What are the sashimi and what are the types of sashimi?

The main ingredients for sashimi are various marine fish and shellfish. So there are many varieties. Common sashimi include tuna, sea bream, flounder, bonito, capel, sea bass, mullet, and more. In addition, there are also some freshwater fish such as carp and crucian carp.

Sashimi is now made from fish that is no longer limited to fish and is now used in high-protein foods such as snails, oysters and shellfish, shrimp and crabs, sea cucumbers and sea urchins, and even chicken.

Cut:

When eating sashimi, the top should be cut at a 90° angle, that is, the texture of the knife and the fish should be at an angle of 90°. In this way, the fillet is short, easy to chew, and has a good taste. Do not cut along the texture of the fish, because the ribs are too long and the taste is not good.

The thickness of the sashimi is so that it is easy to chew and delicious.

The word "delicious" here has two meanings: one is that it is easy to eat, and the other is that the thickness of the fillet fully reflects the best taste of the ingredients. Generally, the thickness of fish fillets is about centimeters, such as salmon, tuna, anchovy, swordfish, etc.

With this thickness, you won't feel tired when you eat it, and you won't feel like you're out of stock. However, some fish have to be cut thinner, such as sea bream, because the flesh of this fish is tight and firm, so it needs to be cut thin to be delicious.

As for octopuses, they can only be cut into different pieces according to the shape of each part. Other sashimi, such as oysters, snails, sea urchins, small fish that are inches long, and caviar, can be eaten whole without the need for a quick knife.

The main types of sashimi include tuna, sea bream, flounder, bonito, capel, sea bass, and mullet. In addition, there are also some freshwater fish such as carp and crucian carp. Sashimi is now made from fish that is no longer limited to fish and is now used in high-protein foods such as snails, oysters and shellfish, shrimp and crabs, sea cucumbers and sea urchins, and even chicken.

The main types of sashimi include tuna, sea bream, flounder, bonito, capel, sea bass, and mullet. In addition, there are also some freshwater fish such as carp and crucian carp. Sashimi is now made from fish that is no longer limited to fish and is now used in high-protein foods such as snails, oysters and shellfish, shrimp and crabs, sea cucumbers and sea urchins, and even chicken.

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.

The origin of the saying: When fishermen in Hokkaido, Japan make sashimi, because it is not easy to identify the species of the 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.

Sashimi is one of the most distinctive dishes in Japanese cuisine. It is recorded that sashimi was fashionable in the 14th century, when the Japanese used the character "脍" to describe 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.

Sashimi is one of the most famous Japanese dishes in a traditional food from Japan, which is eaten raw by cutting meat such as fish (mostly marine fish), squid, shrimp, octopus, sea urchin, crab, and shellfish into slices, strips, and pieces using a special knife technique, and dipping them in wasabi puree, soy sauce and other condiments. The Japanese kanji writes "sashimi" as "sashimi", and the Roman pronunciation is sashimi, and the Chinese generally call "sashimi" "sashimi", because the raw material of sashimi is mainly marine fish, and sashimi actually includes all meat that can be eaten raw, even pig intestine sashimi, chicken thigh sashimi, horse meat sashimi, and beef sashimi. Before the invention of the refrigerator in the early 20th century, it was rarely eaten due to preservation reasons, and it was only popular along the coast.

Eat? Does it refer to a type of sea cucumber? Or a tattoo?

To put it simply, it is called sashimi when eaten raw.