Japanese sushi culture is a traditional cuisine with over 1,000 years of history. Its forms, flavors, and preparation methods have evolved over time, with each region developing its own distinctive sushi culture. While it is now known globally as a representative of Japanese cuisine, there is actually a fascinating world of sushi that varies from region to region.
In this article, we will introduce various types of sushi from across Japan, from traditional fermented sushi to modern nigiri sushi. We will explore why certain types of sushi originated in specific regions, what ingredients and techniques are used, and most importantly, uncover the secrets behind the unique flavors of each local variety.
This article will introduce the different types of sushi and regional sushi cultures.
Narezushi (Traditional Fermented Sushi)
Narezushi is a fermented food that can be considered the origin of traditional Japanese sushi. By preserving fish in salt and fermenting it together with rice through lactic acid fermentation, it develops a distinctive flavor and umami. The taste changes depending on the fermentation period, and various characteristic production methods have developed across different regions. While it has become rare in modern times, it remains a precious food culture that continues to be passed down in various areas.
Hayanarezushi (Kanto Region)
Hayanarezushi is a type of sushi with a relatively short fermentation period, and comes in two varieties: han-nare (about 1 week) and naka-nare (2-3 weeks).
Han-nare: About one week of fermentation, which removes the fishy smell while maintaining a moderate acidity (especially popular in Chiba Prefecture)
Naka-nare: Fermented for 2-3 weeks, developing a deeper umami flavor (a traditional preparation method in Ibaraki Prefecture)
Hon-narezushi
Complete fermentation:
Traditional form fermented for over a month until even the fish bones become soft (a tradition of the Omi region)
Fresh fermentation:
A relatively new style where the fish is eaten partway through the fermentation process (part of Fukui Prefecture's food culture)
Funazushi:
A traditional food of Shiga Prefecture made by salt-curing crucian carp from Lake Biwa and fermenting it with rice through lactic acid fermentation
Izushi:
Fermented sushi from Hokkaido made using fish such as mackerel and horse mackerel
Narezushi:
Ancient style of sushi where fish is salt-cured and fermented with rice for an extended period (a tradition of the Wakasa region)
Hayazushi (Modern Sushi)
Hayazushi is a general term for modern sushi that, unlike traditional fermented sushi, does not require a fermentation process. Representative types include Edomae nigiri sushi, maki sushi, oshi sushi, and chirashi sushi. It has evolved as a distinct sushi culture in each region, such as nigiri sushi originating in Tokyo and box sushi originating in Osaka. Today, it is the most common form of sushi enjoyed throughout Japan.
Nigiri Sushi (Edomae / Kanto Region)
Nigiri: Common sushi where toppings like raw fish or simmered ingredients are placed on top of shari (vinegared rice) (originated in Tokyo)
Gunkan-maki: Sushi where nori is wrapped around shari and topped with ingredients like ikura (salmon roe) or uni (sea urchin) (originated in Tokyo)
Temaki: Cone-shaped sushi where ingredients and shari are wrapped in nori (popular nationwide)
Maki Sushi
Hosomaki: Thin rolled sushi with 1-2 ingredients (such as kappa maki, tekka maki) (a Kanto tradition)
Futomaki: Thick rolled sushi using multiple ingredients (such as setsubun maki) (a Chiba Prefecture specialty)
Uramaki: Rolled sushi with nori on the inside (such as California rolls) (originated in America)
Oshizushi (Kansai Region)
Hakozushi: A type of sushi originating in Osaka that is made by pressing ingredients in a wooden mold
Battera: A signature pressed sushi made with vinegar-marinated mackerel (an Osaka tradition)
Sugata Sushi (Popular Nationwide for Celebrations)
Seabream Sugata Sushi: An elegant pressed sushi using whole sea bream (especially popular in the Kansai region)
Salmon Sugata Sushi: A pressed sushi using a whole salmon that's popular for celebrations (a Hokkaido specialty)
Horse mackerel Sugata Sushi: A visually stunning pressed sushi using whole horse mackerel (a Kyushu region tradition)
Chirashi Sushi
Edomae Chirashi: Kanto-style scattered sushi with toppings arranged on top (a Tokyo tradition)
Gomoku Chirashi: Kansai-style mixed sushi where ingredients are mixed into the rice (a Kyoto/Osaka tradition)
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