As we all know, what we eat is the taste of the food itself, so the success of the whole cuisine accounts for most of the factors. For example, the common fish in our daily diet, different varieties and different parts will correspond to different dishes, which are carefully considered and strictly controlled. Why are the Japanese materials so expensive? Is the more expensive the day, the better?
Almost all of these premium ingredients are closed at noon because they are fresh enough. Because the freshest fish need to be airlifted from Nagasaki, Japan, to Shanghai that day, their arrival time is basically one or two o'clock in the afternoon every day. Nagasaki is the most important aquatic product market in Japan, only 800 kilometers away from Shanghai. Since 2005, the fish market in Nagasaki has airlifted seafood to China three times a week, with an export volume of 100 tons in 2012.
If it's a Japanese restaurant in Beijing, most of the fish also need to be transferred from Shanghai. This means that a shop claims to be Japanese airlifted fish on the same day, so it may provide the rest of the ingredients overnight at noon. Therefore, experienced diners will tell you: do not eat raw fish at noon.
The high price is mainly determined by the deliberately selected ingredients. It's not just about the freshness of the ingredients, it's also about the different parts of the fish. In this regard, most of the daily stores have been popularized. For example, the best part of tuna is the meat on the back and abdomen, and the part called Toro on the abdomen is divided into "0-toro", which represents the part with the most fat, but there are still tendons in it; "Chu Toro" is not so many tendons, but its taste is not as good as that of the fatty part Therefore, the best Japanese food shop will choose the part between "big fat" and "medium fat" to make sushi. As for the meat on the back, it is more suitable for sashimi because it is red.
In addition, in the seemingly simple combination of other dishes, there are countless feelings and balance of attention. For example, a good cook will use the enzymes of fish to change the taste of meat, so as to improve the oil saturation and reduce the greasiness and fishiness. Of course, this kind of processing will cost about a quarter of the ingredients, and the guests only see the last prepared food.
