Can’t decide which type of sushi to order? Don’t worry; sushi chefs use fish, meat and even vegetables to create these miniature delicacies, so there’s always a sushi to fit anyone’s tastes. When you consider that sushi is also healthy for you, it’s hard to resist the urge to just gobble them up as soon as they’re in front of you.
Don’t though! Each piece is carefully crafted by the chef, and to fully appreciate the wonderful flavor, there are a few things you should remember when eating at sushi restaurants in Elk Grove, CA. This helpful article from FoodRepublic.com gives one important pointer:
Thou Shalt Not Drown Thy Sushi
You ordered sushi because you like the delicate and diverse flavors of raw fish, right? Submerging a piece of sushi in soy sauce kills the very taste of the fish that you have ordered — and in essence renders the differences between the $15 budget plate and the $150 omakase [a sushi selection chosen by the chef for you] moot. While we’re on the subject, it is customary to fill the small soy sauce dish up only partially, and refill if needed — rather than filling it to the brim at first. Also, the rice side of sushi should never touch the soy sauce…
As you can see, there’s more to eating sushi than dipping it in soy sauce and popping it into your mouth. To continue your lesson in Sushi Eating 101, here are a few more tips to always keep in mind:
Eat at the Best
If you want to have the best sushi, eat at the best sushi restaurants in Elk Grove. Fortunately, the city is home to Mikuni, one of the most renowned sushi bars in the area.
Hands Trump Chopsticks
Sushi is actually a type of finger food, so you can give your chopsticks a rest. Use your right hand to pick up a piece, and hold it between your thumb and forefinger. However, it’s perfectly fine to use chopsticks with sashimi or sliced fish.
Taking the Bite
After dipping the sushi in soy sauce, eat it in one bite. Do note, however, that the fish side should be the one touching your tongue. This way, you can better appreciate the taste and texture of the fish.
(The 12 Sushi Commandments, FoodRepublic.com, July 9, 2012)