Game Development Giant

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

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

In fact, his understanding of Japanese-style fish is much clearer than many so-called people who like to eat fish. For example, the classification of fish, for example, is like salmon. There are many in China. It is very common in Japanese fish and sashimi restaurants or sushi restaurants.

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

But in fact, all fish sashimi restaurants that serve salmon fish sashimi are not authentic Japanese fish sashimi restaurants. The Japanese respect tradition very much, so in formal Japanese fish sashimi or Japanese sushi restaurants, , it is impossible for you to see salmon Yusheng.

why?

This is a long story, but generally speaking, because salmon was not a high-end ingredient before World War II, basically only the lowest class of people would eat salmon, and the salmon at that time was not the same as the salmon we eat now. Not the same yet.

The salmon at that time was Japanese salmon, and this kind of salmon has basically disappeared. The salmon eaten raw now is the Shenhai salmon from Norway in northern Europe, so it is more suitable for eating raw.

At that time, in Japanese sushi, from the beginning of nigiri sushi to the period before World War II, no one added salmon to sushi or sashimi, so this type of ingredient was not included in the official Japanese sushi. Admitted.

One thing to note is that salmon has a very special property.

Its meat shows a very bright and beautiful orange color, which makes people appetite once they see it - but in fact, even after the salmon has expired and gone bad, the color will not change, and it will still be as bright as fresh. And there is no obvious odor.

so. When eating salmon, you must be very careful.

As for Japanese fish sashimi, what are the top ingredients? That's undoubtedly tuna, what the Japanese call tuna.

At the morning tuna auction in Tokyo’s Tsukiji Market, you can still see large tuna as long as two people connected together. The meat is very delicious. However, after 20 years, such tuna will no longer be seen. It’s gone. Many sushi or sashimi masters have lamented this.

Jester was in his previous life. I once traveled to Japan and visited the morning tuna auction at Tsukiji Market in Tokyo.

Of course, his Japanese was only rudimentary and he couldn't understand at all how those auctions were conducted in which they sang the price in a sea-singing way and then concluded the deal. But when he heard the chaos, he could clearly feel it. The bidding and counter-offering auction method, which was like a song sung by sailors at sea, was still very unforgettable for him.

And a tuna on top. Not all meats are of the same grade. There are many ways to classify them. The classification methods for sashimi and sushi are different, but they are generally divided into three categories. Naked, midriff and potbelly, but no matter which one it is, it will be potbelly. That is, the belly of the tuna is placed in the position of the highest quality meat of a whole tuna.

Why?

that's because. The belly of the tuna is filled with thick fat.

The texture of the naked tuna is tender and delicious, and it tastes very refreshing and has a very graceful feeling. The color of the middle belly of the tuna is a light pink, not the obvious red color like the naked body. , its flavor is relatively rich, and the aroma of fat is very balanced with the aroma of fish, but the belly of tuna is completely different.

This is a flavor that gives people a very strong impact.

Its fat aroma is unparalleled, extremely rich, and extremely delicious. If you chew it a little in your mouth, you will feel the impact of texture and taste like an endless wave.

There is one more thing worth mentioning.

Many people say that eating yusheng means eating fresh and original. In fact, this is just knowing it but not knowing why.

For truly delicious fish, freshness is definitely not enough.

It can even be said bluntly, especially the delicious tuna yusashi, which is definitely not what ordinary people think. This is the freshest one just purchased from Tsukiji Market, and it is absolutely the most delicious!

hehe.

Jester is the most scornful of this statement. In fact, there are two types of fish in general. One is called naked, which means the red flesh is directly exposed without the skin, and the other is called naked. Bright body - as the name suggests, this is with silver fish skin.

Deep-sea fish don’t have scales, so they don’t need to be scaled.

Of course, special sashimi ingredients such as clams, Hokkaido sweet shrimps, octopus, sea urchins, clams, salmon roe, conger eels, dried gourds, etc. are not included in the discussion of yusheng.

