很少有人不喜欢寿司,但是你知道吃寿司的正确方法吗?也许你已经知道寿司卷和手卷的区别,也懂得只有加了蟹壳的加州卷才叫正宗,但这并不代表你已经是一个寿司专家。我们请教了来自知名寿司店的大厨,下面是8条吃寿司的准则,里面的许多都让我们大吃一惊!

You’ve been using chopsticks since you were five. You know the difference between a maki roll and a hand roll. And you’d never eat a California roll with imitation crab. So you’re basically a sushi pro, right? We asked a chef from a popular Japanese restaurant to set us straight. Here are eight surprising things a real sushi-lover would never do. (Admit it: You’re guilty of at least a few.)

 


不会将芥末放进酱油

THEY’D NEVER PUT WASABI IN THEIR SOY SAUCE

将芥末放进酱料是我们常犯的错误,基本上一点点的芥末就足够带来过量的热量,并且影响你品尝到寿司中不同的口味层次。

Ready for it…gasp, it’s really never OK to add wasabi. The sushi chef uses what they deem to be just the right amount of wasabi to create the perfect flavor profile for each piece of fish. Mixing wasabi into your soy sauce is a major sushi faux pas. Even the smallest amount of wasabi can cause an overwhelming kick of heat and, in turn, prevent you from experiencing the intricate layers of flavor the sushi chef intended for you to taste.

 


 

不要直接用米蘸酱油

…OR DIP THE RICE INTO THE SOY SAUCE

你一定也遭遇过将米饭掉在蘸碟里的窘境吧,记住当你蘸酱的时候应该只用鱼接触酱料,而不是米饭,这样也能避免蘸料过重。另外,倒酱在碗碟的时候应该适量,用完再加。

Don’t you just hate when you lose all of that delicious rice into the abyss of the soy sauce dish? When dipping your sushi, you should only dip only the fish, never the rice. Otherwise, you’ll absorb way more sauce than you’ll actually need. And go easy on your pour—the soy sauce dish should look like the shallow end of the pool, not the deep end.

 


 

不要将筷子直接放在桌上

THEY’D NEVER PLACE CHOPSTICKS DIRECTLY ON THE TABLE

大部分高级的寿司店都会有专门的筷子托让你放置筷子,如果没有的话,可以用纸巾将其包裹,避免让它们直接接触桌面。当然,筷子并不是必须,你可以用手吃寿司。(生鱼片则必须使用筷子)

Most fancy sushi joints include a handy stand for you to rest them on, but if you find yourself without one, fold your paper wrapper to keep them from touching the table. But chopsticks aren’t always required: It’s A-OK to eat sushi with your hands. (Sashimi, on the other hand? Chopsticks only.)

 


 

不要将筷子插在饭碗里

…OR LEAVE THEM STICKING OUT OF A BOWL OF RICE

将筷子插在饭碗里是绝对的禁忌,因为这在日本文化中通常出现在葬礼等比较忌讳的场合。同时,当你拆开一次性木筷后不要将它们摩擦,这代表着你认为筷子有木屑,某种程度上是对主人的一种不尊重。

It’s considered disrespectful to leave your chopsticks sticking out of any dish because it resembles incense used for funerals and ceremonies in Japanese culture. Also: never rub your chopsticks together after breaking them apart. This tells the host you think the sticks could have splinters, and therefore you think his utensils are cheap and disposable.

 


 

寿司不会和姜搭配在一起

THEY’D NEVER EAT GINGER AND SUSHI TOGETHER

腌姜的作用是提供给你在品尝不同的寿司之前清洁碗碟,而不是食用。至于寿司,应该是从清淡的鱼类逐渐升级。

Pickled ginger (or gari) is provided as a garnish to cleanse your palate as you try new types of fish throughout the meal. You should start with lighter, white fish and end with rich, fatty fish.

 


 

不会先吃寿司卷

…OR EAT A ROLL BEFORE SASHIMI OR SUSHI

寿司卷应该在生鱼片和寿司之后,而且每一卷应该大小适中,正好可以一口吞下。然后切记,动作要轻,不要狼吞虎咽。

Sushi rolls (aka futomaki) should be eaten only after sashimi and sushi, and each piece should be small enough to be easily finished in one bite. Again, dip only lightly.

 


 

一个寿司卷不应有太多的辅料

THEY’D NEVER EAT A ROLL WITH 10 INGREDIENTS

一个资深的寿司吃货并不会选择今天我们在菜单上会看到的那些“超级寿司”,当一个寿司卷中加入了太多的辅料,彼此之间的味道便会失去特色,这样就无法真正品尝到各个材料间独特的味觉碰撞。

A sushi purist would never order or eat the massive sushi rolls with ten ingredients we commonly see on menus today (we’re looking at you, shrimp-tempura-stuffed dragon roll). Honoring the simplicity of each ingredient is key when crafting good sushi.

 


 

糙米是一个糟糕的选择

…AND BROWN RICE IS A NO-NO

糙米并不是传统的日本寿司原料,相对于专门的寿司用米来说,糙米的材质过于厚重,口感也没有那么细腻,并且缺乏粘性。一块好的寿司应该是入口即化的,而糙米显然无法满足这个要求。

Brown rice is not traditionally used to make sushi in Japan. It has a tougher texture and chewier mouthfeel than short-grained sushi rice, which binds together without being sticky or gummy. A good piece of sushi should melt in your mouth. Sorry, whole grains. You’re just not gonna cut it.