Sushi

No single place of origin14

• Aburi-zushinigiri with its surface flash-seared, not cured for keeping
• Bo-zushifish and rice rolled bar-shaped with a bamboo mat
• California Rollan inside-out roll built for diners unused to nori and raw fish
• Chirashi-zushisushi rice scattered or topped with a spread of ingredients
• Ebiten Nigiritempura shrimp laid over rice, a conveyor-belt-era nigiri
• Inari-zushivinegared rice tucked into a pouch of sweet-simmered fried tofu
• Maki-zushirice and toppings rolled tight inside a sheet of nori
• Mayo-zushimayonnaise-dressed nigiri and gunkan built for a broader palate
• Narezushifish and rice fermented together, the oldest form sushi took
• Nigiri-zushihand-pressed sushi, the form that came to mean 'sushi' itself
• Niku-zushiseared beef or horse laid over vinegared rice, sushi's meat turn
• Oshi-zushisushi shaped by pressing rice and topping together in a mold
• Salmon Nigiriraw salmon nigiri, made possible by farmed fish and a decade of marketing
• Temaki-zushia cone of nori you roll and eat yourself, at the table

The dishes behind chain flavors

The flavors of national chains are said to trace back to dishes from particular places. Pick a chain to see the dish behind it.

• Sushiro — nationwide kaiten-zushi (conveyor-belt sushi) chain

  Sushiro began in Osaka and is one of the chains said to have spread nigiri-zushi nationwide at uniform prices. Osaka is also home to a distinct sushi lineage of its own, the pressed mackerel sushi called battera.

  • →hand-pressed sushi, the form that came to mean 'sushi' itself
  • →Battera — vinegared mackerel pressed sushi wrapped in kelp

• Kura Sushi — nationwide kaiten-zushi chain known for additive-free policy

  Kura Sushi grew from a takeout sushi shop in Sakai, Osaka into a nationwide kaiten-zushi chain. Osaka also carries its own sushi lineage distinct from nigiri, including the pressed battera and the scattered-style barazushi.

  • →hand-pressed sushi, the form that came to mean 'sushi' itself
  • →Osaka barazushi — a scattered sushi with vegetables and dried shiitake mixed into the rice

• Hama Sushi — nationwide kaiten-zushi chain operated by Zensho Group

  Hama Sushi's name is said to reference "hama" (濱), evoking Yokohama, where Zensho traces its roots. Edomae-zushi originally referred to nigiri made from fish caught in Tokyo Bay, waters that Yokohama also shares.

  • →hand-pressed sushi, the form that came to mean 'sushi' itself
  • →hand-pressed nigiri born as Edo street food

• Kappa Sushi — nationwide kaiten-zushi chain born in Nagano

  Kappa Sushi is said to have started in Nagano. Nagano also has its own regional sushi tradition distinct from nigiri: sasa-zushi, sushi rice wrapped in bamboo grass leaves.

  • →hand-pressed sushi, the form that came to mean 'sushi' itself
  • →Sasazushi — vinegared rice and mountain vegetables on bamboo-grass leaves

• Uobei — fully automated sushi chain with no rotating conveyor, run by Genki Global Dining Concepts

  Uobei is a sister brand built on the foundation of Genki Sushi, which began in Utsunomiya, Tochigi. Tochigi is Japan's leading producer of dried gourd shavings (kanpyo), and the kanpyo maki roll is said to be its signature use.

  • →hand-pressed sushi, the form that came to mean 'sushi' itself
  • →Kanpyo Maki — soy-simmered dried gourd rolled in sushi rice

• Genki Sushi — kaiten-zushi chain born in Utsunomiya, Tochigi

  Genki Sushi began in Utsunomiya, Tochigi. Tochigi is Japan's leading producer of dried gourd shavings (kanpyo), and the kanpyo maki roll is said to be its signature use.

  • →hand-pressed sushi, the form that came to mean 'sushi' itself
  • →Kanpyo Maki — soy-simmered dried gourd rolled in sushi rice

• Gatten Sushi — "gourmet" kaiten-zushi chain born in Saitama

  Gatten Sushi began as a Genroku Sushi franchise in Yorii, Saitama before becoming independent. Nigiri-zushi itself traces to Edomae-zushi, made from fish of Tokyo Bay.

  • →hand-pressed sushi, the form that came to mean 'sushi' itself
  • →hand-pressed nigiri born as Edo street food

• Nemuro Hanamaru — kaiten-zushi chain born in Nemuro, HokkaidoOnly in Hokkaido

  Nemuro Hanamaru began in Nemuro, on Hokkaido's eastern coast. Hokkaido also has its own sushi lineage distinct from nigiri: izushi, seafood fermented together with rice.

  • →hand-pressed sushi, the form that came to mean 'sushi' itself
  • →Izushi — fish and rice pickled with koji

• Kanazawa Maimon Sushi — kaiten-zushi chain born in Kanazawa, IshikawaOnly in Ishikawa

  Kanazawa Maimon Sushi began in Kanazawa, Ishikawa. Kanazawa also has its own sushi lineage distinct from nigiri: kaburazushi, yellowtail and turnip fermented together with rice malt.

  • →hand-pressed sushi, the form that came to mean 'sushi' itself
  • →fermented turnip and yellowtail sushi from Kanazawa's New Year table

• Sushi Zanmai — 24-hour standing/counter-style sushi chain from Tsukiji

  Sushi Zanmai grew from a base in Tokyo's Tsukiji fish market. Edomae-zushi originally referred to nigiri made from fish caught in Tokyo Bay, and the Tsukiji/Toyosu markets have long been the hub of that trade.

  • →hand-pressed sushi, the form that came to mean 'sushi' itself
  • →hand-pressed nigiri born as Edo street food