Seafood sashimi

Seafood sashimi method:

Raw materials for seafood sashimi:

Fresh Jiaji fish, salmon, tuna, Arctic shellfish, Undaria pinnatifida, white radish, green mustard, Japanese soy sauce.

Steps for making seafood sashimi:

1. Put shredded radish under the plate and some Undaria pinnatifida on the shredded radish.

2. Cut the seafood into strips about 5cm long and 1cm thick, and spread them on the shredded radish.

Seafood sashimi

Seafood sashimi refers to the Japanese fishermen in Hokkaido supply sashimi, because it is difficult to identify the type of fish after peeling, so they often take some fish skin, and then stick a bamboo stick on the sashimi to facilitate identification. The bamboo stick and skin on the fish were originally called "sashimi".

essential information

[recipe name] seafood sashimi

Japanese cuisine

Raw materials

Seafood: fresh Jiaji fish, salmon, tuna, Arctic scallop, Undaria pinnatifida, white radish, cut into uniform filaments, condiments: green mustard, Japanese soy sauce

Production process

1. Put shredded radish under the plate and some Undaria pinnatifida on the shredded radish. 2. Cut the seafood into strips about 5cm long and 1cm thick, and spread them on the shredded radish.

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