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Sushi Etiquette Testimonials

Sushi Rice & Soy Sauce


Everyone agrees that there is no manners or taboos in eating style of sushi principally/basically, contrary to the French cuisines or traditional Japanese dishes ('Kaiseki'-style or those relating to tea ceremonies, etc.)

As it was developed as one of fast foods at its very first stage, there was no strict manner anyway.
But everything has some recommended ways in fact.  Belows are the most primitive and essential points that every sushi chef or connoisseur claims and advises, and even complains the sushi beginners of their eating styles.

It is worth hearing.

(Strange enough, they have never referred to gunkans and rolls...)

Testimony Witness Source
We prepare sushi too hard and so stiff for the guests from overseas.  Because they always dip the rice and soak in soy sauce instead of fish side. Shop:
Jiro,
Sukiyabashi, Tokyo
Book:
Sukiyabashi JIRO
Shun-wo-nigiru
(1997.10)
p251
Do not soak the rice in soy sauce too much.  It will get too bitter by sucking the soy sauce. Shop:
Hokake,
Ginza, Tokyo
Book:
Best of Sushi
(1991.01)
 p5
Please do not soak the rice in soy sauce. Shop:
Okei-zushi,
Yaesu, Tokyo
Book:
Best of Sushi
(1991.01)
 p93
The true manner is to add soy sauce to the fish (sushi-dane) side. Shop:
Sushi-masa,
Kudan-shita, Tokyo
Book:
Best of Sushi
(1991.01)
 p64
Youngsters today are usually dip sushi in soy sauce all at once with a splash, and eat it in wet all together.  It astounds me whenever I see them, contrary to those of old days who did in good manner, and there were no such boorishness to throw into the soy sauce plate altogether. Shop:
Bentenyama Miyako
Asakusa, Tokyo
Author: Eiichi Uchida
Book:
Asakusa
Sushiya-banashi
(1990.08)
p163
We serve all our sushi applying own special soy sauce beforehand...  if you would like to use the sauce, please do not add to the rice. Shop:
Bentenyama Miyako
Asakusa, Tokyo
Author: Tadashi Uchida
Book:
Sushiya-san ga kaita Sushi no Hanashi
(1988.09)
p109
'Nigiri' is made in an utmost softness, and in this sense, add soy sauce to the fish without fail. Author:
Katsutoshi Kubota
Book:
Sushiya ga kaita
"Oishinbo no aji 59"
(1993.12)
 p43
Add soy sauce on the tip of fish a little. Author:
Hiroaki Yamazaki
Book:
Edomae no sushi
(1996.02)
p139
[Bad Guest]
One who soaks the rice in soy sauce.
Author:
Akira Kawaji
Book:
Edomae-nigiri,
Kodawari Nikki
(1993.01)
p294
...and the worst, it is the taboo to dip the rice in soy sauce. Author:
Ganosuke Nagase
Book:
Sushi-tsu
(1930)
p109
It is recommendable that the soy sauce should be added to the fish side a little and never to the rice, or only a little if it is allowed. Publisher:
Asahiya Publishing
Mook:
Sushi
(1992.11)
p130
Add soy sauce to the fish. Author:
Yuichiro Ohbayashi
Comic:
Tekka no Ajihei
 
Dip an end of the topping in soy sauce.  Place the whole piece of sushi in the mouth so that the topping touches to the tongue first. Author:
Kinjiro Ohmae
Book:
The Book of Sushi
(1988)
 p16
It would be good to turn the sushi sideways and add soy sauce to the fish. Shop:
Mr. Yousuke Imada,
the owner (II) & chef of Kyuubei, Ginza, Tokyo
TV (Kansai-TV/Fuji-TV):
Hakkutsu!
Aruaru Dai-jiten
[22nd/Sushi]
(Aired in 1997)
 
It is ludicrous to argue to which side the soy sauce should be put.  The old orthodox edomae style sushi-dane toppings were all processed and prepared with salt or vinegar beforehand, so they were well seasoned and salty already, and additional soy sauce in a dish was not necessary at all basically, except for a compensation for lesser ones.  Today such pre-seasoning procedures are getting done fewer and the toppings are getting lesser tastes, and as the result the soy sauce has become an inevitable accompaniment in eating sushi.  The taste of sushi rice has not been changed much, it is clear now to which it should be put. Author: Terutoshi Hibino Book:
Sushi no Jiten
p332

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Updated on: 2007.02.02
Created on: 2003.04.26
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