The Culture and History of Sushi - a Representative of Japanese Cuisine
Sushi, which can be considered synonymous with Japanese cuisine, has become a popular dish worldwide, known affectionately by its original Japanese name. Even overseas, you’ve probably encountered localized versions of sushi in various countries, but many people still aspire to try authentic Japanese sushi. In this article, we aim to provide clear explanations about the history, types, and etiquette of sushi consumption to help those who plan to enjoy sushi in its home country, Japan. If you're planning to eat sushi in Japan, we hope you find this information useful.
Sushi refers to a dish that combines shari and neta, classified as a type of Japanese cuisine. Shari represents vinegared rice, while neta refers to the ingredients placed on top of the shari. Neta includes not only fresh seafood but also meat, eggs, and a wide range of other ingredients. Besides the internationally known nigiri-zushi, sushi comes in various types such as maki-zushi and chirashi-zushi. Moreover, there are many unique regional variations like the California roll and Nutella roll, which are tailored to specific countries or regions.
The origin of sushi is said to be “nare-zushi,” fermented sushi born in Southeast Asia. It was introduced to Japan during the Nara period (710-794), where it was presented as a tribute to the Imperial Court. During the Muromachi period (1336-1573), when rice consumption became more ordinary among commoners, a shortened fermentation version called “namanare” emerged. The name comes from the fact that sushi is in a state close to being raw, and this is considered the prototype of modern sushi. In the Edo period (1603-1868), “haya-zushi,” sushi eaten without fermentation, emerged, evolving into nigiri-zushi, where the fish is pressed onto a small bed of rice. With the advancement of ice-making technology in the Meiji period (1868-1912), fish could be preserved, and raw fish began to be served as sashimi (without rice).
We can say that the common serving method seen in modern times was established during this period. While sushi was once synonymous with luxury cuisine, the emergence and widespread adoption of kaiten-zushi (conveyor belt sushi) transformed it into an affordable option for dining out.
Edomae-zushi refers to sushi that is similar in concept to the previously mentioned nigiri-zushi and closely resembles the modern sushi that originated during the Edo period. It features seafood caught in the Tokyo Bay and Tokyo metropolitan area, with light and subtly flavored shari being a distinctive characteristic. On the other hand, Kansai-zushi often refers to fermented sushi inheriting the tradition of nare-zushi. With higher sugar content for better preservation, the rice tends to be sweeter and denser, while the toppings are prepared to accentuate the natural flavors of the ingredients. The impatient Edo people, who want to eat their food right away, and the Kansai people, who prefer food that can be stored and carried around, have very different expectations and assumptions when it comes to sushi. These regional characteristics and temperaments are reflected in the distinct styles of Edomae-zushi and Kansai-zushi.
When written in kanji, sushi can be expressed in three ways: 鮓, 鮨, and 寿司. Since signage may vary depending on the sushi restaurant, it’s good to remember these variations when searching for a place to eat.
The oldest known representation of sushi is 鮓. It’s often used to refer to fermented sushi (the type of sushi that people generally imagine uses vinegared rice) and is commonly found in Kansai-style sushi restaurants, where traditions like “nare-zushi” (fermented sushi) are still preserved.
鮨is the next oldest representation after 鮓. It’s used to refer to sushi made with vinegared rice and seafood, such as nigiri-zushi or oshi-zushi (pressed sushi), and it also carries the meaning of Edomae-zushi. Therefore, it’s commonly used in restaurants that serve Edomae-zushi.
寿司 is the most common representation. It originated from ateji (kanji characters used phonetically) created for auspicious occasions during the Edo period, meaning “to govern longevity” or “celebrations/longevity.” It can be used regardless of the topping or type, so many sushi restaurants use this representation.
The forms of sushi restaurants can be broadly categorized into three types: conveyor belt sushi, takeaway shops, and counter-style dining.
Represented by chains like Sushiro, Hamazushi (or Hamasushi), and Kurazushi (or Kurasushi), conveyor belt sushi places offer a wide variety of toppings at affordable prices, making them popular among families.
On the other hand, at counter-style dining sushi restaurants, customers can enjoy the ambiance of the establishment and witness the craftsmanship of the chefs up close, indulging in meticulously prepared toppings to their fullest.
Takeaway shops allow customers to order sushi via phone or online and pick it up at the store. They are suitable for those short on time or preferring to enjoy their meal at their own pace without minding others.
When visiting Japan, we recommend trying out the counter-style dining sushi restaurants for an authentic sushi experience.
As long as you eat sushi in a manner that’s considered appropriate, there shouldn’t be any issues. However, when dining at a sushi restaurant where you sit at the counter, there are certain etiquettes that you should be aware of. To fully enjoy your sushi experience, we encourage you to practice the following etiquettes.
