Detailed explanation of top Japanese sashimi cuisine

Sashimi is one of the most famous Japanese cuisine. In the past, fishermen in Hokkaido, Japan, often took some fish skins and stabbed them with bamboo sticks when supplying sashimi, because the peeled fillets were difficult to identify. This bamboo stick and fish skin stuck on the fish fillet was originally called "sashimi", but the name "sashimi" was still preserved although this method was no longer used.

As Japan is an island country surrounded by the sea, it is easy to fish and the culture of sashimi is also very developed. Japanese sashimi is a kind of raw food, in which fresh fish, shellfish and other raw materials are processed according to the appropriate knife method, and the sauce mixed with soy sauce and wasabi mud is used when enjoying. Thank you for reading. For more exciting content, please pay attention to WeChat official account: Kitchen Shadow Food. Generally speaking, Kanto likes to eat sashimi made of red fish such as tuna, while Kansai likes sashimi made of white fish such as snapper. Japanese sashimi is popular because of its fresh ingredients, beautiful appearance and delicious taste.

The first thing to pay attention to in sashimi cooking is the selection of ingredients. Only the best and freshest ingredients can make delicious sashimi cooking. In Japan, not only fish ingredients can be used to make sashimi, but also all kinds of shrimps, crabs and shellfish, even chicken, beef and horse meat have become raw materials for sashimi.

Tuna

Tuna is known as the "king of sashimi", with tender and delicious meat and rich oil, and is known as the top sashimi raw material. In Japan, 9% of tuna is consumed as sashimi and sushi, and only the remaining 1% is sold as canned food.

according to different body parts, tuna can be mainly divided into big, medium and naked. Da Shi is the part with the most fat in the belly and the most expensive part of tuna. Its meat is fresh and smooth, with a strong unique flavor, and it melts in the mouth. In the abdomen and back, there is moderate fat, which can be balanced with the naked part to obtain a unique sweet and delicious taste; Naked is the least fat and the cheapest part of the back, and the meat is solid and chewy. In general sushi restaurants, naked is synonymous with tuna. Jiro Ono, the god of sushi, once said, "Fat tuna tastes simple and clear, but lean meat is the essence of tuna flavor." Generally speaking, these parts have their own flavors, and diners can choose according to their own tastes.

Salmon

Mr. Cai Lan, a gourmet, once said, "Orthodox Japanese shops will never sell salmon sashimi, because they have long known that it has a lot of insects and can only be eaten after being salted and cooked." Because of this sentence, there are rumors about "Japanese people don't eat salmon sashimi". In fact, this is a misunderstanding. Nowadays, most raw materials of Japanese salmon sashimi are imported from Nordic countries. These salmon are farmed, and the safety of fish can be guaranteed through strict control of salmon feed. Salmon is usually bright orange-red, with a clear and thick intermuscular fat layer and a soft and plump taste. Salmon sushi is sold in various revolving sushi restaurants and supermarkets in Japan, so foodies can rest assured.

anchovy

anchovy, which is called yellow gan fish in China, is the top ingredient in Japanese cuisine. The anchovy is a migratory fish, and the environment in the sea area it passes through during its migration is extremely harsh in autumn and winter. In order to resist the cold, it has accumulated a lot of fat. At this time, the anchovy is called "cold anchovy", with compact meat, rich fat, tender and sweet, and is a high-grade raw material for making sashimi. Thank you for reading. For more exciting content, please pay attention to WeChat official account: Kitchen Shadow Food. The "Frozen Soup" produced in Ichimeji City, Toyama, Japan, is one of the best. Restaurants selling anchovies all over Japan take seeing cold anchovies on ice as a banner to attract customers.

snapper

snapper is also one of the raw materials commonly used for sashimi in Japan. The Japanese pronunciation of snapper is homophonic with "festive", so it is deeply loved. On holidays, snapper is indispensable on the table, and it is even called "the king of fish", which is very high. As a kind of white-skinned fish, snapper is white in meat color, light in taste, fresh and sweet in taste, and firm in meat quality. Many friends who eat snapper sashimi for the first time greatly appreciate its delicacy.

There are many kinds of snapper, such as red snapper, golden snapper, yellow snapper and black snapper. True red snapper, also known as red snapper, is most admired by the Japanese. When cherry blossoms are in full bloom in spring, they are called "Sakura Sparus" or "Sakura Sparus". The color is as delicate as cherry blossoms and the meat is delicious. Many Japanese restaurants will introduce cherry snapper sashimi to meet the spring scenery. The autumn red snapper is called "red snapper", which is rich in fat and very delicious.

flounder

The flounder from November to February is called "cold flounder". At this time, the flounder prepares for spawning, so it accumulates a lot of fat, which is the most fat time of the year and is considered by Jiro Ono as the best `whitefish'. The perfect cold crab has a white belly, a maltose color and a soft texture. The flounder usually needs to be "ripened" after fishing, that is, after being treated, it will be left under the condition of constant temperature and humidity for about 1 day, and at the same time, it will be slightly pickled with diluted soy sauce to make it tasty. When the cooked flounder is sashimi, the meat quality is softer, the fragrance and flavor are more sufficient, and the flavor is better.

