Cut the tuna, salmon, and octopus into cubes, and pick off the flesh of the true seabream and yellow pomfret, and slice it diagonally along the grain into thin slices. Take the meat of the red scallop, remove the viscera, rub it with salt and then wash it, and then use a knife to cut the meat of the red scallop with a knife. Serve the above ingredients and sea urchin in a pot, garnish the pot with daikon, shredded white radish, green seaweed, red seaweed, and cucumber, and follow with green wasabi and sashimi soy sauce.

Sashimi with beautiful shape, fresh raw materials, tender and tasty taste and with stimulating seasonings, strongly attract people's attention. In recent years, with the increase of international contacts in the food and beverage industry, delicious food from all over the world can be found in the country. The same is true of sashimi, which has moved from Japanese restaurants into a large number of mid- to high-end Chinese restaurants.

The most common ingredient for sashimi is fish, and the freshest fish at that. Commonly, there are sea fish such as tuna, sea bream, flounder, bonito, sea bass and mullet; and freshwater fish such as carp and crucian carp. In ancient times, carp used to be the top ingredient for sashimi, but now? Nowadays, sashimi is not limited to fish, but also includes conch and clams (including conch, oyster, and shellfish), shrimp and crab, sea cucumbers and sea urchins, octopus, squid, cuttlefish, and whale, as well as chicken, venison, and horsemeat. In Japan, eating sashimi is also seasonal. In the spring, we eat Arctic shellfish, mussels, and sea urchins (spring to early summer); in the summer, we eat squid, other fish, Ikebukuro, bonito, Ikebukuro kingfish, swordfish (late summer/early fall), and salmon (summer/early winter); in the fall, we eat chubs (in fall and winter), and bonito; and in the winter, we eat octopus, red sea shells, scallop, sweet prawns, other fish, octopus, otoro, tuna, and swordfish (some of these fish are not yet available in our country).

The main condiments for sashimi are soy sauce, wasabi paste or wasabi paste (a light green color similar to wasabi), vinegar, grated ginger, grated daikon radish, and sake (a kind of "fried sake"). The first two are necessary when eating sashimi made from animal ingredients, and the rest may be added or subtracted depending on the region and the preferences of the individual. Sake and vinegar were almost a necessity in ancient times. In some places, bonito is served with soy sauce mixed with wasabi or wasabi paste. Carp, crucian carp, and catfish were served with wasabi paste, vinegar, miso (Japanese yellow sauce), and even minced chili peppers.

Sashimi is served on shallow plates, lacquer, porcelain, bamboo or earthenware, in square, round, boat, pentagonal and antique shapes. The sashimi shape is mostly in the form of mountains, rivers, boats and islands, and is arranged in three, five and seven odd numbers. Depending on the texture and shape of the utensils, as well as the different forms of batch-cutting and arranging, there can be different naming. The elaborate, require a dish a vessel, and even according to the season and the dish changes to choose the vessel.

Sashimi is not always completely raw, some sashimi dishes also need to be slightly heated, such as steaming: large sea crabs take this method; charcoal baking: the belly of the tuna slightly baked by charcoal (the belly fat through the baking to give off the flavor), and then submerged into the ice, take out the slices made of hot water immersion: raw fish with hot water after a little scalded, submerged into ice water to cool down, and then take out the slices, which will be the surface cooked, and the sliced, the surface is cooked. The hot water immersion: after the raw fish is slightly scalded with hot water, it is immersed in ice water and cooled rapidly, then removed and sliced.