CATDOLL : CATDOLL: What kind of grass or spice is the green grass foam sprinkled on salmon in Western cuisine?

The green grass sprinkled on salmon in Western cuisine is dill.

Dill is derived from the ancient word dilla, which means calm and elimination. It was called "foreign fennel" in ancient times. It originally grew in India. It looks like fennel, has small yellow flowers and small fruits. It was introduced to European countries from the Mediterranean coast. Dill belongs to the parsley family. Its leaves are bright green and feathery. Its seeds are small, round and flat. It tastes spicy and sweet. It is often used as a cooking oil seasoning and has the effect of promoting digestion.

The leaves used for salmon sashimi are perilla leaves.

Perilla leaf is an annual upright herb, more than 1 meter high, green or purple, square columnar, 4 blunt edges, with long soft hairs. Leaves are opposite, herbaceous, broad or almost round.

7-13 cm long, 4.5-10 cm wide, apex mucronate or acuminate, base broadly cuneate, acuminate to rounded, margin lacerate coarsely serrate, purple on both sides. Or only purple below, purple-green above, pubescent below, pubescent below; petiole 3-5 cm long.

Additional information:

Salmon Cultural History:

In 1985, the Minister of Fisheries of Norway led a national team to Japan to promote Norwegian salmon, hoping to use salmon to make sushi. In 1994, Japan used Norwegian salmon for sashimi and sushi. Twenty years ago, the Norwegian Seafood Bureau brought Norwegian salmon to the Chinese market.

Today, after years of efforts by the Norwegian Seafood Authority, Norway's sustainable supply of high-quality salmon has been widely recognized by Chinese consumers, and Norwegian salmon has also been loved by more and more Chinese consumers. Salmon has been on the verge of extinction many times. In the 1940s and 1950s, salmon disappeared from the Thames River, a result of human dam construction and river pollution.

In the past 100 years, uncontrolled fishing by humans has also led to some

Possibly: Rosemary, Sage, Thyme, Oregon

Oregano, Bay Leaf, Clove, Cardamom

(Nutmeg), Mace, Ginger, Garlic,

Onion, etc.

Rosemary or possibly lemongrass