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This article was originally posted on Quora.
1. To maximize the flavor, try eating the fish in a certain order.
Correct. This technique is attributed to Jiro Ono, the renowned Sushi Chef. However, even if you are unaware of this rule, enjoy your Sushi nevertheless. I recall my experience at Sushi Nozawa in Los Angeles, where my first nigiri piece was Tuna.
2. Don't rub your chopsticks together.
Correct, though the reasoning behind it is slightly off. In Japan, people generally don't rub their chopsticks together as it's not part of their custom. Modern disposable chopsticks are refined, eliminating the need for rubbing.
3. How to dip your Sushi into soy sauce.
Absolutely right. For nigiri, dipping the rice into soy sauce can cause the rice to fall apart, affecting the intended dining experience. Instead, let the rice break apart in your mouth, not on the soy sauce plate.
4. What's the point of ginger?
Spot-on. Ginger serves as an anti-bacterial agent and a palate cleanser between different types of Sushi.
5. Wasabi Burn.
I'm not entirely sure about this one. If the wasabi is too spicy for you, simply use less of it. In the United States, people sometimes tend to use too much wasabi, leading to a fiery experience.
6. Drink your soup.
You are correct. Soup is typically served at the end of the meal in Japan, not before Sushi. In Japan, clear broth soup is more common after Sushi, rather than Miso Soup, as it complements the subtle flavors of Sushi better.
7. Are Tuna and Fatty Tuna the same fish?
Absolutely correct. However, let me provide a small detail. Sushi typically uses three main types of (red) Tuna: Bluefin, Bigeye, and Yellowfin. Most fatty Tuna comes from Bluefin, while some can come from Bigeye. Fatty Tuna is rare in Yellowfin Tuna as it doesn't grow as large as Bluefin or Bigeye.
8. Sushi is good for you.
Indeed, one can hope so! Sushi is often considered a healthy choice, especially when incorporating fresh ingredients like fish, vegetables, and seaweed.