Fatty tuna and conger eel, along with squid and shrimp known for their sweetness, are sometimes served with salt instead of nikiri shoyu (soy sauce). A touch of grated yuzu zest or a few drops of kabosu juice are often added for their refreshing aroma.
It can be viewed from three angles: how chemistry shapes flavor, how technique refines timing, and how our senses perceive texture and aroma.
In sushi, using salt or citrus is not merely seasoning—it is a refined technique to balance umami, aroma, and texture delicately.
Salt enhances sushi’s flavor because it does more than just season. Taste receptors in the thousands of taste buds on the tongue’s surface are electrically stimulated by sodium ions from added salt, which send a “salty” signal to the brain. At the same time, sodium ions help glutamic and inosinic acids—the key umami compounds—bind more effectively to the receptors, amplifying the taste response. In other words, salt not only imparts saltiness but also heightens the sensitivity of umami receptors, enhancing the fish’s natural savory flavor.
Furthermore, salt gently draws out excess moisture from the surface of the fish through osmosis. This concentrates umami components such as free amino acids and nucleic acids, while reducing any fishy odor and sharpening the flavor profile.
A small amount of salt is also believed to stimulate saliva production, which helps counter the numbing effect of fat on the taste buds. As a result, flavor compounds reach the tongue more readily, making the sweetness and richness of the fat feel more distinct.
Citrus fruits, on the other hand, are rich in volatile aromatic compounds such as limonene. The refreshing scent that fills the nasal cavity when you chew conveys a sense of freshness. Meanwhile, acidic components like citric acid cut through the heaviness of the fat, leaving the palate clean and refreshed, and making the next piece even more enjoyable.
In essence, salt and citrus engage different senses—the tongue and the nose—not merely adding to sushi’s flavor, but bringing out the ingredients’ natural qualities and creating perfect harmony.
Traditional sushi restaurants never serve modern sushi.
Traditionally, nigiri sushi strives to perfect the taste, aroma, texture, and appearance of the fish in a single piece. Sushi chefs never layer different toppings on one piece, because combining the flavors, aromas, and richness of multiple fish makes it difficult to fully appreciate each fish’s natural flavor in a single bite. The texture of each topping, its balance with the shari, and the beauty of its color and precise cuts are all carefully considered to preserve the complete taste and visual harmony of a single topping.
That said, some sushi restaurants, aiming to showcase their unique style, may serve combinations that emphasize visual impact, such as squid topped with sea urchin, salmon roe, or caviar. Each piece of sushi is a complete dish in itself, and this act is somewhat like eating meat and fish dishes together. In such cases, the technique a sushi chef should employ involves harmonizing the natural flavors with salt and citrus to draw out the squid’s rich sweetness, while meticulously adjusting the knife work to alter the squid’s texture.
This is not to say that modern sushi is bad, as shown in the image at the beginning. Undoubtedly, layered flavors can create a lingering taste and rich depth. Even at traditional sushi restaurants, if regular customers request such modern sushi, it may be served, but in reality, few customers ever ask for it.
In Japan’s past, sushi was primarily known for its light and refreshing taste. Edo-period nigiri sushi centered on toppings like white-fleshed fish (such as hirame) or hikarimono (such as kohada) cured with vinegar or salt, where “freshness” and “clean, light flavors” were prized. Fatty fish spoiled easily and were not particularly favored among Edo diners.
However, as time progressed, food values underwent a significant shift. Advances in refrigeration and freezing technology made it possible to handle fatty fish while keeping them fresh, propelling toro, yellowtail, and salmon to become the stars of sushi. Toro, in particular, was once considered a “discarded part,” but is now celebrated worldwide as the “ultimate flavor.” To modern palates, fatty fish have a “melting richness” reminiscent of marbled beef, and this sensation fuels the popularity of fatty fish.
In recent years, fish such as blackthroat seaperch (nodoguro), splendid alfonsino (kinmedai), broadbanded thornyhead (kichiji), largehead hairtail (tachiuo), bigeyed greeneye (mehikari), and gnomefish (kuromutsu)—once rarely eaten by the public—have gained prominence as premium sushi toppings. These fish are often rich in fat and possess a deep umami flavor, embodying the “richness” and melt-in-the-mouth umami sought by modern palates.
Using fatty fish in sushi demands advanced craftsmanship. For fish like kinmedai and nodoguro, which have beautiful skin, special techniques are needed to highlight the skin’s beauty and the aromatic richness of the fat. Furthermore, to accentuate the natural sweetness in the fat, the temperature and acidity of the shari (vinegared rice), as well as the type of vinegar blend used, are subtly adjusted to balance the umami of the fat with the overall dish.
Through this accumulation of techniques, sushi chefs have refined their skill in “utilizing fat as umami.” Consequently, fatty fish have become not merely “rich ingredients,” but a canvas for the chef’s artistry and skill. Furthermore, modern taste preferences are underpinned by shifts in Japanese dietary habits. Increased consumption of fatty foods like meat and butter, coupled with palates accustomed to processed foods and chemical seasonings, now responds more strongly to rich, fatty, or salty flavors than to subtler tastes. This environment also fuels the growing preference for fatty fish.
Moreover, the influence of media and social networks heightens expectations of deliciousness even before tasting.
Thus, the fatty fish once shunned byEdo-period people now captivates as a “fish representing sushi.” This shift in taste can be seen as a uniquely modern symbol of affluence, born from technological progress and cultural sophistication.
Nigiri sushi is perfectly complete with just soy sauce and wasabi.
― From the Science of Taste, Culinary Techniques, and Cultural Background ―
Why do soy sauce and wasabi alone complete the flavor of sushi? It is because the umami and aroma of the seafood, the acidity of the vinegared rice, the chef’s skill, and the values of Japan’s unique food culture all unite, come together harmoniously in the mouth.
The umami components in seafood, such as glutamic acid, inosinic acid, and succinic acid, combine with the acetic acid in the vinegared rice and the amino acids in the soy sauce to create a deep flavor. Soy sauce integrates these umami flavors, and its fermented aromatic components (phenols and furanones) blend with the natural aroma of the seafood to add depth to the flavor. Salt tightens the flavor profile by assisting taste receptors, balancing the overall composition alongside the vinegar rice’s acidity.
Furthermore, the pungent compound allyl isothiocyanate in wasabi is also perceived as an aroma in the nasal cavity, uniting spiciness and fragrance to further enhance the multidimensional taste experience.
