No mixing. "Don't mix wasabi in the soy sauce. AGAIN. Do not mix the wasabi in soy sauce!" Can Morimoto be any clearer? That said, we're totally guilty of this.
No 'special rolls.' "Americans ask, 'what's your "special roll?"' I don't have a 'special roll.' All this is my 'special roll!'" With that, Morimoto gestured to the veritable buffet of fresh fish before him. He's right, too; go to Japan and you won't find California or Philadelphia rolls, and definitely not ones that look like a Disney chef was in charge. Leave the "ninja roll" to your local, strip mall sushi place.
Dip the fish. "Fish side down for dipping into the soy sauce. This takes balance, but it is necessary." This goes for sushi and sashimi; whatever side has the most fish, that's the one that should get the soy sauce treatment.
One bite. "Some females say, 'oh, I can't do it! One bite is too big!' But you must do it."
You know what this means, right? Tonight is totally sushi night. If you didn't know this sushi-eating etiquette before, be sure to practice before sauntering into a restaurant in Tokyo and wondering why the chef seems so offended. It's probably a wasabi-soy faux pas!
We attended Flavor! Napa Valley as a guest of Napa Valley Tourism, but rest assured all photos, opinions, and sloppy sushi rolls are our own.
[Illustrations: Andy Miles; Photos: Cynthia Drescher]