Sashimi is the favorite of Japanese people, and many Chinese people like it now, because the meat is delicious and delicate, so many people like it. It is said that sashimi contains parasites, so why are the Japanese not afraid? Of course, they are particular about the choice of materials, and they must be deep-sea fish. Such fish contain no or little parasites.

1. Japanese sashimi is very particular, and we pay special attention to the details from the selection of ingredients.

Japanese people are very delicate about their diet, so they choose raw materials for sashimi carefully. They usually choose salmon, perch and other fish in the deep sea, and there are relatively few or no fish parasites in this deep sea. Of course, the price is not low. If the price is low, you need to be careful to see if it is cultured offshore, so there will be more parasites.

2. Preservation at low temperature can kill some parasites. Japanese sashimi will be preserved at low temperature, and it will be eaten with ice cubes after preservation. In order to ensure the freshness of the fish, they adopted a low temperature, freezing the fish to MINUS 2 degrees, which also had the effect of removing parasites.

3. Dipping can also kill parasites. Although it is not too strong, there are not many parasites in deep-sea fish, which can be basically eliminated through these processes.

Dipping can not only improve the flavor of food, but also kill parasites to some extent. Soy sauce, mustard and vinegar are generally used as sauces, which can kill parasites. Few parasites really should be gone after these processes.

Of course, the food processing process is also very critical. At this time, pollution needs to be avoided. The Japanese are also very delicate in processing this food. They will process it in front of diners. So there is a reason why they eat sashimi with great confidence.