In order to reflect the rich feeling, Japanese materials usually put a large number of different kinds of sashimi (sushi) in a plate when making sashimi and sushi platters.

Different kinds of fish taste different, and if two different pieces of fish touch each other, the taste will become strange. Therefore, different ingredients should be separated in the process of Japanese food production. You will use the plastic sheet mentioned by the subject.

But!

This method is just the practice of a low-end Japanese food store-it is low cost to separate it with plastic sheets.

High-end Japanese food stores will use plant leaves to separate them, some stores use bamboo leaves, and more Japanese food stores use perilla leaves to separate them.

Generally speaking, you can get a general idea of what the grade of this Japanese food store is like by looking at the variety of "Ge". 、

Basically, Mr. W won't choose any Japanese restaurant with plastic scraps of paper on it.

Sashimi and sushi in Japanese cuisine are also very decorative. The green plastic piece is generally used to distinguish different foods to decorate and avoid the infection of different food flavors.

In fact, in Japanese restaurants that are a little more expensive, most of them are separated and matched with green purple and purple. Perilla leaves can remove the fishy smell. Sometimes we fry a snail, snail or something, and it will be accompanied by perilla. In fact, the average daily food store's per capita consumption is not low, and the perilla leaves used are also very good. Even occasionally, guests are found not to eat, and they will try to persuade them.

Therefore, some Japanese dishes that are cheaper or sold in convenience stores will be replaced by "green plastic paper", because after all, the cost is still there, and if you can save, you will earn it. In fact, there are many common side dishes in Japanese cuisine, such as radish paste, Muyu flower and ginger, which are just a matter of food culture and habits, so we don't need to interpret them too much.

We usually focus on Chinese food, and the setting of Chinese food is relatively different. And the masters pay more attention to the taste itself, or the unique artistic conception of China. If it's some delicious small restaurants in the lanes and on the street, people are coming and going in an endless stream, and the chefs are exhausted from cooking, but they also have to ensure the taste and set the dishes, so they don't pay much attention. Thanks for reading, remember to give me some attention and praise!

(New words: I feel a little ashamed after reading other people's replies. Obviously, my answer is not the correct answer. Fortunately, it is also a knowledge to prevent food freshness from being falsified. Let's take a look. )

In recent years, the problem of food freshness fraud is common, and the factory date on the food packaging box is far from reflecting the real factory date. Even some large supermarkets have secretly changed the date label or re-coded it.

In 2009, Japan developed an intelligent color-changing label that can identify freshness. When the ingredients become stale over time, ammonia will be produced. This smart label with special coating can change color because of the change of ammonia concentration. Whether you buy it or store it after you go home, you can know the freshness of the ingredients by looking at the color of the label.

In 20 13, a Scottish food packaging company developed another kind of food smart label, which will change color due to carbon dioxide and temperature changes in the packaging, which can effectively help consumers identify the freshness of food after opening.

Japan's application in this area is earlier and more routine. Many take-away dishes and other foods carry such label paper to help people identify the fresh state of food and remind people to eat it in a fresh state. 　

First, it separates different kinds of sashimi, and second, it is beautiful. Only cheap shops put plastic partitions, and better shops put perilla leaves. You can make it clear in two sentences, not a long speech. . Just fold it.

Prevent food from sticking to other things. It acts like a leaf in the south of China.

The weight of all kinds of ingredients in Japan is very small, usually about 4-5 pieces. It is impossible to put one ingredient in one plate and it is not good-looking. Therefore, in order to prevent different ingredients from being packed in the same dish with a bad smell, use it to separate different ingredients! At the same time, it can also have a little decorative effect!

I think it's the same reason that I didn't order green vegetables when I ate hot pot with you, and then I ordered a bottle of Sprite.

Fresh perilla should be put in, and broken plastic pieces should be used instead to save money or if perilla is out of stock.

In order to reflect the feeling of abundance