On Thursday, September 10, 2015 at 12:46:51 AM UTC-4, gtr wrote:
> On 2015-09-10 02:45:43 +0000, Travis McGee said:
>
> > In a new video by Vice's Munchies, seen above, the chef explains the
> > right and wrong way to eat sushi. Rule one, eat cut rolls with your
> > hands.
>
> Rule two, disregard rule one. The flavor is not changed by eating with
> chopsticks. No one is offended by eating with chop sticks. Eating with
> a knife and fork is kinda uncool, but whoever is carping about it would
> be uncooler still.
>
> > And when you dunk your piece of sushi roll into soy sauce, well, don't
> > dunk it. Just dip what Yasuda says is "enough" to taste the soy sauce,
> > then eat it. And don't ever, ever eat the pickled ginger with your
> > sushi. It's meant to be eaten by itself, after you've eaten a piece of
> > sushi.
>
> That was it's intentions, but the way cuisines grow is when people *do
> what they like*. Almost everyone I knew 20 years ago that floated
> sushi in soy sauce or placed ginger on top of sushi before eating
> doesn't do it any more. They stopped as their own palate educated
> them. One guy I introduced to sushi who was a "floater". Now doesn't
> use any soy at all. His palate has become refined by his own
> explorations.

I'll still top a piece of California roll with ginger. It's just,
you know, California roll. It doesn't deserve any better.

I'm more inclined to use soy sauce than I was 20 years ago, although it's
just a quick dip. Generally with tuna or other meaty fish. And
never the rice, just the fish.


> It's nice to be told how things are "best", but it's nicer to migrate
> your ownself via experience.
>
> > Everyone who shoves the unlimited supply of ginger on the table at
> > Sushi Stop onto every single bite of sushi is silently crying. You know
> > who you are.
>
> I know who YOU are, that's for sure.
>
> > And one of the biggest no-no's was how people normally dip nigiri into
> > soy sauce. Yasuda explains how to properly dip sushi so that the fish,
> > and not the rice, makes contact with the soy sauce. This makes sense
> > when you think of all the times you've asked for a new soy sauce dish
> > because yours is full of runaway pieces of rice.
>
> People work out these things via pure logic. "Don't butter and jelly
> the toast on both sides cause it's messy." They do it themselves and
> they don't need to be told anymore.
>
> > "What's important about sushi is the rice. The rice is the main
> > ingredient. So people talk about the fish. But the fish, this is the
> > second ingredient."
> >
> > Tell that to the people who ferociously bid on tuna at Tsukiji.
>
> And now, a lesson on the proper way to hold your chopsticks...

No point. I'm left-handed, so that pretty much dispenses with "proper".

Cindy Hamilton