This article introduces you to the appeal of sushi, one of Japan’s most popular dishes. We will begin with the history of sushi and explain the unique appeal of each type of sushi, including nigiri sushi, makizushi, and other different variations.
It also covers the proper way to eat sushi, etiquette, and frequently asked questions. From the sushi novice to the seasoned sushi connoisseur, everyone can enjoy the deep flavor and culture of sushi.
What is Sushi
Sushi is a Japanese cuisine that generally combines shari (vinegared rice) with neta (mainly seafood), but it’s not uncommon to use meat, vegetables, or eggs as neta as well.
There are many types of sushi. Nigiri consists of seafood placed on top of shari. Maki sushi is made by rolling rice and ingredients in nori (seaweed). Oshi sushi is formed by pressing sushi into a wooden mold. Chirashi sushi is a dish where various ingredients are scattered over rice.
The allure of sushi is not only in the combination of neta, but also in the freshness of the ingredients, the skill of the chef, and the changes in taste with the seasons. Sushi is more than just food; it is often regarded as an art form symbolizing Japanese culture and tradition.
Nigiri（握り寿司）
Nigiri sushi is a traditional Japanese dish with a simple yet profound charm. It consists of two main components: vinegared rice (shari) and seafood (neta). The skill of a sushi chef is demonstrated in the delicate control of force used in making the shari and in managing the temperature of the neta. The shari is seasoned with vinegar to enhance the flavor of the neta, which often includes fresh, seasonal seafood such as tuna, salmon, squid, and shrimp.
The deliciousness of nigiri sushi is determined not only by the freshness of the neta but also by the balance between the shari and the neta. There are various types of nigiri sushi, each with regional characteristics. For example, Tokyo-style nigiri sushi is known for its fine and delicate taste, while Osaka-style nigiri sushi is characterized by larger rice with a subtle sweetness.
When eating nigiri sushi, it is often enjoyed with a suitable amount of wasabi or soy sauce. In some cases, especially when prepared by a sushi chef, the sushi may already be seasoned, and can be eaten as is.
Makizushi（巻き寿司）: Roolled Suhsi
Makizushi is made from sushi rice (shari) and a variety of ingredients wrapped in nori (seaweed). Various ingredients are chosen, including raw fish, vegetables and eggs. It is the combination of these ingredients that makes makizushi so appealing.
The attractive appearance of sushi rolls makes them ideal for parties and special occasions. In Japan, this popular type of sushi is often found in supermarkets as well as sushi restaurants.
There are two main types of sushi rolls. One is “Futomaki,” a thick roll with a variety of ingredients. The other is “Hosomaki,” which uses one or two ingredients and is rolled long and thin.
Futomaki（太巻き）
The characteristic feature of futomaki is its size and the beautiful cross section of ingredients that can be seen through the cut. Traditional futomaki is made with colorful and flavorful ingredients such as dried gourd shavings, fried egg, cucumber, shiitake mushroom, tuna and salmon.
Futomaki is also known as Ehoumaki or “blessing roll” for Setsubun. It is customary to eat a whole Ehomaki without speaking Setsubun, and it is believed to bring good luck.
Hosomaki（細巻き）
Hosomaki is a long, thin roll topped with one or two ingredients.Common ingredients include cucumber, dried gourd shavings, and negitoro (strips of tuna and green onions). The characteristics of hosomaki are its simplicity and the fact that it is bite-sized and easy to eat.
The charm of thin rolls lies in their simplicity. The flavor of the ingredients is immediately noticeable, and the balance between the rice and nori is exquisite.
Oshizushi（押し寿司）: Pressed Sushi
The appeal of Oshizushi goes beyond taste. The process of making oshizushi is a condensed version of Japanese food culture.
Oshizushi is a mille-feuille-shaped piece of sushi made by filling a square box with sushi rice, topping it with ingredients such as sashimi and eggs, and pressing it together. This method gives the sushi a uniform shape and density and makes it easier to eat.
There are different types of oshizushi, ranging from the simple type consisting only of vinegared fish and sushi rice to the colorful type with a fried egg, salmon, avocado, and other ingredients.
