{"id":1196,"date":"2019-07-18T09:56:19","date_gmt":"2019-07-18T00:56:19","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=1196"},"modified":"2023-12-15T13:20:19","modified_gmt":"2023-12-15T04:20:19","slug":"how-can-you-tell-how-a-person-was-raised-and-their-food-culture-by-the-way-they-use-soy-sauce","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/how-can-you-tell-how-a-person-was-raised-and-their-food-culture-by-the-way-they-use-soy-sauce\/","title":{"rendered":"How can you tell how a person was raised and their food culture by the way they use soy sauce?"},"content":{"rendered":"

\"\"At high-class restaurants, the minimum required nikiri soy sauce is brushed on to the piece, but at restaurants frequented by the general public, customers dip their sushi in as much sauce (soy sauce that includes chemical seasonings) as they like. In fact, there is a gimmick here. The high-class restaurant provides an opportunity for their customers to eat sushi toppings in the most delicious state possible, but the restaurants for the general population allow customers to eat casually with sauce, a daily necessity. This changes how topping ingredients are selected. If the sushi is going to be dunked into the soy sauce, then the topping must have an appropriate fat content that won\u2019t be overpowered by the soy sauce. Therefore, instead of a coastal tuna, a farm-fattened tuna with oily fat is preferred. It is often said that farm-fattened products are too rich, but it is also said that they have an impact that isn\u2019t overpowered by the sauce they are enjoyed with.<\/p>\n

Related contents: SOY SAUCE FOR SUSHI<\/a><\/span><\/p>\n

[sc_apply url=”https:\/\/sushiuniversity.jp\/apply\/”]<\/p>\n

\n

We hope this information will be helpful.<\/p>\n

\"\"<\/p>\n

Revision date: July 18, 2019<\/p>\n

<\/div>\n
\n

Share this article<\/strong><\/p>\n

<\/path><\/svg><\/span><\/a><\/path><\/svg><\/span><\/a><\/svg><\/span><\/a><\/svg><\/span><\/a><\/path><\/svg><\/span><\/a><\/div>
<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

At high-class restaurants, the minimum required nikiri soy sauce is brushed on to the piece, but at restaurants frequented by the general public, customers dip their sushi in as much sauce (soy sauce that includes chemical seasonings) as they like. In fact, there is a gimmick here. The high-class restaurant provides an opportunity for their customers to eat sushi toppings in the most delicious state possible, but the restaurants for the general population allow customers to eat casually with sauce, a daily necessity. This changes how topping ingredients are selected. If the sushi is going to be dunked into the soy sauce, then the topping must have an appropriate fat … Continue reading How can you tell how a person was raised and their food culture by the way they use soy sauce?<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[65,90,63,89],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1196"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=1196"}],"version-history":[{"count":19,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1196\/revisions"}],"predecessor-version":[{"id":4979,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/1196\/revisions\/4979"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=1196"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=1196"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=1196"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}