Secondly, the most commonly used material for sashimi is fish, and it is the freshest fish. Common marine fish are tuna, snapper, flounder, bonito, salmon, perch and mullet. There are also freshwater fish such as carp and crucian carp. In ancient times, carp used to be the top-grade raw material for sashimi, but now sashimi is not limited to fish raw materials, such as snails (including snail meat, oyster meat and fresh shellfish), shrimps and crabs, sea cucumbers and sea urchins, octopus, squid, cuttlefish and whales, but also chicken, venison and horse meat.
In Japan, eating sashimi is also 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 in autumn (autumn and winter) and silver carp; Eat octopus, scallop, sweet shrimp, bonito, octopus, tuna and swordfish in winter (some fish are not available in China).
Thirdly, the main condiments of sashimi are soy sauce, horseradish sauce or horseradish sauce (light green, similar to mustard), as well as 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. Wine and vinegar were almost indispensable in ancient times. 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, miso and even pepper.
Four, sashimi utensils for shallow dish, such as lacquer, porcelain, bamboo or pottery, square, round, boat-shaped, pentagonal, antique, etc. Most of the patterns of sashimi are mountains, rivers, boats and islands, and they are arranged in an odd number of three, five and seven. According to the different texture and shape of the vessel, as well as the different forms of batch cutting and placing, it can have different names. Note that a container is required for each dish, and even the container is selected according to the changes of seasons and dishes.
Fifth, sashimi is not always completely raw, and some sashimi dishes also need a little heating treatment, such as cooking: sea crabs take this method; Scalding in hot water: Fresh fish are slightly scalded in hot water, and then quickly cooled in ice water, so that sliced fish will be cooked on the surface and raw inside. This taste and taste is naturally another feeling.
Japanese sashimi dishes usually appear in set meals or table dishes, and can also be used as appetizers, side dishes or a la carte specialties. In Chinese food, it can generally be regarded as a part of cold dishes, so it can be served with cold dishes. Because of the vigorous raw materials and beautiful appearance, hotels usually set aside a glass room next to cold dishes for chefs to cut and serve on the spot, which has become a landscape of many Chinese restaurants.