For sashimi, salmon is the first choice. Salmon was born in the fresh water rapids, grew in the ocean and finally returned to its birthplace. The combination of salt, light and cold creates the unique meat quality and delicious taste of salmon. All meat can be made into sashimi except head, tail, viscera and fishbone. The method is simple. After the salmon is slaughtered, the head and tail are cut off and cut in half along the spine with a flat knife. Remove the spine, gently pull the skin with a flat knife to remove the skin. Sliced sashimi is best placed on a cold plate and chilled with ice cubes, which can not only keep fresh, but also increase the crispness of the taste. When eating, dip it in soy sauce and mix it with sweet vinegar, and then add the flavor juice mixed with mustard sauce. If accompanied by sake or shochu, it will be super enjoyable.