<;Sashimi> Sashimi is a representative of Japanese cuisine, which is not only flavorful but also easy to digest, and is widely loved by gourmets. The so-called sashimi, the Japanese people called "sashimi" (さしみ), is the fresh seawater fish quickly boneless skin, and then use the pure skilled knife work to cut the fish into a piece of slices, dipped in soy sauce wasabi to eat, the taste is quite unique. There are many types of sashimi served in restaurants, such as tuna, oily fish, mackerel, bonito, salmon, mahi-mahi, and swordfish. The chef will prepare different seasonings according to the characteristics of the fish to maximize the flavor of the fish. Sashimi... Some restaurants are very particular about their wasabi, which is imported from Japan and has a tangy flavor. However, it's best not to put too much wasabi in the dressing, otherwise the fresh flavor of the sashimi will be overshadowed by the wasabi's pungent aroma, and it's best to dip the top of the sashimi into the right amount of wasabi and the bottom into a little bit of soy sauce, which is the best way to eat sashimi. Other condiments, such as shredded radish, cucumber, ginger, cabbage and seaweed, can be eaten with the sashimi for a better and memorable taste. These condiments not only add flavor, but also have an antiseptic effect and help digestion. It is best to eat raw fish within 30 minutes of serving to avoid spoilage due to prolonged storage, and if the fish has an unpleasant odor, it should not be eaten again to avoid damage to health. The Japanese believe that raw food can best be savored for its freshness and freshness.