In Japan, sushi is more than a delicious meal—it’s a revered art form. If your definition of the delicacy is California rolls with soy sauce and “wasabi” (a.k.a. horseradish and food dye), take a look at this visual guide below, from Japanese hotel Swissotel Nankai in Osaka.
The helpful infographic was created for guests unfamiliar with the ins-and-outs of Japan’s most iconic cuisine. While U.S. restaurant patrons may be used to drowning their sushi in soy sauce, it’s considered a major faux pas in traditional Japanese sushi bars, according to the guide. Visitors should also never eat their sushi rice-side down; the seafood is meant to be the first thing that hits the taste buds. And if you still haven’t mastered the art of dining with chopsticks, picking up sushi with your fingers is also perfectly acceptable. Read through Swissotel’s complete guide for more on etiquette tips, styles of sushi, and restaurant recommendations.
FOOD AS ART
THE MASTERCRAFT OF JAPANESE SUSHI