1, cold salad should be piled up into a hill. Filamentous ingredients are usually presented in the form of mountains, and loose stacking can create a sense of richness. Filaments are also easy to pick up.

2. Side dishes should be placed on the right. People are used to using their right hands every day. Considering the habit of using chopsticks, side dishes and auxiliary dishes like radish sauce and mustard are usually placed on the right side of the main course. Clay dishes, such as side dishes, should not be too dry, which will have a certain impact on the shape.

3. Lemon needs to be stripped of its main tendons.

4. Pay attention to the harmony and unity of color, fragrance, taste, beauty and utensils.

Most containers for sashimi (sashimi) are semi-circular, boat-shaped or fan-shaped exquisite tableware.

6. Use fresh coriander, perilla leaf, mint leaf, seaweed, chrysanthemum, cucumber flower, ginger slice, shredded radish and lime as auxiliary materials.

Extended data:

A guide to Japanese cuisine sashimi sushi;

1, tool

When making sashimi, if an inappropriate knife or sharp knife is used, the shape and fiber structure of the raw materials will be destroyed when cutting, resulting in lipid ulceration and destroying the special flavor of the raw materials themselves. The knife for handling sashimi is very important. General producers have 5 to 6 special knives, which can be divided into knives for treating fish, shellfish and crustaceans, knives for scaling, cross cutting, longitudinal cutting and bone cutting. In addition, sashimi chopsticks are widely used as tools for sashimi. Sashimi chopsticks are thin and long, and one end is pointed, which is specially used to put the sliced materials arranged on the plate.

2. Cutting method

When eating sashimi, cut it from the top, that is, the texture of the knife and the fish should be at a 90-degree angle. The cut tenderloin is short, which is good for chewing and tastes good. Don't cut along the texture of the fish, because the ribs are too long and taste bad. The thickness of sashimi is convenient to chew and delicious.

3. Flat loading

Sashimi utensils must be shallow, generally ceramic and varied in shape. Sashimi is usually served with semi-circular, boat-shaped or fan-shaped exquisite tableware, with fresh coriander, perilla leaves, mint leaves, seaweed, chrysanthemum, cucumber flowers, ginger slices, shredded radish and lime as auxiliary materials.

These ornaments can not only play the role of decoration and embellishment, but also play the role of removing fishy smell and increasing appetite. For example, first spread perilla leaves or lettuce leaves on a plate, then put 5-7 slices of salmon on the perilla leaves and decorate them with shredded radish, coriander and cucumber flowers, which gives people a refreshing feeling.

In addition, when serving sashimi dishes, the raw materials are required to feel cold. Generally, you can wash it with cold water, or make a bottom with crushed ice and then spread sashimi on the surface. For hygiene reasons, it is necessary to spread plastic wrap on the crushed ice before putting sashimi.

Step 4: sauce

When eating sashimi, mustard sauce should be moderate, too much will only take away the original flavor of sashimi. Because the chrysanthemum, shredded white radish and perilla in the side dishes are not only for beauty, you can shred the chrysanthemum petals by hand and put them in soy sauce, which will make the soy sauce more fragrant.

Some sashimi also need a little heating treatment, such as cooking: large sea crabs use this method; Charcoal roasting: the belly of tuna is slightly roasted with charcoal fire (the fat in the belly emits fragrance after roasting), then immersed in ice, taken out and sliced;

If you eat it with shredded white radish and sashimi, it will not only taste refreshing, but also eliminate the fishy smell of sashimi and help digestion. Because perilla has bactericidal effect, it can be used to wrap sashimi, which is a good match with sea urchin. When eating sashimi, it is best to drink iced sake or iced beer; In addition, don't smoke when enjoying sashimi, because the smell of smoke will affect the sense of smell and taste of diners.