(These aren’t all the types out there)
1- edomaezushi/nigiri: Edo-style sushi from Tokyo, with “Edo” being the old name of the city. It traditionally uses Akasu (red vinegar)
2- makizushi: the most known type outside of Japan.
3- futomaki: the bigger version of maki with more fillings
4- temarizushi: small ball-shaped sushi from Kyoto. Traditionally eaten during Hinamatsuri (girls day, or dolls day)
5- temakizushi: hand roll sushi that originated in 19th century Edo (Tokyo) as a street food
6- oshizushi, pressed sushi that originated in Osaka and traditionally uses yuzu vinegar 🍋
7- anagozushi: uses anago (salt water eel)
8- sabazushi: uses pickled saba (mackerel) and is native to Kyoto
9- kakinohazushi: pressed sushi wrapped in persimmon leaf. It’s native to many prefectures like Nara, Fukuoka, Wakayama, and Tottori.
10- stuffed squid “sushi”: native to Aomori prefecture. It doesn’t contain any rice but is called sushi locally.
11- funazushi: one of the most ancient types of sushi. It’s made by salting raw fish for several months and then mixing it with cooked rice and fermenting it. it’s a local dish of Shiga Prefecture
12- inarizushi: stuffed fried tofu pockets, named after the Shinto god Inari
by granteaute
4 Comments
If you zoom in and out the colors will turn normal 🙏
What an extremely well done intro to “sushi”. I wish this had been around at my first attempt. The pics are excellent, and clearly show details. Thank you for taking the time to post this tutorial.
Thank you for sharing this!
There is a Japanese specialty of squid stuffed with rice that a Japanese friend of mine loves. It’s sold (at least used to years ago) frozen at local Japanese markets. I haven’t seen them or looked for them in awhile, so I don’t know if it’s still a thing. I didn’t really liked it, and thought it tasted too fishy.