Does anyone know why some Japanese sushi chefs avoid using soy sauce?

patoowardfan

Active member
So, I was watching a sushi documentary, and this chef mentioned that certain types of sushi shouldn’t actually be dipped in soy sauce because it overpowers the fish’s natural flavor. He said that sometimes the sushi is already seasoned by the chef, and adding soy sauce would just mess up the balance. I always thought soy sauce was a given, but apparently not! Does anyone know why this is, or which types of sushi are ‘no soy’? Also… am I being that annoying soy-dipper every time I eat sushi? 😬
 
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