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Blog Tue Jan 05 2010
The Rules of Sushi
I'm not a big proponent of rules when it comes to food.
I regularly consume beer before liquor. I serve ribeye steaks with white wines. I cook my pork roasts to 145°F (take that USDA recommendation!)
But I do believe that any place that has "All You Care To Eat" and "Sushi" anywhere on the menu should be approached with the caution reserved for a rabid animal or radioactive waste.
That's not to say that my "anything goes" attitude doesn't apply to a sushi bar, but if you don't want to look like the biggest gaijin in the place, there are several nuanced traditions covered by the helpful folks at Snippets.com that will have fellow diners wondering how many years you've spent in Japan.