The unsaturated fatty acids (EPA and DHA) contained in fish fat oxidize slightly to produce volatile components such as hexanal, which are perceived as the “aroma of the sea.” These aromas are released most naturally at room or body temperature. The acidity of the vinegared rice melts in the mouth and enhances the aroma, bringing out the maximum umami of the fish topping and creating a scientifically sound harmony of flavors.
The artisan’s skill exists to further enhance this chemical interaction. They perform preparatory steps tailored to the freshness and condition of each topping, removing excess moisture and off-odor to highlight the ingredient’s inherent umami. Cutting techniques are also meticulously chosen for each topping—such as sogigiri (angled slicing), hikkikiri (pulling cut), or hirazukuri (flat slicing)—considering the fish’s fiber and fat distribution to adjust texture and aroma release.
The temperature and firmness of the shari (vinegared rice) are precisely calculated to ensure the fish’s fat melts perfectly in the mouth, creating the moment where aroma and umami unite. Wasabi is meticulously adjusted in quantity and placement for each piece to accentuate its fragrance and balance the mouthfeel. The combination of all these elements creates a single, complete taste experience in the mouth.
And cultural background underpins this harmony. This refers to a culinary philosophy that highlights the inherent appeal of ingredients by subtracting unnecessary elements rather than adding excessive flavors or aromas. For example, instead of drenching fatty white fish in strong sauce, it is designed so that the fish’s natural umami and aroma can be felt in a single bite, simply seasoned with the spiciness of wasabi and the saltiness of soy sauce. Whereas Western cuisine is often described as “additive cooking,” building flavor through layers of seasonings and sauces, sushi emphasizes the natural flavors of ingredients through subtraction.
The umami of the fish, the flavor of its fat, the acidity of the rice, and the aroma of the wasabi are calculated to harmonize naturally. In the early Edo period, wasabi was expensive and not something commoners could use daily. However, during the late Edo period, as “hayazushi” (sushi using vinegared rice to shorten fermentation time) became popular at street stalls, artisans noticed that wasabi’s spiciness and aroma enhanced the flavor of raw fish. They gradually began incorporating it into sushi. Thus, artisans continued refining their craft to complete each piece with minimal adjustments while respecting the individuality of the ingredients, establishing the philosophy of harmonious flavors in sushi.
Thus, sushi is perfectly complete with just soy sauce and wasabi. The fusion of scientific umami synergy, the artisan’s meticulous technique, and the cultural backdrop of the subtractive aesthetic allows one to experience the depth of flavor and the three-dimensionality of aroma in a single bite. Soy sauce and wasabi are not mere seasonings; they embody the essence of sushi.
The safety of sushi in Japan is not solely dependent on the meticulous daily hygiene practices of sushi chefs.
― Raw gastronomy supported by science and culture ―
Japanese sushi is recognized worldwide as “safe to eat raw.” In many countries, consuming raw fish carries risks. Bacteria, parasites, and inadequate temperature control can lead to food poisoning. However, a culture where sushi and sashimi can be enjoyed with confidence has been built over a long history in Japan. This is no accident; it is the result of scientific management and laws combined with artisans’ skills and cultural awareness. Let’s take a closer look.
Thorough freshness management via cold chain
When discussing the safety of Japanese sushi, the most crucial element is the low-temperature management system known as the “cold chain.” This refers to the mechanism that maintains a constant temperature throughout the entire process, from the fish being caught in the sea to its arrival at the sushi counter. First, the caught fish is immediately chilled with ice onboard the vessel and kept at a low temperature around 0°C. This minimizes bacterial growth and deterioration of freshness. Then, the fish is delivered by refrigerated trucks from the fishing port to the fish market.
Upon arrival at the fish market, the fish is kept at low temperatures in the auction halls and warehouses, maintaining its freshness until purchased by the chefs. Transportation from the market to the restaurants also uses dedicated refrigerated trucks or containers to maintain a constant temperature. At the restaurants, further management occurs in the sushi display cases and refrigerators, ensuring the quality of the fish remains at its absolute best.
Furthermore, fish like salmon, which carry a risk of parasites, undergo proper freezing during distribution, ensuring they are safe for raw consumption. This rigorous temperature control from catch to plate is what makes Japanese sushi a unique “safe raw food” unmatched anywhere else in the world.
Japan’s globally high food safety standards
One reason Japanese sushi is globally safe is its strict food safety standards based on laws and systems. Japan’s Food Sanitation Act thoroughly regulates the hygiene management of raw fish for consumption and cooking utensils. Furthermore, the HACCP (Hazard Analysis Critical Control Point) system is implemented in all food service establishments, analyzing hazards and clearly defining control points at each stage from fish reception and refrigerated storage to cooking and serving. For example, meticulous hygiene management is routinely practiced, covering details such as temperature control of sushi toppings, parasite risk management, maintaining hand cleanliness, and disinfecting knives and cutting boards.
Sushi restaurants also strictly adhere to these standards. Beyond simply complying with laws and regulations, hygiene awareness is thoroughly instilled during the training of their chefs. Maintaining hand cleanliness, disinfecting cooking utensils, and controlling the temperature of sushi toppings are daily routines across all sushi establishments.
Furthermore, regular on-site inspections are conducted by municipal health centers. These inspections verify temperature management records, kitchen cleanliness, and employee handwashing practices. Violations result in corrective guidance and, in some cases, suspension of operations. This combination of legal oversight and artisan traditions enables Japanese sushi restaurants to routinely achieve a level of hygiene management unparalleled anywhere else in the world.
According to the Tokyo Metropolitan Government Health and Medical Services Bureau, the number of food poisoning incidents in fiscal year 2025 was 114 cases (affecting 1,536 people). Compared to 76 cases (affecting 833 people) at general restaurants, sushi restaurants had only 8 cases (affecting 27 people), a very low number.
Sushi chefs’ rigorous sanitation practices
One of the most critical factors supporting the safety of Japanese sushi is the daily sanitation practices of sushi chefs. Chefs pay meticulous attention to sanitation, just as much as they do to their nigiri-making and knife skills.
Maintaining clean hands is the top priority. Chefs wash their hands between tasks and disinfect their fingertips with vinegar water. Cutting boards and knives are also wiped down and disinfected after each sushi. These practices prevent cross-contamination. Furthermore, during their apprenticeship, trainees are rigorously taught by their masters to visually inspect fish for anisakis parasites and remove them thoroughly.
