Is sashimi delicious? What is sashimi called sashimi?

Sashimi. It's not so much a delicacy as a method of cooking or eating.

Sashimi is a variety of fish and shellfish.

Seafood and meat are cut into slices or strips with a special knife and dipped in prepared ingredients for raw food. The sashimi retains the original taste of the food relatively well, and the taste is delicious and nutritious.

Sashimi ** in Japan, as a delicacy, has been accepted by the majority of Chinese consumers.

The ** of sashimi depends mainly on the raw materials used to process the sashimi. For example, salmon and geoduck.

Sashimi made from lobster and other raw materials is expensive, but if you process sashimi with ordinary fish and meat, it is cheaper.

Interested friends can also enjoy sashimi at home. The easiest way is to slice fish and meat into thin slices, spread them evenly on a plate with ice cubes, and dip them with soy sauce, wasabi, white vinegar, etc. to suit your taste. It is important to note here that the ingredients used for sashimi are absolutely fresh.

The biggest disadvantage of sashimi is that it is difficult to ensure hygiene, if the raw material is contaminated with bacteria or has parasites on its own.

Those who eat it are susceptible to disease. It is recommended that everyone eat less sashimi. In addition, raw fish is not easy to be digested and absorbed by the human body, and people with poor stomach should be cautious about eating it.

Some of them are super delicious and some are completely unacceptable, sashimi is a big range, so I recommend trying it yourself!

Everyone's preferences and tastes are different, so it's best to try them yourself.

The origin of sashimi is often said: when fishermen in Hokkaido, Japan make it difficult to identify the species of fish fillets after peeling, so they often take some fish skins and then use bamboo skewers to pierce the fish fillets to facilitate everyone's identification. The bamboo skewers and skin that are stabbed on the fillet were originally called "sashimi", but although this method is no longer used, the name "sashimi" is still retained.

Sashimi refers to things like sashimi, sashimi, and sashimi, and is a dish in which fresh seafood is cut into slices and eaten directly with seasonings.

Sashimi is one of the most distinctive dishes in Japanese cuisine. It is recorded that it was fashionable for Japanese people to eat sashimi in the 14th century, when people used the character "guan" to refer to sashimi and sashimi-like foods.

At that time, "guan" referred to raw shredded fish and shredded meat, and it could also refer to shredded fish and shredded meat soaked in vinegar, and sashimi was only a cooking technique of "guan" at that time. It wasn't until the 15th century, when soy sauce was introduced to Japan and widely used, that sashimi was gradually dipped in soy sauce.

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How particular is it to eat sashimi?

1. The correct way to taste sashimi.

1. Fish is eaten raw, freshness is the most important, and the judgment of freshness mainly depends on the color of the cut surface. If you choose a restaurant with a lot of customers, you will be able to eat fresh ingredients.

2. When tasting sashimi, instead of putting wasabi in soy sauce, you should carefully put wasabi on the sashimi, then fold the sashimi inward, and dip it in soy sauce with the side without wasabi.

2. The origin of "sashimi".

In Japanese, sashimi is written as kanji: "sashimi". In samurai society, it was believed that only "thorns" were elegant and sophisticated, and that only "thorns" represented the freshest qualities.

Neon people cut the fish one by one and eat it elegantly, which contains more particularities, such as the selection of fish, the selection of fish parts, the eating time and even the proportion of seasonings.

3. How particular is it about eating sashimi?

1. Ingredients: purchased in large supermarkets; Check the manufacturer, country of origin; The meat residue is firm, the color is bright, the fish skin is smooth, and the fat distribution is like Daxiang Lu Lishi, which will be quickly squeezed **.

2. Cleaning: remove the fish skin, pull out the fish bones with tweezers, and use kitchen oil blotting paper to absorb surface grease.

3. Knives: The thinner and sharper the knife, the only way to retain the original fiber tissue and the flavor of the raw materials can be retained.

4. Cutting method: choose the cutting method according to different parts, cut the back flesh firmly and vertically, cut the abdomen soft and obliquely, and cut it with one knife.

5. Thickness: It is easy to eat and can fully reflect the taste of sashimi. It is generally about 5 mm thick, commonly known as the thickness of 2 copper plates. With this thickness, you will not feel tired when eating, and you can feel the filling of the meat.

6. Plating: Make a base with crushed ice, spread with plastic wrap, and hold sashimi in an odd quantity.

7. Sauce: green mustard to enhance the flavor and appetizer, soy sauce to reconcile the overall deliciousness, lemon juice to enhance freshness.

8. Storage: Fresh salmon is stored at 0 to 4 °C. The temperature of unfinished refrigeration should be kept below -18°C and the storage time should not exceed one day.

Fourth, several commonly eaten sashimi.

1. Salmon: Fresh salmon meat is deep red, shiny, and clearly textured.

2. Gaji fish: March to May every year is the best time to eat it, and the best way to eat Gaji fish sashimi is to chill, be careful not to leave water on the fish!

3. Sea bass: In summer, the meat is plump, mix a bowl of "jade wine" with Japanese sake and natural mineral water, and place it in the jade wine for 5 minutes before eating, to remove the fishy smell of the sea bass meat and taste it.

4. Cuttlefish: Cuttlefish sashimi has three tastes, the cuttlefish cut vertically is soft and smooth, and the cuttlefish cut horizontally chews the tendons, which is a standing dish for wine, and can also be cut obliquely to neutralize the taste.

5. Red gold gun: less fat, more meat, rich in nutrition, tender and smooth, economical. The importance of eating red gold gun lies in the size and thickness of the fish pieces, and you must find the size that suits you.

6. Arctic shellfish: red on the top and white on the bottom, the color is pleasing to the eye, growing at a depth of tens of meters at the bottom of the sea, the flesh is fat, rich in protein and unsaturated fatty acids, and the fat content is low.

The reason why it is called sashimi is that when fishermen ** sashimi, because it is not easy to identify the species of fish fillets after peeling, they often take some fish skins and stab them on the fish fillets with bamboo skewers to facilitate everyone's identification. The bamboo skewers and skin that are attached to the fish fillets are called "sashimi", and although this method is no longer used, the name "sashimi" has been retained.