Do you you really want to disappoint this guy? (photo by Joe deSousa)
The self-proclaimed aficionado parked at the sushi bar adds more wasabi to his little soya sauce bowl turning the mixture into sickly green mud. He then drops a piece of sushi in the mixture. I see the delicate construction brake apart as the rice soaks up more and more of the sauce. The sushi chef, neck veins twitching, his expression frozen in an impossible display of self-control, as he watches his guest with a smile. Sushi and other imported Japanese foods have gained much popularity in recent years. Discovering new food horizons is more than just sampling the exotic, it is also respecting the culture around which it developed. The best strategy to do so is to quietly observe Japanese people around the table learning from your own mistakes. For the less fortunate, here are a few useful pointers in order to not offend a Japanese host.
Japanese cuisine first went global when sushi shops spread throughout the urban dining landscape. Today, ramen shops are rapidly taking over the restaurant scene of large cities across the world. The next big thing to come out of Japan is the izakaya. Izakaya is spelled 居酒屋 in Japanese which translates to sake shop where you can settle yourself. The first izakayas were nothing more than extensions to sake shop where people could sit down and drink the sake they had purchased. As drinking always involves some eating in Japan, these places soon became as renowned for their food rather than their drinks. Izakayas or aka chochin, as they are sometimes referred to by the red lantern that hang outside the entrance, are an ubiquitous part of Japanese culture that needs to be understood in its Japanese context.