Gourmet

All gourmets know that if you want to eat sashimi, it is the best choice to eat it in summer. The late summer and early autumn is the most delicious season for the squid. At this time, it is firm in fat, tender in meat, slightly amber in milky white flesh, fresh, sweet and smooth in taste, with a unique faint smell of dried straw, which can be said to be one of the most advanced ingredients in sashimi cuisine.

platinum gun

white tuna, also known as oily sweet fish. Compared with the red golden gun, the white tuna is more delicate in taste, firm and tender in meat, fragrant but not greasy, and is mainly used for sashimi. However, the platinum gun has a high fat content and contains a kind of wax fat that can't be digested and absorbed by human beings. Eating too much may cause diarrhea, so general Japanese food stores will limit the supply.

bonito

bonito, also known as chai fish, is a kind of naked fish with deep red flesh. The meat of bonito is relatively loose, and it is usually slightly baked outside, and then eaten as sashimi. The bonito has moderate fat content, and has a strong aroma unique to naked fish. It can also be smoked and sliced with wheat straw and lightly salted with soy sauce to make sushi.

puffer fish

Japanese people are crazy about puffer fish, and 1,5 shops in Tokyo alone offer puffer fish. "Desperate to eat puffer fish" is by no means empty talk in Japan. It is said that puffer fish sashimi is the best in Japanese food. The chef's handling of puffer fish can be described as handy, and a round puffer fish will become a white and glittering sashimi in just over ten minutes. Pieces of fish are as thin as cicadas' wings, almost revealing the pattern at the bottom of the dish.

The plate of puffer fish sashimi is also very exquisite, which can be divided into four types: crane, chrysanthemum, peacock and peony. It is very refreshing and pleasing to the eye, just like a work of art.. The puffer fish tastes fresh, sweet, smooth and elastic, especially the puffer fish skin, which is very chewy. Generally speaking, the delicacy of puffer fish is recognized, and the Japanese enthusiasm for puffer fish is completely understandable.

vinegar herring

vinegar herring is mackerel pickled with salt and rice vinegar, which can achieve the effect of removing fishy smell. The mackerel produced in cold season is rich in fat, and the meat quality is softer after pickling, and the taste is amazing.

bamboo pod fish

bamboo pod fish, also known as sole fish, is one of the most caught fish species in Japan. Bamboo pod fish is deeply loved by Japanese families because of its large output and low price. It is said that the Japanese eat as many as 4 million pieces a year. In summer, the bamboo pod fish is rich in oil, and when it is made into sushi, it tastes sweet but mild, which is amazing. Sashimi is the best way to eat fresh bamboo pod fish. When cooking bamboo pod fish, the chef must soak his hands in salted ice water to keep them at the same temperature as the fish. This can make fish and oil shrink, make the meat more compact, and make the taste sharper and clearer. The squid mentioned before is also called "big bamboo pod fish", but they have little to do with each other except that they are both squid.

Japanese real bass

Japanese real bass, also known as sea bass, is generally considered to have the best quality of bass produced in the inland sea of Seto, Kansai. The perch in summer is the most delicious. Before eating, you can mix a bowl of "Jade Wine" with Japanese wine and natural mineral water, and let the perch sashimi stand in the wine for 5 minutes, so as to get rid of the fishy smell and better taste the light original taste of perch.

saury

saury is the most representative autumn food. For the Japanese, it is not autumn until they have eaten saury. Saury is extremely perishable and is generally only used for salt roasting. saury that dares to be used for sashimi must be extremely fresh, and usually only high-end restaurants dare to challenge it. It is said that saury in Hokkaido is the best. One side of the processed fish sashimi is fresh and tender cherry pink, and the other side is silvery. Dip it in a sauce made of gooseberry, radish puree, ginger and fresh wasabi, and the meat is soft and sweet, and the taste is no less than that of tuna and Cargill fish that you usually eat. . .

Sardines

Sardines are very common fish. In Japan, this kind of fish is also known as "weak fish", because it is very perishable and requires extremely high freshness. Only restaurants that are confident in their own sources and preservation can sell it. Cutting and plucking fish are also more troublesome than ordinary fish, but properly cooked, the unique flavor will make you feel that everything you pay for it is very worthwhile.