There is a reason why this piece of raw beef and tuna belly tastes very fragrant.

Although Jester doesn't like to eat fish raw, it doesn't mean he hasn't eaten it, it's just that he is not used to this way of eating it.

Even he knows much more about Japanese fish-style fish-style fish-style than many people who say they like to eat fish-style fish-style. For example, the classification of fish-style fish-style fish-style fish-style fish-style fish-style restaurants or sushi restaurants in China are very common.

It seems that many people think that salmon should be a very authentic Japanese fish.

But in fact, all salmon fish shops are not authentic Japanese fish shops. Japanese people respect tradition very much, so you cannot see salmon fish shops in formal Japanese fish shops or Japanese sushi shops.

Why?

This is a bit long-lasting, but generally speaking, because salmon was not a high-end ingredient before World War II, basically only the lowest-level people would eat salmon, and the salmon at that time was different from the salmon we eat now.

At that time, the salmon was Japanese salmon, and this salmon was basically the only one produced. The salmon we eat raw now is Shenhai salmon from Norway, Norway, so it is more suitable for raw food.

At that time, in Japanese sushi, from the time it started to be held by Jianghu and took shape before World War II, no one added salmon to sushi or yuzu, so this type of ingredients was not recognized by the official Japanese yuzu.

One thing worth noting is that salmon has a very special nature.

Its meat presents a very bright and beautiful orange color, which makes people feel appetizing when they see it. But in fact, even after the salmon expires and deteriorates, the color will not change, and it is still as bright as fresh, and there is no obvious odor.

Therefore, be very careful when eating salmon.

As for Japanese fish sausage, what is the top ingredient? That is undoubtedly tuna, which is what the Japanese call tuna.

Now at the morning tuna auction in Tsukiji Market in Tokyo, you can also see large tuna that two people are connected together. The meat is very delicious. However, twenty years later, such tuna can never be seen again. Many sushi or Yuzumi masters have lamented about this.

During his last life, Jester once came to Japan for a trip and visited the morning tuna auction at Tsukiji Market in Tokyo.

Of course, his Japanese language is just a rough language, and he doesn't understand how the auctions are conducted by singing prices in the sea tune and then reaching a deal. However, when he hears the complexity, he can clearly feel the bidding and bargaining auction methods like songs sung by seamen who go out to sea, which is still very unforgettable for him.

Not all the meat in tuna is of the same level. It has a good classification method. The classification methods in tuna and sushi are different, but they are generally divided into three categories. They are naked, middle abdomen and big abdomen, but no matter which one, they all place the belly of the tuna, which is the belly of the tuna, on the top meat level.

Why?

It is because the tuna's belly is filled with thick fat.

The naked tuna has a delicate taste, a delicious taste, and it tastes very refreshing, with a very graceful feeling. The tuna's middle belly is a light pink color, rather than a distinct red color like naked body. It has a richer taste, and the aroma of fat is very balanced with the aroma of fish, but the belly of tuna is completely different.

This is a very strong impact.

Its fatty fragrance is unparalleled, extremely rich and extremely delicious. If you chew it in your mouth, you will feel the impact of the taste and taste like continuous huge waves.

Another thing worth mentioning is.

Many people say that eating fish raw is just a fresh one and a original flavor. In fact, this is just aware of the facts but not the reason.

The truly delicious fish sauce is definitely not fresh enough.

It can even be said without any hesitation that the delicious tuna fish is definitely not the kind that ordinary people think. This is the freshest and most delicious one I just bought from the Tsukiji Market!

hehe.

Jester is the most sneering about this statement. In fact, ordinary fish are divided into two categories. One is called naked, which is the red flesh that is directly exposed and not covered with skin. The other is the bright body. As the name suggests, this is with silver fish skin.

Deep-sea fish have no scales, so there is no need to remove the scales.

Of course, special sashimi ingredients such as clams, Hokkaido sweet shrimp, octopus, sea urchin, pineapple, salmon roe, congee eel, dry scoop, etc. are of course not included in the scope of fish.

