Should you mix wasabi into soy sauce?

Traditionally, no. The sushi chef places the correct amount of wasabi between the fish and rice. Adding extra wasabi can insult the chef's judgment and overpower delicate fish flavors. If you want more heat, you can mix a tiny amount of wasabi into soy sauce.

How do you properly dip sushi in soy sauce?

Turn the nigiri sideways and dip only the fish side lightly into soy sauce. Never dip the rice side because rice absorbs too much soy sauce and falls apart. The rice should barely touch the sauce. Some traditional chefs prefer you not use soy sauce at all.

Omakase means I leave it up to you. Ordering omakase lets the chef choose your meal based on the best available ingredients. The chef serves 15 to 20 pieces in a specific sequence. High end omakase costs $300 to $600 per person at top Tokyo restaurants.

How long does it take to become a sushi chef?

Traditional sushi chef training in Japan requires 10 years or more of apprenticeship. Apprentices start with cleaning and menial tasks, spending years washing rice and observing. They gradually learn knife skills, fish selection, and rice forming. Only after mastering all aspects can they become full chefs.

What is the ginger for with sushi?

Pickled ginger serves as a palate cleanser between different types of fish. Eat a small piece of ginger between sushi pieces to refresh your taste buds. Never put ginger on top of sushi as a topping. This is considered improper etiquette in Japan.

When was modern sushi invented?

Modern nigiri sushi was created in the 1820s in Tokyo by chef Hanaya Yohei. He placed fresh raw fish on hand formed vinegared rice without fermentation. This differed from ancient narezushi which fermented fish with rice for months as a preservation method.

What is conveyor belt sushi?

Kaiten sushi features plates rotating on a conveyor belt past customer seats. Diners grab plates they want. Plate colors indicate prices from 100 to 500 yen. Yoshiaki Shiraishi invented the concept in Osaka in 1958 to make sushi affordable and accessible.

Sushi Facts: Japanese Traditions and Etiquette

Learn the cultural rules of eating sushi in Japan

Traditional sushi originated as a preservation method in ancient Japan. Modern nigiri sushi emerged in 1820s Tokyo. Japanese sushi etiquette differs significantly from Western practices.

Key Facts

Ancient Origin

Preservation method from Southeast Asia

Modern Nigiri Created

1820s Tokyo by Hanaya Yohei

Sushi Chef Training

10+ years traditional apprenticeship

Proper Eating Method

Can use hands or chopsticks

Wasabi Placement

Chef adds correct amount

Soy Sauce Rule

Dip fish side only, not rice

Ginger Purpose

Palate cleanser between pieces

Omakase Price

$150 to $600+ at top restaurants

Quick Stats

Attribute	Value
Nigiri Invention	1820s in Tokyo
Chef Apprenticeship	10+ years traditionally
Rice Temperature	Body temperature (98°F/37°C)
Traditional Serving	Immediate after preparation
Omakase Course Count	15 to 20 pieces typically
Top Restaurant Price	$300 to $600 per person
Conveyor Belt Price	¥100 to ¥500 per plate

About Sushi Facts: Japanese Traditions and Etiquette

Sushi represents one of Japan's most famous culinary exports and carries deep cultural significance. The word sushi refers to vinegared rice, not raw fish as many people assume.

The Evolution of Sushi in Japan

This technique called narezushi reached Japan around the 8th century. During the Muromachi period from 1336 to 1573, Japanese people began eating the rice along with the fish. The modern sushi style emerged in Tokyo during the 1820s. The introduction of sushi to the United States in the 1960s and 1970s eventually made it a global phenomenon.

Proper Sushi Eating Etiquette in Japan

Traditional sushi etiquette differs significantly from Western practices. First, eating sushi with your hands is not only acceptable but traditional. Never rub disposable chopsticks together, as this insults the restaurant by suggesting they provide cheap, splintery chopsticks. When dipping nigiri in soy sauce, turn it sideways and dip only the fish side.

Omakase and the Chef Customer Relationship

Ordering omakase lets the chef choose your meal based on the best ingredients available that day. At high end sushi restaurants, omakase represents the only way to experience the chef's full artistry. The chef serves 15 to 20 pieces in a specific sequence designed to build flavors progressively. Top sushi restaurants in Japan charge $300 to $600 per person for omakase.

The Long Path to Becoming a Sushi Chef

Traditional sushi chef training in Japan follows a rigid apprenticeship system lasting 10 years or more. Apprentices start by cleaning and performing menial tasks. Only after mastering all aspects does an apprentice become a full sushi chef. Modern sushi schools offer faster training, but traditional chefs view these graduates skeptically.

Conveyor Belt Sushi Culture

Kaiten sushi, or conveyor belt sushi, provides an affordable alternative to high end sushi restaurants. Yoshiaki Shiraishi invented the concept in Osaka in 1958. Plate colors indicate prices, typically ranging from 100 to 500 yen. Many Japanese people eat at conveyor belt sushi frequently while reserving high end sushi restaurants for special occasions.

💡

Did You Know?

•

Modern nigiri sushi was invented in the 1820s in Tokyo by chef Hanaya Yohei as fast food for busy workers

•

Traditional sushi apprentices in Japan train for 10 years or more before becoming full chefs

•

Eating nigiri sushi with your hands is traditional and expected in Japan, not poor etiquette

•

The pickled ginger with sushi is a palate cleanser between pieces, never meant as a topping

•

Conveyor belt sushi was invented in 1958 in Osaka to make sushi affordable for ordinary people

Frequently Asked Questions

Yes, eating nigiri sushi with your hands is traditional and expected in Japan. Sushi originated as street food that people ate standing up using their hands. Chopsticks work for sashimi and rolls, but hands are perfectly appropriate and even preferred for nigiri at traditional restaurants.