- Types of Sushi
Types of Sushi
After the fermented nare
sushi was replaced by quickly prepared sushi rice, many
different types of sushi have locally evolved throughout Japan.
They are all related in the
fact that they use sushi rice, but differ in shapes and ingredients.
style sushi, most of them use cured or cooked
Osaka Style Sushi
Osaka cuisine is known for their light seasoning,
and they have a great
amount of pride in their food culture. Osaka
style sushi use cooked ingredients such as grilled sea eel, egg omelets
and simmered dried tofu.
Futomaki (Thick Roll): A thick sushi
roll which uses a variety of cooked ingredients.
Hakozushi (Box Sushi): Sushi pressed in a box. The
placed on the top. Cured
mackerel sushi called the battera is the most famous boxed type sushi.
Sushi (Steamed Sushi): Sushi rice and ingredients are individually
packaged in dried bamboo
leafs and steamed before they are
Kyoto is located in inland Japan,
and it was difficult to
obtain fresh fish in the old days. They only had the option of using
fish, or fish that did not spoil too quickly. Kyoto is also known for
their unique vegetables, and they are often flavored by simmering and
used as ingredients.
Saba Sushi(Cured Mackerel
Sushi): Cured mackerel and sushi rice are formed in an oval pole and
kelp. They are cut in individual pieces.
Hamo Sushi (Pike Conger Sushi): The pike conger are
grilled and formed
into an oval pole with sushi
rice. They are garnished
with sweet soy sauce
glaze and cut into
(Ball Sushi): The sushi and ingredients are formed into a ball. All
cooked or cured. Simmered vegetables are used as
ingredients as well.
no ha sushi are
local to Nara
or southern central Japan.
They are box pressed sushi using cured salmon, or mackerel wrapped in
leafs. Persimmon leafs are known to have anti bacterial properties, and
sometimes they are salted to increase the effects.
no ha Sushi (sasazushi) are
local to northern Japan.
They mainly use cured trout
and wrapped in bamboo leafs before they are boxed and pressed. Bamboo
known to have anti bacterial properties.
Shima sushi (shimazushi), or island sushi are local to the Izu
islands (mainly Hachijyo Island) located south
of the Tokyo
bay. It most likely derived from the Edo
sushi, and they use raw ingredients. The only difference is that they
all the sashimi in soy sauce infused with green chili peppers and use
mustard instead of wasabi. The
are prepared into nigiri or a chirashi. Shima
sushi is also called bekko
ingredients become dark brown after immersing them in soy sauce.
Inari sushi is also a Edo
name for Tokyo)
cuisine, but not a Edomae sushi. It
is sweetly flavored fried tofu pouches stuffed with sushi rice. The inari sushi gets its name from a
messenger from god in the form of a fox which loved to eat tofu