Sushi toppings are always kept below 5°C (41°F) to minimize bacterial growth. Careful consideration is given to the chef’s workflow and tool placement. Areas for handling raw fish and cooked ingredients are separated, and dedicated tools are used to prevent cross-contamination.
Sushi chefs’ hygiene management is not merely a formality; it is a scientifically grounded “procedure for ensuring safety.” The chefs’ experience and skill are reflected in their daily hygiene practices, allowing us to enjoy raw sushi with confidence.
A culture that values freshness and eating food right away
One reason Japanese sushi is safe and delicious lies in its “freshness-first, eat-food-immediately culture.” This culinary tradition, passed down from the Edo period to the present day, is based on the premise of eating fish caught on the same day. At sushi restaurants, it is standard practice to prepare and serve fish purchased at the market that very day.
This culture maximizes the freshness of fish, rice, and seasonings while significantly reducing the risk of food poisoning.
Summary
It is the combination of tradition, science, the artisan’s skill, and a culture that values freshness that makes Japanese sushi so reliably safe to eat raw. The combination of a culture prioritizing freshness dating back to the Edo period, scientific temperature control and inspection, and artisans’ meticulous hygiene management achieves a level of safety unparalleled anywhere in the world.
At first glance, this might seem like a minor difference in etiquette, but it actually reflects Japanese food culture and the chefs’ careful attention to flavor. This can be explained from two perspectives: taste and culture.
First, let’s look at the taste aspect, which explains how wasabi enhances the flavor of sushi.
When eating nigiri sushi (edomae sushi) at a sushi restaurant, wasabi is not served separately. Instead, the chef incorporates the optimal amount into each piece, carefully matching it to the type of fish and its fat content. Wasabi’s aromatic compound, isothiocyanate, is released the moment it’s grated and quickly evaporates when exposed to air. Mixing it into soy sauce causes both its fragrance and spiciness to be lost. Therefore, mixing wasabi into soy sauce is unnecessary; savoring it as the chef intended, with its carefully calculated balance, is considered the most delicious way to eat it. That fleeting moment when the refreshing aroma rises, blending with the umami of the fish and the acidity of the vinegared rice, is the true essence of sushi.
On the other hand, for sashimi, the correct way to eat it is to place a small amount of wasabi directly on top of the sashimi and dip the underside into soy sauce. This allows the wasabi’s aroma to spread across the fish’s surface, while the saltiness and umami components of the soy sauce are added subtly, enhancing the ingredient’s flavor most effectively. Mixing wasabi into the soy sauce destroys this delicate way the aroma unfolds.
Another reason comes from culture: appreciating how the chef intends each piece to be eaten.
In Edomae sushi, the “amount of wasabi” is also part of the chef’s skill. They calculate the optimal flavor balance by adjusting the intensity of the spiciness based on the type of fish and its fat content.
Mixing it into the soy sauce would disrupt the flavor harmony intended by the artisan. This is akin to someone arbitrarily adding salt or pepper to a sauce finished by the chef in French cuisine. In French cuisine, the flavor perfected by the chef on the plate is considered the final form, and guests respect that.
Similarly with sushi, appreciating the flavor balance designed by the chef for each piece is the ultimate courtesy and the best way to fully enjoy its flavor.
Now you know why you shouldn’t mix wasabi into soy sauce and the cultural reasoning behind it. Understanding both the taste and the tradition allows you to appreciate the chef’s skill—and earn their respect.
“Kaiseki” is one of Japan’s representative traditional course meals. Each dish is meticulously prepared, using seasonal ingredients and presented with beautiful plating.
In fact, there are two types of “Kaiseki”. One is “懐石料理”, the other is “会席料理”. Although both share the same pronunciation in Japanese, their purpose and atmosphere are entirely different.
Kaiseki cuisine (懐石料理) is a quiet, refined cuisine that developed as part of the tea ceremony. It is a light meal served to entertain guests, featuring subtle flavors. It values the natural flavors and seasonal beauty of ingredients.
On the other hand, Kaiseki cuisine (会席料理) is a lavish course meal served at banquets and celebrations. It features many dishes served in sequence, designed to be enjoyed for their visual beauty and festive atmosphere.
Both types of Kaiseki embody the Japanese spirit of hospitality and an aesthetic appreciation for the seasons. Experiencing Kaiseki is not merely eating a meal; it is experiencing Japanese culture itself.
Historical Background
Kaiseki cuisine (懐石料理) and Kaiseki cuisine (会席料理) both originated from the spirit of hospitality, but their purposes and histories differ.
Kaiseki cuisine (懐石料理) – Cuisine born from the tea ceremony
Kaiseki cuisine (懐石料理) was refined and popularized in the 16th century by the tea master Sen no Rikyū (千利休). It is a light meal served before a tea ceremony to warm the body and settle the mind. The term “Kaiseki” originates from the idea of “holding a warm stone against one’s stomach to ease hunger.” The cuisine is simple, conveying quiet beauty through the natural flavor of the ingredients, the arrangement of each dish, and the harmony among the tableware.
Kaiseki cuisine (会席料理) – Cuisine developed from banquet culture
In contrast, Kaiseki cuisine (会席料理) developed from the banquet culture of samurai and aristocrats. It is a style designed for enjoying food and savoring sake at celebratory gatherings. It is more elaborate than Kaiseki cuisine (懐石料理), featuring a greater number of dishes and a more luxurious appearance. It can be described as “social cuisine” that fosters social interaction.
Differences in Structure and Seasoning
Purpose of Serving
Kaiseki cuisine (懐石料理) is a meal served before a tea ceremony to prepare the mind. Kaiseki cuisine (会席料理) is a meal enjoyed with others at banquets or celebratory occasions.
Course Structure
Kaiseki cuisine (懐石料理) is fundamentally based on “one soup, three dishes” (一汁三菜). It typically consists of rice, soup, and three side dishes. In a typical Cha-Kaiseki (Tea Ceremony Kaiseki) menu, dishes are served in a precise and ceremonial order — beginning with oshiki (折敷), followed by wanmono (椀盛), grilled dishes (yakimono), simmered or vinegared dishes (shiizakana / 強肴), suimono (clear soup / 吸い物), hassun (八寸), yutō and kōnomono (湯桶・香の物), and finally omogashi and koicha (主菓子・濃茶).
