Japanese chefs think sashimi is the best dish in dinner, so they should eat it before tasting other dishes to avoid other flavors affecting the taste of sashimi. So sashimi is usually the first course in Japanese cuisine, but it is also the main course.
Early fishermen made sashimi, because it was difficult to distinguish the types of fish with skin, and they would insert the skin of the fish with bamboo sticks, which 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 meat that can be eaten raw.
Tip: Freshwater fish are generally not used as raw materials for sashimi. The parasites of freshwater fish are easy to parasitize in human body, while the parasites of marine fish are generally not parasitic in human body because of the differences between land and sea environment.
2 | 2 1 Kind of Common Sashimi Sashimi Introduction There are many kinds of sashimi, swimming in the water, lying on the beach and running on the ground. The 2 1 kinds of common sashimi introduced by Shihuojun today are the common varieties you can order in Japanese food stores. So, if you haven't tasted them, please hurry up!
tuna
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 part with fat is pink, which has a heavy sense of grease.
trout
Salmon, the scientific name is "salmon". There are few fish scales and bones, and the meat color is orange-red. Together with 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 of salmon, Japan stipulates that salmon should be frozen or sterilized before eating.
silver carp
When bonito is fattened, this kind of fish is usually made into sashimi in the form of semi-cooked charcoal, which can taste the sweetness of fish. Chai fish soup commonly used in Japanese cuisine is made of bonito. Smoked bonito with fishbone removed is a common seasoning in Japan.
Shρ fish
Japanese people seem to like mullet very much. They say there are many kinds of anchovies, even different at each growth stage. Those that grow to more than 10 kg are called "raw fish" ("raw fish" means promotion in Japanese). The best season to eat anchovies is winter, which is cheap but delicious, and the meat is hard.
many
Fish is one of the main fishing species in the world. The main edible species is short-nosed salmon, which is moderately fat and delicious, and is deeply loved by people. Mackerel can be roasted in addition to sashimi. It is tender outside and tender inside, and has various tastes. It is a good ingredient for lunch.
bream
Sea bream is one of the most popular white fish in Kansai, Japan. Jellyfish is a first-class edible fish with tender 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.
pole
There are many kinds of fish in China that can be sea bass. Today, Shi Youjun is going to talk about 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 soft-shelled turtle, with light taste and soft meat. In summer, sea bass has more fat and is the fattest.
saury
Saury should be the representative of Japanese cuisine in autumn. Our common cooking method is barbecue. The cat and you want to know the taste of salted fish. When making sashimi, ingredients such as ginger are used to remove the fishy smell.
Zhang Hongyu
Red fish, also known as red fragrant fish, is called kanpachi in Japan. The firm meat is chewy and has a balanced fat feeling, which is the first-class raw material for sashimi. Besides making sashimi, it can also be used to make soup and stir-fry food.
mackerel
This kind of fish can only be used as raw material when it is fresh, but eating stale mackerel can cause food poisoning. In addition to making sashimi, it can also be processed by roasting, vinegar soaking and smoking.
clupeoid
Yes, it's the protagonist in Canned Dark Herring. Herring is also the raw material of sashimi. This kind of fish is generally 18cm-40cm long, with small bones and low fat content. The taste of fresh herring is different from that of canned herring, which is slightly sweet. When eating, you will dip in some seasoning to get rid of the fishy smell.
globefish
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 pieces as thin as cicadas, and placed on a chrysanthemum-shaped plate, which is a fine sashimi dish.
Sweet shrimp
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.
Beijiwan
Arctic shellfish is not only used for sashimi, but also for sushi. When cooking sashimi, simply thaw the slices. In terms of taste, compared with most shellfish, Arctic shellfish is much thicker and has no fishy smell. For people who are new to sashimi, it is one of the kinds that can be imported.
Cocktail (hān)
Clams are also common shellfish in sashimi. Clam is delicious and chewy, and it is the most commonly eaten variety for people who like shellfish sashimi. Our country also has the eating habit of eating clams. Generally, you can eat it by scalding it with boiling water.
scallop
Scallop is a very common and popular shellfish in both eastern and western recipes. The Japanese regard it as sashimi, and you can obviously feel the sweetness of this shellfish. In China, it is often used for barbecues and soups.
trumpet shell
Conch here refers to "つぶぶ", which is a kind of conch and one of the typical edible shellfish. When used as sashimi, the meat is slightly hard, crisp and chewy, with a slightly bitter taste. Some diners don't like conch just because it has a bitter taste.
sea urchin
The best way to eat sea urchin is sashimi. Fresh sea urchin with mustard and soy sauce. Take a bite, it's delicious and smooth, without the smell of seafood. There is a unique seafood flavor that melts in your mouth. Known as one of the three treasures in Japan.
cuttlefish
The freshest squid is also a high-quality ingredient in sashimi. Squid meat is soft, elastic and crisp, so it is recommended to eat it with heavy seasonings 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.
octopus
Chewing strength is a major feature of octopus sashimi. Generally, octopus is cooked and cut into sashimi, which is mainly seasoned with seasonings. In Japan, octopus is not only used for sashimi, but also made into octopus roast.
Salmon roe
The bright orange-red salmon roe is mouth watering. Salmon seeds are a specialty of Hokkaido, Japan in autumn, and can only 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.
3 | A dish cutting/swinging plate about the art of ingredients
The art of sashimi lies not only in the delicious taste buds of fresh ingredients, but also in a kind of craft 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 delicious taste. In Japan, sashimi is divided into thick sashimi, thin sashimi and angular sashimi. Think about it carefully, do you eat sashimi sometimes with different thickness and sometimes square? According to different ingredients, chefs use different cutting techniques to give sashimi the most suitable taste.
The same fish may be cut in different ways because of different meat positions. The most common way to cut sashimi is flat cutting, while puffer fish will use thin cutting because of its tight meat.
A piece of sashimi shows you not only the ultimate knife work, but also the beauty endowed by the chef with imagination. The way sashimi plates are placed is to abide by the principle of one food and one vessel, so that the taste of food will not be destroyed by cross-talk. After the Edo era, people will put different sashimi in the same container and make a "platter".
Sashimi utensils are generally made of porcelain, pottery or other materials, and the shapes are often exquisite shapes 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, line, pile and stack".
A sashimi, the finishing touch is the embellishment of accessories. Taking perilla leaves, seaweed and shredded radish as sashimi ingredients not only gives people a fresh feeling, but also removes the fishy smell and enriches the taste.
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