Sashimi (called "sashimi" in Japanese) is one of the most representative and unique foods in Japanese cuisine. Before the Edo period, sashimi was mainly made from sea bream, turbot, plaice, and sea bass, all of which had white flesh. After the Meiji period, tuna and bonito, which have reddish flesh, became the best ingredients for sashimi. Nowadays, shellfish and lobster are sliced into thin slices and called "sashimi". Fugu (blowfish) is one of the best sashimi.
The knife used to cut the sashimi is a special one that cannot be wetted with water, so the cook can use it to slice the fish very thinly. The fish you choose must be fresh, and many Japanese believe that sashimi is truly delicious when it has been killed for several hours. This is because the amino acids are at their highest point after the dead fish has stiffened. Of course there are also Japanese who believe that sashimi made from raw fish immediately after slaughter is tasty because of the crunchiness of the fish before it stiffens.
Sashimi is eaten with green wasabi and soy sauce. Wasabi is a seasoning with a special pungent flavor that is both antiseptic and appetizing, and is loved by the Japanese. The sashimi plate is often garnished with shredded white radish, seaweed and shiso flowers, reflecting the Japanese food culture of being close to nature.
The national dish of Japan is sashimi. The Japanese call themselves the "complete fish-eating nation". Japan's fishing volume ranks first in the world, but every year from abroad to import a large number of fish and shrimp, a year per capita to eat more than 100 pounds of fish, more than the amount of rice consumption. Japanese people eat fish raw, cooked, dried, pickled and other ways to eat, and to the most expensive sashimi. National banquet or civilian guests to entertain sashimi as the highest courtesy.
The Japanese call sashimi "sashimi". General sashimi is prepared with bonito, snapper, and sea bass, and the highest-grade sashimi is tuna sashimi. At the beginning of the feast, you can see a tank of live fish, freshly killed, peeled and thorns, cut into paper-thin slices of transparent, served at the table, dipped in condiments and chewed, the taste of the beautiful can not be described.
Here's how to make sashimi. In fact, as long as you master the sashimi selection, knife work, plate, flavor and other basic processes, the production of good sashimi is not difficult.
One, the selection of materials
The raw materials for the production of sashimi is more extensive, but the deep-sea fish and other seafood-based. Such as fish have salmon, swordfish, sea bass, tuna, etc.; crustaceans have sea urchin shrimp, lobster, etc.; shellfish have abalone, oysters, red shellfish, Arctic shellfish. The selection of raw materials for sashimi is very strict and should ensure that the raw materials are fresh, clean and free of pollution.
Two, knife
Processing of sashimi knife work is quite delicate, the knife used should be adapted to the material, flexible. But no matter what kind of knife method, must be the top knife cut, and knife and raw materials to be 90 ° angle. For example, take a piece of boneless, skinless salmon, flat on the cutting board, the left hand presses the fish, the right hand holds the knife vertically downward, with the push knife method of the top knife will be a piece of fish sliced down. Note that you should not return the knife halfway through slicing the fish to ensure a neat, polished, and beautiful fillet. A standard sashimi should be about 3 millimeters thick and weigh between 8 and 10 grams per slice.
Three, plate
Aesthetically pleasing shape is a major feature of the sashimi, so the process of plate is particularly important. Sashimi mostly use semicircular, boat-shaped or fan-shaped and other fine tableware as a container, and then fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger, fine radish, tangerine and other decorative materials. These accessories can be used as decoration and embellishment, but also can play a role in removing the fishy freshness, enhance appetite. For example, first in the plate spread perilla leaves? or lettuce leaves, and then cut the salmon fillets in groups of 5 to 7 pieces? A person's amount , arranged in the perilla leaves, next to the thin radish, coriander, cucumber flowers, etc. staggered garnish, give a person a refreshing feeling.
Four, flavor
Green mustard? Sound "Washabi" and Japanese thick mouth soy sauce is the main sashimi seasoning, commonly used green mustard and powder and paste two kinds. Powdered wasabi is prepared by mixing powdered wasabi with water in a ratio of 1:2, sealing it for 3 minutes, and serving it on a plate when it develops the distinctive spicy flavor of wasabi. Paste mustard is the finished product, so just squeeze it directly into the dish when you use it.
Here, by the way, talk about how to eat sashimi: mounted plate of sashimi on the table, the eater first take a small empty plate, and then take a dish containing green wasabi flavor dish and a dish containing Japanese thick soy sauce flavor dish, and then use chopsticks to clip a piece of sashimi on an empty plate, the first a little green wasabi coated in the fish on the slice, and the slice of fish folded, and then dipped into the fish slice with a little thick soy sauce, and then sent to the mouth! Ready to serve.
Here is an example of how to make Japanese salmon sashimi for 4 people.
Raw materials: 300 grams of Norwegian salmon meat 2 slices of ginger Japanese ginger 2 pieces of perilla leaves? or lettuce leaves, cucumber flowers, coriander, Japanese green mustard paste, Japanese thick mouth soy sauce, appropriate amount
Method:
1? Salmon net meat cut into about 3 mm thick slices, fan-shaped stacked in the perilla leaves laid out in the plate; ginger finely chopped; Japanese ginger sliced and immersed in ice water standby.
2. Sprinkle the chopped ginger over the sashimi, arrange the drained Japanese ginger slices next to the sashimi, and garnish with cucumber flowers and coriander.
3. Squeeze the wasabi paste into one saucer, put the soy sauce into another saucer, and serve with the sashimi on the plate.
● Raw fish is delicious, but epidemic prevention experts warned that raw fish parasites have a variety of fish-borne parasites, such as the Chinese testicular fluke, infection with the Chinese testicular fluke can lead to necrosis of liver cells, inducing liver cirrhosis and liver cancer.