Sashimi refers to things like raw fish, and sashimi refers to fish dishes that are eaten with fresh fish and shellfish sashimi directly seasoned.
Sashimi originated in many parts of the world. In ancient Japan, fishing and hunting were combined with farming culture, and there was a traditional habit of eating raw food. Biography of Dongyi-Biography of Japan records that Japanese people eat seafood, namely sashimi. Sashimi was a common fish dish in ancient China, but it gradually disappeared in ancient times, probably because it was made of freshwater fish. Generally, freshwater fish have more parasites than marine fish.
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Characteristics of dishes:
1. 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.
2. 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.
3. 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 and miso, and even pepper.