Sashimi is a raw dish in which fresh fish, shellfish, and other ingredients are processed with a proper knife technique and served with a sauce made with soy sauce and wasabi puree.

A long time ago, when fishermen in Hokkaido, Japan were supplying sashimi, because it was not easy to identify the type of fish fillet after peeling, they would often take some fish skin and then use bamboo skewers to pierce the fish fillets to make it easier for everyone to identify, so the bamboo skewers and fish skin pierced on the fish fillets were called "sashimi" by fishermen at that time. Later, although this method was no longer used, the name "sashimi" was retained.

Authentic sushi restaurants must have a counter, not only so that customers can clearly see the preparation process of the chefs, but also so that the manager of the "itako" can communicate with customers and recommend the freshest catch of the day, and the same is true for sashimi restaurants. At this point, Sikong Yao was surprised to find that Ren Qian Weiwu did not have such a tradition. There is a cabinet for displaying the dishes, but the chef does not communicate with the guests.

However, this Yashiro Senshimi Restaurant has a food bar that can communicate with customers, and although customers may not know or remember the manager's recommendations, the manager of this restaurant is like an oceanographer day after day, keeping an eye on the changes in the weather, sea, and seafood, accurately purchasing according to the season, and then using the most appropriate cuts and sauces to present the most delicious side of different sashimi!

Looking at all kinds of dazzling fish species, Sikong Yao watched curiously and pointed one by one. Ask the battlefield Harasawami for the name of the fish.

And the battlefield Hara Zemi shrugged helplessly, and explained to Sikong Yao: "Even if you live on the coast of Japan, you may not be able to recognize all the fish, and there are some small fish species, I don't know. ”

"Huh...... I don't even know the name, God knows if it's poisonous? Sikong Yao sighed in surprise, he had always heard that Japanese samurai risked death in order to taste the deliciousness of pufferfish, but this was not his own practice at all, Sikong Yao didn't want to eat some delicious fish sashimi inexplicably but took his own life because of this.

Battlefield Harasawa laughed out loud when he saw it, and said, "Even if the store manager tells you the name of the fish." You may not have heard of it. It's like any fish market on a coastal area. Freshly caught seafood, everything, a lot of authentic but unknown seafood, in fact, is very delicious. Those who know the goods eat the freshest! ”

looked at Sikong Yao with a suspicious look. Obviously, I still can't fully trust myself. So the battlefield Hara sawami made another analogy: "It's like your side, the fishermen in the coastal areas don't catch all the harvest in one net. It doesn't matter if it's crab, lobster or abalone, do you sell it all in a bucket? ”

Sikong Yao remembered that when he and Su Congshuang went to Shantou in Tuocheng before, they had seen fishermen on the beach buy whole bags of miscellaneous fish together, just like Taobao, trying to find something good in it.

Those are also unknown small fish, and there are all kinds of strange-shaped snails, boiled into a pot of miscellaneous fish pot, but they are also eaten with relish.

Sikong Yao thought for a while, and finally slowly accepted this statement, but Ren Ran said a little reluctantly: "Even so, then I won't eat these strange little fish." ”

Battlefield Hara Zemi shrugged helplessly and said, "Okay, then we'll eat ordinary sashimi to ensure that it is not poisonous." ”

Sikong Yao cautiously found a place to sit down, feeling extra pity for her own life, she was not very able to accept raw food, if she didn't have other dishes that she particularly wanted to eat, most of them would have followed the battlefield Yuan Ze to eat sashimi.

However, although she was reluctant to do so, the beautiful sashimi made from fresh ingredients and the appearance of a delicate and delicious taste really attracted her attention.

Sashimi utensils are made of shallow plates, lacquerware, porcelain, bamboo weaving or pottery, and are available in square, round, boat-shaped, pentagonal, antique and so on. The sashimi is mostly patterned with mountains, rivers, boats, and islands, and is arranged in odd numbers of three, five, and seven. According to the different textures and shapes of the utensils, as well as the different forms of batch cutting and placement, they can be named differently. Particularly, it requires one dish and one utensils, and even selects containers according to the season and the change of dishes. And what makes Sikong Yao more concerned is the almost ingenious knife technique of the sashimi cook.

Although there are also sashimi chefs in Renqian Flavor House, people who go to a sushi restaurant like Ren Qian Flavor House to eat sashimi probably don't have much hope, so the most that Sikong Yao sees is only salmon sashimi, which is as thick as a steak and slices thinly, and there is nothing special about it.

However, Yashiro Qian's sashimi cuisine completely subverted Sikong Yao's cognition, and the closest to him, a plate of squid sashimi that had just been processed by the shopkeeper was best described as thin as a cicada's wings.

