Kyushu, Japan
Basashi
馬刺し
Horse meat sashimi, a regional specialty of Kumamoto and Nagano, served raw with ginger and soy.
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Japan
Chirashizushi
ちらし寿司
A bowl of vinegared sushi rice topped with a colorful scatter of raw fish, vegetables, and egg.
Tokyo, Japan
Edomae Sushi
江戸前寿司
Tokyo-style sushi shaped by Edo Bay seafood, careful aging, and the city's compact counter-sushi tradition.
Japan
Fugu Sashimi
ふぐ刺し
Paper-thin slices of poisonous pufferfish, arranged into an artistic chrysanthemum pattern.
Japan
Funazushi
鮒寿司
Funazushi is a highly distinctive fermented sushi preparation from the Lake Biwa area, made by a handful of families by fermenting crucian carp in rice for up to three years.
Japan
Gunkanmaki
軍艦巻
Battleship roll: nori wrapped around a rice base to hold soft toppings like sea urchin or salmon roe.
Japan
Inarizushi
稲荷寿司
Sushi rice stuffed into a pouch of sweet-savory fried tofu skin (abura-age), a vegetarian favorite.
Kansai, Japan
Kaki no Ha Sushi
柿の葉寿司
Nara's sushi wrapped in persimmon leaves, which preserve the fish and add a subtle aroma.
Japan
Maki Sushi
巻き寿司
Sushi rice and fillings rolled in a sheet of nori seaweed, then sliced into bite-sized rounds.
Japan
Nigiri Sushi
握り寿司
Hand-pressed vinegared rice topped with a slice of raw fish or seafood, the most iconic form of sushi.
Osaka, Japan
Oshizushi
押し寿司
Pressed sushi made by layering cured fish and rice in a wooden mold, then cutting into rectangles.
Kyoto, Japan
Saba zushi
鯖寿司
Saba-zushi, cured mackerel pressed onto rice in a wooden mould and wrapped in kombu, is a named Kyoto dish carried down from the old Saba Kaido salt road.
Japan
Sashimi
刺身
Thinly sliced premium raw fish or seafood, served with soy sauce, wasabi, and pickled ginger.
Japan
Temaki
手巻き
A cone-shaped hand roll of nori wrapped around sushi rice and fillings, eaten with the hands.