Thanks to the High Heel Gourmet for letting me see this graphic! Are you one of those Hongkongers who does the wasabi-soy sauce-soup thing? Now you know! Also I’ve noticed some restaurants don’t even have the pink pickled ginger (gari). I always eat it between different flavours to cleanse the palate, as it says above, and it also helps digestion when eating all that raw fish. Probably saves you after you accidentally ingest a huge chunk of wasabi too.
OK time to throw in some random food prOn.