What is shrimp sashimi in Japanese food, and why is shredded radish in Japanese sashimi?

In Japanese cuisine, the word "sashimi" generally refers to sashimi, which refers to things like sashimi, sashimi, etc., and refers to dishes in which fresh seafood is cut raw and eaten with seasonings.

Sashimi can be made from a variety of fish, as well as clams (including snails, oysters, and shellfish), shrimp and crabs, sea cucumbers and sea urchins, octopus, squid, cuttlefish, whales, and chicken, venison, and horse meat.

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 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.

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.

1. Peel the shrimp, remove the shrimp glands and wash them, and chill them with ice cubes (ice water) for 5 minutes;

2. Mash the red pepper and seasoning, add the seasoning and mix well;

3. Put the shrimp on top of the lemon slices, dripble with lemon juice and dip in seasoning or mustard to serve.

After chilling, the raw shrimp meat shrinks, making it more elastic to eat, and the mouth is crispy and sweet, and the lemon contains a lot of vitamin C, which can whiten the skin if eaten more.

Generally, sea shrimp with fewer parasites are selected for sashimi, such as peony shrimp, red devil shrimp, Antarctic deep-sea crayfish, etc. The peony shrimp has a reddish-brown body color, striped white stripes on both sides of the shrimp head, and white spots on the shrimp body, which is abundant in the deep water area of British Columbia, western Canada; The red devil shrimp is about 15-22 cm long, the color is scarlet and gorgeous, the flesh is delicate and smooth, the taste is delicious, and the shrimp flavor is strong; Antarctic deep-sea crayfish, also known as New Zealand crayfish, is small, bright and fresh.

You can use peony shrimp, red devil shrimp, Antarctic crayfish, and so on.

Generally, it is more commonly used. Peony shrimp, red devil shrimp, Antarctic crayfish and many more.

So what,In Japanese sashimi, shredded radish is an indispensable food. Of course, not all cases, shredded radish can be eaten, when you find that there is blood stained with sashimi on the shredded radish, it is recommended not to eat, the blood-stained shredded radish is to enhance the taste, can only be used for decoration.

Perhaps to enhance the sophistication, Japanese cuisine itself is known for its sophistication, and shredded radish is not only for decoration but also to eat, and shredded radish and sashimi can be eaten together to enhance the freshness and remove the fishy smell.

For decoration, to make it more delicate, and shredded white radish can neutralize the fishy smell of the fish to a certain extent.

For decoration.

Japan is a country of great attention to detail, and they demand sophistication in all places, including dining. So shredded carrots for decoration looks good.

<> "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.

1.Only fresh Jiwei shrimp are selected.

All dead shrimp and frozen shrimp are resolutely not used.

2.Before the initial processing, light salt water is used.

Add lemon juice to taste.

Soak the shrimp. Because salt can not only be directly seasoned, but also has the functions of clearing fire, cooling blood, detoxification and sterilization; Lemon juice is the juice obtained by squeezing fresh lemons, and the taste is extremely sour. This natural acid has a certain antibacterial and bactericidal effect, and also has certain health care effects.

Therefore, the Jiwei shrimp is soaked in light salt water and lemon juice, which plays a role in inhibiting and sterilizing the shrimp meat, and also gives the shrimp meat a faint bottom taste.

3.To prepare the sashimi shrimp sauce, small red peppers, small green peppers, onions and garlic are specially used. Because garlic, green and red peppers, onions, etc. all have the effect of inhibiting bacteria and sterilization, especially garlic, after chopping, its tissue cells are destroyed, and the alliin enzyme in it is also decomposed at this time, first forming allicin, and then generating other compounds with a strong pungent taste, so as to have the effect of sterilization and disinfection.

Sichuan-style sashimi shrimp is indeed a very distinctive dish, not only the shrimp meat is delicate and delicious, spicy and appetizing, but also simple to prepare and the finished dish is beautiful. Next, I will give a detailed introduction to the preparation method of this dish.

Ingredients: 400 grams of small red peppers, small green peppers, onions, garlic kernels, lemon juice, refined salt, Maggi fresh soy sauce, Japanese wasabi, fish sauce.

Appropriate amount of monosodium glutamate, 1 plate of assorted kimchi, and a little cucumber slices around the edge.

Method: 1Fresh shrimp first soak in light salted water and an appropriate amount of lemon juice for 5 minutes, then take it out, remove the skull, leave the tail, cut the shrimp body from the back of the shrimp, and then use boiling water to blanch the shrimp tails.

2.Small red peppers, small green peppers, and onions are picked and washed respectively, chopped into fine pieces on a cutting board with garlic kernels, and then added refined salt, Maggi soy sauce, Japanese wasabi, fish sauce and monosodium glutamate, etc., and mixed thoroughly to form a spicy sauce, and finally slowly poured on the sashimi shrimp on the plate.

In recent years, more and more Japanese food has been introduced to China, especially in some big cities, there are many Japanese restaurants, some people will prefer to eat Japanese food, on the one hand, enjoy the delicious Japanese food brought by Japanese food, and the other feature is to be good at using seasonal and local ingredients, especially seafood occupies a pivotal position in Japanese cuisine, and seafood is also a highly seasonal ingredient. As a result, you can enjoy a variety of Japanese cuisines throughout the year.

<> is the most representative of Japanese cuisine, steamed rice mixed with rice vinegar, seaweed with various vegetables, seafood and other ingredients, rolled up with a bamboo curtain, and then cut into pieces, when you eat it can be dipped in soy sauce and wasabi, you have to eat it in one bite to eat fresh and delicious. Miso soup. It is mainly made from miso and is a must-have for every meal in Japan, and it is highly nutritious.

It is usually served at the end with rice. The taste is heavier, generally put tofu and green onions, but also seafood and mushrooms. So I'll briefly introduce you to a few delicious ones, such as fatty beef well rice, grilled eel rice, parent-child rice, all of which are okay, fried shrimp and fried chicken nuggets.

The main reason why some people find Japanese food delicious and others find it untasty is that sometimes it is not the taste of the food itself, but the cultural differences between countries, people, and food. So whether it tastes good or not depends entirely on the individual's ability to accept it. Salmon is rich in fat and gelatinous, so simmering it in curry can relieve the greasy feeling and fishy smell of the fish, and the curry sauce after eating the fish can definitely be used to mix with rice.

Heat thin oil in a pot, add ginger slices and fry until fragrant, fry the fish head until golden on both sides, add boiling water, pay attention to the boiling water to have a milky white soup. Authentic salmon is firm and plump in the mouth, with delicate meat and no residue. Salmon are older and will taste dregs.

Next, let's talk about how to eat it, there are many ways to eat salmon in addition to sashimi.

Generally, you can choose to make soup, the taste is also particularly fresh and delicious, and the taste is also particularly fragrant, and it is also liked by many people, and the taste is particularly good.

First blanch the shrimp, then take them out, add a little oil to the pot, put the shrimp in, add a little green onion, ginger and garlic, salt, light soy sauce, oyster sauce and bean paste, and stir-fry over high heat.

You can make some Japanese food, with some vegetables, seafood, prawns in tomato sauce, or fried with other seafood, or you can make some more ordinary dishes, and so on.

It can also be used for boiling, and the taste of boiling is also very sweet, especially delicious. The taste is sweet, especially suitable for our men, women and children.