At the risk of losing all credibility among serious food-lovers on this board, I am disclosing the results of an experiment I tried tonight. I was in the mood for sushi, but the fiancee wasn't. So we stopped by Sushi Express, and went next door to Via Via, where she had a sandwich while I had my sushi.
Anyhow, when I opened my sushi, I found that there was no soy sauce. Instead of heading back to Sushi Express to get some, I thought I would just enjoy the sushi without it. I have often thought that too much soy sauce gets in the way of the flavor of the fish, so I figured why not try it without any at all?
Initially, things went well. But then, I thought that the fish started to seem a tiny bit bland. It could use a little pick-me-up. So I reached for the salt on the table at Via Via.
I thought it was an overwhelming success. It had all of the flavor-enhancing properties of the sodium in soy suace, but didn't have any of the strong soy flavor dominating the fish. Rather, it brought out the flavors of the fish. Interesting, I thought. I may even be a convert. I think that next time I have sushi I will have some with soy sauce and some with salt.
Incidentally, I only had yellowtail and salmon. And, all the yellowtail was gone by the time I whipped out the salt. So, I like it with salmon. But I'm not sure if it would be as succesful with other fish (other than, perhaps, mackerel). Although, I don't see why not.