Sushi & Saki Fest

SUSHI DO’S & DON'TS

SHOULD I SIT AT THE SUSHI BAR OR AT A TABLE?

If you are interested in seeing sushi prepared or in talking with the chef, ask to be seated at the sushi bar. You can also enjoy fresh sushi at a table.

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ARE THERE ANY RULES TO FOLLOW WHEN I ORDER SUSHI?

The only “rule” is to relax and enjoy your sushi, but here are a few points that will help you feel comfortable at a sushi bar:

You may be offered oshibori (hot, wet hand towel) at the beginning of your meal to clean your hands.

• A serving plate with gari (pickled ginger) is placed in front of you.

• You order sushi directly from the chef. Drinks, soup, and other non-sushi items (including sashimi) are handled only by your server.

• Order your choice of sushi. You can also ask the chef what he recommends. You might want to start with light white fish, such as tai (snapper) or hirame (sole), and then progress to fattier types, such as toro (fatty tuna), or grilled selections, such as anago (sea eel).

• Gari (pickled ginger) serves as a palate cleanser. You may want to eat a few pieces between different types of sushi. Sipping green tea also cleanses your palate.

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SHOULD I EAT SUSHI WITH MY FINGERS?

It is fine to eat nigiri-zushi (hand-pressed sushi) with your fingers, especially if you are seated at the sushi bar. You will probably want to use chopsticks if you are sitting at a table in a formal setting. Sashimi is only to be eaten with chopsticks. Here are the steps to eating sushi:

• Pour a small amount of soy sauce in the dipping sauce dish.

• You may mix a little wasabi in the soy sauce if you like to spice it up.

• Pick up a piece of sushi, holding it between your thumb and middle finger with the index finger on top if you are not using chopsticks.

• Turn the sushi upside down and dip the tip of the fish side into the soy sauce.

• Pop the sushi in your mouth and enjoy!

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SUSHI DONT’S

• Don’t put too much soy sauce in the dipping sauce dish. It’s better to add as you need it.

• Don’t dip a whole sushi piece into the soy sauce. The rice part tends to fall apart.

• Don’t pass food from one person to another with chopsticks, as this is too close to the passing of a deceased relative’s bones at a Japanese funeral. Pass a plate instead for others to take food themselves.

• Don’t stick your chopsticks in your rice (or any other food) and leave them standing up. This brings to mind the symbolism of the Japanese funeral and prayers to ancestors.

• Don’t be afraid to ask questions!

If you want to say thank you to the chef in Japanese, “domo arigato” is a Japanese expression for gratitude. You could also say “gochiso sama deshita” as you leave, loosely translated as “thank you for your work for the great meal.”

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KNOW YOUR SUSHI

Amaebi (sweet shrimp) – If you order this be prepared for the ebi heads (fried shrimp heads)...but it doesn’t always come that way.

Awabi (abalone) - This is super yummy and has a buttery fish taste. However, it is super crunchy. It feels like gnawing on someone’s nose…

Kanpachi (amberjack) with Yuzu (lemon squeeze) Kosho - PERFECT! The taste of Kanpachi is buttery smooth, textured and not too salty.

Kurodai (black snapper) – If this is your first time eating Black Snapper…it looks like Tai (red snapper) but the meat is softer.

Aji (spanish mackerel) – Don’t let the sound of the word mackerel take you back to when you used mackerel as bait when fishing. Aji Shio (salted) is yummy.

Freshly Steamed Ankimo (monk fish liver) - The best ankimo is served warm. Oishii! (delicious).

Hotatagai (scallops) - Sprinkled with fresh yuzu (citrus) and special sea salt. Very good.

Miso (soy bean paste) Ibodai (butterfish) - It is a tasty fish that can be steamed or pan-fried. Butterfish is just DAAANG good!

Blue Fin Tuna - Super yum! Best when brushed with some special shoyu (type of soy sauce)by the Chef.

Giant Clam Shiso (perilla leaves) - Chewy. You have to like it…some just don’t.

Toro (magura tuna) - Toro is good, but butterfish is better

Albacore (tuna) – One of the top three tunas. Good!

Tai (red snapper) – A Japanese celebratory fish. Sweet.

Hamachi buri (yellowtail) – It is best during the winter, when it has a very oily texture. The flesh is light red, and rich with deep flavors.

Ikura (salmon roe) – Don’t try to dodge these shiny red balls of fish juice. Ikura can be yummy especially if soaked in shoyu (type of soy sauce). So each egg is a smoky wonder. YUMM!

Unagi (freshwater eel) - Most unagi is delicious grilled.

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Before asking for the check, ask the waiter for some special yuzu (citrus) juice. It’s nothing spectacular…but definitely a nice treat to end a big sushi night out.domo arigato!