Japan has a well-developed education system and a strong humanistic atmosphere, attracting international students from all over the world every year. Sashimi is one of the most outstanding cuisines in Japan, so what are the types of Japanese sashimi?

A fish sashimi

Japanese waters have more than 3,000 kinds of fish and shellfish, and the daily restaurant menu often have more than 30 kinds of sashimi, salmon sashimi is not really ranked in the forefront. Snapper is one of Japan's favorite fish for sashimi, with a refreshing taste, and the best season is in winter. Sashimi is often served with wasabi, also known as wasabi. Depending on the freshness of the wasabi, fresh wasabi can be spread directly on the sashimi, while if the wasabi has a heavier flavor, it is mixed in soy sauce before dipping.

I once stumbled upon an izakaya near Osaka's Fukushima station, filled with locals coming in for a drink after work. I had just read two books on Japanese food, and was excited to try the summer flounder, especially the 1kg Yokohama flounder from Naruto, with salt and wasabi, which is said to have a refreshingly tender texture and a light creamy flavor from the fish. However, the menu is all handwritten in Japanese, so I couldn't even use the photo function of Baidu Translate to read it. I tried to find someone who speaks English, but they didn't even understand "could you speak English". So I ordered a few random items as DID (Dine in the Dark), and with sake, it was probably the best sashimi I've ever had in my life.

Chicken Sashimi

Of course, sashimi is not limited to sashimi, but it's rare to talk about non-fish sashimi outside of Japan, presumably because it's hard to handle other meats so cleanly and keep them so fresh. Japan's best chicken sashimi, the selection of chicken has strict standards, when the chick grows to 28 days, the chicken coop can not keep more than 10 chickens per square meter of area, the growth of 82 days the size of the ground chicken can be selected. A whole chicken has a moon-shaped part near the breast, which is perfect for sashimi. Remove the skin and excess fat from the part of the chicken and cut it into 0.5 cm slices. The fresh raw chicken is soft and slightly chewy, and a drizzle of yuzu vinegar and a dab of grated ginger removes the fishy flavor of the raw chicken and leaves only the fresh aroma of yuzu.

In Kyoto, I went to a restaurant specializing in fresh tamba chicken, Chisenasaiya, located in an 80-year-old Japanese building near Torimaru-Oike Station. I ordered an order of chicken and chicken offal sashimi, and I tried very hard to appreciate the melt-in-your-mouth deliciousness of the smooth raw chicken livers, but it's really up to the individual to decide whether or not it takes the edge off.

Three: Horse Sashimi

The development of sashimi in neon countries can certainly continue to break through my cognition, and I would like to thank my old classmates for their leadership in letting me see the horse sashimi. Horse meat cuisine is the Japanese food in the senior cuisine, as with other sashimi, freshness is the most important, just killed the horse made of sashimi can be sold high-grade. In order to eat good horsemeat, Neon, its horse fattening technology is the first in the world, of course, except for this country that wants to eat horsemeat raw, who will climb the horse fattening speed.

An old classmate took me to an izakaya in Tokyo that specializes in horsemeat sashimi, Ma ni Yu ni, near Akasaka Mizushiki Station. I ordered a horse meat sashimi set, including horse belly meat and horse leg muscles. Horse belly meat has a high fat content and requires the horse to be quickly fattened up by stuffing it for dozens of days before it is slaughtered in order to have the full texture of panko. The horse leg muscles, more lean meat, taste more firm and delicate.