| Testimony |
Witness |
Source |
| We prepare sushi too hard and so stiff for the guests from overseas. Because they always dip the rice and soak in soy sauce instead of fish side. |
Shop:
Jiro,
Sukiyabashi, Tokyo |
Book:
Sukiyabashi JIRO
Shun-wo-nigiru
(1997.10) |
p251 |
| Do not soak the rice in soy sauce too much. It will get too bitter by sucking the soy sauce. |
Shop:
Hokake,
Ginza, Tokyo |
Book:
Best of Sushi
(1991.01) |
p5 |
| Please do not soak the rice in soy sauce. |
Shop:
Okei-zushi,
Yaesu, Tokyo |
Book:
Best of Sushi
(1991.01) |
p93 |
| The true manner is to add soy sauce to the fish (sushi-dane) side. |
Shop:
Sushi-masa,
Kudan-shita, Tokyo |
Book:
Best of Sushi
(1991.01) |
p64 |
| Youngsters today are usually dip sushi in soy sauce all at once with a splash, and eat it in wet all together. It astounds me whenever I see them, contrary to those of old days who did in good manner, and there were no such boorishness to throw into the soy sauce plate altogether. |
Shop:
Bentenyama Miyako,
Asakusa, Tokyo
Author: Eiichi Uchida |
Book:
Asakusa
Sushiya-banashi
(1990.08) |
p163 |
| We serve all our sushi applying own special soy sauce beforehand... if you would like to use the sauce, please do not add to the rice. |
Shop:
Bentenyama Miyako,
Asakusa, Tokyo
Author: Tadashi Uchida |
Book:
Sushiya-san ga kaita Sushi no Hanashi
(1988.09) |
p109 |
| 'Nigiri' is made in an utmost softness, and in this sense, add soy sauce to the fish without fail. |
Author:
Katsutoshi Kubota |
Book:
Sushiya ga kaita
"Oishinbo no aji 59"
(1993.12) |
p43 |
| Add soy sauce on the tip of fish a little. |
Author:
Hiroaki Yamazaki |
Book:
Edomae no sushi
(1996.02) |
p139 |
[Bad Guest]
One who soaks the rice in soy sauce. |
Author:
Akira Kawaji |
Book:
Edomae-nigiri,
Kodawari Nikki
(1993.01) |
p294 |
| ...and the worst, it is the taboo to dip the rice in soy sauce. |
Author:
Ganosuke Nagase |
Book:
Sushi-tsu
(1930) |
p109 |
| It is recommendable that the soy sauce should be added to the fish side a little and never to the rice, or only a little if it is allowed. |
Publisher:
Asahiya Publishing |
Mook:
Sushi
(1992.11) |
p130 |
| Add soy sauce to the fish. |
Author:
Yuichiro Ohbayashi |
Comic:
Tekka no Ajihei |
|
| Dip an end of the topping in soy sauce. Place the whole piece of sushi in the mouth so that the topping touches to the tongue first. |
Author:
Kinjiro Ohmae |
Book:
The Book of Sushi
(1988) |
p16 |
| It would be good to turn the sushi sideways and add soy sauce to the fish. |
Shop:
Mr. Yousuke Imada,
the owner (II) & chef of Kyuubei, Ginza, Tokyo |
TV (Kansai-TV/Fuji-TV):
Hakkutsu!
Aruaru Dai-jiten
[22nd/Sushi]
(Aired in 1997) |
|
| It is ludicrous to argue to which side the soy sauce should be put. The old orthodox edomae style sushi-dane toppings were all processed and prepared with salt or vinegar beforehand, so they were well seasoned and salty already, and additional soy sauce in a dish was not necessary at all basically, except for a compensation for lesser ones. Today such pre-seasoning procedures are getting done fewer and the toppings are getting lesser tastes, and as the result the soy sauce has become an inevitable accompaniment in eating sushi. The taste of sushi rice has not been changed much, it is clear now to which it should be put. |
Author: Terutoshi Hibino |
Book:
Sushi no Jiten |
p332 |