Kaiseki cuisine (会席料理) is a more elaborate style, featuring many dishes served in sequence from appetizers to dessert. Kaiseki Ryori (会席料理) is a course meal enjoyed in a banquet style. In a typical menu, dishes are served in a specific sequence — starting with appetizers (zensai), followed by clear soup (suimono), sashimi, grilled dishes (yakimono), simmered dishes (nimono), deep-fried dishes (agemono), steamed dishes (mushimono), and vinegared dishes (sunomono). The meal concludes with rice and red miso soup (tomewan), pickles (kou no mono), and seasonal fruits (mizugashi). Some restaurants also include an aperitif (shokuzen-shu) to begin the dining experience.
Seasoning
Kaiseki cuisine (懐石料理) features delicate, subtly seasoned dishes that highlight the natural flavors of the ingredients. Kaiseki cuisine (会席料理), on the other hand, features more diverse and vibrant flavors, incorporating grilled, fried, and simmered dishes.
Tableware and Presentation
Kaiseki cuisine (懐石料理) tableware emphasizes seasonal sensibility and understated beauty. By contrast, Kaiseki cuisine (会席料理) uses colorful and ornate tableware, creating a visually pleasing presentation.
Differences in Serving Style
Kaiseki cuisine (懐石料理) – A quiet, meticulous flow
Kaiseki cuisine (懐石料理) follows the ritual flow of the tea ceremony, with dishes served one at a time to each guest. The host observes the guest’s pace and serves each dish with care. The spirit of “consideration” and “harmony” is felt within the quiet, serene atmosphere.
Kaiseki cuisine (会席料理) – Lively and Festive
Kaiseki cuisine (会席料理) is served at banquets and celebrations, often with dishes presented simultaneously, creating a lively atmosphere. It is a bright, social dining style enjoyed with conversation and sake.
Where can you eat it?
Kaiseki cuisine (懐石料理) and Kaiseki cuisine (会席料理) are dishes meant to be savored in special places and experiences.
Kaiseki cuisine (懐石料理) can be enjoyed in tea houses where you can experience a traditional tea ceremony, or in quiet temple lodgings (shukubō). Through the care infused into each dish, you can experience Japan’s “beauty of stillness.”
Kaiseki cuisine (会席料理) is typically enjoyed at Onsen Ryokan (hot-spring inns) or traditional ryōtei restaurants. It features multi-course meals using seasonal ingredients, beautifully presented, making it perfect for celebratory occasions or special travel dining.
Both offer a precious opportunity to experience Japan’s “hospitality.” Whether you choose the quiet. Kaiseki cuisine (懐石料理) or the elegant Kaiseki cuisine (会席料理) – whichever you select, the spirit of Japan lives within it.
Modern Differences and Misconceptions
Overseas, the term “Kaiseki” is often introduced as “high-end Japanese cuisine” or “special course meals,” and the distinction between Kaiseki cuisine (懐石料理) and Kaiseki cuisine (会席料理) may not be widely known. This frequently leads to the misconception that “Kaiseki = luxurious Japanese food.”
The original Kaiseki represents the spirit of hospitality and harmony with nature. It’s important to appreciate not only the flavors and presentation, but also the Japanese sensibility expressed through the tableware, pacing, and quiet intervals between courses.
To dispel this misunderstanding, one should explain Kaiseki cuisine (懐石料理) as “a light meal before a tea ceremony” and Kaiseki cuisine (会席料理) as “a formal multi-course meal for celebrations,” conveying the underlying cultural differences. When savoring Kaiseki, pay attention to the ingredients, the presentation, and the expression of the season. Within that lies the richness of the Japanese spirit.
The Diverse World of Kaiseki and the Difficulty in Understanding It
Kaiseki cuisine (懐石料理) and Kaiseki cuisine (会席料理) are distinct culinary styles with different purposes and atmospheres, yet even among Japanese people, the distinction between them is often unclear.
Many people use the terms interchangeably, and even on menus at traditional restaurants and inns, the two terms are often used interchangeably.
Furthermore, the composition and seasoning of dishes differ between the Kansai and Kanto regions, and the philosophy and aesthetic of presentation also vary among schools like Kyoto cuisine, Edo cuisine, and shojin ryori (Buddhist vegetarian cuisine).
In other words, even when simply referred to as “Kaiseki,” its content varies greatly depending on region, tradition, and the chef’s philosophy.
As a result, it can be difficult for non-Japanese visitors to grasp the distinction between the two forms of Kaiseki.
In fact, many travelers refer to the course meals served at hot spring inns or high-end Japanese restaurants as “Kaiseki,” but whether these meals possess elements of Kaiseki (懐石) or follow the format of Kaiseki (会席) varies by establishment.
Yet, this very ambiguity is part of what makes Japanese cuisine so intriguing. Kaiseki is not a fixed mold but a “living culture” that evolves with the seasons, regions, and people involved. Both share a common spirit rooted in the “heart of hospitality” and “harmony with nature.”
When visiting Japan, experience the unique charm of Kaiseki cuisine—whether it’s the quiet, monastic setting of a temple lodging or the elegant atmosphere of a hot spring inn.
You’ll surely sense the profound depth of the Japanese spirit in each and every dish.
The weight of the sushi rice ball is determined the moment the sushi chef forms it.
Nigiri sushi sold at street stalls during the Edo period is said to have been roughly the size of a small rice ball today, weighing about 50 to 70 grams per piece. According to historical records such as Morisada Manko (守貞漫稿), eating just two or three pieces was considered a sufficient light meal. Eventually, complaints that the sushi was “too large and difficult to eat” led to it being halved in size and served two pieces at a time, though there are several theories about why this change occurred. This adjustment allowed diners to enjoy a greater variety of toppings in a single visit.
The weight ofshari and toppings is actually decided by each restaurant; there is no industry standard.
So how did this weight come to be? The answer lies in a unit of rice that has been deeply ingrained in Japanese life.
In Japan, the smallest unit for measuring rice is called ichigo (一合), which equals 150 grams (180 cc). This is also considered a standard portion for one meal, and household rice cookers often have markings based on multiples of this unit. Cooking an ichigo yields approximately 300 to 330 grams of cooked rice. While actual consumption varies depending on age and gender, the concept of “ichigo equals one meal” has been established for centuries. This unit has been passed down not only in households but also in sushi restaurants, where chefs use it to calculate the required cooking volume and determine how much rice to prepare at once.
This unit is also scalable: ten times ichigo equals ishou (一升). Until about 30 years ago, it was common for sushi restaurants to cook nishou (二升) of rice at a time, and commercial rice cookers sized for this purpose were available. Today, chefs typically cook rice according to the number of reservations, often calculating one serving as a little over ichigo.
