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Despite being knowledgeable about sushi and adept at distinguishing various types of sushi and dipping sauces, there are still three crucial aspects that 90% of sushi enthusiasts are unaware of.
Considering myself quite the aficionado of Japanese cuisine, boasting a wealth of knowledge about it, I often felt confident when dining on Japanese dishes with friends. However, during a recent visit to Sochu restaurant on Láng Hạ Street with a friend, I was left feeling rather embarrassed after being caught making serious sushi faux pas.
I had always assumed that my knowledge of sushi was fairly extensive.
Maybe not just me, but a lot of people might feel quite knowledgeable about sushi in particular and Japanese cuisine in general, only to realize later that there are still many mistakes we make without knowing. Well, let me share to prevent others from feeling as clueless as I did that day!
But in reality, there are still many misconceptions.
The Correct Order to Eat Sushi
In the menu at Sochu that day, there were about 15 types of sushi, ranging from rich to delicate flavors. Dining with a friend who had just returned from Japan, they reprimanded me for 'eating sushi completely out of order!'
So now I've learned my lesson. First, start with a light-flavored sushi, then gradually move on to richer and fresher ones, ending with a light flavor to balance the palate.
Begin with something light and end with a light, neutral flavor.
So, if I had eaten 'correctly' that day, I should have tackled the menu at Sochu in this order: starting with light gunkan types (like egg, fresh seaweed,...), then moving on to Crab Gunkan, Salmon Nigiri, and Tuna Nigiri. Finally, finishing with various maki rolls with crab, tuna, salmon, or mixed fillings,...
All this time, I've been eating sushi completely backward without even realizing it!
Note that white fish sushi like flounder, sea bass, and white mullet usually have a milder flavor compared to colored fish like fatty tuna, salmon, or eel.
How to Dip Sushi
Although I personally don't make this mistake, many people do, and it's a major faux pas, so I'll remind everyone. When dipping sushi, you should only dip the topping part (the piece of fish, shrimp, etc., on top of the rice) into soy sauce, never the rice part.
Only dip the topping part into soy sauce.
Firstly, dipping rice into soy sauce causes it to break apart and fall into the dipping bowl, which is visually unappealing and impolite.
Secondly, dipping in this manner fails to fully enhance the flavor of the meat/fish wrapped around the sushi piece.
Common Mistakes in Soy Sauce Dipping
Another point to note is that you can eat sushi with your hands or chopsticks. However, if using your hands, remember to wash them thoroughly before eating (^^) and hold the sushi piece with three fingers: thumb, index, and middle!
Remember to wash your hands before eating.
Do Not Dip Sushi
During our visit to Sochu, the menu featured three gunkan dishes: egg gunkan, fresh seaweed gunkan, and crab gunkan. One of my friends was quite unsure how to handle them because the toppings were placed directly on the rice roll, making dipping precarious.
Gunkan should not be dipped directly into soy sauce.
It's understandable why they'd be confused, but fundamentally, this dish is not meant to be dipped directly! When you encounter gunkan sushi (a type of sushi with rice wrapped in seaweed, topped with ingredients on one side of the rice roll), never dunk it in soy sauce!
In this case, you should dip pieces of pickled ginger into soy sauce and place them on top of the gunkan topping. When eating, consume the entire piece without separating the rice and topping to fully savor the flavors.
You should dip pickled ginger onto the gunkan and enjoy!
Although these three tips may seem basic, many people, despite having eaten sushi numerous times, still make these mistakes. Remember them to avoid becoming the subject of ridicule!
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