Japanese people like to eat sashimi, as long as it can be made into sashimi, they will try to make sashimi, in general, the most sashimi in addition to Kobe beef, is fish, but the conch into sashimi, or the first time to see. Ordinary conchs arrived in the hands of Japanese chefs, and their value immediately doubled several times. See how Japanese chefs make conchs into sashimi
It is not easy to pick out the conch from the hard shell, like to eat snails know that the conch is actually similar to the snail, the fresh snail, it is not easy to take it out of the shell, we eat snails locally are to pick out the screw meat and then fry, very troublesome. The Japanese chef has a set of conchs, a special tool, to break the shell a little, the conch meat is easily picked out
The picked conch meat cannot be eaten directly, because it is made into sashimi, the so-called sashimi is eaten raw, and sashimi is just a Japanese name for raw food. So to deal with it, remove all the parts that cannot be eaten, the first thing to remove is the part near the hole in the shell, this place is very hard, the taste is very poor, to be removed. Then there's its salivary glands, which are also removed near the tail, and the last thing that's left is the most delicious part, which the chef cuts straight into slices
Originally thought that the tail of the conch, that is, the intestines will throw away our snails, we will generally throw away this part, but I did not expect that the chef even used the intestines of the conch, what would he do? You would never expect it. The chef blanched the intestines in boiling water, then put them in ice cubes, and finally cut off the end, which was all dirty and wanted the rest
The chef put the cut intestines in a grinder, pressed it into a puree, looked a little disgusting, did not expect this part to be so delicate, press hard with the batter, and then the chef added the special Japanese sashimi soy sauce in it, and then grind it, the soy sauce and the intestines were fused together, a special dipping sauce was ready, the Japanese called it liver soy sauce
Sashimi is more particular about the presentation, such a small conch, through the hands of Japanese chefs, make a large plate of feeling, in fact, look closely, just a few pieces of meat, look very beautiful, this is the reason why sashimi can be used as a representative of Japanese cuisine. Plating, material selection, knife work are very exquisite. How about watching the conch sashimi made by a Japanese chef and dipping it in the intestines and drooling?
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