Which country did sashimi originate from?

Sashimi, also known as raw fish, was once called raw fish, sashimi or _ _ _, which is the general name of food that fresh fish and shellfish are sliced raw and dipped in seasoning. Sashimi originated in China with a long history, and then spread to Japan, Korean Peninsula and other places, where it is a very popular food.

Sashimi is simple to make, delicious and nutritious. From the nutritional point of view, sashimi has not been cooked by traditional cooking methods such as frying, frying and steaming, and its nutritional components have not been lost at all, so it is a very nutritious dish.

Steps of making sashimi

1. Slice the fish after bleeding for a few minutes.

2. Wrap the fish fillets with clean absorbent paper (to absorb water from the fish).

3. Take out the paper after a few minutes.

4. Slice the fish.

5. Finally, all the ingredients are chopped and the seasoning is evenly mixed for eating. Seasoning and ingredients can be matched at will. According to personal taste, mustard and Japanese soy sauce taste good alone.

Japanese sashimi method

1. Remove the roots of white radish and cut it into filaments with a length of 5 cm and a thickness of 0. 1 cm (first, change the white radish into segments with a length of 5 cm, then cut it into slices with a thickness of 0. 1 cm with a slicer, and then cut it into filaments). After soaking in cold water, drain the water and pile it at one end of the strip. Wash wasabi, mash it with a household blender and put it in a small dish.

2. Slaughter the live fish, eviscerate them, remove the bone spurs and skin, take out two pieces of fish, use a blade to make slices with a length of 5 cm, a width of 2.5 cm and a thickness of 0. 1 cm, code them at the other end of the plate, and decorate them with lettuce and carrot flowers. Put soy sauce and "Wasabi" mud into a small dish and eat it with sashimi. Dip in and eat.