"Box Sushi" is named after putting rice in a wooden box, spreading all kinds of ingredients, stamping it with pressure, and then taking out the wooden box sushi and cutting it into pieces.

Salmon sushi

Among them, there are more representative salmon sushi in Hokkaido and Aomori Prefecture. Salmon sushi is made by adding fresh raw salmon slices and radish with rice and koji stains.

Radish sushi

Radish sushi in Ishikawa Prefecture is made by slicing salted radish in winter with raw salmon slices, rice and koji stains. Radish sushi is the most representative pickled fish sushi in Japan.

Sushi (3 pieces)

Roll sushi

(maki-zushi), spread a layer of seaweed (laver) on the small bamboo curtain, then spread a layer of rice, put ingredients in the middle, roll it up into a long roll, and then cut it into small pieces.

Taijuan

Futo-maki is a kind of sushi with a long diameter, usually with several ingredients.

Fine roll

(hoso-maki), as the name implies, is relatively fine and usually contains only one ingredient.

hand scroll

(te-maki), roll sushi into a cone (similar to an ice cream cone), and "hand roll" is actually a kind of "roll". It is said that in the 18th century, those Japanese gamblers lingered in the casino (Tekkaba) all day long, and were afraid of starvation, so they put tuna meat into their rice and rolled it up with seaweed. You can kill two birds with one stone by eating big mouthfuls, and avoiding the rice grains sticking to poker and fingers, so it is very popular among gamblers. This kind of food was born in casinos, hence the name tekkamabi, which gradually evolved into today's hand rolls, so it is usually eaten by hand.

Lijuan

(ura-maki), in turn, wrap the most central ingredients with seaweed and then rice. Sprinkle the outermost layer with sesame seeds, fish seeds, crab seeds, etc.

Warship coil

(gunkan-maki), rice is wrapped in seaweed into an oval shape, and ingredients are placed on it.

Bet sushi

(oshi-zushi), also known as making wooden sushi or overnight sushi, is mainly popular in Kansai, Japan, where sushi is made with long wooden boxes. The producer first spread the ingredients on the bottom of the box, then put the rice on it, and then pressed down the lid of the box hard. The sushi will become square and finally cut into pieces.

Hold sushi

(nigiri-zushi), (rising in the Edo period in Japan) The producer holds the rice into pieces by hand, spreads it with a layer of wasabi (Japanese mustard), and finally spreads the ingredients. Depending on the type of ingredients, sometimes a piece of seaweed is used to bind the two together. In Japan, the word "sushi" mostly refers to holding sushi without explanation.

Daohe sushi

(inari-zushi), rice is filled with ingredients. Common ingredients are fried bean curd skin, fried eggs, cabbage (broccoli) and so on.

Sushi

Chirashi-zushi is slightly different from the sushi described earlier. For home-cooked sushi.

Edo Qiansan Sushi

(Edomae chirashi-zushi), which is common in kanto region, is sprinkled with ingredients on rice in a bowl.

Wumusan sushi

(Gomoku chirashi-zushi), which is common in Kansai region, is mixed with rice in a bowl.

Japanese sushi is divided into two major factions: first, Edo faction, holding sushi; Second, Kansai school, box sushi (the most famous in Osaka), in contrast, holding sushi is more popular with everyone. Because no mold is used, it is made by sushi chef's hand, which can not only ensure the round grains of rice, but also effectively maintain the mellow taste of rice.

Among them, "holding sushi" should be a very unique one in the whole cooking field. The most mainstream and exquisite thing is "holding sushi". Different fish materials have different methods of cutting, thickness and even seasoning. Just as the order of tasting must be champagne, white wine, red wine, sweet wine or spirits, sushi is also paid attention to in order.