Looking further back, during the post-war rationing period, there was a “commissioned processing system” where rationed rice could be brought to sushi shops for processing. Bringing ichigo of rice to a sushi shop would get you seven pieces of nigiri sushi and one nori roll, equivalent to about ten pieces of nigiri. Working backward from this system, it is estimated that the rice weight per piece in the post-war period was approximately 30 to 33 grams.
This weight served as a standard benchmark for some time after the war. Gradually, alongside changes in food culture, this standard also shifted. Responding to customer requests to enjoy more sushi toppings, the amount of rice per piece gradually decreased. By the late Showa period, it was around 20 grams. Today, in the Reiwa era, the mainstream is 10–15 grams per piece in central Tokyo sushi restaurants and 15–20 grams in regional areas.
Sushi chefs carefully consider the thickness of the fish, its fat content, and the temperature and humidity of the rice to achieve the “balance that tastes best in one bite.” In recent years, partly due to rising ingredient costs, there has been a trend toward reducing the rice even further. Some pieces now weigh less than 10 grams, though it is said that reducing them any more makes it difficult to discern subtle differences in flavor, especially in white fish.
The weight of the rice is not merely a matter of quantity; it represents the “art of the bite,” shaped by 200 years of Japanese food culture and aesthetic sensibility.
This title might seem like a uniquely Japanese question. However, in neighboring countries like Korea and China, flounder (karai) and halibut (hirame) are also commonly eaten, and efforts are being made to cultivate them.
In many other countries, however, these fish are not distinguished and are often lumped together as “flatfish.”
One reason is the broad range of species covered by the English term “flounder.” For instance, many species like flounder, plaice, halibut, lemon sole, common dab, Pacific Dover sole, and fluke are all grouped under “karei.” Even the names alone can be confusing.
The common method to distinguish hirame and karei is the rule that when placed belly-side down (the white side), the hirame faces left and the karei faces right. However, there are exceptions like Numagarei (Starry flounder).
Species in the Pleuronectidae family, whose eyes are on the right side, are known as “righteye flounders,” while those in families such as Paralichthyidae and Bothidae, with eyes on the left, are called “lefteye flounders.”
Similarities and Differences Between Karei and Hirame
Both karei and hirame belong to the order Pleuronectiformes and share very similar shapes and colors. They both have flat bodies, are asymmetrical, and possess the unique characteristic of having both eyes on one side of their body.
What is Karei?
The Illustration of Karei
Flounder encompasses a vast number of species with a wide distribution range. In Japanese coastal waters alone, approximately 40 species have been identified, including Magarei (Yellow striped flounder), Meitagarei (Ridged-eye flounder), Ishigarei (Stone flounder), and Makogarei (Marbled flounder). The species caught also vary by region.
As they are relatively inactive fish, their flesh is characterized as soft and rich in fat. They feed on small fish, ragworms, and small crustaceans, resulting in a small mouth shaped like a “pursed mouth.” Additionally, their eyes are located on the right side of their body.
While fresh specimens can be eaten as sashimi, they generally have a slight distinctive flavor. Therefore, they are typically enjoyed cooked through methods like simmering, frying, deep-frying, or drying.
What is Hirame?
The Illustration of Hirame
Compared to karei, hirame has fewer species and a narrower distribution, making it relatively rare. Its scientific name is Paralichthys olivaceus, and it is a premium fish found in the coastal waters of Japan and Korea.
Hirame has well-developed muscles for agile movement, resulting in firm flesh. It has a large mouth and sharp teeth for catching small fish and crustaceans, and its eyes are located on the left side of its body.
When eaten raw, it has a crisp, firm texture that turns tender and flaky when cooked. It’s known for its mild flavor and delicate umami. It is popular as a premium ingredient for sushi and sashimi, and in French cuisine, it is also used in main dishes like meunière.
Its peak season runs from late autumn to early spring, with the winter variety, “Kanbirame,” boasting particularly rich fat content and exceptional flavor.
Conclusion
While karei and hirame may look similar, they have distinct differences in taste, texture, and ecology. In Japan, summer Makogarei (Marbled flounder) and winter Bastard halibut (Hirame) are considered premium fish, highly prized in sushi restaurants and traditional Japanese restaurants. Understanding these differences enhances the enjoyment of dining at sushi establishments.
When sauce is about to drip, do you catch it by cupping your hand like a plate with the hand opposite your chopsticks? This is commonly called “Tezara (手皿: Te means hand and zara means plate).” It often appears on Japanese TV during meal scenes.
While it might seem elegant, it’s actually considered bad manners in Japanese dining etiquette, so it’s best to remember this. You should be especially careful during important occasions. The basic etiquette for Japanese cuisine is to hold the bowl or dish in your hand while eating, so the correct way is to use the sauce in a small side dish, not your hand.
However, there are times when small side dishes aren’t provided, like when eating out or at home. In those cases, the basic Japanese approach is to hold the bowl itself close to your mouth for dishes with sauce. Alternatively, you can use techniques like lightly cutting the sauce with the tips of your chopsticks before bringing it to your mouth to eat neatly without using your hands.
Why is using your hand as a plate considered bad manners? If sauce drips onto your hand and stains it, you’ll need to wipe your hands with an oshibori (wet towel), creating extra laundry. Oshibori are meant for wiping hands before eating. If they get stained with food sauce, they may require stain removal, causing trouble for the restaurant.
Furthermore, while it’s common, seeing someone use their palm as a plate and then bring the food to their mouth can feel somewhat unhygienic and vulgar, even if the person themselves doesn’t mind. Depending on the situation, it’s considered bad manners during a proper meal.
In Japan, holding bowls and small dishes is considered polite.
In Japanese dining culture, holding bowls and small dishes is considered polite. Proper etiquette dictates lifting bowls and soup bowls to your mouth, while flat or large dishes should not be lifted—specific manners exist for each type of vessel. Using a serving dish instead of tezara is rooted in these uniquely Japanese dining customs.
Of course, during casual meals at home or with friends, you might unconsciously use your hand as a plate. While it often isn’t a major issue in daily life, it’s especially important to refrain from doing so at formal occasions, kaiseki dinners, or when dining with seniors. Being mindful of etiquette according to the situation will make your dining manners appear more refined.
It’s a gesture that anyone can easily do, but it’s best to avoid it at formal occasions. It may even look as if you’re drawing attention to a spill, so using a side plate or small dish is always the better choice.
Vegetables, fish, and meat each have their own “peak season” when they taste their absolute best.
