英語資源頻道為大家整理的china daily 雙語新聞：美食趣話 刺身Sashimi，供大家閱讀參考。
刺身是來自日本的一種傳統(tǒng)食品，最出名的日本料理之一。
Sashimi(刺身)is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in the Japanese cuisine. Sashimi, while similar to sushi, is distinct for its absence of vinegared rice. When slices of fish are served on top of a small ball of rice, it is called nigiri zushi.
Sashimi is usually beautifully arranged and served on top of shredded daikon(蘿卜)and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce(醬油)and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi(芥末)or ground ginger may accompany the dish and be added to the sashimi as a condiment.
Some of the most popular kinds of sashimi are:
Maguro: Tuna
Toro: Fatty Tuna(金槍魚肚腩)
Ebi: Prawn
Saba: Mackerel
Ika: Squid
Tako: Octopus
刺身是來自日本的一種傳統(tǒng)食品，最出名的日本料理之一，它將魚(多數(shù)是海魚)、烏賊、蝦、章魚、海膽、蟹、貝類等肉類利用特殊刀工切成片、條、塊等形狀，蘸著山葵泥、醬油等佐料，直接生食。
以前，日本北海道漁民在供應(yīng)生魚片時，由于去皮后的魚片不易辨清種類，故經(jīng)常會取一些魚皮，再用竹簽刺在魚片上，以方便大家識別。這刺在魚片上的竹簽和魚皮，當初被稱作“刺身”，后來雖然不用這種方法了，但“刺身”這個叫法仍被保留下來。中國一般將“刺身”叫作“生魚片”，因為刺身原料主要是海魚，而刺身實際上包括了一切可以生吃的肉類，甚至有雞大腿刺身、馬肉刺身、牛肉刺身。在20世紀早期冰箱尚未發(fā)明前，由于保鮮原因，很少有人吃，只在沿海比較流行。
刺身是來自日本的一種傳統(tǒng)食品，最出名的日本料理之一。
Sashimi(刺身)is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in the Japanese cuisine. Sashimi, while similar to sushi, is distinct for its absence of vinegared rice. When slices of fish are served on top of a small ball of rice, it is called nigiri zushi.
Sashimi is usually beautifully arranged and served on top of shredded daikon(蘿卜)and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce(醬油)and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi(芥末)or ground ginger may accompany the dish and be added to the sashimi as a condiment.
Some of the most popular kinds of sashimi are:
Maguro: Tuna
Toro: Fatty Tuna(金槍魚肚腩)
Ebi: Prawn
Saba: Mackerel
Ika: Squid
Tako: Octopus
刺身是來自日本的一種傳統(tǒng)食品，最出名的日本料理之一，它將魚(多數(shù)是海魚)、烏賊、蝦、章魚、海膽、蟹、貝類等肉類利用特殊刀工切成片、條、塊等形狀，蘸著山葵泥、醬油等佐料，直接生食。
以前，日本北海道漁民在供應(yīng)生魚片時，由于去皮后的魚片不易辨清種類，故經(jīng)常會取一些魚皮，再用竹簽刺在魚片上，以方便大家識別。這刺在魚片上的竹簽和魚皮，當初被稱作“刺身”，后來雖然不用這種方法了，但“刺身”這個叫法仍被保留下來。中國一般將“刺身”叫作“生魚片”，因為刺身原料主要是海魚，而刺身實際上包括了一切可以生吃的肉類，甚至有雞大腿刺身、馬肉刺身、牛肉刺身。在20世紀早期冰箱尚未發(fā)明前，由于保鮮原因，很少有人吃，只在沿海比較流行。