Japan has been eating raw seafood since ancient times, and over the long years, eating raw seafood has become a feature of their food culture, and the Japanese have developed a whole set of steps in dealing with these raw seafood. In the eyes of the Japanese, sashimi can preserve the original flavor of the ingredients. But more people are afraid to eat raw seafood, mainly because of the fear of parasites.

Japanese sashimi, raw materials are not limited to fish, shellfish, sea urchins, squid, etc., as long as it is seafood can become the raw material of sashimi, and this is the reason that the Japanese people dare to consume sashimi: sashimi raw materials are seafood. Seafood has fewer parasites than river food, and all of them are concentrated in the internal organs, so all you need to do is to get rid of the internal organs.

Additionally, the ingredients used to make sashimi are not without heat treatment. Some sashimi ingredients are baked over charcoal and then dipped into ice water, or the raw fish is quickly run through hot water and then dipped into ice water, so that the heat-treated sashimi retains its fresh flavor and has a different texture and a higher safety factor.

The most common accompaniments to sashimi in Japanese cuisine are wasabi and sake. These two things can not only enhance the flavor of the sashimi can play the role of sterilization, in addition to the sterilization of these seasonings, the raw materials of Japanese sashimi using low-temperature disinfection method, in minus 20 low temperature is also able to kill parasites, and can retain the flavor of the ingredients.

This shows that sashimi is not something to be eaten raw without treatment, but is also sanitized. Most of the fish we fish ourselves are freshwater fish, parasites more, and we are difficult to create a low temperature below minus 20 degrees on their treatment, so only good high temperature treatment of these fish and then enjoy the delicious, in the high temperature parasites are 100% killed, so the river must be done cooked and then eaten.