Eating sushi isn’t rocket science. We’ve shown you how before, and it’s more about enjoying your food than anything else. To ensure you respect the sushi your chef has prepared, this video, featuring Naomichi Yasuda, of Sushi Bar Yasuda in Tokyo, will show you the ropes.
Yasuda explains that the rice is the most important ingredient of your sushi — and while everyone focuses on the fish, the fish is secondary. He even explains that the best sushi bars and restaurants will have their own original preparations of soy sauce, ginger, and even wasabi. Yasuda makes a few rolls while we watch, and explains the rules: Not only is it OK to use your fingers to eat roll sushi, you should. Keep your ginger and your soy sauce separate — try not to dump your ginger all over your sushi before you eat it (at least, not in view of your chef.) A piece of ginger adds some complexity and cleanses your palate before you try the next thing on the menu.
He moves on then to nigiri — or the type of sushi most people think of — a thin slice of fish on top of rice. He demonstrates how to use your chopsticks to roll the sushi on its side, grab it, and then tilt your wrist to tip the fish — not the rice — into the soy sauce if you’d like some. Remember though, don’t shake it.
So the short version:
- Use your fingers for sushi rolls.
- Don’t combine your ginger and sushi, or your soy sauce and your ginger. Ginger is intended to be a palate cleanser between bites or types of sushi.
- Dip your sushi fish-side down in soy sauce.
- Don’t shake the soy sauce off your sushi.
By the time you’re finished — you’ll be ready to make a good impression at the sushi bar, and enjoy your food while showing a little respect for the folks who made it. Hit the link below for a quick rundown of the rules.
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