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 from champagne, white wine to red wine, sweet wine or spirits, there are also some stresses on the order of eating sushi, which can be subdivided into the following categories:

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

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

Hoso-maki, as the name implies, is relatively thin and usually contains only one ingredient.

Te-maki, in which sushi is rolled into a cone (similar to an ice cream cone), is difficult to hold with chopsticks, so it is usually eaten by hand.

Ura-maki, in turn, wraps the most central ingredients with seaweed, and then wraps rice. Sprinkle the outermost layer with sesame seeds, fish seeds, crab seeds, etc.

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

Oshi-zushi, also known as making wooden sushi or overnight sushi, is mainly popular in Kansai, Japan, and is made with long wooden boxes (boxes) as an aid. 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.

Nigiri-zushi (rising in the Edo era 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.

Inari-zushi, which contains rice with ingredients. Common ingredients are fried bean curd skin, fried eggs, cabbage (broccoli) and so on.

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

Edomae chirashi-zushi, commonly found in kanto region, is sprinkled with ingredients on rice in a bowl.

Gomoku chirashi-zushi, commonly found in Kansai region, is mixed with ingredients in rice in a bowl.