tuna MAGURO?
snapper TAI
flatfish HIRAME
bonito KATSUO
salmon SAMON
sea cucumber NAMAKO
sea urchin UNI
octopus TAKO
squid SURUME
cuttlefish YIKA
whale KUJIRA
. P > hottie
Japanese sashimi
Foreign name: さしみ
Category: Japanese cuisine
Features: beautiful shape, fresh raw materials
How to eat: light raw materials first
Seasonings: wasabi and soy sauce
Description:
In the past, fishermen in Hokkaido, Japan, when supplying sashimi, because it was difficult to distinguish the types of peeled fillets, they often took some fish skins and stabbed them with bamboo sticks to facilitate identification. This bamboo stick and fish skin stuck on the fish fillet was originally called "sashimi", but the name "sashimi" was still preserved, although this method was no longer used.
Features:
1. Sashimi attracts people's attention with its beautiful shape, fresh raw materials, tender and delicious taste and irritating seasonings. In recent years, with the increase of international communication in the catering industry, delicious food from all over the world can be found at home. The same is true of sashimi, which has entered a large number of middle and high-end Chinese restaurants from Japanese restaurants.
second, the most commonly used material for sashimi is fish, and it is the freshest fish. Common marine fish are tuna, snapper, flounder, bonito, nitrile fish, bass, mullet, etc. There are also freshwater fish such as carp and crucian carp. In ancient times, carp used to be the top grade raw material for sashimi, but now? Sashimi is not limited to fish raw materials, such as snail clams (including snail meat, oyster meat and fresh shellfish), shrimps and crabs, sea cucumbers and sea urchins, octopus, squid, cuttlefish and whales, as well as chicken, venison and horse meat. In Japan, eating sashimi is also seasonal. Eat arctic shellfish, mussels and sea urchins in spring (early spring in Zhixia); Eat squid, bonito, pond fish, bonito, pond fish king, swordfish (late summer and early autumn) and salmon (summer solstice and early winter) in summer; Eat silver carp (autumn and winter) and bonito in autumn; In winter, we eat octopus, scallop, sweet shrimp, bonito, octopus, tuna, swordfish (some fish are not available in our country).
Third, the main condiments for sashimi are soy sauce, horseradish paste or horseradish paste (light green, similar to mustard), as well as vinegar, Jiang Mo, radish paste and wine (a kind of "fried wine"). When eating animal raw materials for sashimi, the first two are necessary, and the rest can be increased or decreased according to different regions and everyone's hobbies. Wine and vinegar were almost necessary in ancient times. Some places use a soy sauce mixed with mustard or mustard paste when eating bonito. When eating carp, crucian carp and catfish, add mustard seed paste, vinegar, miso and even pepper powder.
Fourth, the utensils used for sashimi are shallow dishes, which can be lacquerware, porcelain, bamboo weaving or pottery, and the shapes are square, round, boat-shaped, pentagonal, antique and so on. Most of the sashimi designs are mountains, rivers, boats and islands, and they are arranged in odd numbers of three, five and seven. According to the different texture and shape of the vessel, as well as the different forms of batch cutting and placement, there can be different names. Pay attention to, require a dish and a container, and even choose containers according to the changes of seasons and dishes.
5. sashimi is not always completely raw, and some sashimi dishes also need a little heating treatment, such as cooking: this method is adopted for large sea crabs; Roasting with charcoal fire: the belly meat of tuna is slightly roasted with charcoal fire (the fat in the belly gives off a fragrance after roasting), then immersed in ice, taken out and sliced; Hot water scalding: After the fresh fish is slightly scalded in hot water, it is immersed in ice water for rapid cooling, and the sliced fish will be cooked on the surface and raw inside. This kind of taste and taste is naturally another feeling. Japanese sashimi dishes usually appear in set meals or table dishes, and can also be used as appetizers, side dishes or a la carte specialties. In Chinese food, it can generally be regarded as a part of cold dishes, so it can be served with cold dishes when serving. Because the raw materials are raw and the appearance is beautiful, hotels usually set aside a glass room beside the cold dishes, so that chefs can cut and plate them on the spot, which has become a landscape of many Chinese restaurants.