Sashimi Japanese Kanji Writing: Sashimi Kana: Sashimi Romanization: sashimi "Sashimi" is a traditional Japanese food. 'Sashimi' is a food that is notorious for being the most 'light' dish in Japanese cuisine. It is also very popular among Japanese people, but in actuality it was rarely eaten in the interior of Japan, before refrigerators were invented in the early 20th century. It was only more popular on the coast. Nowadays, with the improvement of the conditions of preservation and transportation technology, the number of people who eat 'sashimi' has increased, and it is becoming more and more popular among people all over the world. I Sashimi and its accompanying items. 1. Material and shape of sashimi. The most common material used for sashimi is fish, mostly marine fish. Common ones are tuna, salmon (salmon), snapper, halibut, bonito, tako, fish ginseng, fishmaster, sea bass, mullet, and so on; there are also freshwater fish such as carp and crucian carp. In ancient times, carp was used for sashimi. But sashimi is not limited to the use of fish; the range of materials used is very wide, from conch and clams (including conch meat, oyster meat, and fresh shellfish), to shrimp (a kind of red sweet shrimp) and crab, to sea cucumbers and sea urchins, to chicken (sasami, the tenderized meat of the chicken breast), and even more expensive but unimaginable venison and horsemeat. Does it stop there? No, there was also the plant "konjac", which we commonly call "konjac". In the early days, it was said that there were also vegetables that could be used for sashimi. In addition to sashimi made from ordinary fish, sashimi made from special fish, such as octopus, squid, cuttlefish, and whale, are also common ingredients. While whale can be sliced into thicker slices, octopus, squid and cuttlefish cannot be sliced into sashimi, but rather, the size of these fish themselves are utilized to cut into not-too-thin pieces, which of course can be counted as sashimi. In addition to fillets, there are also whole fish, some miniature fish that don't grow large enough to make a delicious sashimi if eaten raw or alive. Apart from fish, there are also raw fish roe, which can also become sashimi. As for the raw shark's fin consumed by Hong Kong people, it is also a kind of sashimi in the eyes of the Japanese, and must be referred to by sashimi to be translated. The shape of sashimi is no more than slices, pieces or strips, and generally depends on the ingredients. Fish with delicate flesh can be cut into thin slices, which are also superior. Larger fish with thicker flesh are cut into thicker slices (almost called "nuggets") or small strips. The skin of these fish is usually removed, but there are some fish that are prepared in a special way that leaves the skin on, such as a type of sashimi with hot water poured over the sea bream (called "Kanozuko-suri", or "Yakushimo-suri" in its own way). For octopus, it is cut into different pieces depending on the size of each part. Other sashimi, such as oysters, snails, sea urchins, inch-long fish, and fish roe, can be eaten whole without the need for a quick knife. From the above, we can translate "sashimi" as it usually is; raw fish and thin slices are, after all, the most common forms. Such a translation is not far from the truth. 2. Quantity of sashimi, condiments and serving utensils. In addition to the food itself, sashimi can be characterized by its quantity, condiments, and utensils. The amount of sashimi is not too large, just a small portion of a meal, initially because sashimi is expensive, but later it became a rule to show its status. Sashimi is served with the following condiments: soy sauce, wasabi (light green, wasabi-like, called wasabi in Japanese), vinegar, grated ginger, grated daikon radish, and sake (a kind of "fried sake"). The first two are almost always necessary when eating animal sashimi, while the latter are added or subtracted depending on the region and the preferences and specialties of each restaurant. Sake and vinegar were almost a necessity in ancient times. In some places, katsuo (bonito) is served with soy sauce mixed with wasabi or wasabi paste. Carp, crucian carp, and catfish (ayu) are served with wasabi paste, vinegar, miso, and even minced chili peppers. Sashimi is served in a shallow dish, usually a ceramic dish, and in a variety of shapes. Depending on the texture and shape of the dish, and the way it is sliced and arranged, there are various names for the sashimi. Some of the more common types of sashimi in Japan are: trevally, salmon, tuna, snapper (garnet), swordfish, lobster, and shrimp. Sashimi is not always eaten raw, but some sashimi dishes are also slightly heated, such as: (1) Charcoal grilled: Tuna belly meat is slightly grilled over charcoal to give off the flavor of the belly ester, and then submerged in ice and sliced. (B) Hot water immersion: Fresh fish is slightly scalded with hot water, immersed in ice water, allowed to cool rapidly, and then sliced, resulting in sashimi that is cooked on the surface but raw on the inside, with a different taste and texture. Sashimi is usually served in set menus or as a table dish, and can also be served as a side dish or as an a la carte dish. The names of sashimi. 1. Early names for sashimi. Sashimi has been around since at least the end of the 14th century and has become quite popular. The word "chopped" (namasu, also known as "fish") was first used to summarize sashimi and similar foods. "Chopped fish refers to raw shredded fish or meat, or shredded fish or meat soaked in vinegar. At that time, sashimi (sashimi) was just a cooking technique for chopped fish. It was only after soy sauce was introduced and widely used in Japan that sashimi developed into a name for sashimi similar to the current one. 2. Writing form of sashimi. The word "sashimi" is written in the form of the kanji character; it was also commonly written in kana in ancient times (e.g., October 1 of the 15th year of the civilization of the Goyudenjo Diary, 1483 A.D.). The fact that the first two syllables, sashi, are now written with the character for "thorn" is purely a matter of course. The initial writing was unstable, and in ancient times the words "指味, 差身, 差味, 差酢, 刺子, 刺躬" were used, all pronounced sashimi, and more often "指身" (see Suzuka Ichiban, 6th year of the Oeongyong era, i.e., 1399 A.D.). ). The word "finger" is also pronounced sashi; later on, when it was thought that it was not related to "finger", but rather to use a knife, the word "stab" was found, which has the side of "tachibana", and sashi was also interpreted to mean "to cut a platter" and "to cut and arrange". This is a bit of a common etymology. The latter syllable, mi, is more often written as "body," meaning meat. As for the use of "flavor" to write, it is obviously also looking at the "sound" to take the meaning for granted. 3. Sashimi synonym. Sashimi was originally called "sashimi" in the Kanto region, but sometimes it is also called "uchimi" ("sashimi," which means a covering) and "tsukurimi" ("tsukurimi"). Tsukurimi" ("Sukiyaki", which means "platter"). It is a Kansai term and is simply called tsukuri; it can also be called tsukuritoiu). As for the word "sashimi", there are many dialectal variations in Japan, such as sashin and shyashin in Toyama Prefecture, sasumi in Hachijojima, and shyashimi in Shizuoka and Tottori Prefectures. The etymology of tsukurimi The etymology of the three "sashimi". It is now known that the word sashimi (sashimi) was first used in Japan during the Muromachi period (1392-1573). One explanation is that "sashimi" is a transcription of tachimi, which is the Japanese word for sword ("言元梯"). （One explanation is that tachimi is a transcription of tachi, which is a Japanese word for sword. （One interpretation is that "sashin" means "left" (黃昏随笔) and "into" (進) is "shin" (shin), which is pronounced as "sashin" in Toyama Prefecture. The general interpretation is that "sashin" means "to stab" (刺) or "to stab" (刺): The common interpretation is: "sashimi" means to cut into small pieces or slices, or to cut and arrange into a platter. The word "sashin" is mostly interpreted as meat. Another interpretation is that "sashimi" means "skewered" and is named after the gills of the fish on which it is skewered, while "body" is the name for the gills. In addition, "sashimi" is also interpreted as a covering, named after the thinly sliced fish meat that can be covered when making sushi.