Is sashimi eaten raw, and why is it called sashimi when eaten raw?

Japanese cuisine. Among them, the most famous are sushi and sashimi.

At first, many Chinese were still not used to eating sashimi, because it was like eating raw meat, although there were records of eating meat in ancient China, but it has not been handed down. But is sashimi just cut raw meat? It's not that simple.

In ancient China, there was sashimi.

But because most of China is landlocked, most of the river fish are fishy and prone to parasites.

It is especially easy to get sick when eaten raw, so gradually this tradition disappears. But in the island nation of Japan, eating raw fish is a very common way.

Sashimi is actually a mix of sashimi, because in the past, after the fish was sliced, diners did not know what kind of fish it was, so the chef would cut the skin of the fish and tie it to the meat with a toothpick so that people could tell it, so it was called sashimi. Nowadays, sashimi and sashimi are common names. Some people think that sashimi is just a matter of cutting the flesh of the fish, but can it also become a representative food of Japan?

In fact, it is far more than that, the most important thing in sashimi is knife work, and Japanese cuisine is famous all over the world for knife work, because most Japanese dishes are relatively delicate, so the requirements for knife work are very high. Different fish, how thick you need to cut, how much force you use, and which part is suitable for eating are all the science of sashimi cuisine.

Secondly, the plating is also very important, and the order of plating is also very important for different colors and textures of meat. And some classic plating styles are also used by many Japanese merchants. Finally, eating sashimi still requires a plate of delicious dipping sauce, and mature restaurants have their own dipping recipes, and it is not just a seafood soy sauce that can be dipped and eaten, which is a blasphemy against the best ingredients.

Bringing out the best taste of food has always been the pursuit of chefs, and the pursuit of art has never known borders.

The term "sashimi" is a food eaten raw in Japan. It is said that in the 15th century, fishermen in Hokkaido, Japan, often took some fish skin and stabbed it on the fish fillet with a bamboo skewer to identify the species when they were making sashimi.

This method of tattooing bamboo skewers and skin on fish fillets was originally called "sashimi", but although this method is no longer used, the name "sashimi" has been retained.

There is also a saying that sashimi is a transliteration of "tachimi", which means Japanese sword, and knife work has always been the most crucial part of sashimi. Only a good knife worker can make a beautiful sashimi, so the Japanese master who makes the sashimi is the centerpiece of a dish.

Sashimi Knowledge:

1. Selection of ingredients.

Sashimi is mainly made of seawater fish and shellfish, because there are many aquatic and terrestrial organisms in freshwater, but in Japanese sashimi, horse meat and chicken are also representative of local cuisine.

2. Low temperature storage.

Parasitic microorganisms can not only be killed by high temperatures, but also by low temperatures. The Tokyo Metropolitan Government requires that raw seawater products be frozen to a core temperature of -20 degrees Celsius for 48 hours, and that they must be stored below 10 degrees Celsius after being unfrozen.

3. Sashimi condiments.

The sashimi is served with wasabi paste and soy sauce, both of which have a sterilizing effect.

Sashimi means to be eaten raw. It refers to a dish in which fresh seafood is cut into raw slices and dipped in seasonings and eaten directly.

Originated in China, it was a common fish dish in ancient China. Yusheng gradually disappeared in ancient China, probably because freshwater fish were mostly used as food. In general, freshwater fish have more parasites than saltwater fish.

The origin of the saying "sashimi" is that when fishermen in Hokkaido make sashimi, because it is not easy to distinguish the type of fish fillet after peeling, they often take some fish skin and then use a bamboo skewer to pierce the fish fillet 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.

There is no difference between sashimi and sashimi, and the other name for sashimi is sashimi. Fishermen in Hokkaido, Japan, often take some fish skin and stab it on the fish fillet with a bamboo skewer to facilitate everyone's identification because it is not easy to identify the fish fillet after peeling.

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 and sashimi are both ways to eat, and both are eaten raw. Sashimi includes not only sashimi, but also raw shellfish, raw shrimp, raw beef, raw horse meat, etc. Sashimi is also known as yusheng, in ancient times, it was called yusheng, guani or 鲙 (the original meaning of the popular fish is finely chopped raw meat, because the ancient eating of beef and mutton is a matter of the aristocratic circle, the vast number of people who eat melons only eat raw fish, the strength of many people, and later the sashimi almost refers to sashimi), is a general term for the food that is cut into slices of fresh fish and shellfish raw, dipped in seasonings.

Sashimi originated in China and has a long history, and has spread to Japan, the Korean Peninsula, and other places, where it is a popular food.

The origin of the word sashimi is that in ancient times, after the sashimi was served, the chef would insert the fins of the fish into the fish slices to indicate what kind of fish the sashimi was. Nowadays, only high-end Japanese hotels do this traditionally, and most restaurants do not do it anymore.

Raw fish is freshwater fish, which is relatively sweeter, but it is not as hygienic as sashimi, because it is a freshwater fish, and there are some parasites, mainly from Guangdong and other places, and the sashimi is sent by Japan to the Tang Dynasty to meet Japan, which is to imitate our China, but it is a deep-sea fish, and there are fewer parasites.

Hello; Yusheng is a freshwater fish, which is relatively sweeter, but it is not as hygienic as sashimi, because it is a freshwater fish, and there are some parasites, mainly from Guangdong and other places, and the sashimi is a Japanese envoy to Japan, which is an imitation of our China, but it is a deep-sea fish, and there are fewer parasites.

In terms of materials, it is basically fish as the main ingredient, but historically, it is different, sashimi is Japanese, and sashimi is Chinese sashimi" is a traditional Japanese food; However, the materials used for sashimi are not limited to the use of fish, and the range of materials used is wide.

Sashimi is eaten raw, and sashimi is the most distinctive delicacy in Japanese cuisine. 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.