It’s often said that when it comes to food, freshness is everything. However, greater freshness doesn’t always mean better flavor. Each type of food, such as vegetables, fish, and meat, has its own “peak ripeness” when it tastes its best.
When it comes to fish, the strong belief that “freshness is everything” can sometimes prevent us from fully appreciating its value. Consider fish that are still swimming before the customer’s eyes and then prepared on the spot. While its texture is unique and firm, its umami is weak, and its flavor is lacking. Yet, the notion that “fresh equals delicious” remains deeply ingrained, creating a mindset where belief in freshness outweighs actual flavor.
Let’s take this opportunity to reexamine what truly constitutes the perfect time to enjoy food at its most flavorful.
Vegetables, after harvest, continue breathing, consuming their internal sugars and nutrients while losing moisture, which causes their freshness to decline. To suppress this respiratory activity, effective methods include cold storage, packaging that prevents moisture evaporation, or storage in an environment with low oxygen and high carbon dioxide levels.
On the other hand, vegetables like potatoes and sweet potatoes become more delicious through aging. When potatoes are stored at low temperatures, cold-induced sweetening occurs, breaking down starch into sugar and increasing sweetness. Sweet potatoes also undergo curing after harvest (It forms a protective cork layer, preventing pathogen invasion and suppressing decay). Storing them at a specific temperature and humidity allows the starch to saccharify, enhancing their sweetness and sticky texture. However, apart from these specific examples, vegetables generally lose their freshness over time, so eating them right after harvest is when they taste best.
The optimal time to eat fish varies by species. Coastal migratory fish like sardines and mackerel spoil quickly, making freshness extremely important. These contain EPA, a beneficial fish oil, but since it is vulnerable to heat and oxidation, it is best to choose fresh, high-quality fish for raw consumption.
Even among blue-backed fish, large pelagic migratory species like tuna and yellowtail are different. If they are too fresh, their umami flavor is weak. The umami components increase once rigor mortis subsides and aging begins, reaching their peak flavor.
Furthermore, white-fleshed fish like red seabream and flounder also require careful handling. While Ikejime techniques are used to preserve freshness, freshly caught fish offer a firm, crisp texture. However, umami compounds increase after rigor mortis sets in, meaning “freshness” doesn’t necessarily equate to “deliciousness.”
Sushi chefs fully understand that the ideal eating time varies by fish species. They also fully understand that freshness ensures good texture. On top of that, they strive to balance seemingly conflicting conditions like optimal eating time and texture. In Japan, it’s not uncommon for fish caught by local fishermen to arrive at major city fish markets the same day. Some even arrive at the market still alive. So, freshness alone is something anyone can obtain.
Next, let’s look at meat. Chicken has a small body, and rigor mortis sets in quickly, within just 1 to 2 hours after death, allowing umami to develop rapidly. On the other hand, it also loses freshness quickly. Therefore, it’s safe to say that freshness is absolutely vital for chicken.
On the other hand, large animals like pork and beef require time for rigor mortis to subside, followed by maturation. The recently popular “dry aging” is a traditional method where meat is matured for about a month at 1-2°C while being exposed to airflow, resulting in tender, flavorful lean cuts. Additionally, “wet aging,” practiced in Japan for centuries, involves vacuum-sealing the meat and resting it at 0–2°C for 1–2 weeks, a method that also enhances umami.
Thus, meat isn’t necessarily more delicious the fresher it is; rather, aging increases umami components like inosinic acid, leading some to even say “some even say it tastes best when it’s on the verge of spoiling.” In other words, freshness and deliciousness don’t always go hand in hand.
In other words, the notion that “freshness equals deliciousness” isn’t always accurate; each ingredient has its own “peak flavor” period when it tastes best. What matters is not blindly trusting freshness, but understanding the characteristics of the ingredient and discerning its optimal eating window.
First, let’s confirm where chutoro and otoro are located on the tuna using a cross-section diagram of the fish’s midsection.
An illustration of cross section
Looking at the tuna cross-section, the center part is red meat (Akami), while the surrounding areas closer to the skin are medium fatty (chutoro) and extra fatty (otoro). However, the borders aren’t clearly defined like this, so it’s merely a guideline. If the cut is closer to the tail, it will be just red meat.
Next, when the tuna is dissected, as shown in the illustration below.
An illustration of kuromaguro cutting daigram
The tuna is broadly divided into three main sections from the head: “Kami (Near the head)”, “Naka (Central section)”, and “Shimo (Near the tail)”. The back side is divided from the head downwards as “Sekami (se means back),” “Senaka,” and “Seshimo,” while the belly side is divided as “Harakami (hara means belly),” “Haranaka,” and “Harashimo.” Sushi chefs purchase these sections by width, measured from the index finger to the little finger. This width corresponds exactly to the size of one piece of sushi.
Now, let’s get to the main topic.
Basically, “otoro” refers to the fatty belly section of bluefin tuna or southern bluefin tuna. While various tuna species exist, this term is limited to bluefin and southern bluefin tuna. The term “otoro” isn’t applied to yellowfin or bigeye tuna, though yellowfin tuna can still be fatty. Japanese supermarkets sometimes use the term ‘toro’ for promotional purposes. In-season Albacore (bincho tuna) has exceptionally rich fat, and that cut is sometimes called “bintoro.” Depending on the cut, it can be divided into truly otoro-like otoro and otoro closer to akami-like chutoro.
Otoro generally includes all of the harakami and part of the haranaka. Furthermore, otoro also exists in the kama section near the pectoral fins. Otoro, much like marbled beef, is marbled with white fat. This gives it a rich, melt-in-your-mouth texture. However, some sushi chefs dislike it being too fatty and prepare it as aburi (seared) or zuke (marinated in soy sauce) to balance it with the shari (vinegared rice). Since otoro yields less per fish than akami or chutoro, its price is inevitably higher.
Chutoro, on the other hand, is found on both the belly and the back. It has a base of lean red meat with patches of white fat mixed in. It balances the savory flavor of the lean meat and the sweetness of the fatty tuna, making it universally popular. It consistently ranks among the top favorite sushi toppings for Japanese people. Some parts of the back section also yield a prized cut called setoro. In sushi restaurants, it is the second most expensive tuna cut after otoro.
Incidentally, farmed bluefin tuna and southern bluefin tuna tend to have a higher proportion of fatty parts (toro) compared to wild tuna. This is because they are raised in confined cages with limited exercise and are fed high-fat feed.
The question then arises: where exactly is the boundary between otoro and chutoro?
