There is a reason why the belly of this piece of raw beef and tuna tastes very fragrant. ⊙ top novel,

Although Jester doesn't like to eat sashimi, it doesn't mean that he hasn't eaten it, it's just that he is not used to eating it.

Even, his understanding of Japanese sashimi is much clearer than many so-called people who like to eat sashimi, for example, for the classification of sashimi, for example, it is like salmon, which is very common in many Japanese sashimi restaurants or sushi restaurants in China.

It seems that many people think that salmon should be very authentic Japanese-style yusheng.

But in fact, all the sashimi restaurants that have salmon sashimi are not authentic Japanese sashimi restaurants, and the Japanese have a lot of respect for tradition, so you can't see salmon sashimi in a formal Japanese sashimi or Japanese sushi restaurant.

Why?

This is a bit of a long story, but in general, because salmon was not a high-end ingredient before World War II, it was basically only eaten by the lowest class of people, and the salmon at that time was not the same as the salmon we eat now.

At that time, the salmon was Japanese salmon, and this kind of salmon has basically disappeared, and now the salmon eaten raw is Shenhai salmon from Northern Europe, Norway, so it is more suitable for raw eating.

At that time, no one added salmon to sushi or sashimi in Japanese sushi, starting with Jianghu nigiri sushi until the period before World War II, so this kind of ingredient was not officially recognized as Japanese sashimi.

One thing worth noting is that salmon has a very special property for this fish.

The flesh has a very showy, very beautiful orange color, which makes you appetize at the sight of it – but in reality, even after the salmon has expired, the color does not change, it is still as fresh as it is, and there is no obvious odor.

So. When eating salmon, be very careful.

And what is the top ingredient in Japanese sashimi? That's undoubtedly tuna, the kind that the Japanese call tuna.

At the morning tuna auction at the Tsukiji Market in Tokyo, you can still see a large tuna as long as two people connected together, and the meat is very delicious, but after 20 years, such tuna will no longer be seen, and many sushi and yusheng masters have lamented this.

Jester was in the last life. I used to travel to Japan and visited the morning tuna auction at Tsukiji Market in Tokyo.

Of course, his Japanese is also rude, and he can't understand how the auctions that sing the price in the way of singing the sea tune and then make a deal are carried out, but when he hears the kind of chaos, but he can clearly feel the kind of bidding auction method that looks like a song sung by seafarers, which still makes him very unforgettable.

And a tuna on top. Not all the meat in all places is of the same grade, and there are good ways to classify it, and the classification methods in sashimi and sushi are different, but they are generally divided into three categories. Naked, mid-belly and pot-bellied, but either way, will have a big belly. That is, the belly of the tuna, which is placed on the top of the whole tuna, the top quality of the meat.

Why?

That's why. The belly of the tuna is full of thick fat.

The taste of the naked body of the tuna is delicate, delicious, and it tastes very refreshing, and there is a very graceful feeling, while the middle belly of the tuna, the color is a light pink, not the obvious red like the naked body, his taste is stronger, the aroma of the fat is very balanced with the fragrance of the fish, but the belly of the tuna is completely different.

It's a flavor that gives a very strong punch.

Its fat aroma is incomparable, extremely rich and delicious, and when you chew it slightly, you will feel the impact of texture and flavor like a continuous wave.

One more thing worth mentioning.

Many people say that eating yusheng is to eat a fresh and original flavor, but in fact, this is just knowing it but not knowing why.

Really delicious sashimi is definitely not enough to be fresh.

It can even be said unceremoniously that the delicious tuna sashimi in particular is definitely not the kind that most people think, this is the freshest and absolutely tastiest that has just been purchased from the Tsukiji Market!

Hehe.

Jester is the most scoffing at this statement, in fact, the general sashimi is divided into two categories, one is called naked, that is, the red flesh is directly naked - exposed, without skin, and the other, is the bright body - as the name suggests, this is with silver skin.

Deep-sea fish do not have scales, so they do not need to be scaled.

Of course, special sashimi ingredients such as clams, Hokkaido sweet shrimp, octopus, sea urchin, shellfish, salmon roe, conger eel, dried scoop, etc., are not included in the scope of sashimi.

