Maybe it's because salmon itself has no thorns. Sashimi is a traditional Japanese food. Sashimi' is a famous dish in Japanese cuisine, and it is the most' light' dish in Japanese cuisine. It is also very popular with the Japanese, but in fact, in the interior of Japan, few people ate it before the invention of refrigerators in the early 20th century. It's just popular along the coast. Now, with the improvement of preservation and transportation technology, more and more people eat' sashimi', which is increasingly welcomed by people all over the world. Sashimi and its accessories 1. Materials and shapes of sashimi. The most commonly used raw material for sashimi is fish, mostly sea fish. Common tuna, salmon (salmon), snapper, flounder, bonito, anchovy, bass, mullet and so on. There are also freshwater fish such as carp and crucian carp.

In ancient times, carp was the top grade of sashimi. However, sashimi is not limited to fish, and it is widely used, including snails (including snail meat, oyster meat and fresh shellfish), shrimp (a kind of red sweet shrimp) and crabs, sea cucumbers and sea urchins, chicken (sasami, tender chicken breast), and even precious venison and horse meat that we can't imagine. Is this the end? No, there is actually a plant called konjac. As for the early days, it is said that there are vegetables that can also be used as sashimi materials.

Furthermore, even fish sashimi, in addition to the sashimi made by ordinary fish, sashimi made by some special fish, such as octopus, squid, cuttlefish and whale, are also common materials. Whales can be cut into thick fillets, octopus, squid and cuttlefish can't be cut into fillets, but they can be cut into fish pieces that are not too thin with their own bodies, and of course they can also be counted as fillets. In addition to fillets, there are whole fish and some small and micro fish, which are delicious sashimi when eaten raw or alive. Besides fish, there is raw caviar, or sashimi. As for the raw shark fin eaten by Hong Kong people, it is also a kind of sashimi in the eyes of the Japanese, which must be translated from sashimi.

The shape of sashimi is nothing more than slices, blocks and strips, generally depending on the material. Delicate fish can be sliced, which is also relatively advanced. Some big fish, with thick meat, are cut into thick slices (almost called "pieces") or small strips. The skin of these fish is usually removed, but some fish keep the skin. For example, a kind of sashimi (called "deer and scorpion are used for cooking", and the practice is called "burning frost for cooking") is poured on snapper with hot water. As for octopus, it can only be cut into different pieces according to the size of each part. There are also sashimi, such as oysters, snail meat, sea urchins, inch-long small fish and roe, which can be eaten whole without a sharp knife.

From the above, we can usually translate it into "sashimi". After all, raw fish and thin slices are the most common forms. This kind of translation is "not far away, though lost".

2. Number of sashimi, condiments and containers. Besides the food itself, the characteristics of sashimi can also be observed from three aspects: quantity, seasoning and utensils.

The amount of sashimi is not too large, only a small part of a meal. The original reason is that sashimi is more expensive, and it has become a rule to show its identity in the future.