Actually, the tradition is to use the ginger as a palette cleanser between different pieces of sushi. Shoyu (soy sauce), wasabi and gari (pickled ginger) are intended to be used in moderation. Use the ginger sparingly and resist mixing it directly with your sushi or sashimi as it wipes out the flavor of the rice and the fish. Also, fresh pickled ginger should be yellowish in color. Packaged is always pink, and tastes horrible.
Cerpin Taxt
Lifer
- Feb 23, 2005
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I eat ginger sorta sporatically, by itself, in between sushi bites. I still order my sushi in the American way -- all at once. Consequently, I'm usually bouncing from piece to piece and it prohobits me from getting too ritualistic with the palette cleansing in between types of sushi. I like the ginger a lot, though. Many times I'll snack on it sorta like an appetizer before the sushi comes out. Other times I'll soak a piece in with my wasabi and soy.
I also make a soy/wasabi mixture with a very high concentration of wasabi.
I also make a soy/wasabi mixture with a very high concentration of wasabi.
You are mixing the wasabi with soy, right? When I do that, I typically run out of wasabi before I'm done.
Avoid mixing the wasabi in the shoyu?allow the distinct flavors of the fish, rice and condiments to "meet each other" rather than blend.
I did that recently, Uhoh,
it took my breath away. Doh!!!
That was some Strong Wasabi!!
I forgot to mix it in soy sauce.
{Not often I go to a Japanese place to eat,
3 times in my 48 years.}
For sushi, I prefer to the let the chef apply fresh wasabi and shoyu and then eat it straight up. For sashimi, I prefer to take a bit of wasabi with the fish and dip it in the shoyu.
Cerpin Taxt
Lifer
- Feb 23, 2005
- 11,940
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One time my manager took our team out for lunch to a sushi restaurant. One of the team members was an older guy, probably late 60's, from Wisconsin so he wasn't real hip to international foods. When his plate came with a lump of wasabi, he mistook it for guacamole and ate the whole lump at once!
I felt bad for him, but he played it off really well and we all had a good laugh.
Rolls =/= sushi
I love how people ask me to go eat sushi with them, but when I order nigiri or sashimi, they react, "WTF! You are not going to eat that are you??!!"
Chirashi is good too.
I love how people ask me to go eat sushi with them, but when I order nigiri or sashimi, they react, "WTF! You are not going to eat that are you??!!"
Chirashi is good too.
cKGunslinger
Lifer
- Nov 29, 1999
- 16,408
- 57
- 91
Some of us just eat things because we like the taste, not because we wish to participate in the ancient customs of a culture, trying to mimic them as faithfully as possible in some vain attempt to prove something to someone who, in all likelihood, couldn't possibly care less how you "dip" and eat your food.
But hey, to each, their own, I suppose.
Nori and maki are indeed a type of sushi, but I meant rolls as in Americanized-bastardized rolls, which emphasize on sauce and such to drown the true flavor.
Certainly, I would not argue against one's preferences. But in this particular example, it makes no sense to put ginger on the sushi, since it completely overpowers the flavor of the fish. If you "like" that, you might as well eat ginger over rice.
Sushi is my favorite food. I sometimes put gnger on pieces of the roll, sometimes I eat it in between, and sometimes I skip it completely.
However, I do put the wasabi and soy together.
And OP...you suck...my mouth is watering and I am now craving sushi.
However, I do put the wasabi and soy together.
And OP...you suck...my mouth is watering and I am now craving sushi.
HardcoreRobot
Lifer
- Nov 7, 2000
- 16,403
- 3
- 81
I like to put the ginger into my soysauce/wasabi mix...it adds a nice flavor.
I also eat the ginger slices throughout the meal.
I also eat the ginger slices throughout the meal.
I never really put enough ginger on a piece of sushi for it to overpower the fish flavor. I get a little spritz of sweetness but it's definitely not overpowering. I also generally don't drench the roll in the wasabi/soy sauce like I've seen some people do. That is definitely overpowering.
cKGunslinger
Lifer
- Nov 29, 1999
- 16,408
- 57
- 91
Nothing wrong with that, either. I just wouldn't be the white guy who pokes his date in the side then barks out "Look at the round-eye gaijin over there eating his rice with a fork!" in an Asian restaurant.
I get the impression that many, many times it's less about truly experiencing culture, and more about trying to develop a persona of self-perceived cultural superiority over your peers. This applies to many things - pot smokers, scotch drinkers, hookah tokers, wine snobs, etc
cKGunslinger
Lifer
- Nov 29, 1999
- 16,408
- 57
- 91
Actually, I assumed he was talking about using wasabi without soy. The ginger stays on my plate, right where it was when it arrived. =P
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