Many people think that, like sashimi and sushi, they are all raw food. Even the Japanese sometimes cut the fish directly from the raw fish and eat it. Some people in Japan think that’s very good, but most of us really don’t feel it. We can’t eat anything delicious or even disgusting. But why do the Japanese like it so much?
In fact, in Japan’s traditional food culture, food processing technology should be minimized, try to eat as close to the natural state as possible, and even do not care is the idea of cooking. They think that complicated food preparation will make food lose its own flavor, just like in their eyes, our Chinese food is not eating food, but eating seasoning.
The main representative of Japanese raw food culture is, of course, sashimi. Many people may not know that sashimi was originally a Chinese food, but it was gradually abandoned by Chinese food. It was in the 14th century that sashimi gradually became fashionable in Japan. In fact, many people know that many seafood lose their original flavor after cooking, such as some shellfish and sea urchins.
The main raw fish fillets eaten in Japan are tuna, sea bream, flounder, skipjack, salmon, bass, mullet and other marine fish; there are also fresh water fish such as carp, crucian carp and so on. Even in ancient times, carp used to be the best raw material for sashimi. Now, sashimi is not limited to all kinds of shellfish, meat, octopus, shrimp and crab, etc.
In fact, it’s the same saying that “no cooking is the idea of cooking, as close to the natural taste as possible”. You should have a slightly cool taste. The thickness of the meat makes you chewy, and the existence of soy sauce and mustard won’t make you feel fishy. Maybe a lot of people can’t accept it, but from their point of view, well, it’s really good