Detailed explanation of top Japanese sashimi cuisine

Sashimi is one of the most famous Japanese dishes. In the past, when fishermen in Hokkaido, Japan served sashimi, since it was difficult to identify the type of fish fillet after peeling, they often took some fish skin and stabbed it on the fish fillet with bamboo skewers to make it easier for everyone to identify. The bamboo sticks and fish skin stabbed on the fish fillets were originally called "sashimi". Although this method was no longer used later, the name "sashimi" was still retained.

Since Japan is an island country surrounded by the sea, fishing is easy and the sashimi culture is also very developed. Japanese sashimi is mostly a raw food dish that uses fresh fish, shellfish and other raw materials, processed with appropriate knife techniques, and is served with a sauce made from soy sauce and wasabi puree. Thank you for reading. For more exciting content, please pay attention to the public account: Kitchen Movie Food. Generally speaking, people in Kanto prefer sashimi made from red fish such as tuna, while Kansai prefers sashimi made from white fish such as sea bream. Japanese sashimi is popular among people because of its fresh ingredients, beautiful shape and delicious taste.

The first thing you need to pay attention to when making sashimi dishes is the selection of ingredients. Only the best and freshest ingredients can make delicious sashimi dishes. In Japan, not only fish ingredients can be used to make sashimi, but all kinds of shrimps, crabs, shellfish, and even chicken, beef, horse meat, etc. are all used as raw materials for sashimi.

Tuna

Tuna is known as the "king of sashimi". The meat is tender and delicious, and the oil is rich. It is known as the top sashimi raw material. In Japan, 90% of tuna is consumed as sashimi and sushi, and only the remaining 10% is sold as canned food.

According to different body parts, tuna can be mainly divided into large tuna, medium tuna and naked tuna. Otoro is the part with the most fat in the belly and is also the most expensive part of tuna. The meat is fresh and smooth and has a rich and unique aroma that melts in your mouth. Nakatoro contains a moderate amount of fat in the abdomen and back. Balance it with the naked part to get a unique sweet and delicious taste. The naked part has the least fat on the back and is also the cheapest. The meat is firm and chewy, and in general Sushi restaurant, naked is synonymous with tuna. The god of sushi, Ono Jiro, said: "The taste of fatty tuna is simple and clear, but the lean meat is the essence of tuna flavor." In general, these parts have their own flavors, and diners can choose according to their own tastes .

Salmon

Gourmet Mr. Chua Lam once said: "Orthodox Japanese shops will never sell salmon sashimi, because they have long known that it is full of worms and can only be eaten with salt. Marinate it and cook it before eating.” Because of this sentence, there is a rumor that “Japanese people don’t eat salmon sashimi”. In fact, this is a misunderstanding. Today, most of Japan’s salmon sashimi raw materials are imported from Nordic countries. These salmon are farmed. The safety of the fish meat can be ensured through strict control of salmon feed. Salmon is usually bright orange-red, with a clear and thick intermuscular fat layer, and a tender and plump taste. Salmon sushi is sold in various sushi conveyor belts and Japanese supermarkets in Japan, so foodies can rest assured.

Amberjack

Yellowtail, called yellowtail fish in China, is a top ingredient in Japanese cuisine. Amberjack is a migratory fish. The sea areas it passes through during its migration have extremely harsh environments in autumn and winter. In order to resist the cold, it accumulates a large amount of fat on its body. At this time, the amberjack is called "cold amberjack" and its meat is firm. Rich in fat, tender and sweet, it is a high-grade raw material for making sashimi. Thank you for reading. For more exciting content, please pay attention to the public account: Kitchen Movie Food. The "Hymi cold amberjack" produced in Himi City, Toyama, Japan is the best among them. Restaurants selling amberjack all over Japan use Himi Han amberjack as their banner to attract customers.

Snapper

Snapper is also one of the commonly used sashimi ingredients in Japan. The Japanese pronunciation of sea bream is homophonic with the word "joy", so it is very popular. Sea bream is indispensable on the dining table during holidays and festivals. It is even called the "King of Fish", and its style is very high.

As a kind of white-bodied fish, sea bream has white flesh, light taste, fresh and sweet taste, and firm meat. Many friends who have eaten sea bream sashimi for the first time have praised its delicious taste.

There are many types of snapper, the common ones include red snapper, golden snapper, yellow snapper, black snapper, etc. Red sea bream, also called red sea bream, is the most prized fish by the Japanese. The fish caught when the cherry blossoms are in full bloom in spring are called "Sakura sea bream" or "Hanami sea bream". The color is as beautiful as the cherry blossoms and the meat is delicious. Many Japanese restaurants will offer Sakura sea bream sashimi to cope with the spring scene. The red sea bream in autumn is called "red leaf sea bream". It is rich in fat and is also very delicious.

