Sashimi (Japanese: さしみ, English: sashimi) refers to sashimi, also known as "raw fish". Its practice is to slice fresh fish and shellfish and dip them in seasonings such as soy sauce, wasabi and miso.

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Materials?

Salmon (sake)

(CHU-TORO) midriff bluefin tuna

Vinegar mackerel

amberfish

Appropriate amount of white radish

Green perilla leaf

Moderate mustard sauce

soybean

Sashimi platter?

Peel white radish, cut into filaments, and soak in clear water for later use;

Cut the fresh fish into thin slices with the thickness of 1 cm;

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Squeeze shredded radish and basil leaves into a plate, put the cut sashimi on it, and knead mustard sauce into balls and set aside;

When eating sashimi, prepare a Fluttershy, add appropriate amount of soy sauce and mustard sauce, mix well, and then dip it in.

skill

Fish that eat sashimi must be very fresh. Mackerel, also known as blue and white fish, is pickled with salt and soaked with vinegar, sugar and other seasonings.