ZZZ…Sushi

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  • Sushi’s word, literally translated, means vinegared rice
    • Thin raw fish slices are called sashimi
  • It consists of fish and veggies with seasoned rice
    • Not all sushi contains sashimi
    • It is typically served with raw ginger and wasabi, a horseradish paste
  • Sushi can be eaten with fingers OR chopsticks, but it is easier to eat nigiri with fingers
  • Types of sushi
    • Style
      • Rolls – rice surrounding a main food item with seaweed sometimes wrapped around the outside
        • California roll – avocado, cucumber, crab
        • Philadelphia roll – cream cheese, smoked salmon, cucumber
        • Boston roll – cooked crab, salmon, scallions
        • Spicy tuna roll – tuna, spicy sauce
        • Unagi – cooked eel, sometimes with avocado
      • Nigiri – rice topped with sashimi, sometimes secured with a small piece of seaweed
        • Originally started as a fast food
        • Eat the meat side downwards in order to get the full flavor
    • Content
      • Typically Cooked: eel, shrimp & clam
      • Non-Meat: Cucumber, avocado & other veggie rolls
      • Mild Fish: tuna, snapper & scallops
  • Etiquette
    • A sushi chef is to be given much more respect than a typical American chef because they need to have:
      • Able to remember the running tabs of many customers
      • Courtesy and confidence to serve guests
      • Dexterity to move quickly and gracefully and to master using knives
      • Memory about which fish are available which seasons, their best quality, and the proper storing and slicing methods for each
      • Patience to apprentice for ten years
    • If you eat with your hands, wipe your hands (but not your face) with the oshibori (cloth napkin)
    • To take food from a shared plate, use the blunt back end of the chopsticks to grab food
    • Rest the chopsticks on the small ceramic holder when you’re not using them
    • Do not disassemble the sushi
    • Eat the pieces in one bite, or else they will crumble
    • Use ginger between sushi pieces to cleanse the palate, and do not pile it on top of sushi
    • Sauce-dipping
      • When dipping nigiri in soy sauce, dip it meat side down
        • Dipping rice-side down will mean the rice will fall apart and too much soy sauce will be absorbed
      • When dipping rolls in soy sauce, either dip only the bottom edge or use a piece of ginger to swab some onto it
      • To put extra wasabi on, place it on the meat with the chopsticks (no extra wasabi provided in Japan)
      • Don’t mix the wasabi into the soy sauce
      • If having soy sauce and wasabi, put the wasabi on first and then dip it
      • When pouring soy sauce, pour enough that there will be none left over at the end of the meal
    • When finished with the meal, place the chopsticks on the soy saucer horizontally