Nigirizushi (握り寿司, lit. hand-formed sushi) consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Unlike sashimi, which is almost always eaten with chopsticks, nigirizushi is traditionally eaten with the fingers, even in formal settings
Wasabi is often served with sushi or sashimi, usually accompanied with soy sauce.
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae and Aspergillus soyae molds, along with water and salt. All varieties of soy sauce are salty, earthy, brownish liquids intended to season food while cooking or at the table. Soy sauce has a distinct basic taste called umami (旨味, literally “delicious taste”) in Japanese.