Hmm, you're probably right about the sushi chef thing. I believe it is a Japanese cultural thing to be male but I'm used to restaurant chefs being both so I instinctively don't exclude when writing. As for the soy sauce, it's hard to say without tasting it alone. I generally eat my sushi straight as served. Regular soy sauce is a strong flavor so I don't use it or other add-ons. Maybe this version is milder as nothing tasted too strong in my recollection.