My Girlfriend is a Wicked Girl

Sashimi originally refers to the bamboo sticks and fish skin inserted on the sashimi - it is not easy to distinguish the species after the sashimi is cut, so at the beginning fishermen would string a small piece of fish skin on the bamboo sticks, and then tie them It is used as a small "signboard" on the sashimi, so the "thorn" refers to the bamboo stick, and the "body" refers to the fish.

Moreover, "sashimi" was originally the name of the Kanto region, but since the Kanto region accounts for more than 75% of Japan's total economic output, it gradually evolved into an official name. In fact, it is the name for sashimi all over Japan. There are many. For example, "Dashen" means to cover the plate; another example is "Zuoshen", which means to put together a platter.

Sashimi is available in many countries, but Japanese sashimi is mainly sea fish, supplemented by freshwater fish, and it is not limited to fish, such as conch, sea urchin, shrimp, crab, octopus, and even chicken. variety of sashimi.

In general, it is sliced ​​into thin slices and eaten as it is or supplemented with soy sauce and wasabi (generally thought to be wasabi), to pursue the taste of the ingredients themselves-the same as eating raw beef tenderloin.

Sashimi has been popular in Japan since the 14th century. It is considered one of the traditional dishes, just like European cheese with red wine. In Japan, sashimi is generally served with sake.

At this moment, An Yunying wanted to order sashimi, and Hideji Kitahara was not surprised, but she was very patient and pointed to the wooden cooking sign to confirm: "There is tuna today, is that okay?"

His sashimi here is particularly killer, so you have to make sure.

An Yunyingzhu glanced at the price and didn't care, and said with a smile, "Yes!"

As long as the customers have money in their pockets, Hideji Kitahara has nothing to fear. He changed a bamboo chopping board, cleaned his hands carefully, and then took out an ice skate from the refrigerator—an ice skate made by freezing pure water.

He was not afraid of the cold, so he held it empty-handed, and opened the blade of the ice skate with a whetstone, and Chuncai cooperated tacitly with him, and had already fished out a large silver-white ice cream from the kitchen sink. After the fish was knocked out with a slap, it was skinned and scaled, and he pressed it directly on the chopping board.

Cutting sashimi depends on a good knife skill, because the appearance of fish varies greatly due to different types, and the texture of fish meat also varies greatly. Generally, it needs to be adjusted according to the material, but usually the top knife is used to enter the knife , Use the push knife method to steadily cut the fish into small pieces with a thickness of 3 mm and a weight of about 10 grams. You must not return the knife, otherwise the sashimi will not be smooth and soft when it comes out, and the appearance will plummet and become a defective product.

Kitahara Hideji moved quickly into the fish with the ice skate, and Haruna had already started to grind the wasabi, but his focus was mainly on Kitahara Hideji's hands. She can't cut the fish with ice blades now, she must not even think about it, exert force and retract force instantly, fast and steady to succeed, otherwise the ice will melt, even if it is forced to cut it out, it will be ugly.

Now she can only use the set of special sashimi knives that have been frozen, and she is very envious of Kitahara Hideji's ability to control knives. It feels like she is watching the legend of Pa Ding Jie Niu - the main reason is that she does not have the passive skill of [Sword Mastery LV12], It is impossible to achieve the movement of swords and swords and the addition of slashing speed.

In fact, without this skill, Hideji Kitahara would probably have retreated and used the sashimi knife honestly, but that would cause some people with perverted tongues to taste the metal, so he would be embarrassed to sell it for 7998 yen for a small portion up.

He slaughtered customers a little bit better, but he still has integrity and tried his best to get value for money.

After Haruna finished grinding the wasabi, she held up the whetstone from the side from time to time, letting Hideji Kitahara rub the blade of the skates to ensure that the skates were sharp enough. At the same time, she lined the frozen craft plates with perilla leaves And radish paper, placed on the carved, convenient for Hideji Kitahara to put on the plate.

The two of them didn't cooperate once or twice, they cooperated with each other, and in the blink of an eye, four servings of tuna sashimi were placed in front of An Yun's house, while Hideji Kitahara pushed the bamboo chopping board to Haruna, and she did the rest of the work—— This dish sells fish meat, but don't waste the leftover fish heads, bones and guts.

