Originally Posted by
Eastbay1K
I typically take a dab of wasabi and put it on my fish, and rarely have the wasabi/soy sludge. What I will do at times is take a single packet of soy and sprinkle it on the fish prior to consumption. One packet typically for the entire plate.
If I’m eating sushi/sashimi that I’ve purchased from a retail establishment, I will add a little soy sauce to this previously frozen fish. (By law, all tuna sold in the USA must be frozen…then thawed).
If I have caught the tuna myself (and it hasn’t been frozen), I will skip the soy sauce to better appreciate the true taste.
Not a wasabi fan.