@arekin @NinjaInHeat -

"Sushi is all about the fish." False. Sushi is as much about the rice as the fish. In fact, it literally means "vinegared rice." Certainly the fish is important, however my understanding is that much of the subtlety that distinguishes various chefs is their preparation of the rice, not the fish. This may be why it is more acceptable to apply wasabi and soy to sashimi rather than to nigiri or maki. So yea, it's like a hamburger on a really fancy bun. I still want my barbecue sauce.

Way too seriously? Or you mean, people who appreciate the finer details? I find people who think others "take it too seriously" just don't appreciate things enough.

Now, there are snobs and pretentiousness abounding. But that doesn't mean those of use who actually understand the meaning, history and complexity of certain things, such as sushi or coffee, doesn't mean your lack of understanding and appreciation devalues anything for us. Quite the contrary.

You'd probably be the one to say my spending $4,000 on a cheap mountain bike is pretentious or taking it way too seriously, but unless you're "serious" about what you enjoy, you can't appreciate the differences it makes. Aside from that, you may as well just blend everything together into a mush and drink it through a straw. Don't want to get too serious about eating my food after all.

Oh yeah, and Oregon. Lived in Portland before the mainstream Hipster-hijack, back when pretentious hippy-douchebag was in the incubation stages (1991-2).

Yeah, a lotta good sushi to be had there and the primary reason?? Pretentious kids from all over the country flocked to the land of no sunshine to escape the repression of their upbringing brokered by their disillusioned hippie parents who drank the Babylonian Kool-Aid at University (incubator for ineffectual putties), to bask in the aroma of their own farts.

You'd fit right in there gwiz

@ gwiz and arekin-While I tend to distrust "experts" or any kind, especially the self-described or those deemed worthy by others relying upon them for their "superior knowledge", you can't dismiss a culture's preference for simple details with regard to their culinary heritage. The Japanese imltho, are allowed passes on their anal attention to details regarding their cultural heritage after all, they took two for the team-

My own sushi would not be deemed worthy by most Japanese, but most Americans I serve it to act like they've just seen majolica performed when I prepare it and they partake.

The "right" way offers the experience as closely as it was intended by the culture, and the "wrong" way offers the Hindi version of "Star Wars" as a culinary experience., and I've had some shit sushi in my day, mostly prepared by white people. Oh, and a proper Japanese would never put that fake-ass artificial crab-pollock shit in their handrolls, either!

I like both ways, because I'm a fucking goat and would eat cardboard or tin if prepared suitably. I try to however, prepare and consume sushi according to tradition, and find it the most satisfying for the sushi experience. I am constantly trying to improve upon my rice according to the Japanese standards and practices-If you ace the rice, the rest is a cake-walk.

Oh yeah, and if you drink anything but black coffee, yer effeminate.

Okay, so you don't think there is a right way to eat it? Let me put it like this, the chef is creating a dish with a specific flavor in mind that he wishes you to experience. When you eat your sushi with a large amount of soy and wasabi, you are getting a completely different experience than what is intended. While this may be the experience that you find most enjoyable, it is still not the experience that was given to you and thus you have taken that experience away from the artist. Finger painting the Mona Lisa may be fun, but its not the picture Da Vinci gave us. By "wrong way" we are saying not the way intended by the artist. While you may feel this is incorrect, it is technically the intended way to experience the dish, and thus "right way" would be the correct phrasing.

Ingredients are in the

Youtube description:

だし巻き玉子の作り方　回転寿司旬楽　থ
3;庭　北海道
How to make a Japanese rolled omelette ( Dashimaki Tamago )
as demonstrated by the Master Chef at the Shunraku Kaiten Sushi Restaurant, Shunraku on Route 36 Eniwa Hokkaido.

材料　Ingredients
玉子 eggs 8
砂糖 sugar 30g
塩 salt 3g
みりん Mirin 1tsp （1パイ）
酒 Sake 1 tsp　（1パイ）
カツオダシ Bonito Stock 180ml

@arekin "Eat it however you "like it", but don't begin to argue that its the right way to eat sushi."

See the the thing is, I'm not the one making this claim, I'm saying that "the right way to eat it" is a silly notion. It's like when people take coffee way to seriously.

This is not true, a hamburger for example is a experience of its parts. The toppings on a burger define it as much as the meat used, which is why we have burger joints littering the US with each having its own unique take on the burger.

Sushi is an experience of the fish, it is defined at its core by the delicate preparation and the art that goes into creating it. Each piece is created to stimulate the palate, and slopping on soy and wasabi would be the equivalent of saying the Mona Lisa would look better touched up with finger paints.

Eat it however you "like it", but don't begin to argue that its the right way to eat sushi.

Also Hipster implies that sushi is not mainstream, which isn't true, its very common in any areas with an ounce of culture and is easier to find that foods of other cultures (turkish and indian food are actually harder to find in my neck of the woods).

I respect the essence of this post, but I don't much care for the tone. I'm not so sure that you can differentiate between sushi and something like a hamburger; after all a hamburger is ALL about the beef. Sushi is just traditional japanese food - nothing magical about it; the rest is just hipster magic - it's big in Oregon.

I think the point is that most people (certainly in the west) aren't eating that kind of fine sushi. In fact, most people in japan aren't eating it like that (at least in my limited experience).

Your steak/hamburger analogy is quite apt. Most people are not ordering a $100 steak (and while we're being food snobs, any steak that expensive should be rare at most), we're ordering t-bones.

For the small percentage of people that actually go to that kind of fine sushi dining, this is probably already preaching to the converted.

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To anyone offended by the "pretentiousness" of this video:
You just don't get it do you? You can't compare this stuff to the way you eat cornflakes or how you prefer to take your hamburger.
What he's talking about, what most people seem to completely misunderstand, is that sushi is ALL about the fish, it's what differentiates good and bad sushi, it's what makes quality sushi so expensive...

Now, you can eat however the fuck you want to eat, but you need to understand that when you go to a fancy sushi restaurant and you dip your entire nigiri in soy sauce mixed with wasabi and then even add ginger on top, you're throwing your money down the drain.
It's the equivalent of ordering a 100$ medium-rare steak and covering it in ketchup, then deep-frying it.

If that's how you choose to take your steaks, enjoy. But pretending there's no validity in the many ways different cultures around the world have of enjoying extra-fine foods and of enhancing one's ability to appreciate the taste of extra-fresh ingredients is just childish.

This is just as bad as the "YOU'RE DOING PEANUT BUTTER WRONG!" video that was sifted a while back, where they pull an infomercial-esque "I can't figure out how smashing my knife full of peanut butter into the bread technique isn't working!"

No, just because you're mixing wasabi and soy doesn't mean you're doing it wrong. It's the same as putting relish on a hamburger. Do I like relish? No. Is it a condiment, to be used when you see fit? Hell yeah.

I am a line cook, I literally make people food for a living, and if anybody at that restaurant is telling a customer that they're not allowed to do what they want with their food once it's at their table, then that restaurant won't stay open long. It's a service industry, we serve you. (within reason of course.)

A sushi chef especially should NOT be offended if you dunk the fish in soy, I mean absolutely no offense to sushi chefs, but for sashimi, literally all they do is cut the fish for you.

bah, these kinds of things just annoy me.

My favorite way to eat sushi is to not eat sushi.

I ran a side sushi bar at my cousin's club in Durango for a year, made California rolls and had Yellowfin for Nigiri and Sashim-With my leftovers...I took those home and served 'em in a bowl salad-style to my wife n son, simply cut it up an toss it with some shoyu and wasabi 'n ginger....MMmmMMMgoood, kept us lean n mean!!