絮说刺身（Xu said sashimi）.docVIP

絮说刺身（Xu said sashimi） Xu said sashimi Sashimi (Japanese sound kill sago) is fresh fish, shellfish, beef and other raw materials, in accordance with the appropriate processing method, enjoy the time accompanied with soy sauce and horseradish (Japanese music Washabi) out of tune sauce a raw food dishes. Previously, the Japanese fishermen of Hokkaido in the supply of sashimi, because the skin the fish is not easy to discern types, so often take some fish, and bamboo thorn in the fish, in order to facilitate recognition. The thorn in the bamboo fish and fish skin, originally called sashimi, although not this way, but the term sashimi is still preserved. Sashimi in Japanese cuisine is the most unique delicacy. If you want to trace the history, the earliest Tang Dynasty from China sashimi or into japan. According to records, in Fourteenth Century, it has become fashionable to eat sashimi Japanese, then used the slice words to sum up the sashimi sashimi and similar food. At the time of the slice refers to the shredded fish and shredded meat, can also refer to vinegar fish and shredded meat and a wire, then just sashimi slice cooking techniques. Until fifteenth Century, soy sauce was introduced to Japan and widely used later, sashimi and eventually evolved into the current format. A characteristic of sashimi. First of all, Sashimi with beautiful styling, fresh ingredients, tender and delicious taste and irritating spices, strongly attracted peoples attention. In recent years, with the increasing international contacts in the catering industry, delicious food from all over the world can be found at home. Sashimi too, it has entered a large number of high-grade restaurants from Japanese restaurant. Secondly, the most commonly used materials are fish sashimi, and is one of the most fresh fish. There is a common bream, tuna, halibut, bonito fish, sea bass, mullet, and other fish are carp, crucian carp; freshwater fish. In ancient times, the carp was once done sashimi grade raw