2torial #0606: Learn2 Eat Sushi No, "wasabi" is not Japanese for "crying baby" Sushi is one of Japan's most delightful foods. Though many people in the United States (and other Western countries) cringe at the thought of eating raw fish, millions throughout the globe salivate at the thought of sweet seaweed, fluffy rice, fresh vegetables and tangy spices arranged in a detailed, painstaking fashion. Eating all this sometimes takes some preparation so you don't embarrass yourself or your dinner companion with bits of food flying all over your placemat. There are also many different names to learn and procedures to follow, making this 2torial essential for any novice sushi eaters, and even the more experienced diner. And for those who don't quite know how they feel about this edible art, this 2torial may well convince you that sushi is a wonderful, tasty and healthy food (most every piece of sushi has only a gram of fat or less!) Establish a budget. Most everything served at a sushi bar is à la carte. And while the price per order may not seem like much, once you've sampled from the intriguing list of fishes, fish roes, hand rolls, soup, sides and pickles, you may go into shock when handed the bill. Be sensible. Think about prices and your tastes before you take that first sip of sake. Research that restaurant! Recommendations from knowledgeable sushi fanatics are best, but you'll do quite well on your own if you know and apply a few maxims: The best sushi experiences hinge on first-rate ingredients and skillful preparation. Be prepared to pay for both. The most expensive sushi place in town isn't necessarily the best, but on the other hand, cheapo places (especially those that push an all-you-can-eat special) should be approached cautiously. If they're under pressure to cut costs, they're likely to be cutting corners in quality. Cleanliness reigns supreme, as does freshness. So while a restaurant's popularity could be merely the result of slick marketing savvy, it also suggests that the fish you see glistening in the display case were likely swimming earlier in the day. A smart sushi chef only orders what he knows he or she can sell quickly. Sushi preparation is art form, performed in public. Sushi chefs traditionally prepare the rice and raw materials before opening, but actually make each piece of sushi on demand, in full view of the waiting diners. If a restaurant's offering simply emerges from the depth of the kitchen, it's probably not being prepared by a sushi specialist. Step 1