Flounder

Flounder from November to February is called "cold flounder". At this time, the flounder prepares for spawning, so it accumulates a lot of fat. It is the fattest time of the year and is considered the best white fish by Ono Erlang. The perfect flounder has a snow-white belly, maltose-colored flesh, and a soft texture. After being caught, halibut is usually "aged", that is, after being processed, it is left under constant temperature and humidity conditions for about a day, and is lightly pickled with light soy sauce to make it more flavorful. When cooked flounder is used as sashimi, the meat will be softer and more tender, with more aroma and fragrance, and a better flavor.

Trevally

Foodies all know that when it comes to eating sashimi, summer trevally is the best choice. Late summer and early autumn are the most delicious seasons for trevally. At this time, its fat is firm, its meat is tender, its milky white flesh is slightly light amber, its taste is sweet and smooth, its sweetness is superior, and it has a unique light dryness. The aroma of straw can be said to be one of the most advanced ingredients in sashimi cuisine.

White tuna

White tuna, also known as hamachi. Compared with red tuna, white tuna has a more delicate taste, firm, smooth and tender meat, fragrant but not greasy, and is mainly used for sashimi. However, platinum gun has a high fat content and contains a kind of wax fat that cannot be digested and absorbed by humans. Eating too much may cause diarrhea, so most Japanese food stores will supply it in limited quantities.

Bonito

Bonito, also known as bonito, has dark red flesh and is also a naked fish. The flesh of bonito is relatively loose, and the outer layer is usually lightly grilled and eaten as sashimi. Bonito has a moderate fat content and a strong aroma unique to naked fish. It can also be smoked and sliced ??with straw, then lightly marinated in soy sauce and made into sushi.

Fugu

Japanese people are almost fanatical about puffer fish, and there are 1,500 stores in Tokyo alone offering puffer fish. "Eat puffer fish to the death" is by no means an empty phrase in Japan. It is said that puffer fish sashimi is the best in Japanese food. The chef is very good at handling pufferfish. It only takes ten minutes for a round pufferfish to turn into a snow-white and crystal-clear sashimi. The fish meat is as thin as cicada wings, and the pattern on the bottom of the plate can almost be seen through.

The presentation of puffer fish sashimi is also very particular. It can be divided into four main categories: "Crane Sashimi", "Chrysanthemum Sashimi", "Peacock Sashimi" and "Peony Sashimi". It is very refreshing and pleasing to the eye, and it is like art. The quality is average. The taste of puffer fish is sweet, smooth and elastic, especially the puffer fish skin, which is very chewy. Generally speaking, the delicacy of puffer fish is recognized, and the Japanese's enthusiasm for puffer fish is completely understandable.

Vinegar herring

Vinegar herring is mackerel marinated in salt and rice vinegar, which can remove the fishy smell. Mackerel produced in the cold season is rich in fat. After marinating, the meat becomes softer and tastes amazing.

Horse mackerel

Horse mackerel, also known as trevally, is one of the most caught fish species in Japan. Horse mackerel is very popular among Japanese families because of its large yield and low price. It is said that the Japanese eat as many as 400 million fish a year. Horse mackerel in summer is rich in oil and has a sweet but mild taste when used as sushi ingredients. When you encounter fresh horse mackerel, sashimi is the best way to eat it. When handling horse mackerel, the chef must soak his hands in salted ice water to keep his hands and the fish at the same temperature. This shrinks the flesh and fat of the fish, making the meat firmer and the flavor sharper and clearer. The trevally mentioned earlier is also known as the "big horse mackerel", but apart from the fact that they are both members of the trevally family, they have little to do with each other.

Japanese seabass

Japanese seabass is also called flowered seabass. It is generally believed that the seabass produced in the Seto Inland Sea of ??Kansai is of the best quality. Sea bass in summer are the most plump. Before eating, you can mix Japanese sake and natural mineral water into a bowl of "jade wine" and let the sea bass sashimi stand in the wine for 5 minutes. This can remove the fishy smell and better taste the light sea bass. Original flavor.

Saury

Saury is the most representative autumn ingredient. For the Japanese, autumn is not complete without eating saury. Saury is very perishable and is generally only used for salt grilling. Saury that dares to be used for sashimi must be extremely fresh. Usually only high-end restaurants dare to challenge it. It is said that the saury in Sanriku, Hokkaido is the best. One side of the processed fish sashimi is fresh and tender cherry blossom pink, and the other side is glowing with silvery light. Dip it with gooseberries, grated radish, minced ginger, and fresh wasabi. The sauce made is soft and sweet, and the taste is no less than that of the tuna and carpaccio you usually eat. . .

Sardines

Sardines are a very common fish. In Japan, this fish is also known as the "weak fish" because it is very perishable and has extremely high requirements for freshness. Only Only restaurants that are confident in their supply and freshness can sell it. Cutting open the fish and removing the bones is also more troublesome than ordinary fish, but when cooked properly, the unique umami taste will make you feel that everything you pay for it is well worth it~ ;