Japanese chefs believe that sashimi is the best dish in dinner and should be eaten 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.

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. Sashimi originated in many parts of the world. In ancient Japan, fishing and hunting were combined with farming culture, and there was a traditional habit of eating raw food. Biography of Dongyi-Biography of Japan records that Japanese people eat seafood, namely sashimi.

Sashimi was a common fish dish in ancient China, but it gradually disappeared in ancient times, probably because it was made of freshwater fish. Generally, freshwater fish have more parasites than marine fish.

1, the most commonly used material for sashimi is fish:

Most of them are marine fish. Common tuna, salmon (salmon), snapper, flounder, bonito, spring fish, anchovy, minnows, bass, mullet, etc. There are also freshwater fish such as carp and crucian carp.

2. Sashimi seasoning:

There are mainly soy sauce, mustard sauce or wasabi sauce (light green, similar to mustard), and vinegar, Jiang Mo, radish sauce and wine (a kind of "fried wine"). When sashimi eats animal raw materials, the first two are necessary, and the rest can be increased or decreased according to different regions and everyone's hobbies. Some places will mix mustard or mustard sauce with soy sauce when eating bonito. When eating carp, crucian carp and catfish, add mustard seed paste, vinegar and miso, and even pepper.

3. There are many sashimi platters, such as:

Japanese real bass sashimi, salmon sashimi, sea bass sashimi, sardine sashimi, lobster sashimi, abalone sashimi, beef sashimi with first frost, puffer fish sashimi, golden shell sashimi, sea urchin sashimi and so on.

(1) Japanese real bass

Japanese real bass, also known as sea bass, is generally considered to be the best quality bass produced in the inland sea of Seto, Kansai. The best season for perch is in midsummer, and there is more fat in the fish. Before eating perch, the best season is in midsummer, when the fat in the fish begins to accumulate slowly and the taste becomes delicious.

(2) Salmon sashimi

As soon as people from China enter Japanese food stores, they must order salmon sashimi. In fact, in Japan, people seldom ate salmon before. The price of salmon is cheaper than that of Japanese fish, and the technology of ocean transportation and food insurance was not developed enough in the past. After imported salmon is shipped to Japan, it is considered that the freshness can not meet the standard of sashimi, so salmon is rarely used in high-end restaurants.

(3) Three-line perch

Three-line bass, also known as three-line chicken fish, commonly known as yellow chicken and chicken fish. Its meat is tender and smooth and has a special flavor. Summer is the best season to eat sea bass. At this time, the fish is the most plump and suitable for sashimi.

(4) Sardines are sashimi

Sardines are similar to saury, but smaller. In Japan, this kind of fish is also known as "weak fish" because it is very perishable and requires extremely high freshness. Only restaurants that have confidence in their own sources and preservation can sell them.

(5) Abalone sashimi

There are two kinds of abalone sashimi, one is cooked slices dipped in mustard. Some people call it sashimi, and another is sashimi with live abalone. One course is the second course.

The taste and flavor of live abalone sashimi are excellent, and there is no fishy smell in itself. The slightly salty taste sets off a rich and delicious taste, and even there is no feeling of raw meat at the entrance. Abalone will become hard after cleaning, and sliced abalone should be as thin as possible. Live abalone tastes crisp and tough.

References:

Baidu encyclopedia-sashimi