This really burns my grits!
You see that green fake-grass-looking thing? See how it’s in between a piece of salmon sushi and a piece of the salmon roll? It’s not supposed to be there.
The fake-grass thing is supposed to separate the ball of wasabi and bunch of ginger from the fish. It’s there so that one piece does not get overpowered with flavor. It’s not there purely for decoration. I thought this was common knowledge, or at least common sense.
I have tried to explain this to the sushi making guy at my lunch place, but he just nods and smiles. I assume I could tell him that his house was on fire and I would get the same nod and smile.
Since there really isn’t another sushi place in my neighborhood that’s as convenient, I guess I’ll have to put up with one piece of my salmon roll being extra wasabized.
Update
February 10, 2009 — Compare and contrast the below sushi dinner. Notice how the chef used the soy sauce packet strategically with the green fake-grass thing to separate the sushi from the condiments.
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Oh my – are you always this nit-picky? Wouldn’t you just dip your sushi into a soy sauce+wasabi mixture anyway?
The sushi guy probably nods and smiles because he doesn’t speak english. He may not even be Japanese or any kind of master sushi chef. Anyway, it’s not as though you’re getting premium quality sushi from your local takeout so you might as well lower your standards.
Actually, I’m one of the few people who do not use soy sauce & wasabi on every piece of sushi. In the above lunch, none of the salmon sushi touches soy sauce, while only two or three pieces of the roll did.
Trust me, my standards aren’t that high to begin with. I just needed to vent.
It's ok, Laiya doesn't appreciate attention to detail. That is why they won't ever be super successful or have refined tastes.