Imagine you are out to eat some sushi or sashimi at your favorite sushi joint. Just before your plate arrives, what do you do? Take your chopsticks out and rub them together? Hopefully not, or at least not out in the open, as that’s pretty disrespectful in just about every Asian culture. What about your soy sauce dish? Do you put a little soy sauce in it and add a good amount of wasabi as well, being sure to dissolve all the little chunks? It’s a pretty common practice actually, and many well-traveled individuals will find that some Japanese people also do it. But if you are going for a “Downton Abbey”-level of class when you eat sushi, you’ll find that mixing your wasabi and soy sauce is not proper. We won’t tell you it’s wrong, but apparently it isn’t the right way either. So here’s why, according to RocketNews24, along with how you can eat your sushi and sashimi with class. 1. It destroys the taste of soy sauce. Okay, you won’t find gourmet soy sauce or ponzu at just any sushi joint in the U.S. where regular and reduced sodium Kikkoman reign supreme, but if you do find a legit joint (which will probably be impressively expensive), odds are the sushi chef there has hand-picked the soy sauce they serve there.

A traditional and proud chef will add soy to your fish if needed, meaning that if you add more to the original mix of flavors, you are slapping the chef in the face and telling him you don’t think his mix of flavors is correct. Oh, are you also a master sushi chef that has devoted their entire life to this fine art? 2. It ruins the taste of wasabi. Again, we are only talking about those legit sushi restaurants where instead of using wasabi that comes from a powder or tube, the chef has hand-picked the wasabi stem and ground it fresh for you. Adding this wasabi, which took time and love to pick out, to soy sauce is another slap to the face. Especially when you sit at a sushi bar, that chef who has created edible art for you is always watching to see if you can even appreciate his work. 3. It’s not beautiful. Have you noticed how impeccable sushi and sashimi look? Are you aware that Japanese culture has one of the most elaborate and artful set of manners in the world?

Everything about sushi and eating it should be beautiful, so creating a mix of some sewage-colored solution in your soy sauce bowl is another no-no. Leave the dark brown soy sauce and the bright green wasabi separate, as it should be.become a sushi chef online We can’t lay down a bunch of rules on soy sauce and wasabi without mentioning the last most common item to the trinity — ginger. how to eat sushi wasabi soyTo set the record straight, David Gelb, the director of “Jiro Dreams of Sushi” and someone who knows a thing or two about sushi, told Bon Appetit:sushi in japan youtube “One thing to never do: don’t put ginger on top of your sushi and don’t put ginger in your soy sauce either … sushi tei menu bandung

If the sushi chef wants some ginger on the piece of sushi for balance, he will have put it on there himself.” The ginger is there as a palate cleanser, not a supplemental taste item. sushi new york chinatownCleanse your palate, don’t mix and match, and respect the art.sushi online malaysia If you must add the taste of soy sauce and wasabi to your rolls or sashimi, the proper way is quite simple. where to buy fresh eelPlace a small chunk of wasabi on one side, dip the other side in soy sauce, and prepare your mouth for the proper trifecta of flavors. If you are ever headed to a traditional sushi restaurant here in the U.S. or all the way to Japan, you should watch this video. Legendary sushi chef Naomichi Yasuda shows you how to eat sushi the proper way.

RocketNews24 also included a helpful tip for the proper order to eat your sashimi — lightest to darkest. You see, darker meat is assumed to have a stronger taste, so if you start with the lighter colored fish, the tastes of the different fish won’t overlap or over-power each other. So the next time you are out to a nice sushi restaurant, show appreciation for the fine work of the chef who made you your delicious meal (because sushi chefs are sensitive artists), unless you want be to end up like this girl and be ridiculed by your country in the internet.How to eat sushiChat with us in Facebook Messenger. Find out what's happening in the world as it unfolds.Story highlightsThe best technique is to turn the sushi upside down to prevent rice from soaking up too much soy sauceTop sushi masters season each piece of sushi with soy sauce and seasoning, accompanied by a frown if you ask for more sauceJapan's best sushi-ya have no menu, just a fantastic parade of what's best on the dayMORE: The best sushi restaurants in TokyoHow to eat sushi

: Hands-onHow to eat sushi: Oshibori, gari, wasabiMORE: Tokyo the best city for food: MichelinHow to eat sushi: ChopsticksMORE: World's 50 most delicious foodsHow to eat sushi: OrderingMORE: Sydney's 'sushi nazi'How to eat sushi: Agari tea How do YOU eat sushi? Do you smear extra Wasabi on top? Pick up the sushi with chopsticks and dip the rice into soy sauce (and let it linger to absorb the salty juices)? I like to bite into the sushi to split it in half; then, I can feel the tenderness of the fish (and feel like I have more pieces to eat). Some people I know like to use mayo, Sriracha, or eel sauce on their sushi. I like to mix the wasabi and soy sauce together to form a greenish-brownish paste. And others remove the fish from the rice and enjoy them separately, or even discard the rice. Many people don’t know that there is actually a “proper” way to eat this beloved cuisine. Eating sushi comes with its own unique table manners that got lost with the rise in popularity and accessibility.

However, knowing these rules can give you insight on what you are being served and how to show respect/gratitude to the chef. How to eat sushi the “proper” way: Pick up the sushi with your clean hands, not chopsticks. That way, you don’t ruin the perfect form of the sushi that was made by the chef’s crafty hands. Sashimi and ginger are picked up with chopsticks. Tilt the sushi fish-down to apply only a hint of soy sauce. The rice and the soy sauce are not supposed to touch. Place the sushi on your tongue face-down as well. This way, you get the full flavor and freshness of the fish. If adding extra wasabi, take your chopsticks and only put the smallest amount needed on top of the fish. The sushi chef already applied just the right dab of wasabi between the fish and the rice for you. And do NOT mix wasabi into the soy sauce. Eat the sushi piece all in one bite. Splitting it in half is apparently very rude to the chef, who spent time making the perfect piece for you.

If the sushi is too big, tell the chef so he can adjust the proportion for you. He will find the best part of the fish that can accompany the size of sushi to suite you. Eat ginger between sushi pieces, not while you still have fish in your mouth. The ginger is supposed to serve as a palette cleanser.The chef created the perfect texture, vinegar flavor, and temperature to compliment the sushi. Its quality is just as important as the fish itself. Finally, do not tip the chef. Instead, you can buy him Sake to enjoy with you. These rules are probably not applicable in casual places. However, if you are sitting in front of the sushi chef, it’s nice to know that you can show appreciation for the food through your actions rather than repeating “Arigato” over and over. I have become pickier about the rice in my sushi, and I’ve come to despise places that squirt too much sauce on the fish. Basically, I stopped seeing sushi as something to hoard in my mouth (oh, you should have seen me in all-you-can eat sushi restaurants).