As the saying goes: "Man is iron, rice is steel, and a meal is not eaten and hungry." "No matter how powerful a person is, if you don't eat, you can't do it, people must have spirit, they must eat, the relationship between people and food is like the relationship between iron and steel, if iron wants to have hardness, it must rely on steel, and no one can do without anyone."
When it comes to "eating", we Chinese more words, such as Beijing roast duck, Tianjin twist flower, Chongqing hot pot, Sichuan skewers, Hunan stinky tofu crayfish... Within a few days and nights, it is impossible to finish Chinese cuisine, but no matter what you eat, you pursue a "taste", the warmth of the food, the soft sticky crisp and crisp, are the chefs have to consider, what food, what kind of taste to make, related to its "fate".
But no matter how you do it, no one will like "hard" food, let alone teeth can't bite, eat food that makes people's cheeks sore, isn't this spending money to buy guilt? The next food that the author wants to introduce to you, known as the "hardest fish", even someone made it into a "fish knife", the sharpness is definitely not lost to the real kitchen knife, so that people can not "impossible to bite", but such a "hard fish", but has become one of the favorite dishes of the Japanese, so how do the Japanese eat it?
This fish is called the bonito (Katsuwonus pelamis), is a kind of fish in the mackerel family, bonito genus, its appearance is somewhat similar to tuna, the body is spindle-shaped, the body surface is almost smooth and scaleless, the abdomen is silvery-white, and the length of the fish body is generally between 50 and 60 cm, and the longest can reach 100 cm.
Bonito aliases are particularly many, what small strings, smoke boys, bonito, shell fish, are it, from these names can also see the "personality characteristics" of bonito, its swimming speed is particularly fast, can reach 20 km / h, aggression is also relatively strong, the most like to eat sardines, bamboo basket horn, but also like to swim with sharks, so it has obtained the "bomb fish" this somewhat fierce nickname.
As mentioned above, bonito is called "the hardest fish" and can't bite, but in fact, the flesh of the bonito itself is very delicious and tender, and its surface does not have extremely hard fish scales, so why does it incarnate into a "fish knife"? This has to start with the Japanese.
As we all know, Japan is an island country, the so-called "rely on the mountains to eat the mountains, rely on the water to draft water", the most common food in Japan is seafood, as early as the Edo period, they began to eat bonito, and they are very fond of the taste of bonito, so many places are vying to buy. As a result, during a transport, a type of Aspergillus bacteria appeared on the container where the bonito was stored, which quickly absorbed the water in the bonito, and by the time people found it, the bonito had "hardened".
So they "made the mistake wrong", using this aspergillus to marinate the bonito, so that more bonito can be preserved, ready to eat this delicacy, and later some people made this pickled bonito into a knife, its sharpness and hardness are not lost to the kitchen knife, and also obtained the Guinness World Record certification (the hardest food). However, using a "fish knife" to cut "fish" is not a bit cruel.
So how do Japanese people eat pickled bonito? The first method is to grind the hard it into a powder and then put it into the soup base to play a role in refreshing; the second method is to use a planer to plan it into thin slices, and then eat it in shabu-shabu. Have you readers ever eaten dried bonito? How do you feel?