Thank you everyone for re-reminding me of this. It will be just like the soapy taste of cilantro. I didn’t notice it until someone pointed it out to me. Now I’m sure I will think of Pine-Sol the next time I have pickled ginger :mad:
Ginger is wonderful stuff.
The first time I ever ate sushi, I ate way too much ginger, thinking, aren’t I supposed to eat this and like it? These days, I almost never touch the ginger.
Another thing that happened that first time: I didn’t know what the wasabi was, but I saw others at the counter adding it. I didn’t see exactly how much, though. So I slathered it on top of a California roll (or whatever it as) as if it were peanut butter, in a thick glob. The resulting explosion to my mind and sinuses was a transcendental experience.
Ditto!
My wife, on the other hand, gets all of the wasabi and the soy sauce.
Love the ginger…always thought the original purpose was to kill bacteria and parasites, and people began to love the taste of it.
Have almost always had wasabi already applied to shrimp sushi to give it a bit of a kick. My favorite is scallop.
I love sushi but I won’t touch the pickled ginger. It’s vile, horrible stuff.
I think of the fish as a condiment to the ginger. Love the ginger. Wasabe is some kind of Satanic Snot. Yes, I’m waving band name rights.
Pickled plums I like. Also like the way the Japanese make mayonnaise, and put it on shredded strings of cucumber.
My buddies like to play a game with small rectangles of tuna sashimi. Take two pieces and sandwich as much wasabi paste in between (maybe twice the amount of toothpaste a clumsy kid will squeeze out.) Pop the thing into your mouth and chew slowly.
But my all-time fav sashimi-sushi is tropical sea urchin.
Why would you do that to perfectly good sashimi?? 
It’s not ginger. Nobody knows what gari is made of. This video is 100% factual, guys. It’s a documentary. In Japanese. Obviously legit.
Sushi desu.
Sushi*-san nazo nazo niko niko tokidoki kawaii so da ne yo ne da ze*
Sushi tip: If you must dip, bypass the soy sauce altogether.
Ask your server for a dish of ponzu sauce, if they have it. You’ll never touch soy sauce
again.
People tend to over-buy is why. A few pieces per person will suffice but they tend to buy half a kilo for each person. And people are so into that game they each bring a toothpaste tube of wasabi to ensure an adequate supply.
Also, one of them claim it’s how the Japanese really enjoy their sashimi (or wasabi?) but I didn’t get any dope on that.
Gesundheit
I like the ginger, never thought of it as pinesolesque.
Allow me to suggest the yellowtail.
I prefer the bonito (skipjack) and the salmon. And of course the sea urchin. 
I will pray for divine intervention for you ginger-haters.
That’s just so wrong.
I like pickled ginger but don’t love it like some of y’all.
My favorite is tamago–egg sushi. Give it a try sometime.
I had been wondering why Japanese people’s feet smell like vinegar. Thanks! 
When SWMBO and myself go for sushi we normally start with edamame and add wasabi to the ponzu or soy sauce (Ponzu is citrus flavoured soy sauce and as mentioned upthread, Rocks!) She doesn’t like the ginger but I love it! I’ll eat one piece between rolls or different pieces, kind of like the bread when you do wine tasting. We usually have inari as a kind of dessert.
I’ve been told that adding wasabi to the soy isn’t proper, but so what? If enjoy it the way you’re eating it, have at’er! I feel the same way about scotch now,FWIW. I used to die a little about the thought of someone dropping a 15 Yr old single malt into pop, but now, I just think it’s kind a shame, but let your freak flag fly.
+1 on unagi, roe of any kind, and quails eggs! Yummy! I would also recommend trying some of the cooked dishes like hamachi collar, or beef yakitori with grilled asparagus…Damn, I’m hungry now!