3rd Jul 14
A few ways to enjoy your next meal to the max.
Tempura always comes with a sauce or something to dip it in (flavoured salt for example). If you've been given some dashi sauce thereÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ll be a small pyramid of grated fresh ginger and diakon (radish) on the plate. Use your chopsticks to mix this into the sauce, then dip each piece of tempura in before you eat. This will coat and soften the batter, giving a great fresh flavour to each piece. DonÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢t be tempted to dip it in the soy sauce though!!
Shisho leafs are served with sashimi. They are not a garnish but an edible part of the dish, in fact a leaf related to the mint family. These are best enjoyed as an accompaniment to sashimi, adding a herby, zingy taste to the fish. Try combining the two in one mouthful, delicious.
Soy sauce should be used sparingly. With a reasonable amount of salt, soy sauce should be used to give a slight seasoning to sushi and sashimi. Never pour it directly onto rice but dip the corner of a piece of fish into it. Dropping pieces into the soy dish will only ruin delicate flavours and everything will taste of salt.
While we are on soy sauce....... keep your wasabi and soy separate. Wasabi should be added onto items and not mixed like a weird green soup into the soy. Sushi already has wasabi on it and shouldnÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢t require any more. Sashimi should have some smeared onto the flesh and then dipped into the soy dish.
There is only one thing to say about noodles and thatÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s SLURP. It's the done-thing in Japan and the best way to enjoy nearly all noodle dishes. Some say it increases the flavour, others that it allows you get the whole noodle and not just a bite. We say slurp away, your mother isnÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢t watching!