Sushi

Sushi refers to a dish that combines shari and neta, classified as a type of Japanese cuisine. Shari represents vinegared rice, while neta refers to the ingredients placed on top of the shari. Neta includes not only fresh seafood but also meat, eggs, and a wide range of other ingredients. Besides the internationally known nigiri-zushi, sushi comes in various types such as maki-zushi and chirashi-zushi. Moreover, there are many unique regional variations like the California roll and Nutella roll, which are tailored to specific countries or regions.

The origin of sushi is said to be “nare-zushi,” fermented sushi born in Southeast Asia. It was introduced to Japan during the Nara period (710-794), where it was presented as a tribute to the Imperial Court. During the Muromachi period (1336-1573), when rice consumption became more ordinary among commoners, a shortened fermentation version called “namanare” emerged. The name comes from the fact that sushi is in a state close to being raw, and this is considered the prototype of modern sushi. In the Edo period (1603-1868), “haya-zushi,” sushi eaten without fermentation, emerged, evolving into nigiri-zushi, where the fish is pressed onto a small bed of rice. With the advancement of ice-making technology in the Meiji period (1868-1912), fish could be preserved, and raw fish began to be served as sashimi (without rice).
We can say that the common serving method seen in modern times was established during this period. While sushi was once synonymous with luxury cuisine, the emergence and widespread adoption of kaiten-zushi (conveyor belt sushi) transformed it into an affordable option for dining out.

Edomae-zushi refers to sushi that is similar in concept to the previously mentioned nigiri-zushi and closely resembles the modern sushi that originated during the Edo period. It features seafood caught in the Tokyo Bay and Tokyo metropolitan area, with light and subtly flavored shari being a distinctive characteristic. On the other hand, Kansai-zushi often refers to fermented sushi inheriting the tradition of nare-zushi. With higher sugar content for better preservation, the rice tends to be sweeter and denser, while the toppings are prepared to accentuate the natural flavors of the ingredients. The impatient Edo people, who want to eat their food right away, and the Kansai people, who prefer food that can be stored and carried around, have very different expectations and assumptions when it comes to sushi. These regional characteristics and temperaments are reflected in the distinct styles of Edomae-zushi and Kansai-zushi.

When written in kanji, sushi can be expressed in three ways: 鮓, 鮨, and 寿司. Since signage may vary depending on the sushi restaurant, it’s good to remember these variations when searching for a place to eat.

The forms of sushi restaurants can be broadly categorized into three types: conveyor belt sushi, takeaway shops, and counter-style dining.
Represented by chains like Sushiro, Hamazushi (or Hamasushi), and Kurazushi (or Kurasushi), conveyor belt sushi places offer a wide variety of toppings at affordable prices, making them popular among families.
On the other hand, at counter-style dining sushi restaurants, customers can enjoy the ambiance of the establishment and witness the craftsmanship of the chefs up close, indulging in meticulously prepared toppings to their fullest.
Takeaway shops allow customers to order sushi via phone or online and pick it up at the store. They are suitable for those short on time or preferring to enjoy their meal at their own pace without minding others.
When visiting Japan, we recommend trying out the counter-style dining sushi restaurants for an authentic sushi experience.

As long as you eat sushi in a manner that’s considered appropriate, there shouldn’t be any issues. However, when dining at a sushi restaurant where you sit at the counter, there are certain etiquettes that you should be aware of. To fully enjoy your sushi experience, we encourage you to practice the following etiquettes.

When dining at a sushi counter, it’s important not to wear perfume or cologne. Sushi is a delicate and refined dish where one should appreciate not only the taste but also the subtle flavors of the fish and the aromas of wasabi and yuzu (a type of citrus fruit). Strong perfume scents can overpower the air and make other customers uncomfortable. Smokers should also be mindful of their tobacco odors. To avoid damaging the counter, remove wristwatches and bracelets and refrain from placing belongings like mobile phones on it. Be sure to follow basic etiquette: eat the sushi soon after it is served, and ask for permission before taking photos.

Many foreigners may be familiar with nigiri-zushi, gunkan-maki, and maki-zushi, but there are likely many who do not know about other types of sushi. If you love sushi, we encourage you to try the sushi that we introduce here.