For a lot of sushi, the chefs will be disappointed in you even for putting soy sauce on it. They craft it to have a specific combination of flavors, and strong sauces just obliterate them.
A regular tare sauce has sugar in it, and you can find the sweeter version (amadare) at sushi places. However, it’s really only used for the eel (anago).
But I mean they make a ketchup spaghetti in Japan so if someone wants to talk about fucking with traditional dishes…
Sweet and sour sauce? No.
I would honestly put ketchup in sushi before I put sweet and sour sauce in there. And I wouldn’t.
For a lot of sushi, the chefs will be disappointed in you even for putting soy sauce on it. They craft it to have a specific combination of flavors, and strong sauces just obliterate them.
Yeah. If it’s served with soy sauce you use it, if not you assume it’s not needed.
Honestly there are certain sushis I will never put soy sauce on.
Yeah, the complex and mercurial task of combining fish and carbs. The masters of the palate.
They studied 10k hours to learn how to pick the raw fish with just the right amount of parasites, for flavor and crunch!
A regular tare sauce has sugar in it, and you can find the sweeter version (amadare) at sushi places. However, it’s really only used for the eel (anago).
But I mean they make a ketchup spaghetti in Japan so if someone wants to talk about fucking with traditional dishes…
And KFC Daddy is Santa there… They like to mix it up