I saw Saburo Ono pat the fish loose and grilled it until the skin was browned, but it was not thoroughly grilled, and the heating made the fish appear transparent purple-red.

Then they were made into bonito nigiri sushi.

And in addition to this bonito nigiri sushi, there is also tuna that made Yanagi Suifeng unforgettable.

Tuna is not only a top-notch ingredient for sashimi, but it is also the most well-known ingredient for nigiri sushi.

In order to adapt to the rhythm of high-speed cruising life, tuna uses the metabolism of swimming muscles to make the body temperature slightly higher than the ambient temperature, so the muscles are rich in myoglobin, and the fish meat has a rich taste like red meat, which is a well-deserved king of nakedness.

And different parts are also different in terms of deliciousness.

Naked, the most common and meaty part of tuna, is usually slightly marinated in soy sauce and kneaded into sushi, with low fat content, soft taste, refreshing fragrance and light sourness.

The mid-abdomen is the belly of the fish behind the pectoral fin, which has the best balance between the naked body and the fish fat, the taste is fatty and tender, and the fragrance is also strong, which is most favored by diners.

The big belly is the fattest part of the fish belly near the pectoral fin, the fish fat content is very high, the taste is smooth, and the fat flavor is extremely thick, just like the best snowflake beef, the fat lines are clearly visible, and of course the price is very expensive.

The belly of the fish neck is the top part of the tuna, the belly part from the back of the gill cover to the end of the fin, which is fatter and juicier than the big belly and less greasy, the fish fat content is very high, and the texture is porous, so it is easy to change the taste when in contact with the air.

This also leads to the rarity of this part, after all, it is very difficult to keep it fresh.

The scallion belly is made of tuna belly minced meat and chopped green onions, with a mixed aroma of green onion and fish fat, and is often made into thin rolls and frigate rolls.

And the part used by Saburo Ono this time is the top part of it, and it is also the most difficult to keep fresh - fish neck belly.

I saw that Saburo Ono started the production skillfully again, and after a while, he had already completed the production of this fish neck sushi.

Don't look at it as a light drink, burn it, swing it, pinch it, but it's the same thing as many things.

Don't look at this as a simple operation, but the accumulation and tempering of more than ten years have also made Ono Saburo's production very perfect, otherwise, he would not be able to be called the god of sushi.

And then there's salmon.

It's just that the fact that salmon can be seen under the hands of the sushi god is also a little surprising to many people.

After all, salmon is an ingredient that the high-end sushi restaurants in the samurai country don't buy it.

Salmon, also known as Atlantic salmon.

Salmon has been used for a long time, but it is still popular today because salmon is an imported product to the samurai kingdom and has not been eaten for a long time.

High-quality salmon has a thick layer of intermuscular fat, which is rare in fish species, and the belly is even more tender and fat.

But it is precisely because of the "natural beauty" of salmon that it is a bit provocative to the traditional sashimi of the samurai country.

However, it is precisely because it is not traditional enough and "naturally beautiful" that there is little room for sushi craftsmen to play, and the price of salmon is much more affordable than traditional sashimi, in short, it seems that it is not enough to be seen, so it is not welcomed by high-end sushi restaurants in the samurai country.

But overall, it's actually a very good choice for diners who eat them.

But it's such a salmon that seems to be a little unqualified, and Saburo Ono, who is known as the god of sushi, actually uses it.

This is really a bit of a surprise.

After all, not to mention the god of sushi as the ceiling of the sushi world, even sushi chefs of some level will not use this kind of ingredient.

However, Saburo Ono did not use salmon as an ingredient this time because of this prejudice.

It's because he's just delicious, so he chooses it.

After all, it is delicious and affordable and close to the people, so why can't such a high-quality and inexpensive thing be used?

This is indeed a very strange question.

Perhaps many times people are caught in a strange circle, that is, they do not seek the best, but seek the most expensive.

I don't know why, but I always feel that it's better to buy expensive ones.

If you buy something cheap, or something very affordable, it is a little undifferent.

Even many times people don't care about the object itself, but about the price at which the item is sold.

Even if it is the same texture and taste, one sells for 10,000 yuan, and the other sells for 10 yuan.

I think it must be the person who spent 10,000 yuan who thinks that what he eats must be better than the 10 yuan.

It doesn't even matter which one is delicious or not.

Importantly, I spent $10,000 late for this one thing.

As for the taste of the thing itself, it doesn't seem to matter anymore.

The important thing is that this thing is "ten thousand yuan".

Just this price, regardless of the rest, has already given consumers a sense of pleasure and a sense of superiority over others.

After all, I eat 10,000 yuan at a time, which makes people subconsciously feel more expensive and better.

However, if you look at it from one angle, one person spends ten yuan to buy the same thing and feels unhappy, and another person spends many times the price to buy this thing worth ten yuan for ten yuan, and still stupidly thinks that he has earned it, it is really very ironic.

Those who buy cheaply feel that they are losing, and those who are pitted feel that they are making money, this kind of imagination is really difficult to explain sometimes.

Perhaps some people don't care about the food itself, but about letting others know that they have enjoyed the food.

It's probably to flaunt yourself with your own consumption.

But what they may not know is that they can flaunt a person's. It's not what a person consumes, it's what a person creates.

Just like the current sushi god Saburo Ono, he doesn't care about the reputation of this ingredient, all he cares about is whether the ingredient itself is good or not.

In the same way, his hands can also turn this unpopular ingredient into a superb delicacy.

That's the value he creates, and that's why he's known as the god of sushi.

Instead of him, he is a very high-quality sushi chef who uses many rare ingredients.

But just as Saburo Ono doesn't value the difference between ingredients, there are not only salmon that are not welcomed, but also puffer fish.

That is, the most common redfin pufferfish in the samurai country.