一定要去日本人开的店吃寿司（Be sure to go to a Japanese restaurant and eat sushi）

一定要去日本人开的店吃寿司（Be sure to go to a Japanese restaurant and eat sushi） 一定要去日本人开的店吃寿司(Be sure to go to a Japanese restaurant and eat sushi) Be sure to go to a Japanese restaurant and eat sushi One happy also: foreign Sushi (weekly magazine 892) Cai Lan The diet version of the reporter called to ask: "I'd like to book a ZF Japanese sushi standard, say what tuna qualified when TORO and MAGURO, what is your opinion? " "Fart". "I said:" Japanese eat tuna are caught in the sea of Japan, the real tuna HONMAGURO has been hunting to almost extinct in Japan to eat, mostly from India and Spain, but also about what standard tuna? " However, Japanese has very high requirements for food, no level they will not use, also dare not. 'is foreigners sushi, large supply of Salmon Sashimi. The traditional Japanese shop, not sell Salmon Sashimi, because they already know it was only after slue, salted cooked to eat. Eat fish, there is a principle, that is to eat only the sea, but also to grow in temperate or boreal, near tropical fish do not eat. And we thought a living can be used to make sashimi, opposite. Salmon will swim into freshwater spawning River, is a big taboo. Of course, if fresh water is not polluted, it can also produce fish that can be eaten raw. But which one of the rivers is clean today? Fish a worm, egg with bacteria, sushi shop general salmon eggs also don't touch it. To eat, to the restaurant should be reliable, the best teacher is Japanese, but also to have some of the older, they have a traditional training, and don't want to finish it carefully after. Don't think it's fish well, cut rectangular line. The world is not so easy, a sword and a piece, have many years of experience, according to the texture and thickness of the cut out are as different as heaven and hell. A mountain higher than the mountain, has been up to Hokkaido, Sapporo's "good" sushi, just know the master cut work is perfect, slightly jinlao, also a few broken knife, not only more beautiful pattern, the entrance of the taste. The one family of sashimi, even soy sauce do not have guests, the master will use a piece of rock salt, dig a few grains sprinkled on the fish, each fish and how much salt, still a piece of rock salt has been a ping-pong master plane imaging size and is pink, because salt containing iron. In contrast, foreign Sushi Shop: first, chopping boards do not frequently wash, and a knife line, that is, hidden bacteria. Second, the use of different fish each knife, a pass, then absolutely can not cut the ideal thickness. And most important, is the most important foreign sushi, is Restroom hygiene. The master will use it, too. As soon as he gets up, he brings it to the top of the food. So next time you go to the sushi bar, go to the bathroom and walk around and look at your brows. Never eat anything there. The first thing a orthodox master teaches a disciple is the smell of water. The water smelly, good knife and fresh ingredients are useless. I invited several Japanese masters to perform in Hongkong. As soon as they entered the kitchen and smelled the water, they settled their hands. "If the water quality doesn't improve, I'll come to waste.". " "But the raw fish is not washing. "Said the local cook. No washing. "He replied:" to wipe with a damp cloth, the cloth wet to wipe with a damp cloth, the cloth wet water, the fish was stale. " Indeed, water is the most important. The water in the mainland and Hongkong is very heavy chlorine. Some of them are still yellow through the raw water pipes! It is not difficult to deal with water purification. You can use a small water filter or a large one at the main throat. Today in the shops in Japan, some are equipped with sub - ion water purifier?. Sushi shop alone paid little attention to the water, into haute cuisine, like a New York master to open the red tea, also have a strong smell, but I don't blame the restaurant, guests do not understand the requirements of the. The guests do not know rice and vegetable roll sashimi and sushi, sushi is called into the. In fact, the most basic, is divided into complete fish "sashimi SASHIMI", and "NIGIRI" with rice and vegetable roll grip, the general said SUSHI is a representative of the sound of sushi, the rice and vegetable roll. Sashimi by knife, rely on rice and vegetable roll rice, rice too much, in order to seek full, belongs to the low level. The rice is too small, not to eat sashimi! Just perfect, is the most difficult to control rice and vegetable roll off, each species is different, not a robot master can hold out the experienced cook, how many grains of a Steamed Rice, each will hold rice and vegetable roll, error. When it comes to rice, it's at the most basic level. Since you eat Japanese food, you should use Japanese rice, even Japanese rice in america. Don't say Thailand meters. Japan is expensive, but how much can a guest eat? Cost savings should not be saved in this respect, But the sushi shop never thinks about Japanese rice. Plus vinegar is, but the amount of vinegar, it is also a big trick. Some Japanese chefs are especially good at holding them. They are mixing white vinegar with red vinegar to make an ideal smell, and they can't eat any acid. In Japan to eat rice and vegetable roll is ideal? Perhaps, in addition to some time-honored, new sushi began to sell Salmon Sashimi, originally bream