Types of Kanto-style Sushi

Early 'box' shaped sushi popular in Edo.
Nare-zushi
Familiar in the Edo Period (1603-1868) and the precursor to nigiri-zushi, fish salt and rice are fermented for several months before serving.
Gunkan-maki (Gunkan or Funamori)
A type of sushi where a strip of nori is wrapped around a bar of rice. Fish eggs, such as sea urchin herring or salmon roe, are ladled on top of the rice.
Nigiri-zushi (Edomae-sushi)
A type of sushi consisting of a small ball of rice topped with various types of fresh raw seafood.

Types of Kansai-style Sushi

Bara-zushi
Sushi rice and ingredients mixed together to make a rice salad.
Chakin-zushi
Sushi rice wrapped in a thin egg crepe to form a spherical shape.
Chirashi-zushi (Scattered Sushi)
A variety of sashimi, raw or cooked seafood is layered atop a bed of loosely packed sushi rice in a bowl.
Fukusa-zushi
Sushi rice wrapped in a thin egg crepe to form a rectangular shape.
Inari-zushi
Sushi rice is stuffed in deep-fried tofu pouches to form an oblong shape.
Oshi-zushi (Pressed sushi)
Kansai-style; sushi rice and other ingredients are pressed into a mold, usually square in shape.
Saiku-zushi
A variety of sushi prepared for special occasions, sushi ingredients are used to make decorative and colorful accents for the table.
Vegetarian maki
Rolled sushi that includes a variety of vegetarian ingredients.

Types of Sushi

Raw fish, vinegar rice and crisp nori have inspired a new generation of sushi chefs in the Japanese tradition of preparing food to please all the senses.

While sushi can trace its origins thousands of years to early China, the first form of the sushi commonly eaten today emerged in the early 1800's, in Japan. As fresh fish became more readily available sushi gained popularity in Japan, and in time two distinct styles emerged.

In the Kansai region around Osaka, in the western part of Honshu, rice merchants served decorative 'packages' of seasoned rice combined with other ingredients. The conveniently packaged Kansai-style sushi dominated the early Japanese community in the United States. The picnic food style of this sushi is made predominantly with cooked ingredients and comes in various types and styles.

Seafood and fresh fish were more readily available on the eastern side of Honshu, in the Edo region surrounding Tokyo. In the Edo region, sushi was served as a slice of raw fish over a small ball of vinegar rice. In the 1960's, as more immigrants came to the United States from Tokyo, they also brought Edomae-sushi, the popular nigiri-zushi most familiar in sushi cuisine today.

Welcome to Sushi World

If you love sushi or anything Japanese, you've come to the right place! Sushi Secrets was created out of my love for sushi and my frustration trying to find simple sushi products and instructions so I could make these things at home. :p