What are some common Japanese sashimi that are actually cooked?

The arctic shell is the most common cooked food sashimi, so that some people think that the arctic shell sashimi should actually be like that, but this is wrong. The real arctic shell sashimi should be like this:

This is a restaurant I often go to, and a chef in Tokyo makes a "live arctic shell sashimi".

Its taste is very different from that of scalded arctic shellfish, mainly because it tastes Q-bomb and has the unique fresh and sweet taste of shellfish. I'll eat cooked sashimi of Arctic shellfish later. It tastes like chewing rubber, and it tastes a bit like a crab. Just two things.

arkshell

Chibei, a Japanese name, is the same species as Scapharca, which is abundant in the southeast coast of China. However, in the southeast coast, it seems that it is rare to eat the big clam, but it is usually eaten by the small clam soaked in wine and cold salad.

Therefore, when it comes to this kind of red scallop sashimi, I only ate it for the first time in some Japanese restaurants, and it got out of hand after eating it.

Well, the scallops I just bought are like this.

Omit 10,000 words about prying, killing, washing, cutting, eating ... After you do it yourself, it's probably like this.

I ate something like this in the shop. Take a closer look at the swordsmanship of a Tokyo master with 20+ years of service.

In addition to the sweetness of shellfish, the most important taste feature of red shellfish is crispness, especially crispness. If the master uses a good knife, he will cut out the appropriate thickness to make it sweet and crisp after the entrance, and then take a sip of sake or shochu, and I don't want to do anything else.

The red scallop sashimi is not cooked, and the store either does not provide it. If provided, it must be raw. Layer talked with a Japanese chef about N ways to eat Hong Bei, and he concluded that "cooked Hong Bei is not edible." Of course, he meant the taste.

Geoduck

In China, ivory mussels are generally prohibitively expensive. It's more expensive to eat in a store and buy in an aquatic product store, but it's certainly not cheap in Japan.

In China, this kind of food is usually eaten raw in slices or chunks, and some are cut and washed.

What I bought in the store was this:

Cutting is not the same as in China. This cut is completely another taste! Crispy and sweet, delicious on earth.

Similarly, mussels have no mature sashimi, and everything is raw.

So as far as my personal experience is concerned, only the sashimi of arctic shellfish is cooked, and the sashimi of shellfish mentioned in other topics is generally raw.