When it comes to Japanese cuisine, you will definitely think of all kinds of sashimi platters, which are not only delicious, but also a visual feast.

A visual feast: sashimi, seasoned with sashimi, is said to be difficult to distinguish the types of peeled fillets, so it is often necessary to take some fish skins and stab them with bamboo sticks for identification. This kind of bamboo stick and fish skin stuck on the fish fillet was originally called "sashimi". Later, although this method was not used, the word "sashimi" remained. Now sashimi refers to a dish that is eaten directly by slicing fresh fish and shellfish and soaking them in seasonings.

Sashimi: The most commonly used material for sashimi is fish, and it is the freshest fish.

White tuna sashimi and salmon sashimi. Octopus, lobster sashimi, octopus sashimi, sea urchin, sea urchin sashimi and sashimi seasoning

Classic sashimi sauce: 5g mustard sauce is mixed with 3g basic soy sauce.

red plum sauce: 15g of plum meat, 1g of soy sauce soup, 5g of cooking wine, 5g of white soy sauce and 3g of umami essence.

sea urchin soy sauce: steamed sea urchin, miso soup and raw fish soy sauce each 1g.

production of mustard sauce: mix 1kg of mustard powder, 5g of radish juice (white radish ground into mud and squeezed out) and 5g of white vinegar with a little warm water, then take out and cool thoroughly.

ginger juice: mix 1g sesame paste with 3g cold boiled water, then add 5g Jiang Mo, 8g salt, monosodium glutamate and pepper, 1g white vinegar, and finally add 1g red oil and 8g mustard oil, and mix well.

fried wine: it is a condiment cooked with sake (or other Japanese wine), sour plum, bonito slices and a little salt.

How to eat sashimi

When a plate of sashimi is placed in front of us, the first thing you see is the beautiful shape, so you can't taste it with chopsticks until all the diners have finished eating. At the same time, we should pay attention to the following points:

1. Sashimi should use relatively light raw materials, which are usually eaten in the following order: Arctic shellfish, octopus, elephant mussel, red shellfish, scallop, sweet shrimp, sea urchin, squid, tuna, salmon and swordfish.

2. When we eat sashimi, don't stir the soy sauce and mustard paste in a small dish with chopsticks, because authentic Japanese think it is impolite to eat sashimi, which shows that they don't know how to taste sashimi correctly.

3. After eating the thorn of one fish, you'd better take another bite of cucumber or shredded radish, or eat a small piece of ginger, so that you can taste the sashimi of another fish.