Sushi is the most traditional food in Japan, and the necessary material for sushi is rice. Authentic Japanese sushi is made in pearl rice, which is small and slightly sweet. After the rice is cooked, add appropriate amount of sushi vinegar, sugar, salt, etc. After cooling, it is used to make sushi. There are many kinds of sushi in Japan, so how many kinds are there in Japan? 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 long rolls, and then cut it into small pieces. This is the most common kind of sushi. Futo-maki is a kind of sushi with a long diameter and usually has several ingredients. Hoso-maki, as its name implies, is relatively thin and usually contains only one component. Te-maki is to roll sushi into a cone (similar to ice cream cone), which 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 the rice. Sprinkle sesame seeds, fish seeds and crab seeds on the outermost layer. Gunkan-maki, rice is wrapped in seaweed into an oval shape with ingredients on it. Oshi-zushi, also known as making wooden sushi or overnight sushi, is mainly popular in Kansai, Japan, with long wooden boxes (boxes) as the auxiliary production. The producer first spread the ingredients on the bottom of the box, then put the rice on it, and then press the lid hard. Sushi will become square and finally cut into pieces. 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 combine the two. In Japan, the word "sushi" mostly refers to holding sushi without explanation. Inari, the founder, has rice and ingredients in it. Common ingredients are fried tofu skin, fried eggs, cabbage (broccoli) and so on. Edomaechirashi-zushi is very common in kanto region, where ingredients are sprinkled on rice in a bowl.