Originally, sashimi referred to bamboo skewers and fish skin inserted into sashimi - it is not easy to distinguish the species after the sashimi is cut, so in the beginning, fishermen would string a small piece of fish skin on a bamboo skewer and then tie it to the sashimi as a small "sign", so "sting" refers to bamboo skewers, and "body" refers to the flesh of the fish.

Originally, "sashimi" was the name of the Kanto region, but since the Kanto region accounts for more than 75% of Japan's total economy, it gradually evolved into a formal name, and in fact, there are many names for sashimi in various parts of Japan. For example, "beating" means to cover the plate, and "making the body" means platter.

Sashimi is available in many countries, but Japanese sashimi is mainly made of marine fish, supplemented by freshwater fish, and it is not limited to fish, such as conch, sea urchin, shrimp, crab, octopus, and even chicken.

In general, it is to cut it into thin slices and eat it as it is or supplemented with soy sauce and wasabi (commonly thought to be wasabi), pursuing the taste of the ingredients themselves - the same as eating beef tenderloin raw.

Sashimi has been popular in Japan since the 14th century, and it is one of the traditional dishes, just like European cheese and red wine, and sashimi is generally eaten with sake in Japan.

At this time, An Yun Yingsuke asked for sashimi, and Kitahara Shuji was not surprised, but he patiently pointed to the cooking wooden card and confirmed: "There is tuna today, is it okay?"

He's very prescient here, so I'll have to check it out.

An Yun Yingzhu glanced at the price and didn't care, and said with a smile: "Yes!"

As long as the guests have money in their pockets, Kitahara Shuji has nothing to fear. He replaced a bamboo board, carefully cleaned his hands, and then took out an ice blade from the refrigerator—an ice blade made from frozen pure water.

He was not afraid of the cold, so he held it empty-handed, and opened the edge of the ice blade with a whetstone "poof" twice, and Haruna and he cooperated tacitly, and had already fished out a silver-white fish from the kitchen sink and slapped it unconscious, peeled and scaled it, and pressed it directly on the board.

Cutting sashimi depends on a good knife skill, because the fish will vary greatly due to different types, and the texture of the fish will be very different, so it is generally necessary to adapt to the material conditions, but it is usually used to enter the knife with the top knife method, and the fish meat is steadily cut into small pieces with a thickness of 3 mm and a weight of about 10 grams.

Kitahara Shuji moves quickly with an ice blade into the fish, and Haruna has already started to grind wasabi, but the spirit is mainly on Kitahara Shuji's hands. She can't cut the fish with an ice blade now, she has to not even think about it, and she can only succeed if she exerts her strength in an instant, fast and steady, otherwise the ice will melt, and even if she barely cuts out, it will be ugly.

She can only use the set of special sashimi knives that have been frozen now, and she is very envious of Kitahara Shuji's knife control ability, and it feels like she is watching the legendary Ku Ding Jieniu - mainly because she does not have the passive skill of [Sword Mastery LV12], and she can't do sword weapons to move at will and slash bonuses.

In fact, if you don't have this skill, Kitahara Shuji will retreat and use the sashimi knife honestly, but that will cause some people with perverted tongues to taste metallic, then he will be embarrassed to sell a small portion for 7998 yen.

He slaughtered customers a little bit, but he still has discipline and tries to get the best value for money.

After Haruna grinded the wasabi, she lifted the whetstone from the side from time to time to let Kitahara Shuji rub the edge of the ice blade to ensure that the skate blade was sharp enough, and at the same time, she put the frozen craft plate with perilla leaves and radish paper, and put the carving on it, so that Kitahara Shuji could arrange the plate.

The two of them didn't cooperate once or twice, they cooperated with each other, and in the blink of an eye, four tuna sashimi were placed in front of An Yun's house, and Kitahara Shuji pushed the bamboo board to Haruna, and she did the rest of the work - this dish sells fish meat, but the rest of the fish head, fish bones, and fish internal organs are not wasted.

An Yun's family was dumbfounded, they had seen sashimi made on the spot, but they had never seen it cut with an ice blade, and they were very suspicious that there was any special skill in it - boiled fish and live fish are two different things, the former is soft and tender, and the latter has very tough muscles and great strength, it is normal to cut with a metal knife, but it is a bit smack-smacking to cut with a piece of ice.

