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How to Eat Sushi
April 21, 2004
By JULIA MOSKIN
THE responsibility for great sushi extends to the customer.
The sushi bar diner is expected to order from the chef (but
drinks and other food from the waiters), to pick up each
piece with fingers or chopsticks (both are correct) and to
eat it in one or two bites without putting it back on the
plate.
Another sushi commandment, often flouted in American sushi
bars, forbids dropping a piece of sushi into soy sauce and
leaving it to soak. All the careful hospitality of the
Japanese tradition could not conceal the shudder that ran
through every sushi chef when asked about this practice.
"It is very painful for us," Gen Mizoguchi of Megu said.
For the record, you should turn the piece upside down and
swipe the fish lightly through the dish of soy sauce. A
small amount of wasabi can be added to the dish, but too
much is disrespectful to the chef and the fish, as it
drowns other flavors.
http://www.nytimes.com/2004/04/21/dining/21SBOX.html?ex=1083674111&ei=1&en=12f0f5525965f31b
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