Deciphering a: start dining, first understand the basic etiquette of eating sashimi In Japan, sashimi cuisine definitely belongs to the upscale dining. From the store, ordering, dining, wine to finish, etiquette and habits of a basket. Familiarize yourself with the following ten basic etiquette, to ensure that you go to a high-class sashimi restaurant not only will not make a fool of yourself, but can be the best of the best! 1. Professional sushi bar. Japanese people eat sashimi will go to the sushi bar. Japanese people called sushi bar omakase, where in addition to watching the master cut raw fish in real life performance, but also get the master's special care, such as can taste the master's private collection. 2. will definitely drink genmaicha. Sashimi restaurant, once you enter the door will serve guests a cup of genmaicha instead of green tea. This is because the flavor of the tea is not as long as that of green tea, so the taste of the fish itself will not be affected by eating sashimi with a cup of genmaicha. 3. Eat the white fish first. If you are at a sushi bar, the chef usually decides the order of eating. He will serve the fish in order of flavor, from light to strong. Generally, the light white fish is eaten first, followed by sweet and fresh shellfish and seafood, and then the strong-flavored red fish or heavier fish. 4. Garnish with chrysanthemums and shiso. Many sashimi are garnished with a chrysanthemum or shiso. In addition to looking good, the original purpose was to allow guests to pick out the petals and add them to the soy sauce, so that the soy sauce would have a light floral flavor. 5. Platter from the front. The sashimi platter is arranged according to the taste of light to strong, usually higher-priced sashimi will be placed in a more back position, eat from the front to start, eat one before changing to another. 6. Hold the wasabi and dip it in soy sauce. You can't put the wasabi in the soy sauce and stir it in. Put the wasabi on top of the sashimi, fold the sashimi inward, and dip the wasabi-less side in the soy sauce to make sure it's standard. 7. Only white soy sauce is needed for dipping. At fine Japanese restaurants, the Japanese will serve the sashimi with white soy sauce - actually sake and soy sauce - to maximize the freshness of the sashimi. 8. Seasonal side dishes can also be mixed with sashimi. Sashimi is usually served with shredded daikon radish, seaweed, etc., which is called tsuma in Japanese. These side dishes change according to the season. In summer, sea grapes and mizusenji nori are often used, and can be wrapped in the sashimi to remove the fishy flavor of the sashimi and make the taste more refreshing. 9. Sour ginger to remove flavor.