Traditional diners eat sushi with their hands instead of chopsticks.
Most nigirizushi do not need to be dipped in horseradish (wasabi). Some flavorful nigirizushi are already coated with sauce by the chef, so they do not even need to be dipped in soy sauce. Imagine the chef gets up at 5 o’clock in the morning to go to the fish market to select fish, but you cover the freshness of the fish with the taste of wasabi. How sad he will be.
When dipping in soy sauce, the neta side should be facing down, instead of throwing the rice into the soy sauce dish and rolling it. Sushi should be eaten in one bite. A good sushi restaurant will never give you the feeling of “slurping so big that it fills your mouth” when you put it in your mouth. Eating in two bites will destroy the density of the rice grains in the sushi rice ball and affect the taste.
Ginger is eaten between two different kinds of sushi. It is not a side dish or a pickle. Eating ginger between eating sushi of different fish species is to clean the mouth so that the flavors of the two fish will not mix, commonly known as “no cross-flavor”.
If you order by yourself, the taste should be from light to heavy, so that you can experience the freshness of each type of sushi. Sweet sushi such as egg sushi and tofu sushi are usually eaten last.
Miso soup is drunk at the end, not at the beginning.
Makizushi is usually eaten at the end, because the traditional makizushi is very simple, just spit fish or cucumber, which is used to fill the stomach of people who are not full like rice.
When eating conveyor belt sushi, eat one plate and take one plate, so that the sushi will not get cold (because of the chef’s hand holding, the freshly made sushi will have the body temperature of the palm of his hand).
Very traditional diners do not drink rice wine when eating sushi, because the taste of rice and rice wine is similar, and it is meaningless to eat them together. But now restaurants will promote alcohol in order to make money, so this can be ignored.
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Post time: Jun-27-2025