1, tuna (tuna)

Tuna produced in the Pacific Ocean and its red body (i.e., lean meat) glossy bright, tender and not greasy, more popular with diners. Usually eaten with a special knife and texture at an angle of 90 degrees, cut into 0.5-centimeter-thick slices, so that the cut out of the neckline of the fish is short, conducive to chewing, the taste is also better.

2, salmon

Bright orange, tender meat, especially the meat of the belly of the fish is good. Salmon is cut in the same way as tuna.

3. Snapper

The meat is compact and hard, with a soft and tasty flavor, and should be sliced thinly to be tasty. Japanese people usually eat it during festivals such as weddings or New Year's celebrations.

4, horse mackerel

Fatty meat, usually grilled and eaten, but fresh seasonal mackerel is more suitable for sashimi. Mackerel is usually dipped in vinegar to remove the fishy flavor.

5. Bonito

Slap the fish with a knife to loosen and season it, then grill it over high heat until the top layer is golden brown, but the fish is not cooked through. It is then immediately dipped in cold water and quickly dried, accompanied by green onions, ginger, soy sauce, and garlic, and eaten with ponzu (a synthetic vinegar made by adding the same amount of soy sauce to the juice of citrus such as lime and tangerine, and adding sweet sake, bonito shavings, kelp, and other flavors to create a fresh taste).

Sashimi has its origins in many parts of the world. In ancient times, Japan was a culture of fishing and hunting plus farming, and had a traditional habit of eating raw food, and "Dongyi Lianzhuan (Chronicles of the East Barbarians) - The Biography of the Japanese Kingdom" recorded that the Japanese ate sea food, i.e., sashimi. Sashimi was a common fish dish in ancient China, but it gradually disappeared in ancient times, probably due to the use of freshwater fish as ingredients. Freshwater fish generally have more parasites than saltwater fish.

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