Chirashizushi （ちらし寿司）: Scattered Sushi
Chirashi-zushi is one of the most colorful and spectacular types of sushi. With its beautiful appearance and rich flavor, chirashi-zushi is an indispensable dish for various celebrations and seasonal events.
Chirashi-zushi gets its name from the variety of ingredients that are “scattered” over a bed of vinegared rice. Ingredients include fresh sashimi, egg, vegetables, shiitake mushrooms, and lotus root. These ingredients are colorful and visually appealing.
The combination of ingredients may vary depending on the season or region. In spring, chirashi-zushi is beautiful with the addition of sakura-denbu and rapeseed blossoms, while in fall a version with mushroom stew and chestnuts can be enjoyed.
Gunkan Maki （軍艦巻き）: Battleship Sushi
Gunkanmaki is a type of sushi where small, elongated balls of vinegared rice are wrapped with nori (seaweed) on the sides, and various toppings are placed on top.
It has a relatively recent origin, developed in the mid-20th century by sushi chefs as an innovative way to handle soft and irregularly shaped ingredients. It is often topped with ingredients like salmon roe (ikura) or sea urchin (uni), which would otherwise spill off the rice. The shape resembles a battleship, which is why it’s called ‘Gunkanmaki’, meaning ‘battleship roll’ in Japanese
Temakizushi （手巻き寿司）: hand-rolled Sushi
Temaki sushi, or hand-rolled sushi, is a representative party menu in Japan. Originally served as a secret menu item in sushi restaurants, the temaki sushi craze is said to have begun in the 1980s, triggered by a vinegar manufacturer’s TV commercial.
The popularity of temaki sushi lies in its freedom, allowing everyone to roll their favorite ingredients as they like. Beyond the standard seafood, providing unexpected ingredients like cheese, prosciutto, and roast pork can make the experience of hand-rolled sushi even more enjoyable.
Inarizushi （いなり寿司）
Inari sushi has been eaten since the Edo period and has been cherished as a commoner’s food. It spread as a kind of fast food in pleasure districts, being easy to eat with chopsticks or by hand for those who were a little hungry.
The fried tofu used in inari sushi is said to be a favorite of the foxes, messengers of the Inari deity, and this fried tofu was offered at Inari shrines. Therefore, sushi using fried tofu came to be called ‘Inari sushi’.
One of the characteristics of inari sushi in Japan is that the seasoning and shape vary slightly by region
How to Eat Sushi the Correct Way
I’ll explain the important points to note when eating sushi.
There are mainly three manners to keep in mind when eating sushi:
1.Eat nigiri sushi with your hands, not with chopsticks
It is generally considered appropriate to eat sushi with your hands, but using chopsticks is not a breach of etiquette. In the past, many people thought it was mannerly to eat sushi with hands, so it’s safer to eat with your hands when dining with older people. Even if you eat sushi with your hands, always eat pickled ginger (gari) with chopsticks
2.Eat nigiri sushi in one bite
It is considered ideal to eat sushi in one bite. If you can’t finish it in one bite, do not put the half-eaten sushi back on the plate, but continue to hold it with your hand or chopsticks and eat the rest.
The same applies to eating thick rolls (futomaki). If it’s difficult to eat in one bite, bite off about half and continue holding it while you eat the rest. As a solution for not being able to eat in one bite, it’s a good idea to request ‘less rice’ when ordering.
3.Dip the neta into soy sauce, not the shari
When eating nigiri sushi, lay the sushi on its side and dip the neta (topping) in soy sauce. For gunkanmaki (battleship roll), since the neta might fall off if tilted, you can dip pickled ginger (gari) in soy sauce and drizzle a little over the neta.
The reason is that if soy sauce gets on the shari (rice), the rice grains become loose and tend to fall off. Also, if you use too much soy sauce, the sushi turns into ‘something with soy sauce flavor,’ and you can’t enjoy the true taste of the ingredients. Therefore, there’s also etiquette in how to apply soy sauce.
