Sashimi (pronounced "Shasimi" in Japanese) is a kind of raw food, in which fresh fish, shellfish, beef and other raw materials are processed by proper knife method, and the sauce is mixed with soy sauce and wasabi. In the past, fishermen in Hokkaido, Japan, often took some fish skins and stabbed them with bamboo sticks when serving sashimi, because the peeled fillets were difficult to identify. This kind of bamboo stick and fish skin stuck on the fish fillet was originally called "sashimi". Although this method is no longer used, the name "sashimi" still remains. Sashimi is the most distinctive food in Japanese cuisine. Tracing back to history, sashimi was first introduced to Japan from China in the Tang Dynasty. According to records, it became fashionable for Japanese to eat sashimi in the14th century. At that time, people used the word "ten thousand" to summarize sashimi and foods similar to sashimi. At that time, "pickling" refers to raw shredded fish and shredded pork, and also refers to shredded fish and shredded pork soaked in vinegar. At that time, sashimi was just a "pickling" cooking technique. It was not until the15th century that soy sauce was introduced to Japan and widely used that sashimi gradually evolved into its present format. First of all, sashimi attracts people's attention with its beautiful shape, fresh raw materials, fresh and delicious taste and irritating seasonings. In recent years, with the increase of international communication in the catering industry, delicacies from all over the world can be found at home. The same is true of sashimi, which enters a large number of high-end Chinese restaurants from Japanese restaurants. Secondly, the most commonly used material for sashimi is fish, and it is the freshest fish. Common marine fish are tuna, snapper, flounder, bonito, 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 of sashimi, but now? Sashimi is not limited to fish raw materials, such as snail clam (including snail meat, oyster meat and fresh shellfish), shrimp and crab, sea cucumber and sea urchin, octopus, squid, cuttlefish and whale, as well as 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 odd numbers 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; Charcoal roasting: the belly of tuna is slightly roasted with charcoal fire (the fat in the belly emits fragrance after roasting), then immersed in ice, taken out and sliced; 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. 2. How to eat sashimi According to Japanese custom, sashimi should be eaten from relatively light raw materials, usually in the following order: Arctic shellfish, octopus, elephant mussel, Hong Bei, scallop, sweet shrimp, sea urchin, squid, tuna, salmon and swordfish. Many people mistakenly think that dipping wasabi mud in sashimi is for sterilization, but it is not-just to better mobilize the original flavor of raw fish. It should be reminded that when we eat sashimi, we should never use chopsticks to stir the soy sauce and mustard paste in the small dish, because authentic Japanese think it is impolite to eat like this, but they don't know how to taste sashimi correctly. When a plate of sago is placed in front of us, the first thing that catches our eye is its aesthetic shape, so after all diners have enjoyed it, we can move chopsticks to taste it. First, put an empty plate and a small plate with soy sauce in front of you, put a slice of sashimi in the empty plate with chopsticks, then put a proper amount of wasabi on the fish fillet, then fold the fish fillet, cover it with wasabi, dip it in soy sauce, and pick it up and send it to your mouth. At the beginning of chewing, we can easily taste three flavors, namely, the original flavor of fish, the umami flavor of soy sauce and the taste of wasabi (pungent and pungent). With continuous chewing, the taste of fish is getting worse and worse, and you will feel drooling. At this time, killing sago becomes a compound taste. Washabi's smell is pungent, like eating watermelon with sand pulp, which has the feeling of "sand", spicy and fragrant. The combination of fragrance, sweetness, sand, salty and spicy is naturally wonderful. After eating sago of one kind of fish, it is best to have another bite of cucumber or shredded radish, or a small piece of ginger, so that you can taste sago of another kind of fish again. When eating sashimi, mustard sauce should be moderate, too much will only take away the original flavor of sashimi. Because the chrysanthemum, shredded white radish and perilla in the side dishes are not only for beauty, you can shred the chrysanthemum petals by hand and put them in soy sauce, which will make the soy sauce more fragrant. If you eat it with shredded white radish and sashimi, it will not only taste refreshing, but also eliminate the fishy smell of sashimi and help digestion. Because perilla has bactericidal effect, it can be used to wrap sashimi, which is a good match with sea urchin. When eating sashimi, it is best to drink iced sake or iced beer; In addition, don't smoke when enjoying sashimi, because the smell of smoke always affects the sense of smell and taste of diners.