Though sushi comes in a large number of forms, such as nigiri, sashimi, or maki rolls, its accompaniments play an important role in completing the meal. Out of the numerous sides that might accompany sushi, two items will always cut and appear with sushi: soy sauce and wasabi. What follows is an overview of these two most vital items and the role they play as one enjoys sushi.

1. Soy Sauce

Soy sauce is a dark liquid seasoning made with fermented soybeans, wheat, salt, and water. It is an integral part of Japanese menus and is, more often than not, used for the dipping sauce of sushi.

Purpose and Usage:

• Flavor Enhancement: Soy sauce brings a salty, umami taste that works well with the taste of sushi. Soy sauce sets out for the enhancement of natural flavors from the fish and rice amongst other ingredients in a sushi meal to achieve the perfect taste.
• Dipping: When eating sushi, it is acceptable to dip the side of the fish of the nigiri or sashimi into the soy sauce. This is how the rice doesn’t get too wet and gets only the fish seasoned.
• Types of Soy Sauce: There are light and dark soy sauces, usukuchi and koikuchi, respectively. Light soy sauce is lighter in salt and commonly used to cook delicate dishes. On the other hand, dark soy sauce has a much deeper and stronger flavor and color. Some sushi places offer low-sodium soy sauce for health-conscious customers.
• Etiquette: If you’re using soy sauce, use it minimally to prevent over-dipping. Having too much of it may drown the flavors of the sushi. Most of the sushi chefs also serve the soy sauce on the side so that you aren’t overloaded.

2. Wasabi

Wasabi is a sharp-tasting green grated condiment, which produces a strong spicy flavor, taken from the wasabi plant’s root. It is typically used to add a bite to sushi and sashimi.

Purpose and Uses

• Flavor Enhancement: Wasabi adds a different kind of heat that will contrast well with the freshness of sushi. The spicy flavor enhances the taste of the fish and provides a good contrast with the savory taste of the soy sauce.
• Health Benefits: Wasabi contains elements with anti-inflammatory and antimicrobial activity. Since long ago, it is believed traditionally wasabi aids digestion and helps to preserve fresh raw fish.
• Application: The traditional application is directly to the sushi or mixed with the soy sauce. Many sushi chefs prefer to put a little wasabi between the fish and the rice in nigiri to get a balanced flavor without overwhelming the palate.
• Etiquette: When using wasabi, it’s proper to add only a little to not overpower the other flavors. Some sushi restaurants have already mixed wasabi into the sushi while preparing it in the kitchen. In these instances, additional wasabi might be unnecessary.

Other Condiments

While soy sauce and wasabi are the two traditional accompaniments to sushi, a number of other items often accompany the meal, including:

• Gari: It’s pickled ginger, and it is intended to cleanse your palate between pieces of sushi. The sweet and tangy flavor should leave your mouth refreshed so you can taste the sushi you are about to eat all over again.
• Sliced Vegetables: Other types of sushi trays will include a thin slice of daikon radish or cucumber to add a little texture and freshness to the bite.

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