JAPANESE SUSHI GUIDE
Learn about sushi, from fish and rice to preparation, etiquette, ingredients, and the traditions behind one of Japan’s most iconic foods.
Salmon and trout are closely related, but their names and uses can be confusing in Japan. Learn how sake, masu, and trout salmon differ in sushi, flavor, labeling, and preparation.
Edomae sushi is the traditional Tokyo style of sushi that helped shape the nigiri enjoyed around the world today. It developed in Edo, the former name of Tokyo, as a quick meal made with vinegared rice and seafood from nearby waters. Edomae sushi is not simply raw fish placed on rice. A chef may cure … Read more
Eating sushi in Japan can feel formal, especially at a counter where each piece is served directly by the chef. The most important things are to respect the restaurant, avoid overpowering the food, and eat each piece while it is fresh. The details below will help you feel comfortable without turning dinner into a test. … Read more
Omakase may seem intimidating when you try it for the first time. There may be no familiar menu, the chef chooses what to serve, and other guests may appear to know rules that were never explained. In reality, the idea is simple. Omakase means leaving the choice to the chef. You explain any allergies or serious dietary … Read more
Sushi is one of Japan’s best-known foods, but it is also one of the most misunderstood. Many people think sushi simply means raw fish. In reality, the defining element of sushi is the vinegared sushi rice. Sushi is made by combining vinegared sushi rice with seafood, vegetables, egg, seaweed, or other ingredients. Some sushi contains … Read more