Ingredients: fresh Cargill fish, salmon, tuna, arctic shell, Undaria pinnatifida, white radish, cut into even filaments, seasoning: green mustard, Japanese soy sauce. Make: 1. Code shredded radish under the plate, and code some Undaria pinnatifida on shredded radish. 2. Cut the seafood into strips about 5cm long and about 1cm thick, and spread them on shredded radish. Key points: 1. Radish shreds can be cut with special tools. 2. If you want the shredded radish to look brighter, you can soak it in cold water for a while. Seafood can be bought in the free market, which saves a lot of money and is fresher than in the supermarket. 4. All the ingredients don't need any seasoning, just dip in green mustard and Japanese soy sauce when eating.

cutter

Japanese cuisine places special emphasis on the pleasing appearance and color of raw materials. When doing sashimi, if you use an inappropriate knife or a sharp knife, the shape and fiber structure of the raw materials will be destroyed when cutting, causing lipid ulceration and destroying the special flavor of the raw materials themselves. Knives for treating sashimi are very important. Generally, producers have 5 to 6 special knives, which can be divided into knives for treating fish, shellfish and crustaceans, and knives for descaling, transverse cutting, longitudinal cutting and bone cutting. In addition, sashimi chopsticks are widely used as tools for sashimi. Sashimi chopsticks are thin and long, and one end is pointed, which is specially used to put the sliced materials cut and arranged on the plate.

Cutting method

When eating sashimi, it should be cut at the top, that is, the texture of the knife and the fish should be at an angle of 90. The fillet cut in this way has short ribs, which is good for chewing and tastes good. Don't cut along the texture of fish, because the ribs are too long and the taste is not good. The thickness of sashimi is convenient to chew and delicious. The word "delicious" here has two meanings: one is easy to eat, and the other is that the thickness of fish fillets can fully reflect the best taste of raw materials. Generally, fish fillets are about 0.5 cm thick, such as salmon, tuna, shad and swordfish. This thickness, when eating, will not feel greasy, nor will it feel that there is no material. However, some fish have to be cut thin, such as snapper, because the meat of this fish is tight and hard, so it is delicious to cut thin. As for octopus, it can only be cut into different pieces according to the body shape of each part. There are sashimi, such as oysters, snail meat, sea urchins, inch-long small fish and roe, which can be eaten whole without a sharp knife.

sabot

The utensils for sashimi must be shallow, usually ceramic, with various shapes. Sashimi is mostly served with exquisite tableware such as semicircular, boat-shaped or fan-shaped, and fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger slices, shredded radish and sour orange are used as accessories.

These accessories can not only be used for decoration and embellishment, but also play a role in removing fishy smell and increasing appetite. For example, spread the perilla leaves on the plate first? Or lettuce leaves? And then divide the sliced salmon into groups of 5-7 slices? One person? , placed on the leaves of perilla, decorated with shredded radish, coriander and cucumber flowers, giving people a refreshing feeling.

In addition, when serving sashimi dishes, the raw materials are required to feel cold. Generally, you can wash them with cold clean water, or make a base with crushed ice, and then spread sashimi on the surface. For hygiene reasons, it is necessary to spread plastic wrap on the crushed ice before putting sashimi.

Sauce

When eating sashimi, the wasabi sauce should be moderate, too much will only take away the original flavor of sashimi. Because the chrysanthemum, shredded white radish and perilla in the companion dish are not just for beauty, you can shred the chrysanthemum petals by hand and put them in soy sauce, which will make the soy sauce more fragrant.

Some sashimi also need a little heating treatment, such as cooking: large sea crabs use this method; Roasting with charcoal fire: the belly meat of tuna is slightly roasted with charcoal fire (the fat in the belly gives off a fragrance after roasting), then immersed in ice, taken out and sliced;

If you eat it with shredded white radish and sashimi, it will not only make the taste refreshing, but also eliminate the fishy smell of sashimi and help digestion. Because Perilla frutescens has bactericidal effect, it can be used to wrap sashimi, which is a good match like wrapping sea urchin. While eating sashimi, it is best to drink iced Japanese sake or iced beer; In addition, don't smoke when enjoying sashimi, because the smell of smoke always affects the sense of smell and taste of diners.

condiments

There are several kinds of condiments for sashimi: soy sauce, horseradish paste (light green, similar to mustard, called wasabi in Japanese), vinegar, Jiang Mo, radish paste and wine (a kind of "fried wine"). When eating animal sashimi, the first two are almost necessary, while the last two depend on different regions, hobbies and restaurant characteristics. Wine and vinegar were almost necessary in ancient times. In some places, a kind of soy sauce with mustard/mustard paste is used when eating bonito (katsuo). When eating carp, crucian carp and ayu, add mustard seed paste, vinegar, miso (Chinese word for miso) and even pepper powder.

