What is it like to eat sashimi?

The taste of salmon is very light. There is no fishy smell. Try not to eat freshwater fish raw. There are parasites.

Tender, fat. It's not greasy at all, it's delicious, and it's not delicious if it's not dipped in mustard.

The first time I ate sashimi was when I was traveling to Japan, and I didn't dare to eat it at first, but after plucking up the courage to eat it, it was still good and very fresh.

For me, eating sashimi was a very bad experience and I felt that it tasted very bad. Personally, I don't really like to eat sashimi.

I feel that the texture is very unique, and you can taste the unique taste of fish, and it is a different flavor with dipping sauce.

Personally, I think ah, I can't taste it, after all, it's raw, I like it, even if it's half, it's fine, just don't be completely raw.

I think it's okay! It's delicious! Tender! But I think roe is better than sashimi!

Personally, I like to eat sashimi very much, and I think it tastes very good, especially after dipping it in soy sauce and wasabi.

The first time I ate sashimi was when I bought a portion of sushi, and one of the sushi was sashimi, which tasted a little weird, but it was okay to accept.

The general sashimi flavor has a fishy smell that is removed under the cover of condiments.

Nausea The thought of raw meat in your mouth makes you nauseous.

Sashimi eats with enough fat in the throat to ride, and the amount of it is enough to ooze from the **. It is rich in fat and has a delicious melt taste. "The Toro of White Meat" is known to be highly praised.

If you put it on again, you can enjoy a different taste.

Sashimi, also known as sashimi, was known as fish belly or fish in ancient times, and is a food that is eaten with fresh fish and shellfish cut into slices and dipped in seasonings. It originated in China and has a long history, and has spread to Japan, the Korean Peninsula and other places, and is very popular in Japan. Sashimi is simple to make, delicious to eat, and nutritious.

From a nutritional point of view, sashimi is a highly nutritious dish without traditional cooking methods such as stir-frying, frying, and steaming, so the nutrients are not lost at all.

However, from a health point of view, if sashimi is not properly handled, it can become a source of infectious diseases in people.

will affect. The most commonly used ingredient for sashimi is fish, and the common ones are tuna, salmon, sea bass, whales, sea bream, flounder, bonito, and other marine fish.

Sashimi made from raw fish is not suitable for eating too much because the meat of fish and shellfish contains an ingredient called "thiamine factor", and if you eat a lot of raw fish and shellfish, it can cause thiamine (vitamin B1) deficiency.

There is another cause of vitamin B1 deficiency. Usually eating "sashimi" and drinking alcohol at the same time, the ethanol in the wine can reduce vitamin B1 intake and hinder the absorption of vitamin B1 in the small intestine, and reduce the conversion of thiamine to thiamine pyrophosphate in the liver, so that the utilization of vitamin B1 is reduced.

Vitamin B1 is a water-soluble vitamin, which has limited reserves in the body, and after 1 2 weeks of dietary deficiency, the vitamin B1 content in tissues will decline rapidly, and vitamin B1 deficiency disease will occur.

If vitamin B1 deficiency occurs, fatigue, irritability, irritability, headache, nausea, vomiting, loss of appetite, gastrointestinal disorders, fatigue of the lower limbs, and soreness may occur. As the disease progresses, "dry beriberi" or cardiac insufficiency and heart failure may develop.

Another danger of sashimi is that it may contain parasites, and there is a risk of infection when eaten raw, and some salmon in the country, because it is not deep-sea farmed, can also carry parasites.