First things first: American sushi is kind of like Japanese sushi’s eccentric cousin. It’s fine and delicious as its own thing — but there’s also no denying that it’s quite far removed from the Japanese cultural institution upon which it’s based.
But that’s only to be expected. After all, every cuisine is changed and influenced by the local area in which it’s produced. See also: The difference between Italian food in Italy vs. Italian-American food. Both are delicious, but they’re definitely not the same thing.
Keeping that in mind, there are legitimate stylistic differences — and then there are ways that we unequivocally get sushi appreciation wrong.
Don’t drown your sushi in soy sauce.
Besides making your rice fall apart because it so readily absorbs all that liquid umami goodness — using your table’s entire bottle of soy sauce completely obliterates the flavors of your meal.
When dipping nigiri sushi — those pieces that are just a beautiful piece of raw fish sat atop a small cylinder of sushi rice — you should only dip the fish, not the rice.
That way, you get the seasoning effect you want — and you also don’t accidentally disintegrate the rice.
While we’re at it, please also stop mixing wasabi into your soy sauce.
Picture this: You like the spicy kick of wasabi, and you like soy sauce — so you mix them together into a slightly spicy paste, and then dip your sushi. Maybe you do this so much that you don’t even notice it anymore.
On some level, you’ve probably noticed that mixing wasabi with soy sauce dulls the sharp heat of the wasabi. Maybe that’s the effect you were going for — but see the next item on this list for more info on appropriate wasabi usage.
Don’t add extra wasabi to your sushi at a nice place — chances are, the sushi chef has already added the appropriate amount before serving.
One of the biggest differences between Japanese sushi and American sushi is that most Japanese sushi is made of extremely fresh fish. American sushi has gotten better depending on where you live — but it’s still not at such a high level. That matters, because the fresher the fish, the less you have to do to it to make it taste good.
Also, the Japanese aesthetic places the highest value on the natural, delicate flavors of the fish as it pairs with the sushi rice. Good sushi rice takes years to learn how to properly prepare — accounting for the correct balance of time, temperature, and seasoning with vinegar, sugar, and salt.
That means if you go to a nicer sushi place, the sushi chef — and remember, this is a highly trained professional — will likely place the perfect amount of wasabi between the fish and the rice. Too much wasabi blows out your taste buds, so all you taste is the heat.
Respecting your sushi chef’s skill also makes it more likely that you’ll get the premium cuts of fish, since you’re obviously smart enough to appreciate it, according to First We Feast.
When eating nigiri sushi, try using your hands instead of chopsticks.
Not only is eating nigiri with your hands more traditional — it also allows you to better appreciate that careful balance your sushi chef has attained for you. Good sushi is about the interplay of textures on your tongue working in concert with the flavors.
Don’t just think of it as a meal — think of it as an intimate conversation held through the medium of food, between your sushi chef and you.
Try ordering your sushi one piece at a time, at a sushi bar, from a sushi chef.
In America, we like to order everything we’re enjoying for a single course at once — and that goes double if we’re eating with a big group of people.
For a variety of reasons, sushi is always at its best directly after the sushi chef has made it — and it deteriorates significantly in quality the longer it sits out. That’s why it’s always best to eat it right after your chef has made it.
Do some research and find a nice sushi place near you — then try sitting at the bar and putting yourself in the chef’s hands. Order the sushi one piece at a time and immerse yourself in the experience. I guarantee you’ll have a different experience than you would with AYCE rolls.
Also, if you’re eating hand rolls — which are traditionally served in a cone of nori — eating them as soon as they’re served is essential. The nori is surrounding rice and fillings, and will get soggier the longer it sits — so it needs to be eaten right away.
Don’t order things that aren’t sushi when you sit at the sushi bar.
It’s true that many places that serve sushi also serve other types of Japanese food. There’s also no denying that chicken karaage goes great with beer — but you should try that magical combo at a table or an izakaya, not at a sushi bar seated in front of the chef.
Eat pickled ginger as a palate cleanser — not piled up on top of your sushi.
I love gari — pickled ginger — so much, I have been known to snack on just that ginger by itself. When I’m eating with friends or family who don’t want theirs, I will gladly take it for myself — no ginger left behind.
But I also know that it doesn’t belong on top of my sushi — instead, it’s meant as a palate cleanser when switching between different types.
If you’re avoiding rice because you’re cutting down on carbs, order sashimi — not sushi.
The magic and beauty of sushi is that perfect balance between properly cooked and seasoned sushi rice and fish. But maybe you’re not eating rice right now, and that’s okay too.
Do yourself and your sushi chef a favor and order sashimi instead — that’s beautifully sliced raw fish without the rice. No wasted food, no awkward feelings — and no unwanted carbs.
Conversely, if you just can’t get enough sushi rice with your beautiful fresh fish, try a cheerful and delicious bowl of chirashizushi next time you’re out.
Sign up here to get INSIDER's favorite stories straight to your inbox.
Read the original article on INSIDER. Copyright 2018.Follow INSIDER on Facebook.
Follow INSIDER on Twitter.ncG1vNJzZmivp6x7o8HSoqWeq6Oeu7S1w56pZ5ufony0wdKhoGalmajBorfErGSapZWntqStzaxkoJ2kYsSzu82gZGtoYW16dw%3D%3D