In this blog we will tell you more about sushi.

Sushi is intertwined into Japan’s history, culture and traditions as is the Japanese tea ceremony, cherry blossom festivals, and calligraphy. Many of these traditions have been passed from generation to generation for centuries and are so accepted and ingrained into life that they are just done without reservation or thought.


  • Makizushi – meaning “rolled sushi”. Generally wrapped in Nori (seaweed), but can occasionally be wrapped in a thin omelette, soy paper, cucumber, or shsiso (perilla) leaves. There are several variations of Maki Sushi or Sushi Rolls

Basically, Maki Sushi comes in 5 different kinds of rolls

  • Hosomaki (“thin roll” – rice on inside, nori on the outside)
  • Chumaki  (“medium roll” – rice on inside, nori on the outside)
  • Futomaki  (“thick roll” – rice on inside, nori on the outside)
  • Uramaki   (“inside-out roll” – rice on outside, nori on the inside)
  • Temaki   (“hand roll” – cone-shaped roll)


  • Nigirizushi – meaning “hand-pressed sushi”. Typically made of a hand formed rectangle of sushi rice with a swipe of wasabi on top, finished with some type of topping or Neta (normally Salmon, Tuna, or other seafood).


  • Chirashizushi – means “scattered sushi”. Chirashi is a type of Sushi served in a bowl with sushi rice and covered with various toppings called “gu”. The number of toppings varies but 9 seems to be the usual amount. It is popular in Japanese homes because it is simple to make and there is no one set recipe for it making it ideal for using up leftovers . Against our perception the most common types of Chirashi consumed in Japan are actually made without any fish.


  • Inarizushi. This is a pouch of fried tofu (abura age) filled with Sushi Rice. The abura age is produced by cutting tofu into thin slices and then deep frying. It can be purchased already prepared for Inari Sushi, or you can cook it yourself using a recipe for abura age.


  • Oshizushi – means “pressed sushi”. It is also known as hako-sushi which means “box sushi”. A wooden mold, called a oshibako is used to make this form of sushi. The bottom of the oshibako is lined with topping which are covered with sushi rice and then the lid of the mold is pressed down to create a firm, rectangular box. It is then cut into squares or rectangles before serving.


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