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re: Did you know these "faux pas" items and "suggested etiquette" re: eating sushi
Posted on 4/14/16 at 4:43 pm to LouisianaLady
Posted on 4/14/16 at 4:43 pm to LouisianaLady
Looks like partially digested seaweed salad.
0
Posted on 4/14/16 at 4:43 pm to LouisianaLady
quote:
So what is the other stuff?!
It is dried and powdered and reconstituted with some water to form the paste.
Posted on 4/14/16 at 4:53 pm to glassman
quote:
Looks like partially digested seaweed salad.
So no one knows? I want to know what it is they're bringing when you ask for "fresh" wasabi instead of the default stuff they put on plates and it looks like the watery photo Jones posted/that comes up on Google.
quote:
It is dried and powdered and reconstituted with some water to form the paste.
I'm talking about the watery stuff. The paste you get automatically is dyed horseradish.
This post was edited on 4/14/16 at 4:53 pm
Posted on 4/14/16 at 4:58 pm to LouisianaLady
I don't know what it is but it definitely is not fresh wasabi.
Posted on 4/14/16 at 5:01 pm to TH03
Further Googling reveals it may be pickled wasabi. Interesting.
Posted on 4/14/16 at 5:04 pm to Scooba
quote:
Dipping sushi into soy sauce with the rice-side down
Barely touch the soy and it absorbs the perfect amount, flip it and the fish falls in.
Yeah I don't want my fish falling off my roll and into the soy sauce before I can get it to my mouth.
Posted on 4/14/16 at 5:07 pm to Lazy But Talented
Fish won't fall off of a roll unless it's a roll topped with fish.
If you mean nigiri, which isn't a roll, it shouldn't fall off either if you dip it fish side down into the soy sauce.
If you mean nigiri, which isn't a roll, it shouldn't fall off either if you dip it fish side down into the soy sauce.
Posted on 4/14/16 at 5:13 pm to TH03
Well I eat a lot of rolls topped with fish...
I feel like most rolls at restaurants are topped with something other than your very basic 1-2 ingredient rolls.
I feel like most rolls at restaurants are topped with something other than your very basic 1-2 ingredient rolls.
This post was edited on 4/14/16 at 5:14 pm
Posted on 4/14/16 at 5:59 pm to VABuckeye
quote:
Yep. I'm going out for sushi and tempura tonight and the quagmire will be made
Ask for a side of spicy Ponzu sauce, a buddy of mine turned me onto this last year and I haven't gone back to soy sauce since
Posted on 4/14/16 at 6:37 pm to HoustonGumbeauxGuy
Ah yes.. Togarashi and ponzu mixed, I assume is what you mean. I do it often at home. Great on cooked fish. That's what restaurants serve their Hamachi Kama with (yellowtail neck). If you've never ordered that as an app, do it.
Posted on 4/14/16 at 10:28 pm to HoustonGumbeauxGuy
quote:
Eating Miso as an appetizer before the sushi -- Just like the French serve salad after the main course, when eating sushi in Japan, miso soup is served afterwards.
Whatever, I don't live in Japan.
quote:
2. Rubbing your chopsticks together
I absolutely agree. It's an insult to rub the chopsticks together. Suggests the place has cheap chopsticks.
quote:
3. Using chopsticks when eating Nigiri
comme ci comme ça
quote:
Dipping sushi into soy sauce with the rice-side down
Duh
quote:
Eating ginger with your sushi
Blow me.
quote:
Using too much soy sauce
Again . . . duh.
quote:
Making a soy + wasabi quagmire
Agree.
quote:
Eating sushi in more than 1 bite
Meh.
quote:
Taking photos of your sushi for Instragram
Abso-fricking-lutely agree.
quote:
Sitting at the sushi bar and NOT ordering sushi
No shite, Sherlock.
Posted on 4/14/16 at 11:54 pm to LNCHBOX
Not at all
Posted on 4/15/16 at 1:09 am to 20MuleTeam
Somewhere in Japan, they are arguing on a food board about whether ketchup is acceptable on an authentic American hamburger,
Somewhere in Africa, a motherfricker just wants something to eat.
Somewhere in Africa, a motherfricker just wants something to eat.
Posted on 4/15/16 at 3:04 am to HoustonGumbeauxGuy
I used to work at a Japanese/sushi restaurant Uptown. We always served the Miso soup first(owned by a Japanese lady).
I definitely broke the rule about eating no sushi at the Sushi bar(I don't like it). But I was forced to, the Japanese lady working the bar would of been mad. The chef's understood.
I definitely broke the rule about eating no sushi at the Sushi bar(I don't like it). But I was forced to, the Japanese lady working the bar would of been mad. The chef's understood.
Posted on 4/15/16 at 8:06 am to LouisianaLady
quote:
The paste you get automatically is dyed horseradish.
Now I'm curious to try authentic wasabi, but I definitely don't want anything pickled or partially digested.
Posted on 4/15/16 at 8:14 am to HoustonGumbeauxGuy
With regard to my soy/wasabi quagmire, why do I get extra wasabi on my plate if the chef as used the "proper" amount of wasabi in building my serving? And what if I like my damn quagmire with my sashimi, which gets no wasabi behind the damn counter??? What about that shite????
I like my damn quagmire!!!! No rules, BITCHES!!!!
I like my damn quagmire!!!! No rules, BITCHES!!!!
This post was edited on 4/15/16 at 8:16 am
Posted on 4/15/16 at 8:31 am to OTIS2
quote:
With regard to my soy/wasabi quagmire, why do I get extra wasabi on my plate if the chef as used the "proper" amount of wasabi in building my serving?
Hah. Because most(almost all) chefs don't actually put wasabi between the rice and the fish.
Posted on 4/15/16 at 8:32 am to Scooba
quote:
Now I'm curious to try authentic wasabi,
There are actually many different types of wasabi roots. You'll see the chefs actually going through them like they select fish. They keep and store it like a truffle. They can get pretty damn expensive.
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