How to eat sushi: Recommendations to order and eat as a tokyo native

Tokyo (CNN) - In theory, sushi is something simple that can be enjoyed almost as you can think of it. You can eat it standing or sitting, with your hands or sticks, with soy sauce, mixed with Wasabi, of abite or several.

However, if you want to eat as a tokyo native, remember that the label changes according to the place where you are.

The following recommendations can distinguish the rookies from those initiated, whether you are eating in an economic chain restaurant (which is closer to the street origins of the dish) or the haute cuisine establishments in the Ginza neighborhood in Tokyo.

The origins of sushi in Japan date from the 10th century. Narezushi, the most primitive form of this famous food, was made with fermented fish that was preserved with salt and raw rice.

The Sushi Edomae (Tokyo style), which is the one that the majority knows today, it is believed that it originated in the nineteenth century.It usually revolves around the Nigiri, fish with pressed rice, which can carry several dozen seafood and other ingredients, not just fish.

The formation of Sushi's chefs is intense and requires many hours of work.Chefs are usually apprentices for several years before they are allowed to handle more expensive fish cuts.

Taking this into account, let's start at the top: Sushi Sawada, located behind Tokyo's most prestigious crossing, Ginza 4-Chome.

With two Michelin stars and only seven places, Sawada is a sushi sanctuary and the continuous search for perfection by the teacher Koji Sawada.

Sawada Sekian his ingredients with his own mixture of soy sauce or with a pinch of sea salt before combining them on rice, so he says that it is not necessary to wet them with soy.

But since the client is the king/queen, Sawada provides sauce at the request.She suggests that the best way to use it is to take the sushi first and then turn it over and wet the fish side.

There is a practical reason to invest the sushi: rice will get rid if it is immersed directly.It will also absorb too much sauce, ruining the taste balance.

The taste is better if only fish comes into contact with the sauce.Then put it in your mouth.

"Fish must be the first to touch the tongue," says Sawada.

Most sushi-y (Sushi restaurants) expect customers to immerse sushi in soybeans, so you will find dishes with sauce at the counter.The soy sauce is called Murasaki, which means "purple", in the language of sushi.

Moderation in the Wasabi and other useful practices

Each sushi-ya will give you an O-Shibori (hand towel) to clean your fingers before eating and between bite and bite.

Next to the soy sauce will probably have a ducky sweet ginger boat, known as Gari, to refresh the palate.

Use the sticks to take a little and place it in your individual sushi table, called Geta for its resemblance to a wooden closure of the same name.

The chef usually adds grated wasabi, Japanese spicy radish, to the rice block while the sushi is pressed.

Do not hesitate to ask for your sushi without Wasabi ("Wasabi Nashi Kudasai") if the grass is too spicy for you.

Or if you want to ask for more, although keep in mind that a sushi master of the old school can frown if you ask for more wasabi, since it will consider that its creation has the appropriate condiment.

Once again, the client rules, although we must bear in mind that the excessive wasabi is a good indicator of a rookie, since it will dominate the taste of fish.

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In addition, although the wasabi can be mixed with soy sauce to wet the sashimi (raw fish without sushi rice), this does not usually take sushi.

Chopsticks: pros and cons

Eating with your hands has some visceral, and in the case of people who eat sushi, this practice can also suggest that it is a casual and carefree person.Sawada understands it, and prefers that his sushi will not be manipulated with chopsticks, although he provides them.

"The best are the hands," he says."How to eat curry in India."

However, in the cheap and cheerful Magurobito ("The boys of tuna") in Asakusa, chef Goh Saito says: "Today almost everyone uses sticks. It is for hygiene."

Several years ago I took some classes with Tokyo Yumi Sone's culinary instructor.She says that she prefers the sticks because of her elegance, and even considers that eating with her hands is a bit affected when she practices anyone who is not natural.

"But sticks can be complicated when sushi is submerged upside down," he coincides.

Another reason for not using sticks is that the best sushi rice block is usually molded quite ease.Sawada describes his method as "a lot of air between the grains."

It is what helps create his famous feeling of melting in his mouth.

