The rice grains floating in the soy sauce, eat the ginger along with the maki and bite off half of the nigiri? It’s time to read this article!
Some dishes should not only be prepared in a certain way, but should also be eaten in a certain way. The same applies to the Japanese dish sushi. Here are the most common mistakes made when tasting sushi.
Mistake #1: Eating maki with chopsticks
The traditional way of eating sushi differs from our western way of consuming it. In Japan, sushi is eaten by hand, especially maki sushi. However, sushi has also become a fast food dish in Japan, which has also led to a change in the way it is consumed.
Mistake #2: Putting ginger on sushi
Pickled ginger, called gari, is said to neutralize and support digestion. Instead of eating it with sushi, it should be eaten between sushi to neutralize the taste of the different types of fish.
Mistake #3: Rubbing chopsticks together
The chopsticks should always be parallel to the edge of the table. Often they have to be placed on a small pad. Handle them with care: in Japan, rubbing them together to remove bits of wood means the chopsticks are of poor quality. Also, you should not pass the chopsticks to anyone else as it is a funeral rite in Japanese culture. It is best to place the sushi directly on the plate of the person you are talking to.
Mistake #4: Dipping the rice out of the nigiri
With nigiri, only the fish is dipped in soy sauce, not the rice. This one is already seasoned, it doesn’t need soy sauce to taste better. Soaking also causes the assembly to disintegrate. If you really want to eat sushi, you have to drizzle or lightly dip the fish in soy sauce, then flip it so the fish lands in your mouth before the rice.
Mistake #5: Mixing soy sauce and wasabi
The large portions of soy sauce, wasabi and ginger that we serve with sushi at home would be enough for ten servings in Japan. Also, wasabi should not be mixed with soy sauce. In upscale sushi restaurants, the chef already seasons each sushi so the customer doesn’t have to add wasabi.
Many sushi chefs and chefs also use their own sauce mix of soy sauce, mirin (sweet rice wine), and dashi (fish stock) and coat the fish with it. With good sushi, the sauce is used sparingly.
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