While preparing and presenting sushi for dinner guests, enhance the experience by sticking to common Japanese customs and traditions.
Preparing and Presenting Sushi: Beginners
Sushi is a great dish to make for family and friends. It can be served as an appetizer or main course while being easy to accommodate different taste preferences and dietary needs. Some of your guests may want to avoid raw fish, while others may want to be adventurous and try sushi made of eel or roe.
When presenting your homemade sushi to your guests, remember a few simple rules:
• Provide chopsticks to guests. If you have guests who can’t use chopsticks, tell them it’s socially acceptable to eat sushi with your hands, as long as they’ve been freshly washed.
• Japanese plates work as excellent serving displays. The dishes don’t have to match, but an accurate style can help create an overall feel of Japanese culture to coincide with your sushi.
• Put your sushi on platters. As is custom, every guest should have his own dish with the necessary condiments.
Sushi Condiments: What to Serve With Sushi
As people eat sushi, they come to expect certain condiments and tastes. If you ever serve your own sushi, try to accommodate the expectations and preferences of each individual guests.
Common sushi condiments include:
- Pickled ginger: Called “gari” in Japanese, this sweet, pickled side is usually provided on a plate of sushi as a palate cleanser, allowing eaters to rid their mouths of the taste of one sushi roll before trying another. This condiment is a must when novices try sushi, as they can quickly expel an unpleasant taste from their taste buds.
- Soy sauce: Called “shoyu” in Japanese, s0y sauce adds saltiness and moisture to every meal. This condiment, made from fermented soy beans, is a common sushi dipping sauce.
- Wasabi: Often incorrectly referred to as Japanese horseradish, this green, putty-like condiment is a very spicy additive to sushi. Wasabi is a must when working with raw seafood in sushi, as the condiment is shown to have anti-microbial properties.
Wasabi is sometimes included in the make-up of nigirzushi, a hand-formed version of the delicacy, and other versions of sushi.