Though the main attraction at any Japanese restaurant is the sushi or sashimi menu, the flavor of these foods can be greatly enhanced when accompanied by any of the following condiments. The next time you’re at the sushi bar, try one or all of them for a mouth-watering sushi dining experience.
Are you unfamiliar with this term? That’s because more Japanese restaurant patrons know this condiment by its more common name: soy sauce. Soy sauce is made available at virtually every sushi restaurant; however, its use is meant to compliment the sushi and not overwhelm it. Especially when dining at a high-quality Japanese establishment, use shoyu sparingly to ensure that the delicious flavor of the fish and other sushi ingredients are not overpowered.
Wasabi is a staple at every sushi bar. Derived from a root plant, wasabi is a spicy green paste that is used to bring some heat to a diner’s sushi or sashimi meal. Patrons may even combine it with their soy sauce, or shoyu, to create a spicy mix called wasabi-joyu.
Though less commonly used when compared to shoyu or wasabi, Japanese mayonnaise nonetheless can add flavor to one’s sushi or sashimi. Japanese mayonnaise differs from its Western counterpart in that it is created from apple cider vinegar or rice vinegar, thus giving it a somewhat tart taste.
Another common sushi bar condiment is gari, or Japanese ginger. Marinated in sugar and vinegar, this young root is oftentimes consumed after eating a piece of sushi to cleanse the palette for a different flavor.
Kabuki Japanese Restaurants has 15 locations throughout Nevada, California and Arizona. We provide a fine dining experience for the discriminating sushi lover. Visit one of our sushi and Japanese restaurants today to taste for yourself our superior sushi and sashimi selections.