Sashimi originally refers to the bamboo stick and fish skin inserted on the sashimi - after the sashimi is cut, it is difficult to distinguish the species, so at the beginning, fishermen will string a small piece of fish skin on the bamboo stick, and then tie it on the sashimi as a small "sign", so "thorn" refers to the bamboo stick, and "body" refers to the fish meat.

    Moreover, "sashimi" was originally the name of Kanto region, but because Kanto region accounts for more than 75% of Japan''s total economy, it is thick with money, and gradually evolved into a formal name. In fact, there are many names for sashimi in Japan. For example, "hitting the body" means covering the plate; Another example is "body", which means platter.

    Sashimi is available in many countries, but the sashimi in Japan is mainly sea fish, supplemented by freshwater fish, and is not limited to fish, such as conch, sea urchin, shrimp, crab, octopus, and even chicken.

    Generally speaking, it is to cut it into thin slices and eat it with the original flavor, or supplemented by soy sauce and horseradish (commonly thought to be mustard), and pursue the taste of the ingredients themselves - the same reason as eating beef tenderloin raw.

    Sashimi has been popular in Japan since the 14th century. It is one of the traditional dishes, just like European cheese with red wine. Sashimi is generally served with sake in Japan.

    At the moment, an yunyingzhu ordered sashimi. Xiuci Beiyuan was not surprised. She just patiently pointed to the cooking wooden card and confirmed it: "there is tuna today, is that ok?"

    His sashimi here is particularly killing people, so we have to confirm it.

    An Yun Yingzhu glanced at the price and didn''t care. He smiled and said, "yes!"

    As long as the guests have money in their pockets, xiuci Beiyuan has nothing to fear. He changed a bamboo chopping board, carefully cleaned his hands, and then took out an ice skate from the refrigerator - an ice skate made of pure water.

    He was not afraid of the cold, so he held it empty handed and opened the edge of the ice skate with a grindstone. With the tacit understanding of spring vegetable and him, he had fished out a silver white fish from the kitchen sink, slapped it, fainted, skinned and scaled it, and pressed it directly on the chopping board.

    Cutting raw fish fillets depends on the skill of a good knife, because the appearance of fish will vary greatly due to different types, and the texture of fish will also vary greatly. Generally, it needs to be adjusted according to the material conditions, but usually the top knife method is used to cut the fish into small pieces with a thickness of 3mm and a weight of about 10g, and the knife must not be returned, otherwise the raw fish fillets will not be smooth and soft, Direct selling fell sharply and became defective.

    Hideki kithara takes a skate into the fish quickly, and spring vegetables have begun to grind horseradish, but the spirit is mainly in Hideki kithara''s hands. She can''t cut the fish with an ice skate now. She must not even think about it. She can succeed only if she sends and receives the force in an instant, fast and stable. Otherwise, the ice will melt and even if she barely cuts it out, it will be ugly.

    Now she can only use the frozen set of special sashimi knives. She admires Beiyuan xiuci''s ability to control the knife. She feels like watching the legendary paoding jieniu - mainly because she doesn''t have the passive skill of [sword master lv12], and can''t do the sword weapons to move freely and increase the cutting and stab degree.

    In fact, if you don''t have this skill, xiuci Beiyuan will probably retreat and ask for second place. He is honest and practical. However, that will cause some people with abnormal tongue to taste metal, so he will be embarrassed to sell 7998 yuan for a small portion.

    He slaughtered the guests a little badly, but he still has integrity and tries to get value for money.

    After the spring vegetable grinds the horseradish, she raises the grindstone from the side from time to time to let Beiyuan xiuci rub the edge of the ice knife to ensure that the ice knife is sharp enough. At the same time, she cushions the frozen craft plates with perilla leaves and radish paper, and puts carved flowers to facilitate Beiyuan xiuci to set the plate.

    The two of them did not cooperate once or twice. They cooperated with each other. In the twinkling of an eye, four Tuna Sashimi were placed in front of an Yun''s house. Xiuci Beiyuan pushed the bamboo chopping board to spring vegetables, and she was responsible for the rest of the work - this dish sells fish meat, but don''t waste the remaining fish heads, bones and viscera.

