Sashimi originally refers to the bamboo skewers and fish skin inserted on the sashimi - it is difficult to identify the type of sashimi after it is cut, so in the beginning, fishermen would string a small piece of fish skin on a bamboo skewer and then tie it.
It is used as a small "signboard" on sashimi, so "thorn" refers to the bamboo stick, and "body" refers to the fish meat.
Moreover, "sashimi" was originally the name of the Kanto region. However, since the Kanto region accounts for more than 75% of Japan's total economy, it gradually evolved into a formal name. In fact, it is the name for sashimi in various parts of Japan.
There are many. For example, "beating the body" means covering the plate; and "zuoshen" means plating the plate.
Sashimi is available in many countries, but Japanese sashimi is mainly based on sea fish, supplemented by freshwater fish, and it is not limited to fish, such as conch, sea urchin, shrimp, crab, octopus, and even chicken.
varieties of sashimi.
Generally speaking, it is cut into thin slices and eaten as is or supplemented with soy sauce or wasabi (generally thought to be wasabi), pursuing the taste of the ingredients themselves - the same as eating raw beef tenderloin.
Sashimi has been popular in Japan since the 14th century. It is considered one of the traditional dishes. Just like cheese and red wine in Europe, sashimi is generally paired with sake in Japan.
At this moment, An Yunyingsuke wanted to order sashimi. Kitahara Hideji was not surprised. He just patiently pointed at the wooden sign to confirm: "We have tuna today, is that okay?"
The sashimi here is particularly killer, so I have to confirm it.
An Yunyingzhu glanced at the price and didn't care, and smiled: "Okay!"
As long as the customer had money in his pocket, Kitahara Shuji had nothing to fear. He changed to a bamboo chopping board, cleaned his hands carefully, and then took out an ice skate from the refrigerator - an ice skate made from pure water frozen.
He was not afraid of the cold, so he held it with his bare hands and used a whetstone to open the edge of the ice knife twice. Haruna cooperated with him tacitly and fished out a large silver-white ice blade from the kitchen sink.
The fish was knocked unconscious with a slap, skinned and scaled, and placed directly on the chopping board.
Cutting sashimi depends on good knife skills, because the appearance of fish will be very different depending on the type, and the texture of the fish will also be very different. Generally, it is necessary to adapt to the ingredients, but usually the top knife method is used to cut the fish.
, use the push knife method to steadily cut the fish into 3 mm thick, approximately 10 g heavy slices. Do not cut back, otherwise the sashimi will not come out smooth and tender, and the appearance will be greatly reduced and it will become a defective product.
Kitahara Shuji moves very quickly with the ice knife into the fish, and Haruna has already started grinding wasabi, but her focus is mainly on Kitahara Shuji's hands. She can't use the ice knife to carve up the fish now. To do this, she must not even think about it, and use her strength to collect it instantly.
You must be strong, fast and steady to succeed, otherwise the ice will melt and it will look ugly even if you forcefully cut it out.
Now she can only use the special set of sashimi knives that have been frozen. She is very envious of Kitahara Shuji's knife control ability. She feels like she is watching the legendary chef slaying the cow - mainly because she does not have the passive skill of [Sword Mastery lv12].
It is impossible to achieve the random movement of sword weapons and the bonus of slashing and stabbing speed.
In fact, if he didn't have this skill, Kitahara Shuji would probably have to settle for the next best thing and just use a sashimi knife. However, that would cause some people with perverted tongues to taste a metallic taste, so he would be embarrassed to sell a small portion for 7,998 yen.
.
He rips off customers a bit too hard, but he still has integrity and tries his best to get value for money.
After Haruna had sharpened the wasabi, she raised the whetstone from the side from time to time and asked Kitahara Shuji to rub the edge of the ice blade to ensure that the ice blade was sharp enough. At the same time, she lined the frozen craft plates with perilla leaves.
and radish paper, with carvings on them to make it easier for Hideji Kitahara to place them on the plate.
The two of them cooperated once or twice. They cooperated with each other. In the blink of an eye, four pieces of tuna sashimi were placed in front of An Yun's house. Kitahara Shuji pushed the bamboo chopping board to Haruna, and she completed the rest of the work——
This dish sells fish meat, but don’t waste the remaining fish heads, bones and offal.
An Yun's whole family was dumbfounded. They had seen sashimi being made on site, but they had never seen it cut with ice knives. They doubted that there was any special skill involved - cooked fish and live fish are two different things. The former is soft and tender, while the latter is muscular.
