This video is a brief introduction and shows you the initial knowledge you need to have to go to a sushi bar. It covers the topics of napkin, plate, hashi oki, chopsticks, dish for soy sauce. I see at the VideoJugs website that this video has created quite a discussion on what is actually correct and Japanese behavior. I don’t want to call myself as an expert, but I did see several things here that was a bit misleading. But - in general it does give you some initial pointers.
Here are some previous posts on how to eat sushi:
A very short video on how to make sweet pickled ginger or amazu shoga.
But, but, how do you make the sweet vinegar sauce???
I really get to stretch my Japanese in this video. Ahh. I love kazari maki-zushi!
This just looks so simple, but is so beautiful! And really - it is NOT that easy either. I have tried…
In sushi restaurant your chopsticks usually is lying on a small rest, a hashi-oki. These are usually made of ceramic or wood and very often cutely designed. My favorite is my blue blowfish. The reason for it is that when you need to place your chopsticks back on the table, you don’t want the chopstick-tip to be in contact with the ‘dirty’ table.
But if you’re in an sushi bar and they don’t offer you a choopstick rest, don’t despair. You can make your own! On Flickr I found this guy showing us how to fold a disposable chopstick sleeve into a makeshift chopstick rest.
Here is a list of what NOT to say when you are in a sushi bar. Remember - those knives are really sharp… We hold sushi chefs high in regards here at Sushi or Death, but this was still is funny. Just don’t go out and actually say or do these things. It’s an order! 
>> Continue reading ‘10 ways to make a sushi chef loose it…’
Here is another video from VideoJug on how to make sushi rice. It’s basic knowledge, but with some good pointers. Enjoy!
Did you know that starting your own sushi bar is only six steps away? And the difficulty of opening a sushi bar is only “moderately challenging”. So - we think you should just go at it! I found this article on ehow.com that is just funny really. It tells you the six steps on how to open a sushi bar. We might have thought that it would take love for the art of sushi, years of training and sushi chef skills… But no. Not so. eHow reports:
Mmmm. Real wasabi… The problem now is just to get a hold of the shark skin grater and a wasabi root… In Norway… Eh… 
Another Kazari maki-zushi video. This time it is the legendary Ken Kawasumi who makes Anpanman! Just ignore the music… Ahh. The skills!
This shows you the essention roll to be able to make - the cucumber maki. If you don’t know how to make this one properly, you are not a (wannabe) sushi chef! Practice makes perfect!
How To Make Korean Sushi (Kimbob) - Watch today’s top amazing videos here
I have had or seen Korean sushi been made before. It is interesting, but I will definitely stick to the Japanese way of doing it. It feels more like it appreciate the subtleties. Details. The art of sushi… You know…
What’s with the paper plates here anyway? Don’t they use chopping boards in Korea? Hm.
I find Sake labels very beautiful. I found an image from “The Book of Sake: A Connoisseur’s Guide
This is maybe the best online tutorial of how to make a proper California roll I have seen. I have already two other videos on here, but I think I like this one the best. Enjoy!
Here is another video that shows you how to make kasari maki, or fancy maki sushi as they call it here. I so wanna learn how to do this! Must practice. Must practice.
