The fish of the season, the condition is perfect, glistening white, a streak of silver up the back, a touch of Shoyu. In Japan, a high-end sushi restaurant does not encourage the use of shoyu, as we know it in the Americas. A wipe of shoyu atop the fish is the right etiquette. Shoyu is salt, and over salting your food is a no-no.
Filed under: Sushi n'Style Tagged: sushi needle fish, Tokyo
