The most representative dishes in Japanese puffer fish cuisine are puffer paper hotpot and puffer fish thin cut sashimi, both of which have an unshakable position in puffer fish cuisine. Puffer fish paper hotpot is the most popular food. It can be found in every puffer fish restaurant from Osaka to Tokyo, regardless of its size. In Guanxi, the hot pot soup base is the most common soup made of kunbu bonito, while in Guandong people improve the soup base with complex taste according to the habit of heavy mouth. As a royal dish in puffer fish cuisine, puffer fish thin cut sashimi is listed as one of the world's five major cuisines due to its expensive ingredients and exquisite production techniques. It also enjoys the reputation of "king of white body fish sashimi" in Japan.
"One is one is strange" in puffer food
Lushan people in Beida road once wrote in the cooking kingdom that "the taste of puffer fish is far from the same as that of Mingshi snapper, sea cucumber or foie gras", which is a kind of "tasteless taste". This sentence seems to be both mysterious and mysterious. In today's catering market, which has a strong taste, especially in Beijing, the traditional food is mainly salty and fragrant, with few seafood. We used to worry that the "tasteless taste" written by Lushan people in Beida road was tasteless. However, unexpectedly, in the puffer restaurant in Beijing, the puffer fish, which most embodies the "tasteless" taste of Japanese puffer fish, has become the "number one" in nearly 50 puffer dishes and enjoyed by Beijing's eaters.
There is a concept called "one positive and one strange" in the study of Chinese culture. It's a kind of mixed balance formed by the checks and balances of various factors. In Japanese puffer food, it's especially like puffer paper hotpot. What's special is that the sword moves in the opposite direction. It's pure and true. It's like a piece of crystal puffer fish among the shoals, which cuts thin and stabs the body.
Golden materials and craftsmanship
One puffer can only use the elbow meat on both sides of its ridge to make sashimi, which only accounts for 18-20% of its net weight. In addition, there are special requirements for the species of puffer fish to make thin cut sashimi of puffer fish. The best food is the red fin puffer fish, which is known as the "tiger puffer" in Japan. In the most fat winter of puffer fish, a wild "tiger puffer" once was worth gold. No wonder it's so difficult to be a professional puffer chef in Japan.
If an apprentice wants to learn how to make puffer fish, he can't do it in the past 20 years. He helped to do some chores in the kitchen. After a few years, he was recognized by the master. He had a chance to watch while the master was making dishes. However, the real practice opportunities were very few. In particular, there is no kitchen that can afford to use such expensive puffer elbows to practice this dish, so the chefs in the study will try their best to find alternatives. They may be a piece of white radish, a small piece of hard and soft dough. If they have the chance to be allowed to test their knife skills on real food materials, they usually cherish it very much. They have to let their fingers feel and remember the texture of puffer fish as much as possible. A real professional puffer chef knows the puffer fish as well as the sculptor.
The best cuisine
The best choice for sliced sashimi is a kilogram of puffer fish. The fresher the fish is, the better the taste is. The traditional way is to wrap the cut fish with cloth one day in advance to remove the excess water. The cloth is made in Japanese kimono shop. The razors made of puffer fish are more flexible than ordinary ones. Most of the excellent ones are made by the craftsmen who are specialized in making samurai swords.
There are three ingredients for sashimi: orange vinegar, spicy radish mud and shallot. Among them, orange vinegar and radish mud are both made by master fugu, and are compared to the soul of Fugu cooking. Even if it's only the shallot that plays a supporting role in the seasoning, it can't be ignored in the preparation process. It should be purchased in the morning of the same day, wrapped with paper towels when it's taken back to the store, and stored upright in the refrigerator. The sashimi should be made with appropriate thickness. If it's too thin, it's easy to be insipid and tasteless. If it's too thick, it's too tough to eat. The way to eat it is to put "fengluo" into orange vinegar, stir well, roll up shallots with puffer fish sashimi, and dip them in orange vinegar. In addition to the most common disc shape, the chef can also make peony, chrysanthemum, crane, peacock and other auspicious patterns with layers of transparent fillets through his superb skills. With the help of the puffer fish, which is as thin as a cicada's wing, the dish's bright and exquisite patterns can be seen under the body of the puffer fish, which is as exquisite as a work of art.
"Tasteless taste" of enchanting and bone etching
Japanese writer Kenjiro Takeshi described the taste of puffer fish sashimi more specifically in his book "delicious and realistic": "the meat is clear and shining, shining like jade, delicate and sweet. It's just that one point is too thin, and one point is too thick. " From this, we can see the fresh taste of it. If you ask me where the flavor is better than abalone and bear's paw, especially where? Generally speaking, the taste of puffer fish is a very advanced and classical Japanese flavor. In his memoirs of literature, the poet, Mr. Muxin, said that Japanese poetry once said, "this is a typical Japanese style. Chinese poets can't write such sentences. These poems are light and transparent. It is quite different from the style of Tang and Song dynasties in China. " "Very light and shallow. But no one can learn. " "I feel that this poem basically represents the style of Nara era and the keynote of the whole Japanese literature. They are neither European and American literature, nor Chinese literature. They are quite like their wooden slippers and paper lanterns. "
"Light, transparent", but irreplaceable, I think it is appropriate to use Mr. Muxin's evaluation of Japanese literature as an annotation of the taste of the Fugu. The taste of puffer fish, such as good tea, may be difficult to detect when they first meet each other. However, it's wonderful that after eating several times, it's difficult to taste the bad ingredients. That's because the ultimate feeling of "freshness" during the period has been engraved on the taste buds inadvertently, and has been enchanted and etched.
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