{"id":11712,"date":"2023-07-27T12:00:31","date_gmt":"2023-07-27T19:00:31","guid":{"rendered":"https:\/\/sanpedrotoday.com\/?p=11712"},"modified":"2023-07-30T08:21:28","modified_gmt":"2023-07-30T15:21:28","slug":"eat-in-san-pedro-sushi","status":"publish","type":"post","link":"https:\/\/sanpedrotoday.com\/2023\/07\/27\/eat-in-san-pedro-sushi\/","title":{"rendered":"Eat in San Pedro: Sushi"},"content":{"rendered":"
A younger me was forced to have seafood at family meals, so I was initially uneasy about trying raw fish as an adult.<\/strong><\/span><\/p>\n Fortunately, my introduction was at an established restaurant in the Sawtelle Japantown neighborhood in West L.A. I was sold at first bite.\u00a0<\/span><\/p>\n My love for sushi has grown as I have learned more about the art of sushi-making and etiquette. Before getting into the three spots in town that I regularly rotate between, here is a review of basic terminology and etiquette:<\/p>\n \u2022 sushi<\/i>: anything made with vinegared rice, which is the most important ingredient<\/p>\n \u2022 sashimi<\/i>: slice of fish on its own<\/p>\n \u2022 nigiri<\/i>: slice of fish on top of rice<\/p>\n \u2022 maki<\/i>: rolls made with either rice (uramaki) or nori (norimaki) on the outside<\/p>\n \u2022 tempura<\/i>: anything battered and fried served with dipping sauce<\/p>\n \u2022 ponzu<\/i>: a sauce made with soy sauce, citrus juice (often yuzu, which is a delightful type of Asian citrus), mirin (rice wine), bonito (dried fish flakes), kombu (dried kelp), and rice vinegar<\/p>\n Etiquette-wise, wasabi and soy sauce should not be mixed. Ginger slices are for palate cleansing purposes. When eating nigiri, only the fish side is dipped in soy sauce. It\u2019s acceptable to eat nigiri and maki with hands, but not sashimi.\u00a0<\/span><\/p>\n