A detailed explanation of Japan s top sashimi cuisine, how to eat sashimi when you go to eat Japanes

<> there is no such delicacy as yusheng in other places, but it is definitely available in Erguang, and it is still a popular dish. So, which fish is more suitable for making sashimi, I think as long as the fish has scales on its body, it is more suitable for sashimi. Mine is Heng County, the fish in the Yujiang River in Heng County.

The water of the Yujiang River is clean and rapid, the fish are clean and healthy, and the meat is of high quality. Yujiangli is rich in black carp and mandarin fish body. Japanese-style sashimi is made from a wide range of materials, carefully selected materials, and easy to operate.

The taste is dry, crispy and tender, refreshing and not greasy, the color is gorgeous, the shape is neat and beautiful, and the arrangement is harmonious and pleasing to the eye. There are garlic, spicy, salty and sour, sweet and sour. , grass carp, and dace are all good varieties for making sashimi.

Scaly fish can be used to make yusheng, but scaleless fish should not be done, such as catfish, etc., but more than half a hundred, sashimi I have only eaten once, maybe the taste is different, maybe it is the chef of our small place The craftsmanship is not good, I can't swallow a bite, so I never eat the second bite, so I don't know about this thing. The main reason is that some of these scaleless fish will stick to the Foshan area to eat Chinese-style yusheng, which is generally saltwater tilapia and saltwater belly. Comparatively speaking, there are more people who order saltwater tilapia snacks.

This also mainly depends on personal preferences, after all, everyone's tastes are different. liquid, which is difficult to handle. In general, these fish can be classified into upper grade, middle grade, and lower grade.

<> for sashimi alone, most of the deep-sea fish are used (deep-sea fish pollution is relatively small, the parasite in the body of freshwater fish is first-class, not too many foodies, unhygienic) sashimi ingredients are too much, but also more tuna, salmon, puffer fish and other marine fish meat, so far which kind of mountain spring water in the mountains can be used as raw fish, water quality requirements are clear and pollution-free, long-term flow continues. Moreover, the water temperature should be very cold, and the DHA (commonly known as brain**) rich in fish meat is an important component of the brain and retina, which has great benefits for brain development.

The first is that salmon is especially suitable for sashimi, which is very delicious and delicious, the second is that mentai is especially suitable for sashimi, and the texture is very soft and delicious, and the third tuna is especially suitable for sashimi, and it is particularly tall and very high-grade.

There are many fish that are suitable for sashimi. Marine fish are tuna, grouper, sea bream, salmon, sea bass, sailfish. Freshwater fish include salmon, carp, silver carp, grass carp, dace, flower fish, tilapia, bighead, crucian carp, etc.

Salmon, sea bream, and cod are the best for sashimi, and the meat is very tender and delicious.

Salmon, tuna, flounder, sea bass, sea bream, and other fish can be made into sashimi in Japan, and they all taste very good.

Tuna, sea bream, salmon freshwater fish are salmon, carp, silver carp, grass carp, dace, flower fish, tilapia, bighead fish, crucian carp.

Flounder, sea bass, these fish are very suitable for sashimi, and they are also very beautiful and very tasty.

1. The salad should be piled up into a hill. Silky ingredients are often presented in a mountain shape, with loose stacks creating a sense of richness. The filament is also easy to clamp.

2. The side dishes and auxiliary dishes should be placed on the right side. People are accustomed to using their right hand, and considering the habit of using chopsticks, side dishes such as mashed radish and wasabi are usually placed on the right side of the main dish. For side dishes such as pureed dishes, the moisture should not be too dry, which will have a certain impact on the shape.

3. The lemon needs to be cut off from the main tendons.

4. Pay attention to the harmony and unity of color, fragrance, taste, beauty and utensils.

5. Sashimi (sashimi) containers are mostly semicircular, boat-shaped or fan-shaped and other exquisite tableware.

6. Use fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemums, cucumber flowers, ginger slices, shredded radish, lime, etc. as accessories.

Choose a plate: flat-bottomed, round or rectangular, slightly deep, dark plate as a foreshadowing: put a layer at the bottom of the plate, like a thin vermicelli "shredded white radish", and then put one or two "perilla leaves".

Swing sashimi: Start from the top left, put it vertically, staggered according to the number of blocks, and the blank space should be even.

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What is the Japanese sashimi 432, according to customs, each fish fillet can only be odd and not even, take a good look at the ** you uploaded.

1. Tuna (tuna).

Tuna from the Pacific Ocean is popular with diners because of its bright luster and tender and non-greasy taste. When eating, it is usually cut into centimeter-thick fillets with a special knife at a 90-degree angle to the texture, so that the neck lines of the fish fillets cut out are short, which is conducive to chewing and has a better taste.

2. Salmon.

It has a bright orange color and has a tender meat, especially the meat of the belly of the fish. Salmon is cut in the same way as tuna.

3. Sea bream.

The meat is tight and firm, soft and delicious, and it needs to be cut thin to be delicious. It is usually eaten by Japanese people during festivals such as weddings and New Year's holidays.