Just talking about tuna, the best tuna fish needs to be matured, and the best bright fish fish needs to be marinated in vinegar.

This is a bit complicated to talk about, but I just want to briefly talk about what maturity is.

Especially meat with a high fat content like tuna belly. If you eat it fresh, you won't be able to taste the rich aroma of fat. The so-called maturation is By resting at a specific low temperature for a long time, the meat can be eaten evenly and naturally fill the entire body.

This process is called maturation.

For tuna sashimi, this is very important. It can be said that whether a tuna sashimi is delicious or not depends entirely on its ripeness.

And the maturation time is not too short. For example, in the sushi restaurant of the future god of sushi, Ono Jiro, the maturation time for tuna belly is about fourteen days, so those so-called It is so unreliable to say that the freshest food is the most delicious.

Of course, in fact, in an authentic Japanese sushi or sashimi shop, there is a very effective standard to evaluate their quality.

That is to see if their tamagoyaki is delicious.

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

What is Tamagoyaki?

You can temporarily think of it as a Japanese omelette, but it is still very different from an omelette. It is fried with isinglass, yam, eggs and soup stock. The appearance is very similar to the omelette we are often late for. That part at the bottom of that birthday cake.

But the taste and texture are completely different, and they can't even be measured in Daoli.

The best tamagoyaki is golden in color, has just the right sweetness, and is so tender and smooth that it feels like a fish is swimming in your mouth, and this feeling is very even and subtle.

It can be said without any hesitation that Tamagoyaki is definitely the best expression of the quality of a sushi restaurant.

In some famous old restaurants, if an apprentice wants to go to the sushi counter to make sushi for customers, he must first learn to make Tamagoyaki. What is the standard for learning to make Tamagoyaki?

Fry for ten years!

From Jester's understanding, this is very similar to Chinese cooking. From Jester's understanding, an apprentice who has just entered the kitchen and started an apprenticeship, if he wants to learn Yan-winged Abalone, he must at least stay in the kitchen. After ten years, the master will come and teach you the secret of making swallow-winged abalone.

“Like the best tuna belly ever!”

After Jester ate the piece of raw beef in his mouth, he expressed his praise, and Mr. Matsumoto also smiled and nodded, seeming to be extremely satisfied with Jester's praise.

“Is this the best Kobe beef?”

Jester asked impatiently, but what was waiting for him was Mr. Matsumoto's teasing smile.

No, sir, I think you have misunderstood. Kobe is a big city. How can you raise cows? How unhygienic? This is a prize-winning cow from my own cattle farm - actually, Kobe holds such a competition every year. The surrounding rural areas will compete with beef to see who has the best baby. The place that wins the most is called Mita, which is my hometown. So, the real saying is, this is Mita beef, not Kobe beef!”

As he spoke, Mr. Matsumoto took out a long, narrow, and even ferocious-looking cow tongue from the container on one side.

This beef tongue is also from San...Mita's cow? Matsumoto's statement was really something that Jester had never heard of. It really increased his knowledge in this area, but facing Jester, Ste's new question, Matsumoto still had that playful smile on his face.

He shook his head and explained with a smile.

No, no, no, this beef tongue has been dried in the refrigerator for eighteen days. This processing method is unique to me. I learned the skills from the Yu Sang master's maturation. After being released in this way for more than ten days, the beef tongue will be dry. The tongue itself emits a very special enzyme that makes the meat very tender. After it is cut into thin slices and grilled over binchotan charcoal, it is very delicious!”

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

Jester nodded repeatedly after hearing this. He had heard of Binchotan charcoal. It is a typical top-grade charcoal made from Aoka wood. It is a good fuel for barbecues. It can almost be called none of them.

But Matsumoto obviously didn't finish his words.

After a slight pause, he quickly added: Although Sita cattle are the best in the world, the tongue of beef is the best in Australia. Sita cattle are not as good as this in this aspect. Theirs, this beef tongue, was flown in from Australia! (To be continued...)