outside of the head, do not eat, but also will be the impact of Hongkong, grilled amberjack head. Then, by the Hongkong anti input, a cold sushi, put a fried fried rice and vegetable roll before shaking, nothing unusual. Learn to make sushi, from the most basic steps to have the foundation to change; we, basic skills is weak, has begun to freeze, really see me4. The most terrible is a Japanese called skipjack KATSUO, called the Chinese fish. Sushi shop in Hongkong to buy so as to cut sashimi, not knowing that this fish belly must have a bug, I have seen a little yellow, open, covered with a tumor of the abdominal wall, inside the package is full of larvae. So Japanese food bonito, a torch surface burned clean, do sashimi. We are a mess, consequences be unbearable to contemplate. This insect eats, seriously, the worm has been living in the human gut, the disease will never cure. A slight pain in the stomach. Luckily, it will stop in a few days. #092? The gas is bad. Come on two or three days, like Cantonese: ask "are you afraid of not?" That live squid can eat, it is completely mistaken, most of nothing, but there is a fish to Ukraine? #092; SURUMEIKA, the worm, and skipjack, not careful not to. Learning Japanese dishes, we must first learn their spirit, that is, the continuous pursuit of perfection, only for themselves. Like their ramen noodles, learned from China, they have become their own special food these days. We are not weaker than Japanese, how can we not do it? We are not weaker than Japanese. How can we not make sushi of our own? Start with basic skills. Don't take shortcuts. Salmon Beginner fish alive from salmon mouth. Everyone loves salmon thorn, false toyan plate sub shop, a local chef wore a towel, vigorously introduced: "salmon, Japanese favorite!" To Japan, you will find the traditional Japanese sushi shop, no Salmon Sashimi sell, think that it is a strange smell. Japanese called salmon Shake is for salmon, salted, sliced and fried to eat meal. Senior fish store, only salmon roast belly, the fat that a straight cut down, called Harashu stirrups. In the market can also buy a bag, a kilogram of a package, only about one hundred and twenty Hong Kong dollars, very cheap. Because there are not many Japanese appreciate it. Buy a home after thawing, in the mind at the end of the Lu slightly fried, without oil, which itself has a very natural fertilizer, oil outflow, eat half cream half meat dish in the world. As for our favorite Salmon Sashimi, the rotating sushi and Japanese supermarkets are sold. Liancheng middle and high sushi shop is also placed. If you want to eat, go to the best sushi shop! Never be greedy for money. The other reason is rotten fish, before you have to change the color, a warning, or a salmon, then yellow, so bright, since not only, in a safe place to eat. Most of the food in Hongkong is produced in Norway, the Atlantic three, rarely imported from japan. Eat three in Europe, the best in Scotland. But they also eat more than they smoke, and they don't eat raw food. The three the Atlantic, big fat, as sashimi, the taste is not so strong, but still eat better. Some people think that as long as fresh fish, what can be eaten raw, it is completely mistaken, I saw some students caught a fish, cut open the belly, the inside of the parasite egg capsules to mind in the womb, very horrible, eat raw fish rely on experience, experience is valuable, Japanese thing money, to do not eat, eat, eat expensive. "" fish weekly selected the natural instincts of man ten, the most popular in Hongkong is actually salmon. I have warned you, this fish meat color has been red, even rotten is the same, and smell smell, so eat to be very careful. Although imports after low temperature frozen forty-five degrees below zero for more than ten hours, but there are a lot of bacteria to kill, just a hibernation. With a large number of Wasabi sterilization is more appropriate. In Alaska, Norway and Scotland made salmon more classy, Japan is still the mercury pollution, in addition to bacteria, but Japan has not much, from foreign purchases, and then sold to Southeast asia, They thought it was Japanese fish. Before the two World War, Japan's salmon is much, but just developed trawl fishing technology, even South Korea also picked up, salmon is the most expensive fish. I can't finish it. What should I do? Pickled after they brought to China, and their "University." and "Rendan" and so on, are signs of the Japanese militarist foreign aggression. When Japanese poor, eat only a few pieces of plain white rice sauce radish, a good point to a steam salmon, inferior taste like bite styrofoam, also feel with relish. The economy improved, salmon also more sell more expensive, the breakfast habits, is not change, the day without salmon, Japanese cry. Even if how love They did not dare to eat, when salmon sashimi. The finest sushi shop, absolutely did not blindly sell, salmon sold more, sold to foreigners, also proved that it is a shop to eat but. I have a prejudice against salmon, feel the array the unpleasant taste, it will not eat pickled can also accept, but only the most fertile sites. We think that the belly fat, in fact, more fertilizer is that under the belly, called "Harasu" web reinforcement, Tsukiji fish market can see a bag sold, very cheap, even the general Japanese will not appreciate it, you may wish to try, as for fish, don't eat it