Japan has a complete education system and a strong cultural atmosphere, attracting international students from all over the world every year.

Sashimi is one of the most outstanding delicacies in Japan, so what types of Japanese sashimi are there? Here I have compiled a list of Japanese sashimi types for you, I hope it will be helpful to you.

1. Fish sashimi There are more than 3,000 kinds of fish and shellfish in Japanese waters, and there are more than 30 kinds of sashimi that are often found on daily restaurant menus. Salmon sashimi is really not at the top.

Sea bream is Japan’s favorite fish that can be used as sashimi. It has a refreshing taste. The best season is in winter.

Sashimi is often served with wasabi, also commonly known as wasabi.

Depending on the freshness of the wasabi, fresh wasabi can be spread directly on the sashimi. If the wasabi has a strong taste, it can be mixed with soy sauce before dipping.

I once came across an izakaya near Fukushima Station in Osaka, filled with locals having a drink after get off work.

At that time, I had just read two books about Japanese food, and I was very excited to prepare for the summer plaice, especially the 1kg Yokohama plaice produced in Naruto. It is said to be refreshing and tender when paired with salt and wasabi.

The taste and the light milky aroma exuded from the fish.

However, the menus are all in handwritten Japanese. I can’t understand them and can’t even use the camera function of Baidu Translate.

I also tried to find people in the room who could speak English, but no one even understood "could you speak English".

So I ordered a few random items as DID (Dine in the Dark), and paired them with Japanese sake. It was probably the best sashimi I have ever eaten in my life.

2. Chicken Sashimi Of course, sashimi is not limited to sashimi, but non-fish meat sashimi is rarely mentioned outside of Japan, probably because it is difficult for other meats to be processed so cleanly and kept so fresh.

The best chicken sashimi in Japan, the chickens used have strict standards. When the chicks grow to 28 days old, no more than 10 chickens can be raised per square meter in the chicken shed. Only local chickens that have grown to 82 days old can be selected.

A whole chicken has a crescent-shaped part near the breast, which is perfect for making sashimi.

Remove the meat from the chicken, remove the skin and excess fat, and cut into 0.5 cm back slices.

Fresh raw chicken is soft and slightly chewy. Drizzle it with grapefruit vinegar and add some minced ginger to completely eliminate the smell of raw chicken and leave only the fragrance of grapefruit.

In Kyoto, I went to a restaurant that specializes in fresh Tamba local chicken dishes, Chizao Nono, located in an 80-year-old Japanese-style building near Toriyama Oike Station.

I ordered a piece of chicken and chicken offal sashimi. I tried very hard to appreciate the delicious taste of the tender raw chicken liver that melted in my mouth. But whether it can eliminate the psychological shadow really depends on the individual.

3. Horse Meat Sashimi Of course, the development of Neon Country’s sashimi skills can continue to break through my knowledge. I would like to thank my old classmates for their guidance and let me experience horse meat sashimi.

Horse meat cuisine is a high-end Japanese cuisine. Like other sashimi, freshness is the most important. Only sashimi made from freshly killed horses can sell high-end.

In order to eat the best horse meat, Neon Country has the best horse fattening technology in the world. Of course, except this country that wants to eat raw horse meat, who would compare the speed of horse fattening.

An old classmate took me to an izakaya in Tokyo that specializes in horse meat sashimi, Horse Sashimi, located near Akasaka Mitsuke Station.

I ordered a horse meat sashimi set, including horse belly meat, horse leg muscles, etc.

Horse belly meat has a high fat content, and the horse needs to be quickly fattened within a few dozen days before slaughter in order to have a full and colorful taste.

Horse leg muscles are more lean meat and have a firmer and more delicate taste.