In the past, sushi was typically eaten by hand, but nowadays, it’s perfectly acceptable to use either your hands or chopsticks. If you want to experience holding the sushi, go ahead and use your hands. If hygiene is a concern, opt for chopsticks. However, remember that it’s considered proper etiquette to use chopsticks when eating pickled ginger (called gari).
When applying soy sauce to sushi, it’s proper etiquette to dip the topping side (neta) into the soy sauce. This prevents the rice (shari) from absorbing too much soy sauce, preserving the original flavors. For nigiri-zushi, tilt the sushi sideways when dipping. As for gunkan-maki sushi, it’s common practice to apply soy sauce to the ginger or cucumber, then use it to brush the topping.
Although it’s not exactly etiquette, it’s recommended to eat sushi with the fish side down in your mouth. This way, you’ll enjoy a better texture and flavor. Also, it’s considered good manners to eat sushi in one bite. Eating sushi by breaking it apart, biting it off, leaving rice behind, or separating the fish from the rice is considered rude and disrespectful to the restaurant and the chef, so it’s best to avoid those manners. If you feel the portion is too big to eat in one bite, you can ask to have less rice.
While how you eat sushi is ultimately up to personal preference, the order in which you eat it can impact your enjoyment. It’s generally recommended to start with milder flavors and progress to stronger ones and rolls. Eating stronger flavors first can overwhelm your palate, making it harder to appreciate the more delicate flavors later on.
Specifically, we recommend eating sushi in the following order: white fish (like flounder or sea bream), red fish (such as tuna), shiny fish (like gizzard shad or horse mackerel), conger eel or eel (anago or unagi) and sushi rolls. If you’re unsure what to order, consider asking for the chef’s choice (called “omakase” or “okimari”), where the chef selects a variety of seasonal ingredients or recommended items for you. However, if you choose omakase, be sure to communicate any preferences or dislikes you have beforehand.
When dining at a sushi counter, it’s important not to wear perfume or cologne. Sushi is a delicate and refined dish where one should appreciate not only the taste but also the subtle flavors of the fish and the aromas of wasabi and yuzu (a type of citrus fruit). Strong perfume scents can overpower the air and make other customers uncomfortable. Smokers should also be mindful of their tobacco odors. To avoid damaging the counter, remove wristwatches and bracelets and refrain from placing belongings like mobile phones on it. Be sure to follow basic etiquette: eat the sushi soon after it is served, and ask for permission before taking photos.
Many foreigners may be familiar with nigiri-zushi, gunkan-maki, and maki-zushi, but there are likely many who do not know about other types of sushi. If you love sushi, we encourage you to try the sushi that we introduce here.
Oshi-zushi refers to a type of sushi made by layering sushi rice and ingredients in a rectangular wooden mold and pressing them together. It is a traditional dish in the Kansai region and is also referred to as hako-zushi (boxed sushi) in a broad sense. Saba-zushi and battera (both are types of mackerel sushi with slight variations) are famous examples. Unlike nigiri-zushi, oshi-zushi is not hand-shaped, can be made in larger sizes at once, and can be easily sliced. Because the flavors are well absorbed, it can be enjoyed without dipping it in soy sauce.
Chirashi-zushi refers to a dish made by arranging various ingredients such as seafood, shredded egg omelet, seaweed, and shiitake mushrooms on top of vinegared rice. The name chirashi comes from the act of “scattering” or “sprinkling” the ingredients. Different regions and households use varying ingredients, leading to a variety of names such as “maze-zushi” (mixed sushi) or “gomoku chirashi.”
Inari-zushi refers to a dish made by stuffing vinegar rice into deep-fried, seasoned tofu pouches, also known as “oinari-san.” In the eastern regions, it typically features a rectangular shape with a richer flavor, while in the western regions, it tends to be triangular with a lighter taste. It’s an inexpensive and popular option among sushi varieties, long beloved by the common people.
Sushi, a representative dish of Japanese cuisine
Nare-zushi has fermented toppings.
Why not try Kansai-style sushi as well?
Let’s not limit ourselves to just conveyor belt sushi but try dining at a sushi restaurant where we can sit at the counter.
It’s not considered a breach of etiquette whether you eat sushi with your hands or with chopsticks.
Be careful not to use too much soy sauce.
To fully enjoy the flavor, try eating with the fish side down in your mouth.
Start by ordering some white fish.
Enjoy sushi deliciously while respecting proper etiquette.
Trout sushi (called masu-zushi) is a type of oshi-zushi.
Its colorful appearance is also distinctive.
Inari-zushi has been beloved by the common people for a long time.