The huge body of the fish is cut diagonally into thin slices, so transparent that it can be seen that it is dense and fine layer on top of each other, and the tentacles of the squid are rolled into flowers, and the garnishes of radish and purple mustard greens are beautiful.

Sashimi cuisine, in addition to the almost strict requirements for the chef's knife skills, is also very demanding on the ingredients, after all, sashimi eats the taste of the ingredients themselves, so whether the ingredients are fresh and emergency can determine the taste of sashimi dishes more than knife skills.

The confident Sikong Yao found that the battlefield Hara Zemi seemed to have known the boss of Yashiro Qian for a long time, and after the two exchanged pleasantries, the battlefield Hara sawami said "Omakase!" The conversation ended, and the Oceanographer nodded and said, "Omakase." ”

Sikong Yao asked puzzledly, "Battlefield Senior, what does Omakase mean?" ”

Battlefield Hara Zemi smiled and explained for Sikong Yao: "Omakase means 'please'. I asked him to help me make the freshest ingredients, and he asked me for advice. ”

If you go to a Japanese restaurant to eat sushi and sashimi, you will find that salmon is not their favorite, and more customers are sitting at the bar to read the "Today's Recommendation" list recommendation, or simply eat "Omakase", that is, ask the manager to do it!

Not only sushi restaurants, but also some high-end Japanese dishes also have "Omakase", which means that if you have a good budget, ask the manager to make a plan. In Japanese sashimi restaurants, "Omakase" is very important, especially in restaurants near the sea, the menu is basically meaningless, and the best thing to do is to ask the owner who is the "oceanographer" to tell yourself what is the best thing to eat today.

Japan is a country adjacent to the sea, and it is also a nation that grew up eating seafood, even if they are not fishermen, their fishing culture is quite profound, especially those small shops by the sea, the store manager's neighbors are fishermen, and even he himself may be a fisherman, and he knows "maritime" well. Therefore, the manager of a sushi restaurant can usually hold a map of Japan, from south to north, east and west, and tell you where to eat and what fish to eat and when and where to spawn throughout the year, almost better than knowing when their wives are pregnant with children!

After the shopkeeper and the battlefield Hara Ze saw the greetings, he said that he quietly walked to the bar, took out a dark plate with a concave and convex pattern, and then took out a fresh flounder from the freezer and began to deal with it, Sikong Yao counted it one by one, and found that the shopkeeper only used eleven knives to neatly divide the whole fish into two clean halves of fish steak, and then the knife speed slowed down, and the fish steak was sliced into cicada wings very carefully.

Battlefield Harasawa saw for Sikong Yao explained: The fish fillet must be thin enough to see through the color and pattern of the plate to be qualified, you see. ”

Following the battlefield Yuan Ze saw what he was pointing to, Sikong Yao looked over and hesitated for a while, there was indeed no intention of the battlefield Yuan Ze to see.

"See what?"

Sikong Yao didn't notice anything special at first, on the round plate with concave and convex textures, pieces of flounder sashimi were constantly superimposed, and the cherry blossom pattern on the plate was placed together, which was extremely exquisite. Before he could say a word, Sikong Yao suddenly understood the mystery - he was able to see the cherry blossom pattern on the plate through the flounder sashimi!

It turned out that when the battlefield Yuan Ze saw that Sikong Yao wanted to "enjoy the flowers" through the fish fillet, Sikong Yao was suddenly in awe, and he had a deeper understanding of sashimi culture.

When serving sashimi, you should choose a suitable container, but also pay attention to the color matching, the method of serving sashimi, in principle, emphasizing the positive vision.

This flounder sashimi is plated in the shape of a mountain, with the flounder fillets stacked low in front of the plate to emphasize the small ornaments on the mountain, while the bottom is like a sea flowing slowly.

The mountain is stacked with shredded white radish and shredded green onions, and the edge is decorated with seaweed, which reflects the overall sense of balance, and the black plate is stacked with cream-like secondary fish fillets, which matches the overall visual effect of the plate, so far, it is enough to make Sikong Yao moved.

The flounder meat is close to the loin, and it will show a little dark red, so the "oceanographer" who is in charge of the knife specially uses it to play tricks, using the blade to gently pat it into a thin slice, not only to make the meat soft but not to break the fiber, it requires a very clever technique, according to the order of the largest to the smallest after a few slices in a row, the largest piece is rolled into a shaft, and then the smaller piece of sashimi is rolled and pasted in turn.

Sikong Yao couldn't take his eyes off it, it turned out to be a bit like using a flat-mouthed piping bag to make a wonderful peony flower from surimi. (To be continued......)