh herring is different from that of canned herring, slightly sweet. When you eat it, you will dip in some seasoning to get rid of the fishy smell.

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 chefs with relevant qualifications in restaurants can make puffer fish. The puffer fish meat is white, cut into thin slices like cicadas and placed on a chrysanthemum-shaped plate, which is an excellent sashimi dish.

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.

Arctic shellfish can be used not only for sashimi, but also for sushi. When it is made into sashimi, just thaw the slices. In taste, the arctic shell is much thicker than most shellfish, and there is no fishy smell at the entrance. For people who are new to sashimi, it is one of the types that can be imported.

Meretrix meretrix is also a common shellfish in sashimi. Meretrix meretrix 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. You can eat them by scalding them in boiling water.

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

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

The best way to eat sea urchin is sashimi. Fresh sea urchins with wasabi and soy sauce are delicious and smooth in one bite, without the fishy smell and choking smell of seafood, and a unique seafood flavor melts in the mouth. Known as one of the three treasures in Japan.

The freshest squid is also a good ingredient for sashimi. Squid meat is soft and elastic, and its taste is crisp. It is recommended to use a heavier seasoning 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.

Chewing is a major feature of octopus sashimi. Generally, octopus is cooked and sliced as sashimi, which is mainly enhanced by seasoning. In Japan, octopus can be used not only to make sashimi, but also to burn octopus.

The bright orange-red salmon roe gives you an appetite. Salmon roe is a specialty of Hokkaido, Japan in autumn, and can 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.

The art of sashimi lies not only in the wonderful taste given to the taste buds by 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 taste. In Japan, sashimi is divided into thick, thin and angular. Think carefully about whether the sashimi you eat sometimes varies in thickness and sometimes presents a square appearance. According to different ingredients, chefs use different cutting techniques to give sashimi the most suitable taste.

The same fish, perhaps because of the different position of the meat, is often treated in different ways. The most common way to cut sashimi is flat cutting, while puffer fish will use thin cutting because of its strong meat.

A plate of sashimi shows you not only the ultimate knife work, but also the beauty given to the plate by the chef with his imagination. The way sashimi is set on the plate always abides by the principle of one material and one container, so that the taste of ingredients will not be destroyed by cross-talk. After the Edo era, people will put different sashimi in the same vessel to make a "platter".

The utensils used for sashimi are generally made of porcelain, pottery or other materials, and most of them are beautifully shaped 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, movement, overlapping and overlapping".

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

Many people like to mix mustard with soy sauce when eating sashimi, and then dip it in. In fact, this is wrong! In Japanese eyes, this is a rude meal. More importantly, soy sauce will destroy the spicy taste of wasabi!

After sashimi is served, don't rush to satisfy your appetite, first look at its beauty and appreciate the work of the sashimi master. Don't move chopsticks until everyone enjoys them.

When eating sashimi, start with the lighter sashimi (white meat first, then red meat) and start from the outermost layer. Clip sashimi into an empty plate, then put a proper amount of mustard on sashimi, fold it in half and dip it in soy sauce. In this way, you can taste the original flavor of ingredients, the salty taste of soy sauce and the momentum of wasabi at the same time, without causing sashimi to be robbed.

Choosing some side dishes to balance the taste is the most commonly used collocation method for some diners. Especially sweet shredded radish or cool cucumber slices, these fruits and vegetables bring a whole mouth of freshness after a mouthful of sashimi, and those awakened taste buds are looking forward to the next wonderful experience.

Tip: Wasabi refers to wasabi, not mustard and horseradish. Horseradish has the highest price and the cheapest. In fact, most of the so-called wasabi on the market are made from horseradish powder.