4. Mackerel.

The meat is fatty and usually grilled and eaten, but fresh, seasonal mackerel is better suited for sashimi. Mackerel is usually dipped in vinegar to remove the fishy smell.

5. Bonito.

Fluff and season the fish with a knife and grill it over high heat until the surface is golden brown, but the fish is not cooked thoroughly. It is then immediately immersed in cold water and quickly drained, accompanied by green onions, ginger, miso, garlic, etc., and dipped in "ponzu" (a synthetic vinegar in which the same amount of soy sauce is added to the juice of citrus such as limes and limes, and seasonings such as sweet cooking wine, bonito shavings, and kelp are added to create umami).

<> "Japanese sashimi common jujube fish.

Sanwen cha brother fish sashimi.

Blue storage tuna sashimi.

Blue storage tuna mid-belly sashimi.

Yellowtail sashimi thinly sliced.

Live snapper sashimi stool burial.

Small horse mackerel sashimi.

"Sashimi" means sashimi, which some people directly transliterate as "sashimi". Sashimi is a raw dish made by cutting fresh fish or shellfish with a proper knife and serving it with a dipping sauce that blends soy sauce and wasabi puree.

Most people usually think that wasabi has a bactericidal effect, but in fact, it is not, and the main purpose of wasabi puree is only to enhance the taste.

The seafood ingredients used to make sashimi must be purchased with attention to freshness and fat, and the skills of handling and cooking, condiments, and decorations must be very familiar and understood by experienced chefs, so as to make a plate of sashimi dishes that are both visually and tastefully admirable.

Haha, I love Japanese food.

Do you only ask about sashimi fish? Salmon, jagyo, tuna, vinegar mackerel ...... popular in Beijing are popular in Beijing

Actually, if you think about Chinese restaurants, sashimi seems to be mainly these four kinds of fish, some of them are just different names, such as salmon is also called salmon, gaji fish is also called sea bream, ghanaian fish, vinegar mackerel is also called vinegar herring, tuna is also called tuna. Just these kinds of fish that meet the taste of the Chinese people, and there seem to be many types of fish that do sashimi in Little Korea and Little Japan, such as sailfish tilapia or something, watching "The Birth of a Family" to see the guests catch fish from the sea and eat it directly regardless of what kind, it is tender and smooth, and it is very tempting.

There are other types of sashimi that are also popular, such as Arctic shellfish, baby octopus, beef, oysters, and shrimp, but many of them are listed on the sashimi menu.

Salmon, is the best.

Others include Jiwei shrimp and arctic shellfish.

I also ate sashimi of black fish at one shop. Not bad either.

Common ones are salmon, sea bream, tuna, etc.

Almost any live fish can be sashimi.

Salmon, tuna, octopus, sea bream, cuttlefish, octopus, and siryu are common!

Sashimi is a noun, it is synonymous, different, edible raw meat and raw fish, as long as the knife is changed, it is called sashimi, and the sashimi knife is generally sliced into slices, dipped in seafood soy sauce and mustard sauce to eat.

The so-called skushiki is raw seafood and other things, cut into slices, put them in ice, and eat them with soy sauce and wasabi.

It's raw fish.

The most commonly used material for sashimi is fish, mostly marine fish. The common ones are tuna, salmon (salmon), sea bream, flounder, bonito, capel, capel, ginseng fish, fish master fish, sea bass, mullet, etc.; There are also freshwater fish such as carp and crucian carp. In ancient times, carp was the best quality of sashimi.

There are also some special fish such as octopus, squid, cuttlefish, whales are also common materials. Whales can be sliced into thicker fillets, but octopus, squid, and cuttlefish cannot be filleted, but are cut into not too thin pieces using their body shape, and of course they can be counted as fillets. In addition to fillets, there are also whole fish, some small miniature fish, which is a delicious sashimi if eaten raw or alive.

In addition to fish, there is also raw caviar, which can also be used as sashimi. As for the raw shark fin eaten by Hong Kong people, it is also a kind of sashimi in the eyes of the Japanese. But sashimi is not limited to fish, and the ingredients used are wide, including snails (including snails, oysters, and shellfish), shrimp (a red, sweet shrimp) and crabs, sea cucumbers and sea urchins, and chicken.

Ingredients: Fresh kaji, salmon, tuna, arctic shellfish, wakame, white radish, cut into uniform filaments, condiments: green mustard, Japanese soy sauce Making:

1.Stack shredded radish under the plate and some wakame on top of shredded radish. 2.

Cut the seafood into thin strips about 5 cm long and about 1 cm thick and spread them on top of the shredded radish. Key points:1

The shredded radish can be cut out with a special tool. 2.If you want the shredded radish to look brighter, you can soak the shredded radish in cold water for a while.

3.Seafood can be bought at the free market, which saves a lot of money compared to the supermarket and is fresher. 4.

There is no need to add any ingredients to all the ingredients, and when eating, you can dip it in green wasabi and Japanese soy sauce [1] preserved tender meat) and so on.

You can only use sea fish, not fish from rivers and weirs. Otherwise, the parasites in raw fish will enter the human body and seriously endanger physical health.