Even fishmongers, who have been dealing with tuna for many years, find it difficult to kill with such an accurate one, but Saito has done it.

The samurai cheered with Glory, and hearing the cheers of the guests, Saito was unmoved on the surface, but he couldn't help but rejoice in his heart.

Because, at this moment, in this place, he is the god of sushi!

"Whew...... If I had been a few years ago, I would never have imagined that I would be able to handle seafood so easily, would I?" Saito swept the bloody blade away, gently erasing the residue from it, and returned to the board.

The tuna with the head removed is still so large that it can't even fit into the footage if it's a video shot.

The dark blue skin seemed to be made of steel, and the bright red flesh in the cross-section was indestructible marble, which reflected in the light with an unusually cold reflection.

These gestures may seem reserved and impersonal, but in the next moment, they will be transformed into delicious delicacies close to the plate in the hands of the chef like an incredible magic.

The tuna, which swim slowly in the deep sea according to the established trajectory of the tail fin, reincarnate among the schools of aquatic grass fish day and night.

Thousands of years of evolution have given it all the predatory conditions it has – a crescent-shaped tail peduncle, a streamlined body, and a sturdy ridge.

It can fall to the level of its prey like a cannonball, and then swallow it with lightning speed, which is called a cheetah in the sea.

And its painstaking evolution of tight muscles, but it is also a first-class delicacy on the human dinner plate.

After keeping his mind in front of him, Saito focused all his senses on the tuna at hand, ignoring everything that was happening around him.

He struck a knife sideways, cutting through the flesh of the fish until it was nearly identical along his spine, and then put down the long knife, which had made him a little strained, and replaced it with a cleanly washed knife he had brought.

The next action is much more freehand, the blade that flips up and down at the speed of light from the behemoth fish body continues to slice layers of pink and white fish fillets, each knife is accurate and steady, without hesitation, in a moment, in the dense chopping sound, in the blink of an eye, in one go.

Yang Ming's gaze was inseparable from this, and he opened the three-hook jade writing wheel eye to steal the master, and took all this into his eyes, the pieces of fish meat were spread out into a perfect arc, and the thickness and size of the pieces were exactly the same, not at all like a miracle that could be created by hand.

Yang Ming had already seen similar knife work, so it was not surprising, but the other guests all glared and gasped,

"Give!"

Saito Zongming has always been cruel and doesn't talk much, so he put a small plate of finished sushi in front of Yang Ming.

Seeing that Saito was about to put the dishes on the table in front of him, Yang Ming's attention was also attracted.

The bright red tuna meat is tender and juicy, like layers of snow stacked on top of each other, giving you a sense of visceral calm.

Toei sushi is one of the most well-known Toei foods in foreign countries, and it is also one of the traditional foods in Toei cuisine, the main ingredient is cold rice seasoned with vinegar (vinegared rice for short), plus fish, seafood, vegetables and eggs as toppings, its delicious taste is very popular with the people of Toei.

Even if it's so familiar, eating sushi requires a lot of attention, and many people don't necessarily know it.

Before eating sushi, Yang Ming took a sip of green tea.

Drinking green tea is a tradition in Toei, and eating sushi with green tea can give you a better Japanese food experience, and of course, compared to the usual ordinary tea bags on the market, Saito Shomei, a sushi restaurant that uses matcha powder, allows Yang Ming to feel the flavor of authentic Toei sushi more.

If you want to eat delicious sushi, you must be jealous.

Don't underestimate the role of vinegar, which can make rice taste more palatable, keep sushi fresh, and enhance the umami flavor of the sashimi.

The vinegar used in each sushi specialty shop is different, but Saito's sushi restaurant has created a unique sushi vinegar that provides customers with the best taste and texture.

This is something to be thankful.

At the same time, the rice used for sushi should be moderately soft and hard.

Yang Ming noticed that the rice used by Saito to make sushi was Toei pearl rice.

This pearl rice ball is sticky between Thai jasmine rice and glutinous rice, and is more suitable for nigiri sushi, if the rice is cooked too soft or too hard, it will affect the taste of the sushi, and it is just right to be neither soft nor hard.

Eating with chopsticks is something that children know.

However, the authentic way to eat sushi is to grasp it with your hands, which may sound a bit unbelievable.

This is because, in the Toei Edo period, the method of making sushi had already entered a mature stage, and it is still used today. Toei sushi is made by hand, and it is eaten with a grasp. But if you don't want to eat sushi with a pair of chopsticks, be careful that the chef thinks you don't know the rules of eating sushi.

On the other hand.

Wasabi is a great friend of sushi.

Wasabi not only sterilizes and disinfects, but also increases the irritation when eating, and can also mask the smell if someone is not used to the stronger smell of raw fish.

Of course, there are no hard and fast rules in this regard, according to your tastes and preferences.

How is the sushi made by Saito Shoaki?

With this doubt, Yang Ming stretched out his hand and gently grabbed a piece of tuna sushi.

With the tuna part, he ordered some vinegar and mustard, and Yang Ming took a small bite.

The tuna meat quickly spreads out in the mouth.

The sharp kitchen knife cuts the incision so that the tuna fillet still retains the fresh taste, and Saito Samuaki handles it very well, which not only ensures the freshness of the fish, but also gives the fish a good appearance and color.

The tuna meat in this dish is of moderate thickness, and the beautiful aroma of the tuna is fully displayed, allowing Yang Ming to clearly feel the breath of the sea.

Running barefoot on the cool sand, the clear water washed the surface of the feet, a kind of heartfelt coldness welled up in the heart, the body trembled, and the whole body seemed to be numb.

Snow-white seagulls flying in the sky, crabs walking on the beach, shrimp in the shallow water, and the sea breeze blowing on your body......

"Huh......" Yang Ming opened his eyes and looked at Saito Zongming in front of him, "Not bad, very good dishes." ”

"Thank you. Saito bowed slightly, "I'm glad you like it." ”

"I know a little bit about fish fillets, but I want to say that you really have the right amount of fish fillet thickness in this dish. ”

Yang Ming grabbed a piece of fish, and the tender slices of meat were even more delicate under the illumination of the light, like a piece of jade.