Chapter 952 The Correct Posture for Eating Sushi

Even a fishmonger who deals with tuna all year round would find it difficult to kill with such a precise shot, but Souaki Saito did it.

The samurai and glory cheered together. Hearing the cheers of the guests, Saito Souaki was unmoved on the surface, but he couldn't help but feel happy in his heart.

Because, at this moment, in this place, he is the god of sushi!

"Huh... if it were me a few years ago, I would never have imagined that I could handle seafood so well, right?" Saito Soumaki rushed the bloody blade, gently wiped away the residue, and returned to the chopping board. .

The tuna with its head removed is still huge, and if it is a video shoot, it cannot even be included in the shot.

The jet-black body seemed to be made of steel, while the bright red flesh in the cross-section was like indestructible marble, reflecting an unusually cold reflection in the light.

Looking at such a gesture alone, it seems reserved and inhumane, but in the next moment, like incredible magic, they will be transformed into delicious delicacies on the dinner plate in the hands of the cook.

The tuna, which paddles its majestic tail fin and swims slowly in the deep sea according to a predetermined trajectory, circulates among the aquatic plants and fish day and night.

Thousands of years of evolution have given it all the hunting conditions that are conducive to predation - a crescent-shaped tail stalk, a streamlined body shape, and strong ridges.

It can fall to the level of its prey like a cannonball, and then swallow it in one gulp with lightning speed. It can be called a cheetah in the sea.

And the tight muscles that it has painstakingly evolved are also the first-class delicacies on human dinner plates.

After concentrating his mind in front of his eyes, Saito Souaki focused all his senses on the tuna at hand, completely ignoring everything happening around him.

He pulled the knife horizontally with all his strength, and the blade penetrated the fish meat vertically and horizontally until it was formed into almost identical two sides along the spine. Then he put down the long knife that was a bit laborious and replaced it with the cold and clean knife he brought. .

The next movement seemed much more freehand. The blade flipped up and down at the speed of light and sliced ​​off layers of pink and white fish fillets from the huge fish. Each knife was accurate and steady, without any hesitation. With the sound of chopping, it was done in one go in the blink of an eye.

Yang Ming's eyes were not far away from here. He opened the three Magatama Sharingan and took it all in. The pieces of fish were spread out in a perfect arc, and the thickness of each piece was exactly the same. It didn't look like it at all. The miracles that can be created by hand.

Yang Ming had already seen similar knife skills, so he was not surprised, but other guests stared and took a breath.

"Give!"

Saito Souaki was always a man of few words, so he placed a small plate of prepared sushi in front of Yang Ming.

Seeing Souaki Saito placing the dishes on the table in front of him, Yang Ming's attention was also attracted.

The bright red tuna meat is tender and juicy, like layers of white snow stacked together, making people feel a sense of inner peace.

Japanese sushi is the most famous Japanese food abroad and one of the traditional foods in Japanese cuisine. The main material is cold rice seasoned with vinegar (referred to as vinegar rice), plus fish, seafood, vegetables or eggs. When used as an ingredient, it tastes delicious and is very popular among Japanese people.

Even though we are so familiar with it, eating sushi requires a lot of attention, which many people may not know.

Yang Ming took a sip of green tea before eating sushi.

Drinking green tea is a tradition in Japan. Eating sushi with green tea can give you a better Japanese food experience. Of course, compared to ordinary tea bags on the market, Saito Somei’s sushi restaurant that uses matcha powder makes Yang Ming more You can feel the flavor of authentic Japanese sushi.

If you want to eat delicious sushi, you must be jealous.

Don’t underestimate the role of vinegar. Vinegar can make rice taste more delicious, keep sushi fresh, and enhance the umami taste of raw fish.

Each sushi specialty restaurant uses different vinegars. Saito Soeaki's sushi restaurant ingeniously produces unique sushi vinegar to provide customers with the best taste and texture.

This is worthy of praise.

At the same time, the rice used for sushi should be moderately soft and hard.

Yang Ming noticed that Souaki Saito chose Japanese pearl rice for sushi.

The stickiness of this kind of pearl rice ball is between Thai fragrant rice and glutinous rice. It is more suitable for hand sushi. If the rice is cooked too soft or too hard, it will affect the taste of the sushi. It is suitable to be neither soft nor hard.

Children should use chopsticks when eating. This is something that all children know.

But the authentic way to eat sushi is to grab it with your hands, which may sound a bit incredible.

Because, in Japan's Edo period, the sushi making method has entered a mature stage and is still used today. In Japan, sushi is made by hand and eaten by grabbing. But if you insist on using a pair of chopsticks to eat sushi, be careful because the chef will think you don’t understand the rules of eating sushi.

on the other hand.

Wasabi is sushi’s best friend.

Mustard can not only sterilize and disinfect, but also increase the irritation when eating. If someone is not used to the strong smell of fish, mustard can also mask the smell.

Of course, there are no hard and fast rules in this regard, just follow your own tastes and hobbies.

How is the sushi made by Souaki Saito?

With this doubt, Yang Ming reached out and gently grabbed a piece of tuna sushi.

I ordered some vinegar and mustard with the tuna part, and Yang Ming took a small bite.

The tuna meat quickly spreads in the mouth after entering the mouth.

The sharp kitchen knife cuts the slits so that the tuna fillet retains its fresh taste. Soumei Saito handles it very well, which not only ensures the deliciousness of the fish, but also gives the fish a good appearance and color.

The tuna meat in this dish is of moderate thickness, and the perfect aroma of the tuna is fully revealed, allowing Yang Ming to clearly feel the smell of the sea.

Running barefoot on the cool beach, the clear sea water washes over the feet, a kind of coldness from the heart rushes into my heart, my body trembles, and my whole body seems to be numb.

Snow-white seagulls flying in the sky, crabs walking on the beach, shrimps in shallow water, and the sea breeze blowing on you...

"Huh..." Yang Ming opened his eyes and looked at Saito Soumaki in front of him, "Not bad, a very good dish."

"Thank you." Souaki Saito bowed slightly, "I'm glad you like it."

"I know a little bit about fish fillets, but I want to say that the thickness of the fish fillets you chose for this dish is really just right."

Yang Ming grabbed a piece of fish. Under the light, the tender meat looked even more delicate, like a piece of jade.