Do you confidently pick up your chopsticks at a Japanese restaurant, only to commit a series of unwitting culinary faux pas? You are not alone. For many in the UK, the intricate etiquette of eating sushi remains a mystery, leading to a dining experience that is more intimidating than enjoyable.
The Rice is the Real Star
According to legendary sushi master Naomichi Yasuda, the founder of New York's celebrated Sushi Yasuda, the most crucial component of sushi is not the fish, but the rice it rests upon. In an interview with Vice, Yasuda explained that the quality of the rice is the true mark of an exceptional sushi establishment.
His own rice is a testament to this philosophy, made from grains sourced in his hometown and prepared with a delicate blend of cold sake and vinegar. This forms the essential foundation for every piece of sushi he serves. The same fastidious attention to detail applies to the accompaniments. Yasuda insists that cheap, plain soy sauce is an absolute mistake. The best sushi restaurants create their own bespoke blend, often incorporating ingredients like sake, seaweed, and bonito flakes.
Authentic Ingredients and Proper Technique
When it comes to wasabi, only the true, authentic Japanese root will do, not the bright green horseradish paste commonly found outside Japan. Furthermore, the pickled ginger served on the side has a specific purpose: it is a palate cleanser to be eaten between different pieces of fish, not a garnish to be placed on top of the sushi itself.
In terms of practical consumption, Yasuda offers clear guidance. He advises using your fingers to eat sushi rolls, while chopsticks are the preferred utensil for nigiri. For nigiri, the piece should be gently tilted and the fish side only lightly dipped into the soy sauce, ensuring the rice does not become saturated. The ginger should never be dipped in soy sauce or eaten with a piece of sushi.
Naomichi Yasuda's Six Golden Rules for Sushi
To summarise the master's advice, here are the six golden rules to follow for an authentic sushi experience.
- Prioritise the rice: Ensure it is high quality and every grain is cooked to perfection.
- Avoid low-quality accompaniments: This is especially true for soy sauce; seek out restaurants that make their own.
- Dip with care: For nigiri, only dip the fish side in soy sauce to prevent the rice from soaking up too much liquid.
- Use real wasabi: Flavour your sushi with authentic Japanese wasabi, not horseradish imitations.
- Ginger is a cleanser: Eat ginger as a palate cleanser between bites, not as a garnish on the sushi.
- Know your utensils: Use chopsticks for nigiri and your hands for sushi rolls.
Naomichi Yasuda is a highly respected figure in the culinary world, both in Japan and internationally. He made his name in New York as a co-founder of the minimalist restaurant Sushi Yasuda in 1999. In 2011, he returned to Japan to open Sushi Bar Yasuda, a tiny counter-only spot that continues his relentless focus on perfecting rice, fish, and technique. His expertise was even celebrated by the late Anthony Bourdain, who featured him on his show and praised his understated and precise style.
