Whats the point of soy sauce and wasabi on sushi?

[CPricecrispi]

You are supposed to have several drops of soy sauce in the dipping bowl and dap of wusabi. You aren't supposed to have a green muddy wusabi pool. A dot of wasabi under the fish is meant to help kill bacteria and help reduce the smell of fish and clean the palate along with ginger. Soy enhances the taste of fish.

Technically, a good sushi chef at a real japanese sushi restaurant will flavor the sushi with enough wasabi, soy, ponzu, or siracha based on the type of fish. They'll smack you around or kick you out for asking for extra. It's a cultural disrespect.

 

[Mixolydian]

By OP's logic, what's the point of having ANY condiments?

 

[RossMAN]

I prefer ginger & wasabi.

 

[Via]

You are supposed to have several drops of soy sauce in the dipping bowl and dap of wusabi. You aren't supposed to have a green muddy wusabi pool. A dot of wasabi under the fish is meant to help kill bacteria and help reduce the smell of fish and clean the palate along with ginger. Soy enhances the taste of fish.

Technically, a good sushi chef at a real japanese sushi restaurant will flavor the sushi with enough wasabi, soy, ponzu, or siracha based on the type of fish. They'll smack you around or kick you out for asking for extra. It's a cultural disrespect.

I saw a sushi show on TV that had an interview with one of the most famous sushi chefs in japan. He eats sushi by picking it up with his bare fingers and dunking the fish side in soy sauce before he pops it in his mouth, and I'm sure he doesn't mean any disrespect to the chef who made it.