What Is Sushi?
If you're unfamiliar with Sushi, here's a simple introduction. Sushi's essence is the rice — a common misconception places the fish first. Edo-mae sushi (Tokyo-style nigiri) was developed in the 1820s as fast food sold from stalls along the Sumida River, using fish cured or vinegar-preserved for preservation in the era before refrigeration. The shari (sushi rice) uses short-grain rice seasoned with rice vinegar, sugar, and salt, fanned to cool rapidly without becoming gummy. A sushi master (itamae) trains 2 years on rice alone before touching fish. The ideal nigiri is pressed with exactly the right firmness: it should barely hold together, falling apart in the mouth the moment you eat it. Wasabi is placed between fish and rice (not in the soy sauce), where it acts as antibacterial protection and flavor bridge.
Where Does It Come From?
Sushi originated in Tokyo, Japan. It's a beloved part of the local food culture and one of the dishes that best represents Japan's culinary tradition.
What Does It Taste Like?
Sushi has a distinctive flavour. The combination of Short-grain sushi rice, Rice vinegar, Fresh fish (tuna/salmon/yellowtail) creates a taste that is characteristic of Tokyo's cuisine. First-time tasters find it boldly flavoured and memorable.
How Do You Eat It?
Eaten immediately piece by piece, fish-side down on the tongue
Where Can I Try Sushi?
The best place to try Sushi for the first time is in Tokyo, Japan. If you can't travel there, look for restaurants specialising in Japan cuisine in your city, or try making it at home using our recipe guide.
Is Sushi Suitable for Me?
Sushi traditionally contains Short-grain sushi rice. Its spice level is 1, which may require adjustment for those sensitive to spice.
Learn More About Sushi
Sushi's essence is the rice — a common misconception places the fish first. Edo-mae sushi (Tokyo-style nigiri) was devel...
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