Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among

the Japanese themselves. In Japan, sushi is usually en joyed on special occasions, such as a celebration. During the Edo period, "sushi" refered to pickled fish conserved in vinegar. Now adays sushi can be defined as a dish containing rice which has been prepared wit h sushi vinegar. There are many different types of sushi. Some popular ones are:

Nigiri Small rice balls with fish, shellfish, etc. on top. There are countless varietie s of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, o ctopus and fried egg. Gunkan Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea u rchin and various kinds of fish eggs. Norimaki Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls pr epared "inside out" are very popular outside of Japan, but rarely found in Japan . Temaki Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled wi th sushi rice, seafood and vegetables. Oshizushi Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular ekiben (tra in station lunch box). Inari Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is fil led into aburaage (deep fried tofu) bags. Chirashi Chirashizushi is a dish in which seafood, mushroom and vegetables are spread ove r sushi rice. It can resemble domburi with the difference being that chirashizus hi uses sushi rice while domburi uses regular, unseasoned rice.

Note that "sushi" becomes "zushi" in word combinations in which "sushi" is the s econd word, e.g. nigirizushi.

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