A bunch of friends around me, driven by me, like sashimi.

Oh, no, no, no. It's sashimi Sashimi is called sashimi in Japan.

At first, they all claimed that they would never eat raw food. As a result, once you have tasted it, you can't live without sashimi.

Sashimi, in my words, is to eat the original flavor of nature!

Fresh seafood, fish, shrimp and shellfish are cut into pieces and eaten raw directly. There is no cooking technique, and what you taste is the natural taste of heaven and earth.

Therefore, sashimi must be eaten fresh, preferably when sea fish and shells are just caught ashore, and the taste is the best.

The most famous salmon in China is actually sashimi. The orange-red appearance is tender, smooth and full, which makes people have an appetite impulse.

Kissing tastes like a girl's lips, full of elasticity and Q. When you chew slowly, the delicious and sweet taste in the meat is unforgettable.

However, when you equate salmon with sashimi, you will miss a lot of delicious food.

In the sashimi family, there are not only salmon, but also various sashimi, many of which you can't even name.

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Sashimi is a major feature of Japanese cuisine, occupying the throne position of Japanese menu.

In Japanese restaurants, open the menu, and there are all kinds of sashimi in front, which are several pages long. Usually the most economical thing is to order a sashimi platter, where you can taste all kinds of sashimi.

In recent years, Chinese restaurants in China have followed the example of Japanese restaurants, and sashimi platters have become popular. Five or six kinds of sashimi are cut and put on a plate, and ice cubes are put at the bottom to ensure the sashimi is fresh and lasting.

VIPs from central and western provinces come to Hangzhou for reception. I will order a plate of sashimi and introduce it while eating. Of course, it's not that sashimi can't be eaten inland, but there are few fresh and varied sashimi.

Speaking of it, Japanese sashimi, a raw food, was handed down from China.

In Chinese, there is a word "Yi", which means sashimi and sashimi. A long time ago, in China, fish and animal meat were cut into thin strips and stirred with vinegar and other condiments, which was called pickled food.

Later, with the upgrading of cooking methods, cooking, baking and other heating methods became the orthodox mainstream. In China, raw food and raw food have become history.

But unexpectedly, it gradually took root in Japan and became the mainstream way to eat. Surrounded by the sea, the Japanese make all the fish, shrimp and shells they can catch into sashimi, and even sashimi of chickens, ducks, cattle and sheep.

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In Japanese restaurants, the types of sashimi will be adjusted with the change of seasons, and sashimi is generally eaten in the season.

Next, Mr. Zheng, let me talk about the common sashimi in China.

Fish sashimi, mostly made of sea fish.

Salmon sashimi, you can see my article "Salmon, from the depths of the Atlantic Ocean, mouth-watering delicious! 》。

Tuna sashimi

Tuna, also known as tuna Thunnus, is called tuna in Hong Kong.

Tuna is the top three fish species in Japanese sashimi. Tuna is a general term, in fact, it is divided into eight species, so I won't go into details here because of space constraints.

Tuna is rich in fat, and its meat is delicious, full and sweet. It is usually divided into big fat, medium fat and naked body according to body parts, of which medium fat is the best.

Snapper sashimi

The red snapper is the most popular sashimi in Taiwan Province Province.

The meat is transparent and white, with light taste and fresh and sweet meat. The turtles in autumn are more plump and delicious than those in spring. In the eyes of Japanese professional diners, snapper is the best ingredient for sashimi.

Xisha sashimi

In China, many cafeterias will be common. Accurately speaking, herring is not a kind of fish, but is generally made of herring and spring fish after pickling and squeezing, and is a synthetic sashimi. Of course, there are other practices of fish species synthesis.

This sashimi dish left a deep impression on me. The fish is accompanied by yellow fish eggs, and the color is very conspicuous. It tastes like a rustling sound, like caviar exploding in the mouth, and it is more crisp.

Squid sashimi

Squid Ika is usually cut into small pieces, or the chef will cut an incision in the squid meat in advance.

It tastes hard, tender and delicious, and some sweetness can be tasted on the incision on squid meat.

For me, squid sashimi is a very good appetizer, whether with white wine or sake.

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First, shellfish and shrimp sashimi.

Sea urchin sashimi

Sea urchin Uni is usually caught from the sea of Japan from June to August every year.

Some restaurants will serve food and shells together, which looks scary, like a hedgehog. But the sea urchin yellow inside is really delicious and nutritious. It tasted salty at first, but it was sweet and delicious after eating, with no fishy smell.

Scallop sashimi

Pseudocardium sachalinense, produced in Canadian coast and Korean peninsula, looks very festive, with red on the top and white on the bottom. It is a common sashimi in China.

Contrary to what people think, it has matured. After being caught on board, the arctic shellfish are processed, blanched, frozen, thawed and sliced before being eaten. The real raw arctic shell is not red.

Arctic shell tastes crisp and smells sweet.

Conch sashimi

Conch, tough and crisp to eat, has some salty taste, but sometimes it is bitter to eat conch liver, and some people don't like it.

Sweet shrimp sashimi

Sweet shrimp Pandalus borealis is also a general term, but in domestic restaurants it is generally Arctic sweet shrimp, which is produced in the Arctic.

It tastes soft and tender, with obvious sweetness. Shrimp shells are usually removed in sushi platters. When eating, you can remove the head or tail of shrimp, which girls prefer.