    Anyun''s family was stunned. They had seen sashimi made on site, but they had never seen it cut with an ice knife. They doubted that there was any special skill in it - cooked fish and live fish are two different things. The former is soft and tender, while the latter has great toughness and strength. Cutting with a metal knife is normal, but cutting with a piece of ice is a bit smacking.

    An Yun Gao Zhi was young and thought it was a lie. He directly asked, "is the fish dead?"

    He is relatively short. He can''t see the fast movement on Beiyuan xiuci''s hand clearly across the kitchen table. He feels that the fish hasn''t struggled much. He suspects that it is a soft fish that has long died. He even beat it in advance to make the fish loose. Otherwise, how can ice cut the raw fish so smoothly.

    Beiyuan xiuci was checking the menus of other guests. When he heard the sound, he looked up and smiled at him: "it''s a live fish. Just try it."

    The ice skate is also a knife. He took this ice skate, not to mention cutting fish. He was confident to cut off his head. Is it a joke to be a top professional swordsman?

    He didn''t want to argue with the hairy children and guests. He explained that this sentence was over, and Chuncai was raising his knife to separate the rest of the tuna. After listening to an Yun Gaozhi''s words, although his expression remained unchanged, he was a little unhappy.

    In her heart, there are three people who are particularly important. No one can question and criticize in front of her. The first is her mother, the second is her little sister, and the third is Beiyuan xiuci.

    Her mother gave her life and took care of her very gently. When her mother died, her eldest sister took over her mother''s responsibility. Although she was not gentle, she took care of her very carefully. She was very grateful to these two people.

    When Beiyuan xiuci came, he was very considerate and gentle to her like a big brother. He also carefully taught her cooking and did his duty with all his heart. He didn''t worry that the disciples of the church starved to death.

    She didn''t say anything about it, but she admires Beiyuan xiuci''s demeanor. She treats Beiyuan xiuci as half a master. She has an unusual position in her heart. Even if she doubts Fukuzawa Zhilong, she can''t doubt Beiyuan xiuci - she doesn''t like her father. She always thinks that her father has cheated her so good mother and has even been in contact with Beiyuan xiuci for a long time, I feel that Hideki kithara is losing fuze zhilongbi.

    She thinks that such things as Beiyuan xiuci are the material to be a good father and husband. If her eldest sister marries him, she will be happy.

    She looked at Anyun Gaozhi calmly, turned a roulette directly, raised the sink, then put the fish on the chopping board into the water, and said quietly, "the fish is alive."

    The sink is made of tempered glass. It is not completely transparent, but it can barely see things. The people of an Yun''s family pay close attention to the past and find that the tuna is swimming slowly in the water without feeling, with complete head and tail, but the meat on the body is gone. Only the fish bones wrapped in a film are exposed. It is very scary at a glance.

    Ann Yun Gaozhi directly shut up, and Ann Yun ruizi scolded him in a low voice: "Gao Zhi, you can''t doubt others."

    She first tasted the wine and vegetables, then looked at the "bone fish", and was a little convinced. She felt that the food in this shop was expensive, but it was reasonable - she had heard but never seen this kind of thing that fish could swim after cutting sashimi. She felt that it was generally performed by famous professional stabbing experts. I didn''t expect to see it in such a small shop.

    Beiyuan xiuci smiled at an yunruizi and said he didn''t care. She patted the spring vegetable on the shoulder, indicating that she quickly fished out the fish and gave it a good time. Although it was no different from killing a live chicken, he thought it was too much to force the fish to swim after cutting it.

    Spring vegetables took another look at an Yun Gaozhi, and then shook the sink again, and then fished out the fish for final processing.

    An Yun Yingzhu didn''t take care of his son. He was already tasting sashimi.

    The shallow white plate is very exquisite, and the lotus carved with white radish is also vivid, but it can''t compare with the sashimi inside - the dark red fish has white fat stripes like marble on it, slightly curled, stacked one by one, and suddenly looks as beautiful as a cluster of roses.

    Sashimi also has many practices. For example, some schools will first knife the head and tail of live fish, and then let the fish continue to swim until the fish blood flows out. In this way, the sashimi is as white as jade and faintly transparent; The other is the one in front of us. Cut the live fish with an iced knife, so that the fish''s muscles contract rapidly at the moment of cold, and finally make the sashimi smooth, compact and elastic.