The sticks can compress loose rice grains and alter the texture, or you can lose their grip, which could be a disaster.

Ask and avoid making a fool of

Many of the best sushi-and have no menus, but offer different price ranges for fixed dishes;Your food is closer to a tasting menu of the best of that day.

You can also ask for loose dishes, although they are more expensive.

Instead of aligning a Sushi range, the teacher will offer each piece as it is being done.

It is not educated to leave a piece of sushi newly presented for too long in front of one, since the temperature, texture and humidity change.In this sense, a sushi-ya is more demanding with the client than a typical restaurant: the diner also plays a role.

Do not hesitate to ask you to repeat something that you like especially.A very common false step is when a client does not inform the teacher in advance of her preferences or allergies.

Therefore, when it comes to foreign clients, restaurants such as Sawada or the famous Kyubey, also in Ginza, can ask to speak with their concierge or with a Japanese before accepting a reserve.

The ingredients that usually cause reactions are shrimp (EBI);the seafood (kai) and, sometimes, the uni (pronounced oohni), sea urchin.Some people do not like the "fish flavor" of elements such as mackerel, sardines and herring, collectively known as "bright things", or "mono hikari."

Most mid-range sushi-ya offers dishes.If the dish you choose includes something that you cannot eat, I gave the name followed by "Nashi Kudasai", "exclude, please."If you are not worried about the budget and you just want the best that the teacher can offer you, tell him "O-Makase Shimasu", which means "I leave it to your criteria."

Of course, Sushi restaurants, normally with conveyor belts, facilitate things: most offer menus with photography and you can serve yourself.

Better yet, take a stool at the counter and this advice from the Sone kitchen teacher: "I never take a dish that was circling," he says."You can ask for it, directly, directly to chefs. In addition, I can ask for less rice (Shari Sukuna-Meh Kudasai)."

This is a common practice among diners who do not want to fill with rice.

Many sushi-and serve in two-piece portions, but most of the cheapest places to eat standing separately.

It should be noted that the quality of these establishments can be very good, since their business volume is high and many are operated by fish and shellfish wholesalers.

Standing premises are intimate and deliciously informal.When you are in a hurry, you can eat well and get out of there in less than half an hour.

The check, please

Japan Sushi restaurants serve roasted green or brown tea at the end of the food (and throughout it, if sake or beer is preferred), before the account arrives.Tea is called agari.

Keep in mind that in many high quality and traditional establishments, the account may not be a hand written in a small piece of paper.This is usually a surprise.

Although Sushi's new generation of chefs strives to be kind to the client, a first-class sushi-ya can continue to be an overwhelming experience, even for the natives.

In fact, very few Japanese have the opportunity to enjoy sushi at the highest level, so if you can take a local friend, not surprise you that it is his first time and that he is as astonished by the experience as you.

Sushi Sawada: Mc Blg, 3/F, 5-9-19 Ginza, Chuo-Ku, Tokyo;Tuesday to Friday, from 12 a.m. to 2 p.m. and from 18 to 8.30 pm;Saturdays, holidays, from 12 a.m. to 2 p.m. and from 5:00 p.m. to 7.30 pm;Sundays, from 12 to 14 hours.Budget up to about 40,000 yen (lunch);50,000 yen (dinner);+81 (0) 3 3571 4711

Magurobito (foot restaurant): 2-18-12 Kaminarimon, Taito-Ku Tokyo;11-9 p.m., open every day.The budget is between 2,000 and 3,000 yen.+81 (0) 3 3847 7139

Magurobito (Restaurant with Seat): 1-11 Hoshi Building 1F, Asakusa, Taito-Ku Tokyo;11.30 a.m..-10 p.m., open every day.Budget up to about 4,000 yen.+81 (0) 50 5868 1438 (reservations) +81 (3) 5828 5838 (consultations) same restaurant name but two different experiences.

- Mark Robinson has written about Tokyo during the last quarter of a century.His work has appeared in the "Financial Times", "Monocle" "Nikkei Asia" and others.He is the author of "Izakaya: The Japanese pub cookbook".