Sushi making is as close to an art as any food might be. The Japanese chefs put a lot of time, training and effort into their sushi creations. Perhaps only designer cakes take this idea further.
With such effort in the creation it is not unreasonable to expect some appreciation from those of us who eat the sushi. Of course we appreciate the taste. But we may forget the appropriate etiquette.
Sushi is far from an everyday food in Japan. This is partly because Japan has many other food options. Partly because sushi has traditionally been seen as a more cultured option, for the special occasion, like westerners sitting down to a Sunday roast. The advent of takeaway sushi has partly changed this view, but Japanese do not eat sushi every day.
To eat sushi as the chef would expect:
- Do not use chopsticks. Eating with your hands preserves the delicate form of the sushi.
- Use minimal soy sauce, and only touch the fish to the say, not the rice.
- Eat each piece of sushi in one whole bite.
- Place the sushi on your tongue with the fish facing down.
- Adding a tiny amount of wasabi to the fish is acceptable.
- Eat the ginger between each piece of sushi. This cleanses your palette. You can use chopstick for the ginger.
Like all great cuisine sushi has an origin story and cultural status. But today we can simply eat sushi for the unique taste.
Try some sushi for an office part or other catered event. Or even for an informal lunch. It’s an enjoyable variation from the everyday eating habits.