    He used to eat five tablets directly, and then dip in horseradish or soy sauce after he felt a little tired. However, he put a piece of Tuna Sashimi in front of him into his mouth. It tastes sweet and delicious. It is slightly elastic when he chews, but he has the feeling of instant melting in the mouth without effort.

    It''s a complex taste. It''s flexible and silky. The delicious taste of the ingredients is not destroyed at all, but sublimated - he''s incompetent. He just feels an extremely pure beauty. No wonder he has to cut it with a knife made of ice. If he uses an ordinary fish slicing knife, I''m afraid it''s a little discount for this pure feeling - that''s a crime and absolutely unforgivable!

    Moreover, it''s very powerful. It cuts completely against the muscle texture of the fish. It''s like you know the structure of the fish like the back of your hand. Maybe tens of thousands of fish have been cut - the elasticity comes from the instinctive contraction of the fish meat, but the muscle fibers of the fish have been cut into small pieces, so that you can have the feeling that a little chewing will melt at the tip of your tongue.

    In general, delicious! The best!

    He didn''t care about his wife and children. He killed a plate first, and forgot the agreed wine for a while. The wine was thrown aside and didn''t move, even soy sauce and horseradish.

    He was afraid of destroying the pure beauty from nature, but he didn''t come back until he ate a plate. A sense of joy quietly rose in his heart, and he almost had the impulse to cry - such a cook is really wronged for him in such a small shop.

    If such cooking technology is used with inferior wine, it is unfair!

    He gently wiped the corners of his mouth with his napkin and asked with some sigh, "is this tuna?"

    Tuna is a common marine fish and belongs to a large number of economic fish caught. He has eaten it many times, but he has never eaten it so clean and pure. At this time, he can''t believe it - xiuci kithara now says that it is a super rare fish produced in the Arctic Ocean.

    Kithara xiuci was giving him steaming fish bone soup and boiled fish liver. He thought he was asking about the origin and said with a smile, "this is cold tuna, which is suitable for winter."

    He sold the fish at a high price of more than 30000 yuan (at a cost of more than 5000 yuan), and his black heart was heinous, so he really did his best. The rest of the fish bones were boiled with spring vegetables, and the fish liver and swim bladder were cooked with fish liver. These were given away, so he didn''t charge any extra money - with this fish alone, the fuze family is even fed by the Anyun family today.

    The tuna produced in the Pacific Ocean is a backtracking fish. It regularly returns to its hometown to lay eggs. This is a good time for fishing. Some of them will go near Tokyo Bay. These autumn is the time to be fat, commonly known as red tuna and white tuna; Another group will go to Kyushu, which has the most fat in winter and is suitable for winter fishing, commonly known as cold tuna.

    Hideki kithara gave an Yunying some help with science popularization so that he wouldn''t feel too sad when he took out his pocket later - the ingredients in our store are strictly selected. The cold tuna is the best in winter. If you don''t believe it, look at the marbling on the fish. It''s fat, fat and thick. It tastes smooth and doesn''t lose the fat cattle. Moreover, the cold tuna basically has no parasites harmful to the human body, It''s especially suitable for sashimi, so it''s really not expensive to sell you more than 30000 fish.

    In fact, it was not his credit to get the ingredients. He just made a list, and then Dongmei got up early in the morning and looked around, but there was no need to tell the guests.

    An Yunying nodded repeatedly, but finally touched the wine glass, drank a mouthful of sake and sighed, "this is the best sashimi I''ve ever eaten, but it makes the wine more difficult to swallow."

    He sighed again and again, meaning that it was not worth it for Beiyuan xiuci, and Beiyuan xiuci didn''t understand what he meant. Instead, he picked his eyebrows and was unhappy.

    It''s good to eat. Sashimi is fish. In those days, saints couldn''t walk. It''s normal for you to eat well, but why did you mention wine again?

    Aichi county is an industrial county dominated by textile industry. It does not produce good rice, has serious pollution and poor water quality. It is not a good place to make wine at all.

    There is no good wine here. You think the wine from other places is second-class. Can you blame us?

    But this is at least his classmate''s father, not an ordinary guest, and he should give two points for face.

    He saw an Yunying help spend almost 30000 yuan of wine and took a sip. He didn''t want to move. After thinking about it, he said to spring vegetable, "Spring vegetable, go to the backyard and bring that."