In reality, there is no clear-cut definition. The distinction is made by tuna wholesalers and sushi restaurants based on years of experience and practical knowledge.
One initiative in producing regions involves branding fish. When certifying branded fish, various criteria are used. One of these is the fish’s fat content. This is objective data and significantly impacts the fish’s deliciousness. The method involves simply touching the fish with the tip of a measuring device, taking only a few seconds. For example, the peak fat content of mackerel imported from Norway to Japan is reportedly around 25-30%.
For otoro, this value is over 20% and can reach 40%. Chutoro is often said to be 15-20%, but such standard values actually don’t exist.
Sushi chefs determine whether it’s chutoro or otoro by cutting the purchased portion into akami, chutoro, and otoro. If the fat content is 15%, it should be classified as chutoro, but if the sushi chef says it’s otoro, then it becomes Otoro.
Grilled sanma is always served with grated daikon radish.
First, let’s look at the meanings of the words.
“Daikon” refers to a type of radish, and “oroshi” means “grated.”
“Oroshi daikon” refers specifically to grated daikon itself, while “daikon oroshi” can mean either the grated daikon or the tool used to grate it, called an oroshi-gane in Japanese. The distinction can be a little tricky.
Vegetables that are commonly grated include daikon, carrots, turnips, yams, potatoes, onions, lotus roots, and cucumbers. Fruits such as apples and pears can also be grated.
About Daikon
Daikon is an essential vegetable in Japanese cuisine. It is considered one of the oldest vegetables in the world and was already cultivated in ancient Egypt. Daikon is generally classified into three types: European, Chinese, and Japanese. It was introduced to Japan from China, and suzushiro, one of the “Seven Herbs of Spring,” refers to daikon.
Over time, daikon has developed into hundreds of regional varieties. Since the 1970s, however, the “Aokubi daikon (青首大根),” known for being juicy, mild, and slightly sweet, has become the most widely consumed variety.
Typical dishes featuring daikon include pickles, oden (a Japanese hot pot), and buri-daikon (yellowtail simmered with daikon). Although daikon rarely plays the leading role in a dish, it is an important supporting ingredient that adds depth to many recipes.
About Daikon Oroshi
As mentioned earlier, daikon oroshi means grated daikon. It has a refreshing spiciness with a hint of sweetness and is often served with grilled fish in Japan.
When preparing daikon oroshi, the juice is not squeezed out. Instead, it is placed in a strainer so that excess water drains naturally. The flavor varies depending on which part of the root is used:
The top is juicier and sweeter.
The tip is drier and spicier.
The middle has a good balance of both.
The grating method also affects the texture:
Grating vertically produces a fine, smooth texture.
Grating diagonally results in a coarser texture with more noticeable daikon fibers.
No matter which part of the daikon is used, the skin should be peeled thinly before grating. To grate it, hold the daikon vertically against the grater, pressing down and rotating it in a circular motion to cut across the fibers.
Role and Uses of Daikon Oroshi
Daikon oroshi has long been valued as a condiment because it aids digestion. It is especially important when eating oily fish such as yellowtail, fatty tuna, or mackerel sashimi. Without daikon oroshi, the fish oil repels the soy sauce, making the dish less pleasant to eat.
Popular ways to enjoy daikon oroshi include:
With grilled fish: Pairing a bite of fish with daikon oroshi balances the fish’s richness with a refreshing spiciness. Adding a touch of soy sauce enhances the flavor even further.
With tempura: Instead of placing it directly on the tempura, mix daikon oroshi into the dipping sauce. Its freshness lifts and complements the sauce’s flavor.
In simmered dishes and hot pots: When large amounts of grated daikon are added, the dish resembles sleet (a mix of rain and snow). These dishes are called mizore-ni (simmered with grated daikon) or mizore-nabe (hot pot with grated daikon). Variations used for side dishes are called mizore-ae. A hot pot generously topped with grated daikon looks beautiful, like a snowy landscape, and has a refreshing mouthfeel. It enhances the meat’s umami without feeling heavy. It pairs well with pork or chicken.
With noodles: Adding grated daikon radish to cold noodles creates a refreshing mouthfeel, perfect for hot weather. Incorporating it as a garnish also sharpens the overall taste.
As acondiment: Daikon oroshi is also enjoyed with Japanese-style hamburger steak and Japanese-style beef steak. It cuts through the richness of meat and aids digestion. A splash of ponzu or soy sauce transforms it into a distinctly Japanese flavor.
Beyond its culinary uses, the distinctive pungency of daikon oroshi also has a fascinating scientific basis. Let’s take a closer look.
What is the pungent component in daikon oroshi?
The pungent component in daikon oroshi comes from allyl isothiocyanate (a type of isothiocyanate) contained in the essential oil component mustard oil. Daikon radish itself is not spicy when eaten whole. However, grating or cutting the daikon breaks its cells, causing the precursor compounds of isothiocyanates within the cells to generate the pungent isothiocyanates. The tip of the daikon is spicier because it contains a higher concentration of these isothiocyanate precursors.
Why does the spiciness of Daikon oroshi disappear during cooking?
Daikon oroshi becomes sweeter when heated. This is the same principle as daikon becoming sweeter when simmered. The pungent isothiocyanate compounds are volatile, so they evaporate during heating. The glucose naturally present in the daikon remains, and this is what we perceive as sweetness.
The enzyme myrosinase is involved in converting the isothiocyanate precursors into the pungent isothiocyanates. Generally, enzymes are most active near neutral pH and do not function in acidic or alkaline conditions.
When cooking, adding vinegar to Daikon oroshi makes it acidic, deactivating myrosinase. Consequently, no isothiocyanates are produced, so it doesn’t taste spicy. When soy sauce is added to daikon oroshi, the areas touched by soy sauce are not spicy because only those parts become acidic, causing myrosinase activity to cease. Placing daikon oroshi into warm tempura dipping sauce warms the daikon oroshi, causing the isothiocyanates to volatilize and disappear. This results in a lack of spiciness, a refreshing texture, and allows the oily tempura to be enjoyed.
Wasabi, a vegetable native to Japan, is traditionally served with raw fish dishes such as sashimi. While it has antibacterial properties, its primary role is to enhance the flavor of the fish. Japan has numerous aromatic vegetables, including wasabi, ginger, myoga, green onions, and sansho pepper, among others. Each possesses a unique aroma and aromatic compounds. Adding these to other foods or mixing them during cooking stimulates the taste buds, significantly enhancing the flavor of the dish. Since all these aromatic vegetables have antibacterial and sterilizing effects, they are often served with sashimi and similar dishes.
