How about a luxurious trip to enjoy unique sushi from all over Japan?

Sushi ingredients and preparation

Sushi is made using several key ingredients, including rice, seafood, vegetables, and citrus fruits. The main ingredient, rice, is cooked and seasoned with vinegar to create a unique flavor. A wide variety of fish, shellfish, and crustaceans are often used in sushi. Seafood is often cooked raw or lightly seared to preserve its freshness and delicate flavour. Some sushi are served with green onions, cucumbers, and daikon radish, giving you a crunchy texture. Citrus fruits may also be used to enhance the flavor of sushi.

There are several stages in preparing sushi. In the case of typical “nigiri sushi,” cooked rice is first spread out in a tub, cooled, and prepared with a mixture of vinegar, sugar, and salt. Then, spread a small amount of wasabi on top of a bite-sized portion of rice, carefully place the carefully selected toppings, and shape the rice.

In countries other than Japan, sushi made of rice and ingredients wrapped in nori has become widely popular, but in Japan you can find many different types of sushi.

Each region of Japan has its own style of sushi, with its own combination of ingredients and cooking methods. When visiting Japan, be sure to try different types of sushi to fully experience the diversity of this beloved Japanese dish.

History and origins

Sushi has a rich history and an interesting origin story. In ancient times, sushi was a preserved food made by fermenting fish with rice and salt. The effects of lactic acid bacteria and yeast make it possible to preserve fish for long periods of time, giving it its unique flavor.

The form of sushi we know today, which consists of fresh seafood on small plates of vinegared rice, was created during the Edo period (17th to 19th centuries). Sushi chefs began using vinegar instead of fermentation to preserve fish. This innovation not only improved taste, but also made it possible to serve sushi quickly and conveniently.

Sushi continued to grow in popularity, eventually becoming an iconic and popular dish in Japanese cuisine. There is a wide variety of food, including local specialties, making it a must-try when you visit Japan. Whether you enjoy traditional nigiri sushi or creative sushi rolls, you’re sure to experience the centuries-old tradition and exquisite flavors of this wonderful cuisine.

Regional characteristics

Sushi is a dish that is deeply connected to various parts of Japan. Each region has its own unique style and flavor of sushi, influenced by local culture and traditions.

For example, in Tokyo, there is Edomae sushi that has been passed down since the Edo period. Edomae sushi uses fresh fish and emphasizes simple cooking methods that bring out the natural flavors. Tokyo’s sushi chefs adhere to strict standards of quality and craftsmanship, ensuring a great dining experience.

On the other hand, in western Japan such as Osaka, the culture of “pressed sushi” such as “battera” remains strong. This is a dish that follows the old style of “rikure sushi.”

Hokkaido, Japan’s northernmost island, has sushi made with the region’s rich seafood. Hokkaido is known for its abundance of high-quality seafood such as sea urchin, salmon roe, and hairy crab. Hokkaido sushi often features these fresh, flavorful ingredients, providing a unique culinary experience.

The regional characteristics of sushi reflect the diverse culinary traditions and local ingredients found throughout Japan. By exploring different styles of sushi from different regions, visitors can appreciate Japan’s rich cultural heritage and gastronomic treasures.

Cultural significance

Sushi plays an important role in Japanese food culture. It is a food that is not only popular with locals but also associated with special occasions and seasons. It is often eaten at celebrations such as weddings and birthdays, and during festivals such as cherry blossom viewing. The careful work of our chefs, who are well-versed in the ingredients, brings exquisite taste and artistry to our dishes. From the careful selection of ingredients to the beautiful craftsmanship, sushi is a highly regarded part of Japanese culinary culture.

About sushi restaurant classification and etiquette

Sushi restaurant classification

High-end sushi restaurant (sushi restaurant): A traditional Japanese sushi restaurant, often featuring counter seating. The itamae (sushi chef) makes the sushi in front of you and serves it directly to the customer. With a focus on fresh seafood and quality ingredients, each sushi is created with great skill and care.

Conveyor belt sushi (conveyor belt sushi): The sushi rolls around on a conveyor belt, and customers can choose the sushi they want and eat it. It has a casual and casual atmosphere and is reasonably priced.

Stand-up sushi: A stand-up style sushi restaurant where you can enjoy sushi quickly and easily. They are often found near stations in urban areas and serve sushi easily and at reasonable prices.

Sushi bar: A small sushi restaurant, often with a modern feel. Most of the seats are at the counter, and there is a wide selection of alcoholic beverages.

Delivery/Takeout Sushi: Sushi restaurants offering takeout and delivery services to enjoy sushi at home or office.

Etiquette when eating sushi

Eating with your hands: Sushi is originally a dish that is eaten with your hands. Although you can use chopsticks, eating with your hands is recommended, especially at high-end sushi restaurants.

Using soy sauce: When dipping sushi in soy sauce, only lightly dip the fish. This is because if the rice is soaked in soy sauce, the flavor will be too strong.

How to use wasabi: Sushi is often already coated with wasabi. If additional wasabi is needed, it is common to mix a small amount into the soy sauce rather than adding it directly to the sushi.

Eat in bite-sized pieces: Sushi is made in bite-sized pieces that can be eaten in one bite. Avoid cutting the sushi in half or biting into it at once.

Eating order: Typically, you start with lighter-tasting sushi (e.g. white fish) and move on to stronger-tasting sushi (e.g. fatty fish). This is to enjoy the taste in stages.

Use of ginger: Eating gari (pickled ginger) between sushi refreshes the palate and allows you to enjoy the taste of the next sushi.

Communication with the chef: At high-end sushi restaurants, it is common to enjoy conversation with the chef. Asking questions about how to choose sushi and ingredients will enrich your dining experience.

These manners allow you to enjoy sushi more deeply and are an important part of Japanese food culture. Also, these are general guidelines, and it is important to be flexible depending on the store and situation.