“Sushi secrets”

Surely this ubiquitous bite-sized titbit holds few surprises? But as with most things Japanese, there is more to it than meets the eye.

Last year my family dropped into an unassuming sushi restaurant on the outskirts of Hiroshima. A modest exterior, a pretty standard layout inside. 

Except this was a place of pilgrimage for sushi aficionados. It was a special treat.

Once served, I followed my standard routine. Pick up the sushi in my fingers, drench it in soy sauce, pop it into my mouth. 

Then I spotted the sushi master chef wince.

“If I may be so bold….”

It was then he let us into a secret. Apparently, most people do not know how to eat sushi properly. And if he notices this, there is no point in giving them the best cuts.

Here’s how it should be done.

Pick up the sushi from the far end, peeling it back towards you with your fingers. The fish will then be underside. You dip the fish lightly in the soy sauce. Then turning the sushi lengthways, place it on your tongue, fish-side down.  That way you taste the fully flavour of the fish, not soy sauce drenched rice.

With chopsticks, it is the same, except the first move is to turn the sushi on its side on the plate, before you pick it up.

It did not take much practice. Sushi chefs will need to be on their mettle from now on.

You’re probably wondering why I don’t make a YouTube video to show you.

Better ask my dentist.