Sushi(Page.2) - Japanese Regional Cuisine

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Sushi Cooking Classes

Sushi Making Class in Tokyo

Tokyo's close proximity to the sea meant fresh seafood could be harvested and used in early sushi rolls. This is how "Edomae sushi" was born. In Tokyo today, learn how to make traditional sushi rolls in a variety of styles.

Niigata

Niigata Sushi

Sasa Sushi

Sasa Sushi (笹寿司, Sasa zushi) is a type of sushi from the Hokushinetsu region, featuring vinegared rice and toppings wrapped in the leaves of the Kumazasa bamboo. In Niigat...

Wakayama

Wakayama Sushi

Hatagonbo Sushi

Hatagonbo Sushi (はたごんぼずし, Hatagonbo sushi) features "Hatagonbo," a special variety of burdock grown in the Nishihata area of Hashimoto City, located on the slopes of Moun...

Wakayama

Wakayama Sushi

Kokera Sushi

Kokera Sushi (こけら寿司, Kokera sushi) is a traditional pressed sushi made by layering vinegared rice with toppings such as flaked grilled fish, shiitake mushrooms, carrots, an...

Oita

Oita Sushi

Whole Horse Mackerel Sushi

Whole Horse Mackerel Sushi (あじの丸ずし, Aji no Maruzushi) is a traditional dish from Saiki City, located in the southeastern part of Oita Prefecture. The horse mackerel, or ...

Kochi

Kochi Sushi

Kokera Sushi

Kokera Sushi (こけら寿司, Kokera zushi) is a cherished part of Kochi Prefecture's rich sushi culture, reflecting the region's deep culinary traditions. Sushi in Kochi comes in m...

Kochi

Kochi Sushi

Kobuzushi

Kobuzushi（こぶずし) is a unique type of sushi from Kochi Prefecture that has two different variations depending on the region. In the central area of the prefecture, people enj...

Kagoshima

Kagoshima Sushi

Kibinago Sushi

Kibinago Sushi (きびなご寿司, Kibinago sushi) is a traditional dish from Kagoshima Prefecture, made with kibinago, a small fish cherished by locals. Kibinago is a type of blueba...

Kumamoto

Kumamoto Sushi

Basashi (Horse Sashimi)

Basashi (馬刺し) is a beloved specialty of Kumamoto, especially popular at traditional horse meat restaurants in the vibrant Kamitori shopping area. Using fresh horse meat from ...

Kagawa

Kagawa Sushi

Kankan-zushi (Hora-ita Zushi)

Kankan-zushi (カンカンずし, Kankan-zushi) is a traditional pressed sushi from the Kabe area in Sanuki City, Kagawa Prefecture, with origins dating back to the Edo period. This p...

Kagawa

Kagawa Sushi

Spanish Mackerel Oshizushi

When fava beans start ripening and barley begins to mature, the Seto Inland Sea comes alive with Spanish mackerel fishing. During this season, farmers in the Sanuki region prepa...

Yamaguchi

Yamaguchi Sushi

Iwakuni Sushi

Iwakuni Sushi (岩国寿司, Iwakuni zushi) is a pressed sushi dish originating from Iwakuni City in Yamaguchi Prefecture. It earned the nickname "Lord's Sushi" as it was customa...

Tottori

Tottori Sushi

Hatahata Sushi

Hatahata Sushi (ハタハタ寿司) is a special dish made when the hatahata fish, also known as sandfish, becomes abundant and its skin becomes thinner in spring. In Tottori City's K...

Okayama

Okayama Sushi

Yellow Chive Bara Sushi

Yellow Chive Bara Sushi (黄ニラばらずし, Kiniro Bara Sushi) is a delightful variation of the traditional bara sushi, replacing the usual shredded egg topping with Okayama's spec...

Okayama

Okayama Sushi

Okayama Barazushi

Okayama Barazushi (岡山ばらずし, Okayama barazushi) is a colorful sushi dish topped with fresh seafood from the Seto Inland Sea and seasonal vegetables. Its origins date back...

Nara

Nara Sushi

Kaki no Ha Sushi

Kaki no Ha Sushi (柿の葉すし, Kaki no ha sushi) is a traditional delicacy from Nara. It features bite-sized portions of vinegared rice topped with slices of mackerel or salmon, ...

Shiga

Shiga Sushi

Funazushi (Fermented Crucian Carp Sushi)

Funazushi (鮒ずし) is a type of fermented sushi known as "narezushi," made by salting crucian carp and fermenting it with rice. The preferred ingredient is the roe-bearing nigor...