A Pants Primer: Sushi 101

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Even if you don’t know your uni from your unago, there is no better way to learn the true art of sushi than by sidling up to the sushi bar and trusting the chef to serve his omakase. Omakase means “chefs choice,” and with this order you are putting your meal entirely in the chef’s hands, literally. Although it might be scary to surrender control over the meal, you will no doubt be treated to the best fish currently available, enhanced only by the expert hand and skills of the chef.

In return for this personal attention and service from the chef, it is only fair to be educated on the proper sushi bar etiquette – subtle cues that let the chef know that you appreciate the art of sushi and what has been prepared for you. Below, we offer you Sushi 101, all the basics you need to know to sit at the sushi bar and own your omakase experience.

Sushi Nakazawa NYC via UnbuttoningPants.Com - Sisterhood of the Unbuttoning Pants
Feel free to use your fingers (see rule #3)

 

1. Use the hot towel you are given when you first sit down to clean your hands.

2. You will be given a new hot towel or small moist towel to dab your hands with throughout the course of the meal.

3. Which means….it is okay to pick up your sushi pieces with your hands (the individual pieces of raw fish placed on top of rice are called nigiri.)

4. …But sashimi  (raw fish, no rice) should always be eaten with chopsticks

5. Do not rub your chopsticks together to eliminated down any uneven pieces; it is frowned upon.

6. When being served by chef at the sushi bar, eat each piece quickly after it is delivered to you. The chef has taken temperature into consideration and everything will taste best right away.

Sushi Nakazawa NYC via Unbuttoningpants.com - Sisterhood of Unbuttoning Pants
Don’t dawdle over this beauty!

7.  Always eat each piece in one bite; unlike jumbo cut rolls with soft shell crab legs sticking out in all directions, most nigiri can be taken down all at once.

8. There will most likely be no need for additional soy sauce on nigiri, as the chef has already seasoned and soy-sauced to maximize, not mask, the flavor of the fish.

9. If you must use soy sauce, do not throw your ginger and wasabi in to make a messy mixture.  Ginger is to be eaten alone as a palate cleanser, and wasabi should be placed directly onto the fish.

10. If placing nigiri into soy sauce, lightly place it fish side down.

11. Unless dining alone,  ifyou have ordered a bottle of wine or sake, don’t pour your own booze; your companions or the server will be happy to help you out with a refill.  (We know it is hard to wait for your next sip, so to us this is the most forgivable sushi sin.)

12. Feel free to thank your sushi chef on your way out, in English or Japanese, depending on how fancy you want to get…

Feel free to practice, practice, practice
Practice, practice, practice makes perfect

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