Sushi

There are many kinds of sushi, all of them based on sushi rice, which is rice that has been carefully prepared with slightly sweetened vinegar (sushi vinegar). The preparation of good sushi rice takes great skill and experiences.

Nigirizushi:
The most highly regarded and no doubt most expensive kind of sushi, also called edomaezushi. Edo was the premodern name of Tokyo, and it was there that nigirizushi originated and flouristhed for a long time before spreading to other parts of Japan. Nigirizushi consisits of a litle
fistful of sushi rice on top of which some wasabi is smeared. On top of this a slice of raw fish or other seafood is placed.

Gunkanzushi:
Gunkan mean waship in japonese gunkanzushi uses a toasted seaweed strip around the rice0 to keep the topping in place on the sushi rice. Toppins include salmon roe and sea urchin, etc

Oshizushi:

Osaka´s contribution to the sushi scene is oshizushi. Sushi rice and seafood. Mostly cooked are presed in a rectangular box and then cut into slices.

Osaka is especially famous for its battera, a pressed sushi of mackerel sea eel,etc.

Makizushi:

Makizushin is fish of vegetables rolled tightly with sushi rice by seaveed. The makisu, which is a mat made of long thin silvers of bamboo for rolling thing up is mainly used to make makizushi. Intereting varieties of vegetarian fillings can be created.

Chrashizushi:

The toppping of fish, egg and vegetables arew scattered (usually quite artifully) on top of a bed of sushi rice. The color combination is important to make the dish attractive, so there is usually a sprinkling of dewnbu to add a splash of pink. Shredded omelet contributes yellow, and green may nappear in the form of green peas.

Inarizushi:

Inari is the fox god, who loves to eat abura- age(thin, deep - fried slices of tofee), and inarizushi is made by stuffing pockets of sweetened abura - age with sushi rice. It is very luscious and moist.