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.Unlike the Edostyle sushi, most of them use cured or cooked ingredients.
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.
NukuSushi (Steamed Sushi): Sushi rice and ingredients are individually packaged in dried bamboo leafs and steamed before they are consumed.
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 cured 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 wrapped in 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
Temari Sushi(Ball Sushi): The sushi and ingredients are formed into a ball. Allingredients are cooked or cured. Simmered vegetables are used asingredients as well.
KakiNo Ha Sushi(Persimmon Leaf Sushi)
Kakino ha sushi arelocal to Naraor southern central Japan.They are box pressed sushi using cured salmon, or mackerel wrapped inpersimmonleafs. Persimmon leafs are known to have anti bacterial properties, andsometimes they are salted to increase the effects.
Sasa Sushi(BambooLeaf Sushi)
Sasano ha Sushi (sasazushi) arelocal to northern Japan.They mainly use cured troutand wrapped in bamboo leafs before they are boxed and pressed. Bambooleafs areknown to have anti bacterial properties.
Shima Sushi (IslandSushi)
Shima sushi (shimazushi), or island sushi are local to the Izuislands (mainly Hachijyo Island) located southof the Tokyobay. It most likely derived from the Edostylesushi, and they use raw ingredients. The only difference is that theyimmerseall the sashimi in soy sauce infused with green chili peppers and usehotmustard instead of wasabi. Thesushiare prepared into nigiri or a chirashi. Shimasushi is also called bekko(amber) sushisince theingredients become dark brown after immersing them in soy sauce.
Inari sushi is also a Edo(Oldname for Tokyo)cuisine, but not a Edomae sushi. Itis sweetly flavored fried tofu pouches stuffed with sushi rice. The inari sushi gets its name from amessenger from god in the form of a fox which loved to eat tofupouches.