An Yun Gaozhi was young and felt that this was a lie, so he asked directly: "Is this fish dead?"

He was relatively short, and he couldn't see the fast movements of Kitahara Shuji through the kitchen counter, and he felt that the fish hadn't struggled much, and he suspected that it was a fish that had died a long time ago, and it was even possible to beat the fish in advance to make the fish flesh loose, otherwise how could Bing cut the raw fish meat so smoothly.

Kitahara Shuji was checking the menus of the other guests, and when he heard the voice, he looked up and smiled at him, "It's a live fish, you can taste it." ”

Ice blades are also knives, he holds this ice blade, let alone cutting fish, he has the confidence to cut off the head, is it really a joke to be a top professional swordsman?

He didn't want to worry too much about the hairy children's guests, so he explained this sentence and it was over, and Haruna was raising his knife to cut the remaining part of the tuna, listening to An Yun's loud words, although his expression remained unchanged, but his heart was a little unhappy.

In her heart, there are three people who are particularly important, and no one can question them in front of her. The first is her mother, the second is her little radish head sister, and the third is Kitahara Shuji.

Mom gave her life, and has always taken care of her very gently, and when her mother passed away, it was her eldest sister who took over her mother's responsibility, although she was not gentle, but she also took care of her very carefully, and she was very grateful to these two people.

When Kitahara Shuji came, he was very considerate and gentle to her like a big brother, and carefully taught her cooking skills, and was conscientious, without worrying about the church apprentices starving to death of the master.

She didn't say it on her lips, but she admired Kitahara Shuji in her heart for his popularity, and she regarded Kitahara Shuji as half a master, and her status in her heart was extraordinary, even if she doubted Fukuzawa Naotaka, but she couldn't doubt Kitahara Shuji - she didn't have a good impression of her father, and she always felt that her father had pitted her such a good mother, and even after a long time of contact with Kitahara Shuji, I felt that Kitahara Shuji was about to lose Fukuzawa Naotaka.

She thinks that Kitahara Shuji is the material to be a good father and husband, and the eldest sister will be happy when she marries him.

She glanced at An Yun Gaozhi calmly, directly turned a roulette wheel, raised the sink, and then put the fish on the board into the water, and said quietly: "The fish is alive." ”

The sink is made of tempered glass, not completely transparent but can barely see things clearly, the people of the An Yun family looked at the past together, and found that the tuna just now was swimming slowly in the water without feeling, with a complete head and tail, but the flesh on the body was gone, only the fish bones wrapped in a film were exposed, and it was very scary to look at it.

An Yun Gao Zhi directly held his breath, and An Yun Ruizi reprimanded him in a low voice with some embarrassment: "Gao Zhi, you can't just doubt others. ”

She first tasted the snacks, and then looked at this "bone fish", and felt a little convinced, feeling that the food in this restaurant is expensive, but the expensive is reasonable - this kind of thing that the fish can still swim after cutting the sashimi, she has heard but has never seen it, and she feels that it is generally a performance performed by professional sashimi masters, and she really didn't expect to see it in this kind of small shop.

Kitahara Shuji smiled at Mizuko Anki, indicating that he didn't care, and gently patted Haruna's shoulder, signaling her to quickly fish out the fish and give it a good time, although this is no different from killing a live chicken, but he feels that it is too much to force the fish to swim after cutting.

Haruna glanced at An Yun Takashi again, then shook the sink again, and then fished out the fish for final processing.

An Yun Yingsuke didn't care about his son, and was already savoring sashimi.

The shallow white dish is exquisite, and the lotus flower carved from the white radish is vivid, but it is not as beautiful as the sashimi inside—the crimson flesh of the fish has white fat streaks like marbling, and the hair is slightly curly, and the stacks are stacked one by one and suddenly look as beautiful as a cluster of roses.

There are also many ways to make sashimi, for example, there are some schools that will first give a knife to the head and tail of the live fish, and then let the fish continue to swim until the fish blood runs out, so that the sashimi is as white as jade, faintly transparent;

He used to eat five slices directly, and then dip them in wasabi or soy sauce after feeling a little greasy, but he sandwiched a piece of tuna sashimi in front of him and put it in his mouth, which was sweet and delicious, slightly elastic when chewed, but effortless and melted in his mouth.

