Japanese cuisine sashimi sushi plating tips and color matching:

1, coleslaw should be piled up in a small mountain shape. Often silk ingredients will be presented in the form of a mountain pile, loose stacking can create a sense of richness. It's also easy to pick up.

2, side dishes should be placed on the right side. People are accustomed to using their right hand, so given the habit of using chopsticks, side dishes such as white radish puree and wasabi are usually placed on the right side of the main dish. For pureed dishes, the water should not be too dry, as this will affect the shape of the dish.

3, lemons need to peel the main tendon

4, pay attention to color, aroma, taste, beauty, the harmony of the device.

5, sashimi (sashimi) containers are mostly used semicircular, boat-shaped or fan-shaped and other fine tableware.

6, fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemums, cucumber flowers, ginger, thin radish, tangerine and other accessories.

Expanded:

Japanese cuisine sashimi sushi serving guide:

1, knives

When making sashimi, if you use the wrong knives or unsharp knives, then the cutting will destroy the form of the raw material and the fibrous tissues, resulting in the festering of lipids and destroying the special flavor of the raw material itself. Knives for handling sashimi are quite important, and makers generally have five to six specialized knives, which can be divided into knives for handling fish, shellfish, and crustaceans, and knives for use in scaling, transverse dissection, longitudinal dissection, and bone cutting. Sashimi chopsticks are also used for sashimi. Sashimi chopsticks are long, thin, and pointed at one end, and are used for placing slices of sashimi on a plate.

2, cut method

Eating sashimi, should be cut at the top, that is, the knife and the texture of the fish should be 90 ° angle. This cut out of the fish fillet tendons short, conducive to chewing, taste is also good. Do not cut along the grain of the fish, because this cut tendons too long, the taste is also not good. The thickness of the sashimi is easy to chew and delicious.

3, plate

Serving sashimi utensils must be used in shallow dishes, usually ceramic shallow plate, the shape is a variety of. Sashimi more semicircular, boat-shaped or fan-shaped and other fine tableware as a vessel, and then fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger, thin radish, tangerine and other accessories.

These accessories can be used for decoration and embellishment, but also can play a role in removing fishy freshness, enhance appetite. For example, in the plate spread a good perilla leaves or lettuce leaves, and then cut the salmon fillets to 5 to 7 pieces for a person, arranged in the perilla leaves, next to the thin radish, coriander, cucumber flowers and other staggering embellishments, give a person a refreshing feeling.

Additionally, when serving sashimi dishes, the ingredients require a cold sensation, and can generally be washed in ice-cold clean water first, or crushed ice is used as a base first, and then sashimi is laid on top. For hygienic reasons, you should also put plastic wrap on top of the crushed ice before putting the sashimi on.

4, sauce

Eating sashimi with wasabi sauce should be moderate, too much will only steal the original flavor of the sashimi. Because the chrysanthemum, white radish, perilla, etc. inside the accompanying dish is not just for aesthetic purposes, so you can use your hands to tear the chrysanthemum petals and then put them in the soy sauce, which will make the soy sauce a little more fragrant.

Some of the sashimi also requires a little heating, such as steaming: this is the method used for large sea crabs; charcoal baking: the belly of tuna is lightly baked over charcoal (the fat in the belly of the tuna gives off a flavor through baking), then dipped into ice and sliced;

If you are eating shredded carrots with the sashimi, it not only makes the taste better, but also removes the fishy smell of the sashimi and aids in digestion. Eat sashimi at the same time, it is best to drink chilled sake or chilled beer; in addition, enjoy the sashimi can not smoke, because the smell of smoke will affect the smell and taste of the diner.