We all love a cheeky bite of conveyor belt sushi from time to time. Perhaps sometimes you’d fancy some higher grade sushi by visiting sushi bars with a sushi chef making sushi in front of you… but do you know the not-spoken rules of eating sushi? This guide will showcase what you might expect from a sushi restaurant (i.e. the ones without conveyor belt) and hopefully help familiarise with the art of sushi eating.

PS. This is what I’ve learnt throughout my years of sushi eating but hey it worked for me :)! 

Some terms you can see on the menu

(*FOOD PICS AHEAD*)

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Kaisen don (pic taken today!!)

  • Omakase – meaning “I will leave it to you” in Japanese. – This typically appears on menu with a more experienced chef and that you are fully trusting what the chef put on your plate. There are different types of omakase and the only way to describe it is essentially like a tasting menu – you pay the price, and enjoy the food
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Nigiri sushi – top to bottom – ootoro (fatty tuna), ebi (sweet prawn), think the last one is aji (or ma aji), can’t remember clearly?

  • Kai sen don – meaning ” seafood bowl” – Essentially a seafood sashimi bowl on sushi rice served with a dab of wasabi
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Another plate of sushi – top two rows are nigiri style, bottom two are gunkan style (sea urchin/uni and salmon roe)

 

    • Sashimi – Slices of Raw fish – often served with a ball of wasabi and pickled ginger
    • Nigiri – the typical two part sushi with a piece of fish, veg, or piece of meat on top of a ball of rice
    • Gunkan – Similar to nigiri sushi but with a piece of seaweed wrapped on the outside forming a vessle to put fillings
    • Hosomaki – meaning thin rolls – hoso = thin, maki = rolls. These are the tiny rolls often serve in 4s or 6s with a chunk of cucumber, wasabi or fish inside
    • Uramaki – meaning inside-out rolls
    • Futomaki – meaning Big fat roll, basically the normal version of uramaki, i.e. the seaweed is outside rather than being inside of the roll
    • Temaki – Hand rolls, shaped like icecream cones 

 

 

 

 

 

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Tuna hosomaki

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Uramaki rolls

Using Chopsticks

  • Chopsticks are normally placed on the chopstick rest when not used
  • It is rude to wave your chopsticks around/point with chopsticks (e.g. when you talk and try to make gestures but forgot you’re holding chopsticks)
  • Don’t pass food directly from chopsticks to chopsticks – put it in their bowl
  • After your meal – you can place the chopsticks back on the rest, or on the plate

Eating sushi 

  • In a sushi bar, the chef normally would have already added some soy sauce/seasoned your sushi for you – so it’s perfectly fine to just eat it.
    • But if you would love more soy sauce, it is provided as well
    • Sometimes the chef will explain the sushi upon serving
  • The soy sauce
    • Don’t mix the wasabi into the soy sauce – in a good, expensive sushi place, the wasabi is freshly grated and often already dabbed on the inside of some sushi
    • *If you’re having sashimi and wanted some wasabi – pinch a little bit of wasabi  with your chopsticks and place it on top of your fish before/after you dip into the soy sauce
  • Dipping technique:
    • Sashimi – fish side down
    • Nigiri –  fish side down so the rice won’t fall apart
    • Gunkan – Shorter side of the seaweed 
    • Futomaki/uramaki – It’s already really flavourful, but a tad bit on the corner if desired
  • Ginger/radish – the pickled ginger is for cleansing your palette whenever you swap dishes, but I eat it quite frequently cause I like the taste
    • Both radish and ginger are often served with sashimi and nigiri as a pallette cleanser
  • The already made sushi will be presented in front of you on a plate
    • Use your hands to pick up the sushi
    • Chopsticks can be used as well if the sushi is served in front of you
  • Sushi should be eaten all in one bite – each piece of sushi is made just right for a bite (Exp. kids due to choking hazard)
    • In case you are wondering, 1 ‘kan’ (sushi unit) of nigiri sushi is about 40-50g grams 
    • A slice of sashimi is normally 18g/slice (some sushi chef had to train for years to get this exact weight)
  • Don’t talk whilst you chew
    • I know this one is quite obvious, but I often see people trying to speak when they are halfway through the chewing process and honestly… not a good sight

 

23031379_1672586069432219_5963053113052397460_n.jpgI know it might seem like there are a lot of rules, but they’re actually not that difficult to follow once you’ve cultivate the habit! But if you really can’t be bothered to follow all that … just make some sushi at home, or just go to a cheap conveyer belt sushi place and enjoy it 😀 Sushi is great at all times. I love them and have probably consumed towers of sushi so far 😀

Here’s my attempt at making sushi with my mates. It’s a great group activity! – Cx

 

 

 

 

 

 

 

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Celine : https://peaceofmind1.home.blog/category/travel/

If you would like to know what my personal journey was like – you can go to my personal blog to check it out as well. – Cx

Posted by hmminhindsight

Just a person who thinks a lot, eats a lot and travel ... not a lot but loves travelling during holidays

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