It is, indeed, a bummer about sushi — but there’s still sashimi which, actually, is my preference anyway. Of course, the sashimi is always enhanced by the flavour of wasabi and the wasabi is usually sitting in a small puddle of soy sauce and so we have now come full circle: bummer about the sushi and now bummer about sashimi.

(As a bonus comment: it’s coming up to Thanksgiving and the recipe I will be using is an Anne Lindsay recipe for a cranberry glaze turkey and the glaze uses soy sauce (and, though it might work without the soy sauce, I am not inclined to experiment).