Sushi（すし）

The word "sushi" has become one of the most well known Japanese words worldwide. It has been especially gaining popularity especially in recent times, and has taken on a life of its own in Western variations and "fusion" foods. Back home in Japan, traditional sushi has many different forms and flavors.

Nigiri Sushi 握りずし

When the term "sushi" is used, this type is what first springs to mind, both abroad and in Japan. This type places a main ingredient, usually seafood, atop a ball of rice, known as shari しゃり. The rice is normal sticky white rice mixed with vinegar for flavor. Although seafood is typical, many other kinds of sushi exist, and egg or pickled vegetables are also common. Additionally, it is common to dab a sauce, usually sweet, on top of the main ingredient. In recent times, interesting and unique ingredients have made an appearance and prove that sushi, even within Japan, is open to personal interpretation.

Gunkan Maki 軍艦巻き

A variation on the typical nigiri style, gunkan maki wraps a piece of nori 海苔, or seaweed, around the ball of rice. The seaweed "walls" are tall, which allows toppings that would otherwise fall off the rice, like ikura イクラ (salmon roe) or uni うに (sea urchin) to fit neatly inside. In addition to such exotic flavors, "salad" sushi, which can be as simple as corn and mayonnaise, are also available. The name of this type comes from the word gunkan 軍艦 ("battleship"), which refers to the boat-like appearance of the sushi.

Maki Sushi 巻きすし

This style uses a bamboo mat to roll the entire sushi up into a cylindrical shape. Common ingredients in this style are tuna and cucumber. This style is common to eat at home, as it is easy to make and lets people choose their own rice to fish ratios.

Chirashi Sushi ちらしすし

This type is eaten in a large box or bowl, and has all the ingredients resting together on top of the rice. It is a single meal as opposed to eating many smaller sushis. Typical fish such as tuna or salmon are used, as well as thinly sliced vegetables, egg, etc. This type is also common in homes as it is easy to prepare, and many homes enjoy making original variations.

Sushi Restaurants

Sushi restaurants have changed in recent years. Sushi originally appeared in Japan as a kind of fast food that was enjoyed by common people. Sushi stalls existed near fish markets, and were a place where one could enjoy a light snack. As its popularity increased, however, it gained a more luxurious image, and the first counter-style sushi restaurants began to appear. As the food's image became more luxurious, so did the skill of the chefs that prepared it. It was said that a chef would not be recognized as a professional until he had completed ten years of training, two or three to learn how to prepare rice, and eight to learn about how to make the sushi itself. They were also somewhat like bartenders, and were expected to make light conversation with the patrons, for whom a sushi meal was an "experience". In modern times, the appearance of kaiten sushi 回転すし has heralded a return to more simpler times where sushi could be eaten more casually. The term "kaiten" means "revolving", and refers to the sushi plates themselves, which sit on top of a conveyor belt that brings them around the room to each customer. These shops became cheap and convenient and thanks in part to standardizing the price of the plates, which up until that point were based on season and availability, as well as the advent of mechanization, which required less skill of the sushi chefs. While many people enjoy this style of restaurant, most still choose to dine in more authentic sushi restaurants every once in a while. Here you can enjoy fresher ingredients, which the sushi chefs choose themselves at fish markets. The freshness as well as seasonality of the fish can make a big difference, and the same fish can taste different depending on the season. Such authentic restaurants make it their business to keep themselves apprised of the freshest ingredients, and they will always know what is in season.