The Art of Sushi in Japan: History, Varieties, and Our Top Picks
When you hear "sushi," what comes to mind?
Cucumber maki rolls or inverted California rolls? In Japan, the reality is a bit different: the undisputed star remains nigirizushi, delicious bites made of a ball of vinegared rice topped with a slice of fresh fish.
A Rich and Vibrant History
The history of sushi dates back several centuries, beginning as a simple method of preserving fish in fermented rice. In the 19th century, in Edo (the former Tokyo), it transformed into a popular and quick fast-food item. Today, the experience ranges from the famous kaitenzushi (affordable conveyor belt sushi) to high-end counters where a sushi master prepares each piece right before your eyes.
- Sushi Fukuro, Tokyo
The Different Varieties of Sushi
Beyond traditional nigiri, Japan offers a wide variety of regional specialties:
- Nigirizushi: The most iconic form, consisting of a hand-molded ball of rice covered with a slice of fresh fish.
- Makizushi: Fish and rice are rolled in a sheet of nori seaweed. There are Hosomaki (thin rolls with a single ingredient) and Futomaki (large rolls filled with multiple ingredients).
- Gunkanmaki: "Battleship" — a small dome of rice surrounded by a raised strip of nori seaweed, allowing it to hold soft toppings like salmon roe (ikura) or sea urchin (uni).
- Chirashizushi: A large bowl of vinegared rice generously covered with a colorful assortment of raw fish and toppings.
- Oshizushi: A specialty typical of the Kansai region (especially Osaka), where rice and fish (often mackerel) are pressed into a wooden mold (oshibako).
- Inarizushi: A fried tofu pouch simmered in a sweet and savory broth, then filled with vinegared rice.
- Chirashizushi
The Star Ingredients of Sushi
The richness of Japanese waters allows for the enjoyment of exceptionally fresh seafood. Among the must-try options when traveling to Japan:
1. Tuna (Maguro):
A classic available in several cuts. We love Akami (the pure, lean red meat) for its authentic taste, and Chūtoro (medium-fatty tuna) for its melt-in-your-mouth texture.
- Akami
- Chūtoro
2. Shrimp (Ebi):
Served cooked or raw (Amaebi), its mild and slightly sweet flavor makes it a very popular and accessible option for everyone.
3. Sea Urchin (Uni):
A true delicacy for epicureans! Served as gunkan, its creamy texture and briny flavor appeal to connoisseurs of haute cuisine.
An Unmissable Address in Tokyo
For an exceptional gastronomic experience during your next trip to Japan, we highly recommend booking a table at Sushi Fukuro (鮨 ふくろう).
The chef honed his expertise at the prestigious Ginza Onodera restaurant, which holds a Michelin star. He offers exquisite sushi of absolute freshness, crafted with artistic precision in a warm and elegant atmosphere.
(All sushi photos presented in this article were taken by the chef of this restaurant.)
Sushi Fukuro (鮨 ふくろう)
Instagram @sushi_fukuro.ikebukuro
8F Room B, Royal Plaza II, 3-31-15 Nishi-Ikebukuro, Toshima-ku, Tokyo, Japan
Book your experience at Sushi Fukuro
At Miki Travel, our team, living in Japan for many years and having extensive local knowledge, is at your disposal to advise you and offer tailor-made hotels, activities, and restaurants.
Do not hesitate to contact us via our online form, or send us an email at: visitjapan.ch@group-miki.com
