Quote:
Originally posted by bilmore
Then, a few years ago, I wised up, and stopped using the wasabi on the fish. Now I can taste the sushi, and love it even more.
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Although many people believe that you're supposed to season the soy sauce to taste with wasabi, I've heard that it's actually an insult to a good sushi chef. The sushi chef is supposed to put the right amount of wasabi on each type of sushi such that it compliments the taste of the fish, just so. I always buy sashimi now, so I can get the right combo of rice, wasabi and soy sauce (as defined by me) with each piece.
Also, miso soup is supposed to be served with the meal, not as an appetizer. And if it comes with a spoon, they're treating you like a gringo (always comes with a spoon unless you order in Japanese).
I was also told that if the restaurant makes its own Tamago (egg sushi -- not fish egg, regular egg), and doesn't buy them from a vendor, then that is a tip that the fish will also be very fresh. Asking if they make their own supposedly shows the waiter that you know what you're doing and will result in a better meal. I have no personal experience from which to confirm this.
TM
