 |
|
 |
Intro: |
|
|
|
|
|
|
|
|
|
|
|
| |
| Always serve nigiri in pairs, as their presentation is symbolic in a rather shocking way: One piece means "kill," two mean "peace," and three mean "kill myself." |
|
Presentation can get pretty jazzy (books have been written on the subject); here are the essential items you and your guests will need to enjoy the feast. Condiments. On each serving dish (or in separate little bowls if you have lots of small serving dishes), put a little mound of wasabi for guests to mix into their soy sauce. Similarly, give them each a small spoonful of pickled ginger. Put out a bottle or small carafe of soy sauce. Each diner should have a little dish for the soy sauce. Chopsticks. While chopsticks aren't necessary for eating sushi (in fact, aficionados usually eat with their hands), they're handy for stirring together wasabi and soy sauce and for picking up pieces of ginger. The shorter, lightweight Japanese ones are easier to use for sushi than are the longer Chinese ones. Give each guest a napkin or two (things can get a little messy). Don't be disheartened if your nigiri and maki don't look very professional at the start. This is one art whose rehearsal is truly its own reward. -end-   All steps at once (printable version) |
|
Serve the sushi
#0606:
Eat Sushi
#0442:
Clean a Fish
#0505:
Choose a Kitchen Knife
#0607:
Use Chopsticks