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.
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.