In fact, it is extremely tough and powerful. It is normal to cut it with a metal knife, but it is a bit shocking to cut it with a block of ice.
An Yun Gaozhi was young and thought this was a lie, so she asked directly: "Is this fish dead?"
He was relatively short, so he couldn't see clearly the rapid movements of Hideji Kitahara's hands from across the kitchen counter. He felt that the fish had not struggled much, and he suspected that the fish was already dead and limp, and had even been beaten in advance to loosen its flesh.
It's possible, otherwise how could Bing cut raw fish so smoothly.
Kitahara Shuji was checking the menus of other customers. Hearing the sound, he raised his head and smiled at him: "It's live fish. You'll know after you try it."
An ice blade is also a knife. He is confident enough to chop off a human head with this ice blade, not to mention dissecting a fish. Is it really a joke to be considered a top professional swordsman?
He didn't want to argue with the stupid customer, so he just explained this sentence and it was over. Haruna was raising the knife to cut the remaining parts of the tuna. After hearing An Yun's loud words, although her expression did not change, she felt a little unhappy.
In her heart, there are three people who are particularly important, and no one can question or criticize her in front of her. The first is her mother, the second is her little carrot-headed eldest sister, and the third is Kitahara Hideji.
Her mother gave her life and always took care of her very tenderly. When her mother passed away, her eldest sister took over her mother's responsibilities. Although she was not gentle, she took care of her with great care. She was very grateful to these two people.
After Hideji Kitahara arrived, he was very considerate and gentle to her like a big brother. He also taught her cooking skills carefully and did his duty with all his heart. He did not worry at all that the apprentices would starve to death.
She never said it, but she admired Kitahara Hideji's popularity in her heart. She regarded Kitahara Hideji as half a master, and her status in her heart was extraordinary. She could even doubt Fukuzawa Naotaka, but she couldn't doubt Kitahara Hideji—
- She has no good impression of her father. She always feels that her father has cheated her such a good mother. Even after being in contact with Kitahara Shuji for a long time, she feels that Kitahara Shuji has almost outshone Naotaka Fukuzawa.
She felt that someone like Kitahara Shuji was qualified to be a good father and husband, and her eldest sister would definitely be happy if she married him.
She glanced at An Yun Gaozhi calmly, turned a roulette wheel, raised the water tank, then put the fish on the chopping board into the water, and said quietly: "The fish is alive."
The water tank is made of tempered glass. It is not completely transparent, but you can barely see things clearly. Everyone in the An Yun family looked at it and found that the tuna just now was swimming slowly in the water without feeling, with its head and tail intact.
But the flesh on the body was gone, and only the fish bones wrapped in a thin film were exposed, which was very scary at first glance.
An Yun Gaozhi immediately held his breath, and An Yun Ruizi reprimanded him in a low voice with some embarrassment: "Gao Zhi, you can't doubt others casually."
She tasted the food and wine first, then looked at the "bone fish", and she felt a little convinced. She felt that the food in this restaurant was expensive, but it made sense - after cutting the sashimi, the fish
She had heard about being able to swim but had never seen it before. She felt that performances were usually performed by famous professional sashimi artists. She really didn't expect to see them in a small shop like this.
Kitahara Shuji smiled at An Yunruizi and expressed that he didn't care. He patted Haruna's shoulder lightly and motioned her to quickly fish out the fish and give it a good time. Although this was no different from killing a live chicken, he felt that cutting it
It would be too much to force this fish to swim anymore.
Haruna glanced at An Yun Takashi again, then shook the water tank again, and then took the fish out for final processing.
Assistant An Yunying ignored her son and was already savoring the sashimi.
The white plate with a shallow bottom is very exquisite, and the lotus carved from white radish is also vivid, but it is not as good as the sashimi inside - the deep red fish meat has marble-like white fat stripes on it, and is slightly curled.
Stacked together, they suddenly look as beautiful as rose clusters.
There are also many ways to make sashimi. For example, some schools will cut the head and tail of a live fish first, and then let the fish continue to swim until the blood runs out. The resulting sashimi will be as white as jade and faintly transparent;
The other method is the one in front of you. You use an ice-coated knife to cut live fish, allowing the fish's muscles to contract rapidly the moment it gets cold. Finally, the sashimi is smooth as a mirror, tight and elastic.
