Tutorial 15 The Art of Eating Sushi: A Comprehensive Guide

I. Eating Nigiri

Method 1: Fingers

1. Use fingers to pick up nigiri

2. Turn nigiri upside down

3. Dip lightly in soy sauce

4. Optional: Add a touch of wasabi if more heat is desired

Method 2: Soy Sauce Brush

1. Use a spoon or small brush

2. Paint soy sauce over nigiri

3. Provides more even coverage than dipping

Special Cases

• For scallop or white fish: Brush with lemon or lime before applying soy sauce

II. Eating Sashimi

Method 1: Direct Wasabi

1. Spread a touch of wasabi directly onto the fish

Method 2: Premixed Soy and Wasabi

1. Mix wasabi with soy sauce

2. Dip sashimi into the mixture

Alternative: Ginger Ponzu Dressing

• Lower in sodium than soy sauce

• Good option for those watching sodium intake

Accompaniments

• Eat shiso and daikon garnish together with sashimi

• Particularly good with salmon

III. Eating Sushi Rolls

• Dipping depends on the roll's ingredients

• Rolls with spicy mayo may not need additional sauce

• For rolls with raw fish, wasabi and soy sauce combination works well

IV. Wasabi Options

Fresh Wasabi

• Best flavor and essence

• Expensive (about $100 per pound in the US)

• Typically found only in high-end sushi restaurants

Powdered Wasabi

• Blend of horseradish and food coloring

• Mixed with water

• Less flavorful than fresh wasabi

Wasabi Tube (Recommended)

• Brand: S&B

• More affordable than fresh wasabi

• Closest to fresh wasabi in flavor

• Two options:

  1. Pure wasabi

  2. Wasabi blended with horseradish (more intense heat)

V. Soy Sauce Recommendations

• Quality soy sauce significantly impacts overall taste

• Recommended brand: Kimlan "Super Special" label

  • Aged with no preservatives

  • Rich flavor that complements raw fish well

VI. Additional Tips

• Use pickled ginger to cleanse palate between different fish (if available)

• Experiment with different combinations to find your preferred taste

Remember, the key to enjoying sushi is to find the balance of flavors that suits your palate. Don't be afraid to try different methods and combinations to discover your personal preferences. The goal is to enhance, not overpower, the delicate flavors of the fish and rice.