Speaking of tuna, the best tuna sashimi needs to be aged, and the best shiny fish sashimi needs to be marinated in vinegar.

This is a bit complicated to say, but I will briefly talk about what is called maturation.

In particular, if you eat the belly of tuna, which has a high fat content, if you eat it fresh, then it is impossible to taste the taste full of fat and aroma, and the so-called aging is to stop for a long time at a specific low temperature, so that the meat can be eaten and put to fill the whole body evenly and naturally.

This process is called maturation.

For tuna sashimi, this is very important, so to speak, whether a tuna sashimi is good or not depends on the ripeness.

And the aging time is not too short, for example, in the sushi restaurant of the future sushi god, Ono Jiro, the time for the tuna belly to mature is about 14 days, so the so-called fresh is the most delicious, how unreliable is the statement.

Of course, in fact, there is a very useful standard for evaluating the level of an authentic Japanese sushi or sashimi restaurant.

That is to see if their tamagoyaki is good or not.

If the tamagoyaki in this store is delicious, then the level of this store must be very high, and if the tamagoyaki in this store is average, then the level is just-so-so.

What is tamagoyaki?

You can think of it as a Japanese omelette for a while, but it's very different from an omelette, which is made by mixing fish gelatin, yam, and egg with dashi stock, and it looks like the bottom part of the birthday cake that we are often late.

But the taste and texture are completely different, and it can't even be counted in the way at all.

The best tamagoyaki, the whole body is golden, the taste is just right, the texture is so tender that it can swim in your mouth as if there is a fish in your mouth, and this feeling is very even, very subtle taste.

It can be said unceremoniously that the best reflection of the level of a sushi restaurant is definitely tamagoyaki, there is no one.

In some well-known old shops, if an apprentice wants to go to the sushi table to make zuò sushi for customers, he must first learn to make zuò tamakoyaki, and what is the standard for learning to make zuòtamayaki?

Fry for 10 years!

In Jester's understanding, this is very similar to a point in Chinese cooking, in Jester's understanding, an apprentice who has just entered the back kitchen and started an apprenticeship, if he wants to learn swallow wing abalone, he must stay in the back kitchen for at least ten years, and the master will teach you the trick of making zuò swallow wing abalone.

"It's like the best tuna belly!"

After eating the piece of raw beef in his mouth, Jester expressed his admiration, and Mr. Matsumoto also smiled and nodded, as if he was extremely satisfied with Jester's admiration.

"This is the best Kobe beef?"

Jester asked a little impatiently, but Mr. Matsumoto did have a playful smile waiting for him.

"No, sir, I think you misunderstood, Kobe is a metropolis, how can you raise cattle? How unhygienic? It's a winning cow, from my own farm - actually, Kobe holds this competition every year, and the surrounding villages will compete with beef to see who gives birth, and the place that wins the most is called Mita, which is my hometown, so the real thing to say is that this is Mita beef, not Kobe beef! ”

As he spoke, Mr. Matsumoto took out a long, narrow, and even hideous cow's tongue from the container on one side.

"This bull's tongue is also three...... Mita's cows? Matsumoto's statement, Jester is really a little unheard of, and it really gave him a lot of knowledge in this area, but in the face of Jester's new question, Matsumoto's face still has that kind of playful smile.

He shook his head and explained with a smile.

"No, no, no, this beef tongue has been prepared in the refrigerator for eighteen days, this processing method is unique to me, from the skills learned from the aging of the master Yusheng, so that after ten days of release, the beef tongue itself will emit a very special enzyme, so that its meat becomes very soft, after cutting into thin slices, grilled out with Bichang charcoal, very delicious!"

As he spoke, Matsumoto sliced the tongue into thin slices.

And Jester also nodded again and again after hearing this, he had heard of Binchotan, which is a typical top-quality charcoal made of aoka wood, which is the fuel for barbecue, and it is almost one of them.

However, Matsumoto's words were clearly not finished.

After a slight pause, he quickly added: "Although Sanda's cattle are the best in the world, the cow's tongue is the best in Australia, and the Sandian cow is not as good as them in this aspect, and this cow's tongue is airlifted from Australia!" (To be continued......)