The saying that food eaten raw is called "sashimi" comes from Japan. It is said that in the 15th century, when fishermen in Hokkaido, Japan were supplying sashimi, because it was difficult to identify the type of fish fillet after peeling, they often took some fish skin and stabbed it with bamboo skewers to identify the type.

This method of thorning bamboo sticks and fish skin on fish fillets was originally called "sashimi". Later, although this method was no longer used, the name "sashimi" was adopted. retained.

There is also a saying that sashimi is the transliteration of "tachimi", and "tachimi" means Japanese sword. Knife skills have always been the most critical part of sashimi. Only good knife skills can complete an exquisite sashimi, so the Japanese master who makes the sashimi is the core of a dish.

Sashimi knowledge:

1. Selection of ingredients

Sashimi should be based on completely seawater aquatic fish and shellfish, because freshwater aquatic products and terrestrial organisms are parasitic. There are more insects, but in Japanese sashimi, horse meat and chicken are also representatives of local cuisine.

2. Low-temperature preservation

Parasite microorganisms can not only be killed by high temperatures, but low temperatures can also destroy their living environment. The Tokyo Metropolitan Government requires that raw seawater aquatic products must be frozen to keep the core temperature below minus 20 degrees Celsius for 48 hours. After being unfrozen, they must be stored below 10 degrees Celsius.

3. Sashimi condiments

Sashimi uses wasabi (wasabi) and soy sauce as the main condiments, which have the effect of sterilization and disinfection.