Not sure where I ran across the link to this set of postings, but it’s an interesting look into the ins and outs of Sushi Eating. This series of articles could use a bit more detail, but it’s a good introduction to how North America is changing sushi.

“You probably do not know that many people in Japan are apprehensive about going to a sushi restaurant, especially if they are new to the place. They worry because they are not sure their knowledge about sushi, and their manner in how they eat it, matches the earnest or sometimes rigid ways of the sushi chef who runs the place.” – Part 1

“rolled sushi is largely an invention of the US, especially the kind like avocado rolls, hot spicy tuna rolls, and many more complicated-named rolls, and has now been imported back to Japan as a hot trend” – Part 2

“If I were either new to the place or not knowledgeable about fish, I would not sit at the center of the counter because it is too much the center stage. Part of the Japanese manner is that you always accept little less than what is offered.” – Part 3

“This order allows your tongue to taste every piece delicately. If you eat very rich fatty-tuna in the beginning, your tongue might become too numb to enjoy the sensitive taste of red snapper after that.” – Part 4

“Then comes the more advanced part of dealing soy sauce: How sushi touches the soy sauce before it goes into your mouth. This may be surprising, but you should dip the fish side, not the rice, …” – Part 5