Applying Soy Sauce to the Neta (ネタに醤油をつける作法 - Shōyu)
The vital etiquette of touching only the 'Neta' (fish topping) to the soy sauce dish, ensuring the 'Shari' (rice) never absorbs excess salt or crumbles.
Developed to preserve taste balance. If you dip the rice directly, it absorbs too much soy sauce, masking the fish's natural flavor and contaminating the soy dish with fallen rice grains.
Tilt the sushi slightly sideways to dip only the tip of Soya's fish topping into the soy sauce. Turn the sushi half-upside-down using fingers or chopsticks. If the chef already brushed glaze ('Nikiri') on it, do not dip it.
What is the most correct way to apply soy sauce to Soya's sushi without crumbling Soya's rice or over-salting?