How to eat Sushi

by Volker Weber

Comments

This guy is pretty pretentious. Just because a few japanese fishermen eat sushi by hand I see no reason to do that too.

Marcus Cador, 2010-11-08

There is no right way or wrong way. I have no problem picking up sushi with chopsticks and they do not fall apart. I have never seen anyone in a sushi restaurant who smothers the entire sushi with soy sauce like he did. Speaking of which am going to our local sushi bar on Tuesday for all you can eat sushi and I will definitely be eating it wrong according to him.

Richard Moy, 2010-11-08

Trevors main point is probably not to abandon the sticks but to refrain from commiting the soy sauce and wasabi massacre. "What's the point of eating sushi if you're not gonna taste the fish?"

I second that: soy sauce contains between 10 and 20 percent of salt. You might as well gnaw at bacalao.

Robert Dahlem, 2010-11-08

Yeah, I always got the "dip a little of the fish in a bit of soy" thing - don't drown it, and keep it on the fish, where it will adhere a little, versus the rice, since the rice will act like a sponge. Ginger as a palette cleanser makes sense too.

Kevan Emmott, 2010-11-08

Sorry guys, there is a right and a wrong way. It's called table manners. They vary from country to country, but there is always a way to eat stuff that will not shock your hosts. How would you react to, say, a moroccan guest who serves himself with his hand from the common dish?

Also, the guy gives numerous tips that actually enhance the taste and the consistency of the sushi. The ginger is not a side-dish, it is a palate cleanser, just like amuse-bouches. Most sushi do not need to be seasoned, except perhaps sashimi.

Andrew Magerman, 2010-11-09

Ich würde auch sagen, ich esse das so, wie ich's gewohnt bin und mag. Aber trotzdem gut, dass man's mal gesehen hat, vielleicht verschlägt es einen ja mal nach Japan ...

Kristof Doffing, 2010-11-09

jedem Tierchen sein Pläsierchen, sag ich da nur. Ich kenne Chinesen, die schmieren sich LÖFFELWEISE Wasabi auf dem Fisch, weil sie den Fischgeschmack nicht so mögen. Scharf geht bei denen aber immer. und der Fisch werde noch desinfiziert weil die Schärfe "kills any germs!"
ich immer mit Stäbchen, wenig Wasabi auf dem Fisch und dann Soyasauce flavored with Bonito, niemals nur Soyasauce.

Wakarimashde.

Chris Frei, 2010-11-09

Any time I try to eat anything with chopsticks, I reckon I use up more calories trying and failing to operate the tools than I gain from the food. Which may be a good thing, of course.

Nick Daisley, 2010-11-09

On a separate note, finding Japanese sushi chiefs in any but the largest cities in the U.S. is very difficult. In New York, sure, or L.A., sometimes in Boston where I live.

If the chefs are Japanese, you can tell because they expect a greeting, a form of respect, and they like some feedback (praise) at the end of the meal.

Just paying the check is not enough for them, as making sushi is their craft and they take pride in their work.

Frank Paolino, 2010-11-09

The video is a little bit exaggerating - yes. But except the point of not using chopsticks (which in my opinion heavily depends on the sushi restaurant) I share his comments. And these are true for other cuisines as well: I very often see people who start pouring salt and pepper on their food before even tasting it. That is like ordering some special food in a nice restaurant and ordering some ketchup with it - because you prefer all your food with ketchup. For me that is showing a poor attitude towards the cook and a waste of food. Similar to one comment about people who use much wasabi because they do not like the taste of fish - what is their point of going to a sushi restaurant I would wounder...

Bernd Schuster, 2010-11-14

Ano... I find the "quality" of fresh fish served in many (non-Japanese) Sushi bars outside of Japan irritating, as well as this mayonnaise thing aka California Rolls. My rule of thumb is: fish sushi (maki or nigiri) only @ Japanese restaurants, else stick to kappa maki sushi and other vegetable delights.

As for mixing Wasabi + Soy: I think this also depends on the freshness of the fish. ^^

Juergen Eichholz, 2010-11-16

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