An Yun's family was dumbfounded. They had seen sashimi being made on the spot, but they had never seen sashimi being cut with an ice knife. They doubted that there was any special technique in it. Cooked fish and live fish are two different things. The former is soft and tender, while the latter is muscular. In fact, it is extremely tough and powerful. It is normal to cut it with a metal knife, but it is a bit staggering to cut it with a piece of ice.

An Yun Gaozhi felt that he was lying because he was young, so he asked directly, "Is this fish dead?"

He is relatively short, and he can't see the fast movements of Kitahara Hideji's hands clearly from the kitchen counter. He feels that the fish has not struggled much. He suspects that it is a limp fish that has died long ago, and even beat the fish beforehand to loosen It's all possible, otherwise how could the ice cut raw fish so smoothly.

Kitahara Hideji was looking at the menus of other customers, and when he heard the sound, he raised his head and smiled at him: "It's live fish, you'll know when you try it."

An ice blade is also a knife. With this ice blade, let alone cutting up fish, he has the confidence to cut off people's heads. Is he really joking about being a top professional swordsman?

He didn't want to fuss with the hairy guest, so he explained this sentence and it was over, while Haruna was raising his knife to split the remaining part of the tuna. Hearing An Yun Takashi's words, although his expression didn't change, he felt a little unhappy in his heart.

In her heart, there are three people who are particularly important, and no one can question or criticize her in front of her. The first is her mother, the second is her little radish-headed sister, and the third is Kitahara Hideji.

Her mother gave her life and has always taken care of her tenderly. When her mother passed away, her elder sister took over the responsibility of her mother. Although she was not gentle, she took care of her with great care. She was very grateful to these two people.

When Kitahara Hideji came, he was very considerate and gentle to her like a big brother, and taught her cooking skills carefully, doing his best, not worrying at all that the apprentices of the church would starve to death of the master.

She didn't say it, but she admired Hideji Kitahara's personality in her heart. She regarded Hideji Kitahara as half a master, and her status in her heart was extraordinary. Even if she doubted Fukuzawa Naotaka, she couldn't doubt Hideji Kitahara— ——She didn't like her father, and always felt that her father had cheated her such a good mother, and even had been in contact with Hideji Kitahara for a long time, and felt that Hideji Kitahara was almost killing Naoyuki Fukuzawa.

She thinks that Kitahara Hideji is the material to be a good father and husband, and her eldest sister will be happy if she marries him.

She glanced at An Yun Gaozhi calmly, spun a roulette, lifted the sink up, then put the fish on the chopping board into the water, and said quietly: "The fish are alive."

The sink is made of toughened glass, not completely transparent but you can still see things clearly. Everyone in An Yun's family looked at it and found that the tuna just now was swimming slowly in the water without any feeling, with its head and tail intact. But the flesh on his body was gone, only fish bones wrapped in a thin film were exposed, which was very scary at first glance.

An Yun Gao Zhi directly held his breath, and An Yun Ruizi reprimanded him in a low voice with some embarrassment: "Gao Zhi, you can't doubt others casually."

She tasted the appetizers first, and then looked at this "bone fish", and she was a little convinced. She felt that the food in this restaurant was expensive, but the price was reasonable-this kind of fish is delicious after cutting sashimi. She has heard of the fact that she can still swim, but she has never seen it. She feels that it is usually performed by professional sashimi masters. She really did not expect to see it in such a small shop.

Hideji Kitahara smiled at Mizuko Anyun, expressing that he didn't care, and then lightly patted Haruna on the shoulder, signaling her to quickly fish out the fish and give it a good time. Although it was no different from killing a live chicken, he felt that cutting It was too much to force the fish to swim.

Haruna took another look at Anyun Gaozhi, then shook the tank down again, and then fished out the fish for final processing.

An Yunyingzhu ignored her son and was already savoring sashimi carefully.

The shallow white plate is very exquisite, and the lotus flower carved with white radish is also vivid, but it is not as good as the sashimi inside. When stacked together, it suddenly looks as beautiful as a rose cluster.

There are also many ways to sashimi. For example, in some schools, the head and the tail of the live fish will be cut first, and then the fish will continue to swim until the blood of the fish is gone. The sashimi slices are as white as jade and faintly transparent; The other is the one in front of you. Use an iced knife to cut live fish, so that the muscles of the fish contract rapidly at the moment of cold, and finally make the sashimi smooth as a mirror, firm and elastic.