The pungent flavors of these aromatic vegetables can be broadly categorized into three types: the sharp, stinging heat of wasabi; the fiery, burning heat of chili peppers; and the numbing, tingling heat of sansho peppers. Each type has different components responsible for its distinct heat. Let’s examine them individually.
The pungent component in wasabi is a substance called sinigrin. Sinigrin itself has no pungency, but when the cells are broken down by grinding or similar processes, exposing sinigrin to oxygen in the air causes the enzyme myrosinase to produce a substance called allyl isothiocyanate. This allyl isothiocyanate is the pungent component in wasabi and Leaf mustard or Mustard greens. Wasabi is a plant in the Brassicaceae family, and sinigrin is a substance widely found in vegetables of this family. The pungent taste in other Brassicaceae plants like Mustard cress or Daikon mustard also comes from sinigrin. Wasabi simply contains a particularly high amount of it.
There are two types of wasabi: Sawa wasabi and Yama wasabi. Sawa wasabi is the common, green variety you see most often. Yama wasabi, on the other hand, is the horseradish served with roast beef and similar dishes. Although both are wasabi, their shape and color are completely different. Yama wasabi resembles spicy radish and is used as the base for prepared wasabi paste and powdered wasabi. It has low moisture content and is large in size, resulting in a high yield, making it well-suited for processed products.
Wasabi has been consumed since the Heian period, with records indicating it was eaten mixed into dishes like grated yam broth. At that time, there seemed to be established rules: carp sashimi was served with wasabi vinegar, sea bream sashimi with ginger vinegar, and sea bass sashimi with tade vinegar. Given the era’s hygiene concerns, it’s likely a considerable amount of aromatic vegetables were used. Wasabi began to be eaten with soba noodles, now commonplace, around the Edo period. Originally, spicy radish was served alongside soba. However, when radish was unavailable, wasabi was substituted. It is said that wasabi became a staple because it masked the distinctive fishy odor of the bonito flakes in the soba dipping sauce. Generally, it’s hard to imagine wasabi replacing radish.
Next, when it comes to chili peppers in Japan, Takanotsume (Bird’s eye chili) and Shichimi togarashi (seven flavor chili pepper) are common. Bird’s eye chili is often added to preserved foods such as rice bran pickles, and it has also been traditionally kept for medicinal purposes. This is because Bird’s eye chili also has antibacterial properties. It offers significant health benefits, burning body fat, warming the body, opening pores, and promoting sweating. It is especially effective in winter for raising body temperature. In summer, eating spicy food induces sweating, allowing moisture to evaporate along with body heat, thereby lowering temperature. The capsaicin in Bird’s eye chili promotes fat breakdown and accelerates the breakdown of glycogen in the liver and muscles. Consequently, it not only stimulates the stomach and improves blood circulation but also activates digestive movements within the internal organs, boosting appetite. It is effective during winter when lack of exercise reduces appetite, and also combats summer fatigue-induced loss of appetite.
Chili peppers have also been widely used in preserved foods like pickles, miso, and tsukudani. Their intense pungency and antibacterial properties enhance the shelf life of ingredients, making them a cherished seasoning that supports Japanese dietary habits.
The numbing spiciness of sansho comes from a compound called sanshool. Sanshool increases gastric acid secretion, making it a perfect match for rich, fatty dishes like eel. It also contains an aromatic compound called diterpene, which boosts immunity and enhances antioxidant effects. The name “sansho” (山椒) itself comes from the mountain-scented fruit that is spicy like pepper. Sansho is known as Japanese pepper in English, making it an iconic spice of Japan.
Furthermore, sansho has been utilized in diverse dishes by selecting either the berries or leaves. It is also used in preserved foods like tsukudani and chirimen sansho, enhancing ingredient preservation through its refreshing aroma and antibacterial properties. Additionally, in ancient times, it was valued medicinally as the herbal remedy “Shokushō (蜀椒),” prized for its stomach-strengthening and anthelmintic effects.
In other words, the practice of always serving wasabi with sushi and sashimi is not merely a custom. It is a tradition born from the convergence of scientific reasons like sterilization and antibacterial properties, the culinary ingenuity of maximizing the umami of fish, and the wisdom cultivated by the Japanese people throughout history. Wasabi is more than just a condiment; it is passed down to modern dining tables as a “key component” that elevates the dish’s overall quality.
There are several ways to shape sushi rice, and when you look at a finished piece of nigiri from the side, you may notice distinctive forms. These shapes not only influence appearance but can also affect how the sushi is perceived in taste, making them a surprisingly important element.
The most common style is the rice-bale shape (Kometawaragata). A rice bale, traditionally made of straw to store and transport rice, has a cylindrical form, and the sushi rice resembles this when viewed from the side. The bottom that rests on the plate is relatively flat, while the surface in contact with the topping has a gentle curve. This creates a natural harmony with the fish, especially with thinly sliced or oily toppings, making it a versatile and widely used shape.
Another, less common form is the boat-bottom shape (Funazokogata). Seen from the side, it looks like an inverted trapezoid, with the top wider than the base. Because the contact surface between rice and topping spreads out like a fan, it gives the topping firmness and presence. This makes it especially suitable for larger cuts of fish, allowing them to sit beautifully without losing their shape.
The process of forming nigiri is essentially the same for both. Whether it becomes rice-bale shaped or boat-bottom shaped depends on how the chef applies pressure with the fingers. Even pressure produces the rice-bale form, while adding more strength to the bottom creates the boat-bottom form.
There is no inherent superiority between the two. The difference lies simply in shape, not in the skill level of the chef. Understanding these subtle variations can add another layer of appreciation to enjoying sushi.
Many sushi chefs used the Jigamigata technique. The name comes from its resemblance to the paper used for folding fans when viewed from the side. Jigamigata is considered well-suited for nigiri with larger toppings. This may be because in the past, shari often weighed 15g or more, paired with larger pieces of sushi toppings. Nigiri styles can be divided into endless detail, so we’ll stop here.
It is worth noting that, in the culture of Edomae-style sushi, harmony with taste has traditionally been valued more than visual form. The focus has been on the integration of topping and rice and on how the nigiri dissolves in the mouth, rather than on perfect geometric shapes. Consequently, chefs’ training and cookbooks emphasize techniques to enhance flavor rather than the precise shape of the finished sushi. This is also why literature often discusses how to form sushi but rarely describes the final shape in detail.
