Save this guide for your next visit to Japan or a Japanese sushi restaurant.
It may sound pretentious to want to eat sushi like a pro, but wanting to do things the right way especially when most of the dishes are artfully prepared for you is also part of the culinary experience. Imagine eating your xiaolongbao with a fork - you get the idea. Here are some of the things to take note before you head for your next sushi feast.
Wasabi and soy
Hands up if you’re guilty of mixing your wasabi with the soy sauce the minute you take your seat. While it is commonly accepted to mix wasabi with the soy sauce these days, the proper technique is to dab a small amount of wasabi on one side of your sushi and a little of the soy sauce on the other side of your sushi for a proper balance.
Whole sushi in
If you’re dining in front of the chef, it’s rude to bite the sushi into two as it’s meant to be eaten in one bite. If you think you can’t manage, ask the chef to prepare your sushi in smaller portions.
Number your fish
There is a way to eat the different types of fish on the sushi in order to maximise the flavour. Start with a white fish, and work your way to the fattiest cut. Save the egg, crab meat, or tofu sushi for after the fish.
Don’t eat the ginger with your sushi
It is meant for in-between courses to cleanse your palate.
Fish in first
For nigiri sushi (that’s the one with the fish or egg on top of the rice), always dab the soy saunce on the fish and not the rice. Dab just a little so you don’t overpower the flavour of the fish with the soy sauce.
Don’t rub your chopsticks
If you have a habit of rubbing your wooden chopsticks together after splitting it, don’t do it here. The chef may take it to mean that his utensils are of low quality.