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Things to Eat and Drink in Japan
Japanese Food

Sushi


Last update December 30, 2021

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Sushi  すし, 寿司

Vinegar Rice or rice seasoned with vinegar

Fancy the harmony of creamy Sashimi (raw fresh fish) and the sweetish sour flavour of Shari (rice), half-soaked in Shōyu with a zesty hint of Wasabi? If so, then try some Nigiri Zushi, hand-formed nuggets topped with fresh Neta (topping). If you want to go a bit further, there are Kaki no Ha Zushi with a Sashimi topping wrapped with a Kaki (Japanese persimmon) leaf. Or even Saba Zushi topped with a vinegar-marinated raw Saba (mackerel) slice. Even if you don't care for Sashimi, there are many other ways to enjoy Sushi. A Maki Zushi roll wrapped with a Nori (seaweed) sheet and string-cut ingredients inside, and Inari Zushi (Abura Age-enveloped one) are the most popular items. Chirashi Zushi is a festival item mixed with minced ingredients such as carrot, Shītake (a kind of mushroom), Renkon (lotus root), Beni Shōga, and egg threads often prepared for Hina Matsuri (Japanese Doll Festival). And on the day of Setsubun (February 3rd; the start of lunar calendarial spring), don't miss your Ehō Maki (Lucky Sushi Roll)!

japanese-food-sushi
A Nigiri Zushi set topped with various Sashimi ingredients. 		japanese-food-inari-zushi
Inari Zushi wrapped with Abura Age. 		japanese-food-kakinoha-zushi
Kaki no Ha Zushi with a salmon slice topping.
japanese-food-saba-zushi
Saba Zushi topped with a raw mackerel slice marinated in vinegar. 		japanese-food-kaisen-domburi
Kiasen Chirashi Zushi with various fresh marine ingredients. 		japanese-food-anago-zushi
Anago Zushi with salt-water eel slices seasoned with special Tare (sauce).
japanese-food-sukeroku-zushi
A set called Sukeroku Zushi with Inari Zushi and Maki Zushi. 		japanese-food-negitoro-domburi
Domburi of Sushi with mashed tuna Sushi and Negi (Welsh onion). 		japanese-food-chirashi-zushi-spring
Chirashi Zushi with various fine ingredients sprinkled. (Photo by M. KIYOTA).
japanese-food-ehomaki-zushi
Ehomaki or a long Maki Zushi people eat on the Setsubun day, facing the lucky direction of the year. 		japanese-food-tekone-zushi
Tekone Zushi, specialty of Shima, Mie Prefecture, with Shoyu-steeped Sashimi slices. (Photo by M. IIDA). 		japanese-food-yakisaba-zushi
Yakisaba Zushi, with a grilled mackerel slice, a product of Takashima city, Shiga
japanese-food-sushi
A Nigiri Zushi set topped with various Sashimi ingredients.

japanese-food-inari-zushi
Inari Zushi wrapped with Abura Age.

japanese-food-kakinoha-zushi
Kaki no Ha Zushi with a salmon slice topping.

japanese-food-saba-zushi
Saba Zushi topped with a raw mackerel slice marinated in vinegar.

japanese-food-kaisen-domburi
Kiasen Chirashi Zushi with various fresh marine ingredients.

japanese-food-anago-zushi
Anago Zushi with salt-water eel slices seasoned with special Tare (sauce).

japanese-food-sukeroku-zushi
A set called Sukeroku Zushi with Inari Zushi and Maki Zushi.

japanese-food-negitoro-domburi
Domburi of Sushi with mashed tuna Sushi and Negi (Welsh onion).

japanese-food-chirashi-zushi-spring
Chirashi Zushi with various fine ingredients sprinkled. (Photo by M. KIYOTA).

japanese-food-ehomaki-zushi
Ehomaki or a long Maki Zushi people eat on the Setsubun day, facing the lucky direction of the year.

japanese-food-tekone-zushi
Tekone Zushi, specialty of Shima, Mie Prefecture, with Shoyu-steeped Sashimi slices. (Photo by M. IIDA).

japanese-food-yakisaba-zushi
Yakisaba Zushi, with a grilled mackerel slice, a product of Takashima city, Shiga
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