Just talking about tuna, the best tuna raw fish needs to be cooked, while the best tuna raw fish needs to be marinated with vinegar.

This is a bit complicated to say, just briefly talk about what maturity means.

Especially for meats with high fat content like tuna belly, if you eat it freshly, it is impossible to taste the taste full of fat fragrance. The so-called ripening means that the meat can be eaten evenly and naturally filled with the whole body through a specific low temperature and a long period of time.

This process is called maturity.

For tuna fish, this is crucial. It can be said that whether a tuna sashimi is delicious depends on the ripeness.

Moreover, the maturity time is not short. For example, in the sushi restaurant of Jiro Ono, the future sushi god, the time for tuna to mature is about fourteen days, so the so-called freshness and the most delicious statement is so unreliable.

Of course, there is a very useful standard for evaluating their level in an authentic Japanese sushi or sashimi restaurant.

That is to see if their takoyaki cooked delicious.

If the Taozi roast in this store is delicious, then the level of this store must be very high. If the Taozi roast in this store is average, then the level is just-so-so.

What is Yuzi Burning?

You can temporarily treat it as a Japanese fried egg, but it is still very different from fried eggs. This is made by mixing fish glue, yam, eggs and broth, and the shape looks very similar to the part of the birthday cake we often are late for.

But the taste is completely different, and it cannot even be considered in Taoism.

The best Yuzi roast is golden all over, the taste is just right, and the taste is tender and smooth so that it can swim in your mouth like a fish in your mouth. And this feeling is a very even and subtle taste.

It can be said without hesitation that the best reflects the level of a sushi restaurant is definitely Tamakoyaki, no doubt about it.

In some famous old shops, an apprentice wants to go to the sushi table to make sushi for customers. First of all, you must learn to make takoyaki. What is the standard for learning how to make takoyaki?

Fried for ten years!

In Jester's understanding, this is very similar to what is in Chinese cooking. In Jester's understanding, an apprentice who has just entered the kitchen and started to apply for apprentices. If you want to learn Yanfeng Abalone, you have to stay in the kitchen for at least ten years. The master will teach you the tips of making Yanfeng Abalone.

“Like the best tuna belly!”

After eating the raw beef in his mouth, Jester expressed his praise, and Mr. Matsumoto nodded with a smile, as if he was extremely satisfied with Jester's praise.

“Is this the best Kobe beef?”

Jester couldn't wait to ask, but what was waiting for him was indeed Mr. Matsumoto's smile.

"No, sir, I think you misunderstood. Kobe is a metropolis, how can it raise cattle? How unhygienic? This is a prize-winning cow, in my own cattle farm. In fact, Kobe holds such competitions every year. The surrounding rural areas will take beef to participate to see who gave birth to it. The place that won the most is called Sanda, which is my hometown. So, the real saying should be that this is Sanda cattle, not Kobe cattle!"

As he said that, Mr. Matsumoto took out a somewhat narrow and even a ferocious cow tongue from the container on one side.

"This cow tongue is also from Sanda's cow?" Jester was unheard of about this statement, and it really added a lot of knowledge to him. However, facing Jester's new problems, Matsumoto's face still had that kind of sarcastic smile.

He shook his head and explained with a smile.

"No, no, no, this beef tongue has been dry in the refrigerator for 18 days. This treatment method is unique to me. I learned the skills from Master Yusheng's maturation. After being released for more than ten days, the beef tongue itself will emit a very special enzyme, making its meat very soft. After being cut into thin slices, it is grilled with charcoal. It is very delicious!"

As he said, Matsumoto cut the beef tongue into very thin slices as he said.

After hearing this, Jester nodded repeatedly. He had heard of the preparation of long charcoal. This is a typical top-grade charcoal made of green oka wood. It is fuel for barbecue and is almost untold.

But Matsumoto's words were obviously not finished.
Chapter completed!