Before cooking sashimi, you need a high-quality sashimi knife, and this knife should be dedicated and can't be used for other purposes. Everyone has heard of Japanese knives. Japan is the largest tool exporter in the world. There are countless domestic knife manufacturers and many famous brands. In Japan, there is a saying that there are times in the west and originals in the east. These two are the most famous tool brands in Japan.

Tokyo original

Japan's first kitchen knife brand is "originally in my shop". At the beginning of the business, it was the time when the "waste knife order" prevailed. At that time, people and samurai were forbidden to carry knives, which forced the traditional knife workshops in Japan to turn from "mountain city" to kitchen knives.

The original seized this opportunity and developed into a top brand in Japan. The original "Wowoding" is very famous in the world. Even Woding, a foreign cook of western food, is also called "the best in the show" and is rated as the highest 1 in the evaluation and classification of food magazines. A good original sushi knife costs more than 2000 dollars. It is also the most recognized knife by Japanese chefs.

Kyoto once

Kyoto, once born in 1560, is the oldest tool brand in Japan. At one time, kitchen knives were mostly made of steel, and their refreshing feel was their charm, which was deeply loved by professional chefs. The fly in the ointment is that steel is easy to rust and difficult to maintain. For home use, you can choose a "common product" forged by a special process. The steel part is covered with stainless steel, only the blade is exposed, which is convenient for maintenance, while retaining the sharp feel of steel.

Second, prepare sashimi sashimi soy sauce.

In proportion, thick soy sauce x 1, light soy sauce x5, cooking sake x 1, and original flavor shower x2 (sweetness). Heat with a small fire, and feel the surface slightly hot with your hands. Finally, it is best to refresh yourself with Muyu flowers.

Or directly choose ready-made sashimi soy sauce, which is common in supermarkets.

Maruyama sashimi soy sauce is very good for sashimi soy sauce. Sushi is also very convenient and delicious. Sometimes there is no time to cook. Cook some noodles and mix them with this soy sauce. Extremely simple and delicious. The difference between Japanese sashimi soy sauce and domestic soy sauce is weak, which is suitable for dipping in cold salad. If cooking is still traditional domestic soy sauce, after all, imported things are quite expensive.

Maruko thick soy sauce, an excellent authentic and delicious Japanese sauce, is a must for cooking beef rice, with sweet taste and rich color. It has a unique fragrance and a strong umami flavor, which is sweeter and more sticky than ordinary soy sauce.

Third, mustard production.

To make mustard, you need to choose fresh wasabi, paste it and mix it with radish juice.

Or choose mustard powder, mix it with radish juice, make it into the shape of leaves, and simply decorate a flower stand pocket.

Yellow mustard hot powder can be used as baked goods. SB smelly powder, Chili powder. Peel the shredded radish with a wire stripper and soak it in ice water for ten minutes.

Fourth, tableware and decoration.

Fake ornaments: bamboo fence, bamboo dustpan, fake flowers, Ye Jia, fake chrysanthemums, bamboo sticks and dried hair rolls.

Ingredients: kitchen paper towels, purple apples, double-layer refrigeration of perilla leaves, tempura oil, foam absorption.

Orchids are preserved in water. Parsley, preserved in water. Cherry radish, lantern, thin cut

Small green lemons, lemons and cucumbers are carved in the shape of leaves and fans.

Ice crusher, ice maker (reserved for water supply and drainage), ice crusher, snowflake all-in-one machine, (smoothies, crushed ice),

Fifth, the choice of salmon

Domestic red trout, reddish.

New Zealand royal salmon, orange

Danish crown

Norwegian salmon

Scottish salmon

Chilean salmon

How to choose salmon? Choose bright red gills, bright fish eyes, fast rebound of fish capsules and better quality.

Kill fish: wash, remove scales with ox knife, keep fish skin, remove fish head to make fish head hot pot, roast fish head, push knife from fish bone, remove white film, pull out 18 thorn, make sushi with fish tail, cut into 0.5 thick slices, put odd numbers, the slice size is 3cm high and 1cm wide.

Intransitive verb others

Sushi non-woven cotton cloth is used to keep fresh ingredients and disinfect alcohol.

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