Sashimi refers to things like raw fish, which refers to the dishes that are eaten directly by slicing fresh fish and shellfish and dipping them in seasonings.

sashimi was originally the name of kanto region, and sometimes it is also called "uchimi" ("beating the body", which means covering) and "tsukurimi" ("making the body", which means platter. It is a title of Kansai, which is generally simply called tsukuri；; Also known as tsukuritoiu).

The most commonly used material for sashimi is fish, mostly marine fish. Common are tuna, salmon (salmon), snapper, flounder, bonito, spring fish, anchovy, minnows, bass, mullet, and so on; There are also freshwater fish such as carp and crucian carp.

characteristics of dishes

sashimi attracts people's attention with its beautiful shape, fresh raw materials, tender and delicious taste and pungent seasonings. In recent years, with the increase of international communication in the catering industry, delicious food from all over the world can be found at home. The same is true of sashimi, which has entered a large number of middle and high-end Chinese restaurants from Japanese restaurants.

in Japan, eating sashimi is seasonal. Eat arctic shellfish, mussels and sea urchins in spring (early spring in Zhixia); Eat squid, bonito, pond fish, bonito, pond fish king, swordfish (late summer and early autumn) and salmon (summer solstice and early winter) in summer; Eat silver carp (autumn and winter) and bonito in autumn; In winter, we eat octopus, scallop, sweet shrimp, bonito, octopus, tuna, swordfish (some fish are not available in our country).