He is used to eating five slices first, and then dipping them in wasabi or soy sauce when he feels a little greasy, but he put a piece of tuna sashimi in front of him into his mouth. There is a feeling of melting in the mouth.

A very complex taste, flexible and silky together, the umami taste of the ingredients is not destroyed at all, but sublimated - he is incapable of expressing it, he only feels that there is an extremely pure beauty, no wonder he wants to use a knife made of ice To cut, if you use an ordinary fish-cutting knife, I am afraid that the pure feeling will be slightly compromised-that is a crime, absolutely unforgivable!

What's more, the knife skill is so powerful that it cuts completely against the muscle texture of the fish. It seems to know the structure of the fish itself. Maybe tens of thousands of fish have been cut. The elasticity comes from the instinctive contraction of the fish, but the fish The muscle fibers of the meat have been cut into small pieces, so that they can have a feeling of melting on the tip of the tongue after a little chewing.

All in all, delicious! Excellent!

He didn't care about his wife and children, he finished a plate first by himself, but for a moment he completely forgot about the wine that he had agreed to drink, and threw the wine aside without moving, not even the soy sauce and wasabi.

He was very afraid of destroying the pure beauty of nature, but he came back to his senses after eating a plate. A sense of joy quietly rose in his heart, and he almost had the urge to cry—such a chef is nestled in this kind of food. In the small shop, I really felt wronged for him.

If such cooking skills are used to accompany bad wine, it would be unfair!

He gently wiped the corner of his mouth with a napkin, and asked with some exclamation: "Is this tuna?"

Tuna is a common sea fish, and it belongs to a large number of economic fish species. He has eaten it many times, but he has never eaten it so clean and pure. At this time, he couldn’t believe it—Hideji Kitahara now said that this is the Arctic Ocean He also dares to believe the ultra-rare fish produced.

Hideji Kitahara was serving him steaming fish bone soup and boiled fish liver, thinking that he was asking about the place of origin, and said with a smile: "This is cold tuna, which is suitable for eating in winter."

He sold this fish at a high price of more than 30,000 yen (the cost was more than 5,000 yen), and his black heart was outrageous, so he really put his heart into it. The remaining fish bones were cooked with spring vegetables, and the fish liver and swim bladder were made. Boiled fish liver, these are considered as a gift, so there is no extra charge - just with this fish, Fuze's family is considered to be supported by An Yun's family today.

The tuna produced in the Pacific Ocean is a kind of retrograde fish, which regularly returns to its hometown to lay eggs. This is a good season for fishing. Some of them will go to the vicinity of Tokyo Bay. These autumns are when they are fat, commonly known as red tuna and white tuna. The other group will go to Kyushu, where the fat is the most in winter and suitable for winter fishing, commonly known as cold tuna.

Hideji Kitahara helped An Yunying with popular science by the way, so that he would not be too heartbroken when he took out his pocket later - the ingredients in our store are strictly selected, cold tuna is best eaten in winter, if you don't believe me, look at the marble pattern on the fish , the fat is rich and dense, the taste is smooth, not inferior to fat beef, and the cold tuna basically has no harmful parasites to the human body, it is especially suitable for sashimi, so this fish is really not expensive to sell you more than 30,000 yen.

In fact, it is not his credit at all to bring in the ingredients, he just made a list, and then Dongmei got up early in the morning to search around, but there is no need to tell the guests about these.

An Yunying nodded repeatedly, but finally took a sip of sake from the glass and sighed, "This is the best sashimi I've ever had, but it makes the wine even harder to swallow."

He sighed again and again, meaning that he was not worth it for Kitahara Hideji, but Kitahara Hideji didn't understand what he meant, instead he raised his eyebrows, feeling unhappy.

It’s delicious, it’s okay, sashimi is fish meat, and the sages couldn’t walk when they ate it. It’s normal for you to eat it well, but why did you bring up the wine again?

Aichi Prefecture is an industrial county mainly engaged in the textile industry. It does not produce good rice, the pollution is serious, and the water quality is terrible. It is not a good place for wine making.

There is no good wine here, and you think the wine from other places is inferior. Can you blame us?

But this is his classmate's father anyway, not an ordinary guest, so I have to give two points for face.

He saw that An Yunyingzhu had spent almost 30,000 yen on the wine and took a sip, so he didn't want to move anymore. After thinking for a while, he said to Haruna, "Haruna, go to the backyard and get that."