JAPAN EATS: Sushi Etiquette
Dear Foodie Fam,
Here’s a basic sushi etiquette cheat sheet!
To be honest, we only had sushi once, in Japan: nigiri on our last night in Japan.
But I still wanted to write a blog so I can learn sushi etiquette for my next trip, God willing we have one!
Basic Sushi Differences: American vs. Japanese
AMERICAN
Prepared as rolls.
Complex, dynamic flavors with layered ingredients.
Served restaurant style as well as at a bar.
Takes about 3 months to be trained.
Eaten during lots of different events and in lots of styles.
JAPAN
Refers to Nigiri: thin slice of (many times, raw) fish served on a lightly salted and sugared mound of vinegar-ed rice.
Each piece crafted to bring out a singular flavor in it’s purest, most heightened essence.
Served bar style with an artisan that is trained to host and engage, as well.
Takes at least 3 years to be trained.
Eaten as a treat, much like steak at steakhouses in America.
Basic Terminology
Itamae: Cook, chef.
Gari: Pickled Ginger.
Omakase ( お任せ ) : Means “Leave it Up to You!” …Planned, crafted course menu. Seasonal and often unique to the day you eat it.
Shoyu (醤油): Soy sauce. Soy-based. Came to Japan from China through Buddhist monks Adapted by adding wheat in equal parts to soybean, then fermented longer.
Basic Japanese Sushi Etiquette:
BEFORE YOU GO:
Make a reservation and do not miss it or show up late. Most sushi bars charge a 100% cancellation fee if you cancel at the last minute.
Make any dietary restriction requests with reservations!
Bring cash. It’s more commonly taken than cards.
Make sure you are not wearing anything strongly scented because you need to smell the sushi when you eat it for a full experience!
RESPECT THE ITAMAE :
It’s called “omakase” because it means “It’s up to you!”… so..
Treat the Itamae as you would a live artist. Trust them. Respect them.
Acknowledge the traditional, polite “irasshaimase” (“please come in”).
Ask if photography is ok before using it.
Look the itamae in the eye! Don’t be shy.
Follow the lead of others eating at the sushi bar. Culture shifts from bar to bar.
Respect the concentration of the itamae, but know you can and should converse with them.
Questions are great! Just don’t ask insulting ones!
Don’t be afraid to inquire about off-menu items (sushi-ya) which are often special or seasonal items.
Don’t name drop or compare the sushi to sushi elsewhere.
Only ask servers for non-sushi (or sashimi) items. Do not ask for spoons for soup. Slurp it!
CHOPSTICKS:
When you are not using them, keep your chopsticks parallel to you on the given holder/rest.
Never stick chopsticks up in your rice.
Never point with them.
It’s OK to eat sushi with hands but always use chopsticks for sashimi.
You can offer a beer or sake to the itamae! If you are drinking with others (and if you are the most honored/eldest in your group), be sure to pour for them.
Tip is included in Japanese bills.
EATING SUSHI:
THE ORDER TO EAT IT IN:
Sashimi.
Sushi with rice: Usually: lighter tasting fish (like whitefish), first… then richer, oilier items (ie: toro (fatty tuna), grilled eel).
Gari is a palate cleanser not a garnish.Cleanse your palate between each sushi with a bit of pickled ginger and green tea.
Miso soup.
Eat nigiri with one bite.
Eat nigiri by rotating it, letting the fish hit your tongue (not the rice).
If you must use soy sauce, dip with the fish side down (and don’t let it get on the rice).
Enjoy sushi as soon as you can to appreciate the texture and freshness as soon as possible.
Stay away from drinking sake with sushi. They are both rice-based. You can try to drink tea, instead!
If you are passing food to a friend, don’t use your chopsticks. Instead, pass your plate.
SUSHI IS ART:
Do not disassemble it.
Adding soy sauce, ginger and wasabi to your sushi when it is served is looked down upon. This is almost like being given a painting by an artist who just painted it and then pulling out your own paints to add to that painting…
Do not leave food on your plate-it’s rude.
Make sure you are budgeting your stomach space- you want to show the sushi chef that you want to enjoy as much of their amazing nigiri as possible!
Finding Great Sushi in Japan:
“Don't eat at a place that smells like fish… If it smells like fish, that's the biggest red flag. Fish should smell like the ocean. Bright and clean, like salt water and kelp. Think of a nice beach, those pleasant smells. If the restaurant smells fishy, the fish is either on its way out or already gone."
"Use your eyes. If the fish doesn't look like a bunch of glistening jewels or the color looks off, like it's oxidizing or turning brown (or even if it just looks super wet and waterlogged), then it's not fresh."
“If I walk into a place and it's dirty or disheveled, and they can't be bothered to keep up appearances, then what are they doing with the fish where you can't see?"
Tips from Sterling Ridings, Uchiko Sushi Bar, in interview with Thrillist
Asian Boss: Native Japanese locals react to American Sushi.
SOURCE: Asian Boss
Cool Graphics About Japanese Sushi
SOURCE: ILoveCoffee.jp
SOURCE: SahuaD
SOURCE: Jeni Rodger Amos
SOURCE: LouPaper (etsy)
Super pretty print that would look beautiful in any kitchen!