Wasabi, also known as green mustard and green mustard, is named green mustard to distinguish it from the traditional yellow mustard in China. Although both of them are similar to each other, they come from different plants. Yellow mustard is the seed of the plant, and wasabi is the root of the plant. Wasabi is transliterated as "Wasabi" in Chinese. Wasabi contains allyl isothiocyanate, which is the source of its unique fragrance and pungent and choking taste. It can remove the fishy smell of fish, sterilize, promote digestion and stimulate appetite. The cultivation of wasabi is very particular. It grows in the stream fields of the valley, and it must be a valley facing north, and there can be no direct sunlight. The environment there can't be polluted at all, otherwise the wasabi can't survive. The growth cycle of wasabi is very long, and it usually takes four years to harvest it. In order not to damage the horseradish branches, it must be picked by hand. The branches and leaves of wasabi are used to make mustard sauce.

There are three kinds of horseradish sauce: paste, powder and mud. Muddy wasabi sauce comes from freshly ground wasabi. It is made by washing fresh wasabi and scraping it with a fine-eye shaver, or grinding it with shark skin as sand skin. This mud taste is the best. Muddy wasabi sauce can be molded into various shapes, such as autumn leaves and hearts, and then placed next to sashimi, which not only plays a role in seasoning, but also plays a role in ornament and foil, increasing the aesthetic feeling. Powdered wasabi sauce should be mixed with water before use, and the ratio of powder to water is 1∶2. After blending evenly, it should be allowed to stand still for 2 to 3 minutes, so that its pungent and pungent taste and unique flavor can be produced. However, it should be used as soon as possible after adjustment, otherwise the spicy taste will evaporate. The paste-like wasabi sauce is a finished product, like toothpaste, which can be extruded when used.

When wasabi sauce is used, it is always accompanied by soy sauce. Horseradish sauce provides stimulating taste and removes the fishy smell of raw materials; Soy sauce provides salty taste and umami taste, and harmonizes the overall delicious taste. There are many varieties of soy sauce, from the broad category, there are brewing and artificial chemical synthesis; From the taste, there are thick and light, and the color is also deep and light. Japanese soy sauce can be divided into thick and light, while China soy sauce can be divided into light and dark soy sauce. Therefore, when we match it with sashimi, it is best to decide according to the raw materials used and the taste preference of the guests. If the raw materials of sashimi are thick and big, the soy sauce should be thicker, on the contrary, the soy sauce can be lighter.

way to eat

According to Japanese custom, sashimi should be eaten from relatively light raw materials, usually in the following order: Arctic shellfish, octopus, mussel, red shellfish, scallop, sweet shrimp, sea urchin, squid, tuna, salmon and swordfish. Many people mistakenly think that dipping wasabi mud in sashimi is for sterilization, but it is not-it is just to better mobilize the original flavor of raw fish. It should be reminded that when we eat sashimi, we should never use chopsticks to stir the soy sauce and wasabi mud in the small dish, because the authentic Japanese think it is impolite to eat, and it is a sign that we don't know how to taste sashimi correctly.

When a plate of sago is placed in front of us, the first thing that catches our eye is the aesthetic shape, so we can't move chopsticks to taste until all the diners have enjoyed it. First, put an empty plate and a small plate with soy sauce in front of you, put a slice of sashimi in the empty plate with chopsticks, then put a proper amount of Vasabi on the fish fillet, then fold the fish fillet, cover the Vasabi, dip it in soy sauce, pick it up and send it to the mouth. At the beginning of chewing, we can easily taste three flavors, namely, the original flavor of fish, the umami flavor of soy sauce, and the flavor of Wasabi (pungent and pungent). With continuous chewing, the fish gets worse and worse, and you will feel full of saliva. At this time, killing sago has become a compound taste. Washabi's smell is pungent, like eating watermelon with sand pulp, and it has the feeling of "sand", which is both spicy and fragrant. Fragrant, sweet, sand, salty and spicy are mixed into one, which is naturally wonderful. After eating sago of one kind of fish, it is best to eat another bite of cucumber or shredded radish, or eat a small piece of ginger, so that you can taste sago of another kind of fish again.