Watch a Tokyo Chef Explain the Rules of Eating Sushi


If Anthony Bourdain’s 2012 graphic novel taught us anything, it’s that diners at high-end sushi counters enter into an unspoken kind of contract the moment they pull up a stool: The chef agrees to prepare an exquisite meal of carefully selected, delicately handled rice and fish, and the customer agrees to not be a total moron. That in mind, here’s a video primer on sushi etiquette put together by Vice’s Muniches. Use fingers, not chopsticks, and don’t even think about putting that pickled ginger on the fish. Dip the fish side of the sushi into soy, Tokyo chef Naomichi Yasuda says, and whatever you do, never, ever shake off the excess soy.

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