The fish you choose must be fresh, and many Japanese people believe that sashimi is really delicious after a few hours of killing. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

This is because amino acids reach their highest point after the dead fish stiffen.

Of course, there are also Japanese people who believe that sashimi made immediately after slaughtering raw fish is delicious because of the crispiness of the fish before it is stiffened.

Eat sashimi with green wasabi and soy sauce as a condiment.

Wasabi is a special spicy flavor that is both antiseptic and appetizing, and is deeply loved by the Japanese. Sashimi plates are often garnished with shredded radish, seaweed, and shiso flowers, reflecting the Japanese food culture of being close to nature.

Japan's national dish is sashimi.

The Japanese call themselves "a complete fish-eating people".

Japan ranks first in the world in terms of fishing, but it also imports a large number of fish and shrimp from abroad every year, and eats more than 100 catties of fish per capita a year, which exceeds the consumption of rice.

Japanese people eat fish raw, cooked, dried, pickled, and other ways, and sashimi is the most valuable. Sashimi is the highest courtesy for state banquets or civilian entertaining.

The general sashimi is made with bonito, sea bream, and sea bass, and the most high-end sashimi is tuna sashimi.

At the time of the feast, you will see a tank of live fish, caught and killed, peeled and thorned, cut into transparent slices like paper, served to the table, dipped in condiments and chewed carefully, the taste is indescribable.

In fact, as long as you master the basic processes such as sashimi selection, knife work, plating, and flavoring, it is not difficult to make sashimi.

There are a wide range of raw materials used to make sashimi, but deep-sea fish and other seafood are the main ingredients.

For example, fish include salmon, swordfish, sea bass, tuna, etc.; Crustaceans include sea urchin shrimp, lobster, etc.; Shellfish include abalone, oysters, red shellfish, arctic shellfish, etc.

The selection of raw materials is very strict, and the freshness, cleanliness and pollution-free of raw materials should be ensured.

The knife work used to process sashimi is quite exquisite, and the knife technique used should be adapted to the material conditions and flexibly mastered.

However, no matter which knife method is used, it must be cut with a top knife, and the knife and the raw material must be at an angle of 90°. For example, take a piece of salmon without bone spurs and skin, lay it flat on a cutting board, hold the fish with your left hand, hold the knife vertically down with your right hand, and cut off the fish piece by piece with a push-knife top knife.

Note that when cutting the fish fillet, do not return the knife when cutting halfway to ensure that the fish fillet is neat, smooth and beautiful. Standard sashimi should be about 3 mm thick, and the weight of each slice is between 8~10 grams.

The aesthetic shape is one of the major features of sashimi, so the process of plating is particularly important.

Sashimi is often served with semi-round, boat-shaped or fan-shaped tableware, and fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemums, cucumber flowers, ginger slices, shredded radish, lime and other accessories are used as accessories.

These accessories can not only be used for decoration and embellishment, but also play a role in removing the smell and increasing the appetite. For example, laying perilla leaves on a plate first? or lettuce leaves, and then cut salmon fillets in groups of 5~7 slices.

They are placed on the perilla leaves one by one, and the side is decorated with shredded radish, coriander, cucumber flowers, etc., giving people a refreshing feeling.

Green wasabi and Japanese thick soy sauce are the main flavors of sashimi, and there are two types of green wasabi commonly used: powder and paste.

Powdered wasabi is prepared by mixing powdered wasabi with water in a ratio of 1:2, sealing it for 3 minutes, and then putting it into a saucer when the unique spicy taste of wasabi is produced. Paste-like wasabi is a finished product that can be squeezed directly into a saucer when used.

By the way, let's talk about how to eat sashimi: after the sashimi is served on a plate, the eater first takes a small empty plate, then takes a saucer with green wasabi and a saucer with Japanese thick soy sauce, then uses chopsticks to clip a slice of sashimi and puts it on the empty plate, first spreads a little green wasabi on the fish fillet, folds the fish fillet, and then dips the fish fillet in a little thick soy sauce, and then puts it in the mouth.

Carp is the most commonly used ingredient material.

As mentioned above, the earliest recorded fish troll was raw carp fillet, and the earliest recorded fish troll to enter the food market was also raw carp fillet.

Xin Yannian's poem "Yulin Lang" describes the story of the house slave of Huo Guang, a general of the Western Han Dynasty, who molested Hu Nu who worked in the hotel, and was severely rejected by Hu Nu.

This poem shows that in the Eastern Han Dynasty, fish tarts had already appeared in restaurants. In the Tang Dynasty, the emperor's surname was Li, and the word "carp" and the word "Li" were homophonic, and Emperor Ming of the Tang Dynasty ordered a ban on carp fishing twice around 715 and 731. Xuanzong Benji.

In "All Tang Poems", there are dozens of poems related to preying carp. A year after the first ban was issued, the young Wang Wei wrote in the poem "Luoyang Daughter's Journey": "The beloved Yule rides a horse, and the maid Jinpan carp", all without giving the Li family any face.

In the autumn of the second year of Tang Jingzong's treasure calendar, Bai Juyi went to the Songjiang Pavilion in the jurisdiction to watch the fishing, he not only did not prevent the fishermen from catching carp, but also ate carp, as evidenced by his poem "Songjiang Pavilion with Optimistic Fishing Banquet and Accommodation": "Red carp in the morning, candle dance Qing'e at night" (eat raw carp fillet during the day, and watch the courtesans dance at night).

The most famous ingredient is sea bass.

In the early years of the Western Jin Dynasty, Zhang Han, a native of Wu County (now Suzhou City), served in the palace of Sima Jianqi in Luoyang.

In the autumn of the first year of Emperor Tai'an of Jin Hui, it was the time when Sima Jian's power was rising and he monopolized the government, Zhang Han saw the yellow leaves flying all over the sky, and suddenly remembered that it was the season of sea bass harvest in his hometown.

Three thousand miles away from home has not returned, and it is hard to help but look up to the sky and grieve.

After singing, he immediately resigned and returned to his hometown to eat sea bass to relieve his hatred. Soon after, Sima Jian was killed in the imperial infighting, and many of his subordinates were affected, and Zhang Han narrowly escaped.

Autumn wind perch has since become an allusion, when someone misses their hometown, or longs for a free life in the rivers and lakes, or feels that the career is sinister and deliberately retreats from the rapids, regardless of whether the hometown produces sea bass or not, this allusion is used.

But sea bass is not the top material for the tart.

Legend has it that Sun Quan once discussed with the warlock Jie Xiang what fish was best for sashimi, and Jie Xiang recommended mullet. Mullet is commonly known as subfish, mullet, fish meat and roe are famous for their deliciousness, once a delicacy in the Southern Song Dynasty imperial dining room, but in ancient times the catch was scarce, and the common people rarely tasted it.

Tang Yang Ye has another thing to say about fish. In his Sutra of Chefs, he divided the fish suitable for sashimi into three grades: only crucian carp was listed in the first class, and the second class included mackerel, bream, sea bream, and sea bass, and the second class included mackerel, flavored fish, mackerel, yellow croaker, and bamboo fish.

After Du Fu ate sashimi made of bream, he once praised "bream fat and beautiful knowledge first", the Northern Song Dynasty poet Liu Chu also praised "bream is like jade fish first", and the Qing Dynasty famous doctor Wang Shixiong advocated making sashimi "herring is the best", "Wo with sesame oil pepper material, the taste is very delicious, appetizing and dissolving".