Very complex taste, flexible and silky gathered into one, the umami of the ingredients was not only completely not destroyed, but also sublimated - he was incapable of expression, only felt an extremely pure beauty, no wonder to use a knife made of ice to cut, if you use an ordinary fish cutting knife, I am afraid that this pure feeling will be slightly discounted - that is a crime, absolutely unforgivable!

And the powerful knife skills, completely against the muscle texture of the fish to cut, as if the structure of the fish itself is well understood, I can't imagine that tens of thousands of fish have been cut - the elasticity comes from the instinctive contraction of the fish meat, but the muscle fibers of the fish have been cut into small sections, so that there can be a slight bite will melt on the tip of the tongue.

All in all, delicious!

He didn't care about his wife and children, he killed a plate first, and completely forgot about the wine he said he had drunk, and the wine was thrown aside and didn't move, even the soy sauce and wasabi didn't move.

He was afraid of destroying this pure beauty from nature, and when he came back to his senses after eating a plate, a sense of pleasure quietly rose in his heart, and he almost had the urge to cry - such a chef was really wronged for him in such a small shop.

If such a cooking technique is used to accompany inferior wine, it is an injustice of God!

He gently wiped the corners of his mouth with a napkin and asked with some sighs, "Is this tuna?"

Tuna is a common marine fish, belonging to a large number of caught economic fish species, he has eaten many times, but he has never eaten so clean and pure, at this time a little hard to believe - Kitahara Shuji now says that this is an ultra-rare fish from the Arctic Ocean, and he dares to believe it.

Kitahara Shuji was serving him steaming fish bone soup and cod liver boil, thinking he was asking the place of origin, and said with a smile: "This is cold tuna, which is suitable for winter consumption." ”

He sold this fish for a high price of more than 30,000 yen (cost more than 5,000 yen), and the black heart was outrageous, so he was really dedicated, and the remaining fish bones were boiled in soup by Haruna, and the fish liver and fish bladder were boiled with cod liver, which were considered gifts, so he would not charge another money - with this fish alone, today's Fukuzawa family is even fed by the An Yun family.

The tuna, which is produced in the Pacific Ocean, is a retrospective fish that regularly returns to its hometown to spawn, which is a good time to catch it. One of them will go to the vicinity of Tokyo Bay, which is the time of fat in autumn, commonly known as red tuna and white tuna, and the other group will go to Kyushu, where the fat is the most in winter and suitable for winter fishing, commonly known as cold tuna.

Kitahara Shuji gave An Yun Yingzhu a science popularization by the way, so that he wouldn't be too heartbroken when he paid for it later-the ingredients in our store are strictly selected, and the tuna is the best to eat in winter, don't believe you look at the marbling patterns on the fish, the fat is fat and thick, the taste is smooth, and the tuna basically has no parasites harmful to the human body, especially suitable for sashimi, so this fish is really not expensive to sell you for more than 30,000 yen.

In fact, it is not his credit to buy the ingredients at all, he just makes a list, and then Dongmei gets up early in the morning to explore and look around, but these don't need to be told to the guests.

An Yunying nodded again and again, but finally touched the wine glass and took a sip of sake, exclaiming, "This is the best sashimi I've ever tasted, but this makes the wine more difficult to swallow." ”

He sighed again and again, meaning that it was not worth it for Kitahara Shuji, but Kitahara Shuji didn't understand what he meant, but raised his eyebrows, and his heart was unhappy.

It's no problem to be delicious, sashimi is fish belly, the sage couldn't walk after eating it, it's really normal for you to eat well, but why do you mention the matter of wine again?

Aichi Prefecture is an industrial prefecture dominated by the textile industry, and it is not a good place to make sake because it does not produce good rice, is polluted, and the water quality is poor.

There is no good wine in this locality, and you think that the wine from other places is inferior, can you blame us?

But this is his classmate's father, not an ordinary guest, and he has to give two points for face.

He saw that An Yun Yingsuke spent almost 30,000 yen of wine, so he took a sip and didn't want to move, and after thinking about it, he said to Haruna, "Haruna, go to the backyard and bring that." ”