Visual feast: sashimi, seasoned with sashimi, it is said that it is difficult to distinguish the types of peeled fillets, so it is often necessary to take some fish skins and poke them with bamboo sticks for identification. This kind of bamboo stick and fish skin stuck to fish fillets was originally called "sashimi". Later, although this method was not used, the word "sashimi" remained. Now sashimi refers to a dish in which fresh fish and shellfish are sliced and soaked in seasonings for direct consumption.
Sashimi: The most commonly used raw material for sashimi is fish, and it is the freshest fish.
White tuna sashimi, salmon sashimi, snake clam: sashimi like trunk, shrimp, octopus, lobster sashimi, octopus sashimi, sea urchin, sea urchin sashimi, sashimi seasoning.
Classic sashimi soy sauce: 5g mustard sauce mixed with 30g basic soy sauce.
Hongmei soy sauce: plum meat 150g, miso soup 100g, cooking wine 50g, white soy sauce 5g and umami essence 3g.
Sea urchin soy sauce: steamed sea urchin, soy sauce soup and raw fish soy sauce each 100g.
Production of mustard sauce: Mix 1kg mustard powder, 50g radish juice (white radish is ground into mud and squeezed out) and 50g white vinegar with a little warm water, then take it out and cool it thoroughly.
Ginger juice: Mix 10g sesame paste with 30g cold boiled water, then add 50g Jiang Mo, 8g salt, monosodium glutamate and pepper, 10g white vinegar, and finally add 10g red oil and 8g mustard oil and mix well.
Fried wine: it is a condiment cooked with sake (or other Japanese wine), sour plum, bonito slices and a little salt.
How to eat sashimi
When a plate of sashimi is placed in front of us, the first thing you see is the beautiful shape, so you can't taste it with chopsticks until all the diners have finished eating. At the same time, we should pay attention to the following:
1. Sashimi should be made of relatively light raw materials and usually eaten in the following order: Arctic shell, octopus, elephant clam, Hong Bei, scallop, sweet shrimp, sea urchin, squid, tuna, salmon and swordfish.
When we eat sashimi, don't stir the soy sauce and mustard sauce in the small dish with chopsticks, because authentic Japanese think it is impolite to eat sashimi, which shows that they don't know how to taste sashimi correctly.
3. After eating the thorn of one 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 the sashimi of another fish.