When it comes to sushi, we consider ourselves a notch or two above amateurs. But this field guide to the Japanese dish left us with mouths agape. (And watering. Not a pretty sight.) For instance, apply yourself to these queries: Do you stir wasabi into your soy sauce? Do you dunk an entire sushi roll into the dark, salty liquid? Do you ever order sake with your plate of chef's choice? As this primer so gently lets on, that's not the traditional way. Feel free to brandish your chopsticks in disagreement, but dip into this FAQ nonetheless—just for something to chew over next time you're hankering for an evening of quality raw fish. Read up on the basics, learn how to make nigiri at home, and step up to ringside for two fascinating showdowns: hot sake vs. cold and "real wasabi" vs. "the Western kind". We'll take the miso soup on the side. Arigato!
