1. The fish used for sashimi include salmon, swordfish, seabass, tuna, etc.; the crustaceans include sea urchin, shrimp, lobster, etc.; the shellfish include abalone, oysters, scallops, arctic clams, etc. . The selection of sashimi ingredients is very strict and the raw materials should be ensured to be fresh, clean and pollution-free.

2. In Japan, there are generally salmon, sea bream, opium, yellow anchovy, octopus, etc., usually dipped in swastika soy sauce and horseradish. Koreans like vinegar sauce, and they also dip it in sesame oil, salt and The sashimi is served with miso and wrapped in seaweed when eating.

3. There are up to nineteen kinds of ingredients, including fried rice vermicelli, fried taro shreds, fried twists, green onion, shredded ginger, shredded radish, shredded pepper, chili pepper, chopped olive wedges, sour Wan heads, raw garlic slices, peanuts, sesame seeds, white sugar, white vinegar, peanut oil, salt, and pepper.