The first choice is deep-sea salmon and perch, and other fish are expected to have a relatively small market in the deep sea. In order to ensure the freshness of fish, they all use low-temperature disinfection, freezing fish to MINUS 20 degrees, which can also effectively remove parasites. Generally use sauce, mustard and vinegar.

This can also kill parasites. Entering Japanese cuisine gives people the impression that it is very hygienic and the production is completely transparent. It is very particular to be able to do every step for you face to face. Speaking of traditional food in China, it's really not as good as people eating it once in a while and experiencing it once in a while. Japanese food doesn't seem to give people enough food, but I still think Chinese food tastes more practical.

There is a sense of satisfaction after eating, which these Japanese sashimi can't give. Japanese sashimi pays attention to the combination of color and aroma devices. The sashimi they make looks beautiful, and the utensils they put are also very exquisite, giving people a pleasing feeling. Sashimi cuisine is simple in production process, fresh and elegant in taste, and natural and delicious. Now Japanese sashimi has developed internationally, and we can also eat Japanese sashimi in many restaurants in China.

Moreover, Japanese soy sauce and vinegar are particularly delicious, and it is very delicious to dip in fresh seafood. Secondly, although there are few fish parasites in Japan's oceans, it does not mean that there are no parasites. The best treatment method is low-temperature disinfection, which will not make the fish mature and can be fully disinfected. The taste is still very good, and it will not destroy the original delicacy of seafood.