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Today, I was enjoying a bit of sushi at Tokyo Lunchbox, dining solo. Next to me were seated two men, one of whom was having sushi for the first time. His more experienced friend was explaining the components of their tray of sushi. He told his friend that the pickled ginger should be layed across the top of the nigiri or maki, as a garnish.

I couldn't help myself, so I politely interrupted and said that the gari was actually to be eaten alone, for palette cleansing between bites of sushi. I said this as politely as possible.

This guy didn't like being corrected in front of his friend and he adamantly insisted that he was right and I was wrong and that he "knows many Japanese people" who would tell me the same. He was so adamant that I began to doubt myself. I took the highroad and said, "pardon my interruption, perhaps I am wrong".

So, I've been doubting myself all afternoon. Is there an additional purpose of gari beyond palette cleansing?

Best,
Michael / EC

and what's with that green saw-toothed sheet of plastic

You are totally wrong


to doubt yourself

The itamae should have smacked the other guy upside the head for insulting his composed nigiri.
Shoga (ginger) in pickled form (gari) is used in some rolls or pressed sushi. As an accompaniment to nigiri, it is to cleanse the palate between fish (especially with oily cuts and fish).
I've seen too many people do what you saw done. It doesn't taste bad that way, but you loose the taste of the sushi. Similarly, adding a lot of wasabi to the dipping soy shouldn't be necessary...
That said, one does what makes one happy.


Just as the gari is for a change in tatste, the green sawtoothed sheet is for a change in texture. Try placing a slice or two of gari on it along with a pea sized ball of wasabi, and popping it in your mouth. (Don't dip in the soy). Chew thirtytwo times. *:twisted:*75

I hate it when a post makes me laugh so hard I spit all over my screen . Okay, I like it, really.

Wait, wait, maybe you are right - please pardon my interjection, sazerac-san.

The green plastic sheet is called a "baran," after a type of bamboo leaf. Many of the nicer sushi restaurants in Japan still lay down an actual baran (also called haran) leaf on the counter or serving block where the sushi pieces are to be placed. The plastic sheet/dividers have since taken a life of their own.

This company apparently offers more than 30 types of baran, though many are not pictured.

Happy eating, though I wouldn't try the baran
Mumon

Yet again, I encounter the mis-informed.

At a recent dinner (among many) at Renga-Tei, petit pois and I were seated next to a party of four. One of the four was clearly the experienced sushi expert and she was imparting her knowledge and depth of understanding to the rest of her party.

After explaining the wasabi she moved on to the gari:

"This is ginger. You put it in your soy sauce with the wasabi for flavoring".

"Ooooh, ginger!" the rest of her party exclaimed as they all transfered their gari to their shoyu.

I held my toungue, since petit pois has informed me many times that I am not the food police. It is not my responsibility to educate. Leave well enough alone. I should not be eavesdropping anyway. yadda yadda yadda.

What's next? Are people going to shove it up their noses because it improves the odor of the fish?

OK as pointed out in another thread, I very well be a heathen (and I'm OK with that), but does someone want to let me in on the joke? Mind you, I have never had sushi, infact I don't even really like fish. And before I get beheaded, I am going out of my way to turn over a new leaf once I get to Chicago. One of the things I'm going to do, and I would like an escort on this venture, is try sushi.

So anyway, what is the joke?
SSDD

Headcase,

The green sawtooth sheet, which Mumon pointed out is called baran, is made from plastic and inedible. Sazerac suggested loading the baran with gari (pickled ginger), wasabi (very spicy) and and eating the combination.

Maybe not Shecky Green material, but pretty funny nonetheless.

Enjoy,
Gary