The best is Nippon Misoguchi Soy Sauce, but if you can't get it, you can use Amoy's Seafood Soy Sauce instead, so you'll be fine.

Nowadays, domestic large supermarkets usually have foreign food section, there should be Japanese thick mouth soy sauce.

The most common types of sashimi in China are: trevally, salmon, tuna, snapper, swordfish, lobster, and lutefisk. Among them, the sashimi of bluefin tuna, which is produced in May every year, is a delicacy that many gourmets will savor for years to come.

Sashimi is not always eaten raw, some sashimi dishes are also slightly heated, such as:

(a) charcoal grilled:

The tuna belly meat is slightly roasted over charcoal, and the belly oil ester is roasted to give it flavor, and then submerged in ice to be sliced.

(2)Hot water immersion:

Fresh fish is scalded with hot water, then immersed in ice water and allowed to cool down quickly, then sliced and sliced, resulting in sashimi that is cooked on the surface but raw on the inside, which is a different taste and texture.

Sashimi is usually served in a set menu or as a tabletop dish, but can also be served as a side dish or as an a la carte dish.