He is used to eating five slices first, and then dipping them in wasabi or soy sauce after feeling a little greasy. However, he took a piece of tuna sashimi in front of him and put it into his mouth. The taste was sweet and delicious, slightly elastic when chewed, but effortless and refreshing.
It has a melt-in-your-mouth feeling.
It has a very complex taste, with flexibility and silkiness integrated into one. Not only has the umami flavor of the ingredients not been destroyed at all, but it has also been sublimated. He couldn't explain it at all. He only felt an extremely pure beauty. No wonder he had to use a knife made of ice.
For cutting, if you use an ordinary fish-cutting knife, I am afraid that the pure feeling will be slightly compromised - that is a crime and absolutely inexcusable!
What’s more, the knife skills are so powerful, they are cut completely against the muscle texture of the fish, as if they know the structure of the fish very well. They may have cut open tens of thousands of fish - the elasticity comes from the instinctive contraction of the fish meat, but the fish
The muscle fibers have been cut into small pieces, so that it will melt on the tip of the tongue after chewing.
Overall, it’s delicious! Excellent!
He didn't care about his wife and children. He finished a plate by himself first and completely forgot about the wine he had planned to drink with it. The wine was thrown aside untouched, and even the soy sauce and wasabi were left untouched.
He was afraid of destroying this pure beauty from nature, but he didn't come back to his senses until he finished one plate. A sense of joy quietly rose in his heart, and he almost felt the urge to cry - such a chef is nestled in this kind of situation.
In the small shop, I really felt aggrieved for him.
If such cooking techniques are used to accompany bad wine, it would be an injustice!
He gently wiped the corners of his mouth with a napkin and asked with some sigh: "Is this tuna?"
Tuna is a common sea fish, an economic fish that is fished in large quantities. He has eaten it many times, but he has never eaten it so clean and pure. At this time, he couldn't believe it - Kitahara Hideji now said that this is the Arctic Ocean.
He dared to believe the ultra-rare fish it produced.
Kitahara Hideji was serving him steaming fish bone soup and boiled fish liver. Thinking that he was asking about the place of origin, he smiled and said: "This is cold tuna, suitable for winter consumption."
He sold this fish for a high price of more than 30,000 yen (the cost was more than 5,000 yen). He was so evil that he was really dedicated. Haruna used the remaining fish bones to make soup, liver and swim bladder.
Boiled fish liver, these are considered as gifts, there is no extra charge - just based on this fish, the Fuze family can be fed by the An Yun family today.
The tuna from the Pacific Ocean is a retrospective fish and regularly returns to its hometown to spawn. This is a good time for fishing. A group of them will go to the vicinity of Tokyo Bay. These autumns are the time when they are fat. They are commonly known as red tuna and white tuna.
; The other batch will go to Kyushu, which has the most fat in winter and is suitable for winter fishing, commonly known as cold tuna.
Kitahara Shuji took the opportunity to help An Yunying with some popular science, so that he would not be too heartbroken when he digs into his pocket later - the ingredients in our store are carefully selected, and cold tuna is best eaten in winter. If you don’t believe it, look at the marble pattern on the fish.
, the fat is rich and dense, the taste is smooth, not inferior to fat beef, and there are basically no parasites harmful to the human body, so it is especially suitable for sashimi, so this fish is really not expensive at more than 30,000 yen.
In fact, it was not his fault at all that he bought the ingredients. He just made a list, and then Fuyumi got up early in the morning and looked around, but there was no need to tell the guests about this.
An Yunying listened and nodded repeatedly, but finally touched the wine glass and took a sip of sake, sighing: "This is the best sashimi I have ever eaten, but this makes the wine harder to swallow."
He sighed repeatedly, meaning that he was not worth it for Kitahara Hideji, but Kitahara Hideji didn't understand what he meant, and instead raised his eyebrows, feeling unhappy.
There's no problem that it's delicious. Sashimi is just fish meat. The saints in those days couldn't walk after eating it. It's normal for you to eat well, but why are you mentioning the wine again?
Aichi Prefecture is an industrial county mainly engaged in the textile industry. It does not produce good rice, is seriously polluted, and has extremely poor water quality. It is not a good place for brewing wine at all.
There is no good wine here, and you think the wine from other places is inferior. Can you blame us?
But after all, this is his classmate's father, not an ordinary guest, so he deserves two points for his face.
Seeing that An Yunyingsuke had spent almost 30,000 yen on the wine, he took a sip and didn't want to move. After thinking about it, he said to Haruna: "Haruna, go to the backyard and get that."