An overview of Japan’s sushi culture
The history of sushi began in a form quite differently from what we know today. Its roots go back to Southeast Asia, particularly to a style called narezushi—a type of fermented rice used to preserve fish. In fact, the earliest sushi bore this exact name.
To elaborate on this: narezushi was made by salting fish and fermenting it with rice for several months — a method devised to keep fish edible long before refrigeration existed. During this extended fermentation, lactic acids in the rice would break down the fish’s proteins, creating a distinct sour flavor. Ultimately, the edible fish would be eaten, while the rice, having served as a preservative, was discarded.
From fermented rice to a global culinary icon
Narezushi, what we call the ancestor of sushi, did not take long to find its way to the table. Beginning in the Heian period (794–1185), sushi gradually gained popularity, and by the Muromachi (1336–1573) and Edo periods (1603–1868), it had begun its journey toward worldwide recognition.
Heian Period (794-1185): Sofralara yükseliş
In its early days, narezushi was primarily served in the homes of Japan’s elite. Made from months of fermenting fish with rice, it was not only seen as a method of preserving fish but also considered a delicacy. Due to the lengthy and labor-intensive process and the scarcity of fish at the time, it became a symbol of wealth. The sour flavor of fermented rice matched the palate of that period, although it was not eaten as it is today, but mainly used to preserve and enhance the taste of fish.
Muromachi Period (1336–1573): Namanare and Edible Rice
The first major turning point in the history of sushi occurred during the Muromachi era. For hundreds of years, rice was primarily used as a means to preserve fish, but over time, it began to take its place in the kitchen. Changing culinary habits and a busier lifestyle led people to stop using long fermentation processes. Instead, a shorter process gave rise to a style called “namanare”, in which rice with a mildly sour flavor, could now be eaten along with the fish.
Prepared by fermenting fish with rice for about a week, namanare marked the beginning of sushi’s shift—from a preservation technique to a dish appreciated for its taste.
Edo Period (1603-1868): The Origin of Modern Sushi
Sushi developed into its modern form in Edo—today’s Tokyo—a busy, crowded city. During this period, fermentation was entirely abandoned and replaced by “hayazushi” (fast sushi), made by mixing rice with rice vinegar and pairing it with fish for quick preparation. Leading this change was the legendary sushi master Hanaya Yohei, who crafted nigirizushi (hand-pressed sushi) and served it from street stalls, turning it into a popular fast-food option. At the same time, fresh fish from Tokyo Bay began to be used, elevating sushi from mere sustenance to a craft that demanded mastery and artistry. It was during this period that sushi adopted its modern form, which would influence global cuisine, evolving and diversifying into what we know today.
From Nigiri to Maki: The Most Popular Styles of Sushi Art
The varieties of sushi that flourished in Japan stand out not only for their flavors but also for their presentation and the stories they tell. Each type is, in its own way, a work of art—reflecting the refinement and richness of Japanese cuisine.
Nigirizushi: A Masterpiece of Sushi Art
Nigirizushi (also known simply as Nigiri) consists of hand-formed mounds of vinegared rice (shari), topped with a slice of fresh fish or another type of seafood, skillfully pressed into shape. Emerging during the Edo period, it became the most common and recognizable style of sushi. Often regarded as the pinnacle of sushi craftsmanship, the essence of nigirizushi lies in the perfect balance between the freshness of the fish, the texture of the rice, and the delicate touch of the sushi chef.
Makizushi: Symbol of creativity in sushi
Makizushi, rolled with a bamboo mat (makisu) and wrapped in nori (dried seaweed), demonstrates the versatility and creativity of the sushi chef. These rolls take on different names depending on their fillings. Hosomaki, a thin roll, typically contains a single ingredient like cucumber or tuna, while Futomaki is thicker and includes multiple ingredients. One popular subtype is Uramaki, the “inside-out” roll, where the rice is on the outside and the nori is on the inside. Because it can be prepared with both traditional and modern ingredients, makizushi is a sushi style that allows for endless creativity.
Chirashizushi: A Feast in a Bowl
Chirashizushi, which literally means “scattered sushi,” offers a different way to enjoy sushi by serving it in a bowl. A layer of vinegared rice is topped with a colorful assortment of seafood, vegetables, and other garnishes, arranged in a visually appealing display. Practical yet elegant, this style of sushi is often enjoyed on special occasions or festive days. This method reveals how much sushi can be enriched with different ingredients.
Inarizushi: A Vegetarian’s Sweet Delight
Inarizushi is a type of sushi made by filling a sweet and lightly salted fried tofu pouch (aburaage) with vinegared rice, making it a favorite among vegetarians. Often enjoyed as a snack or included in bento boxes, it combines the soft texture of tofu with the balanced flavor of the rice, offering a meal that is both satisfying and light. In Japan, it is a practical and beloved style of sushi that is frequently prepared at home.
The Essential Fish of Sushi
What truly defines sushi is the balanced flavor of the rice and the freshness of the fish. Japanese sushi masters select their fish not only for taste but also considering seasonality, ensuring they work with the freshest catch. This careful selection reflects the chef’s expertise and directly impacts the quality of the sushi itself.
Maguro: An Essential of the Sushi World
Maguro, better known as tuna, is one of the most popular fish used in sushi. Defined by its fat content, it comes in various types of cuts, each offering a unique flavor. Akami (the lean part) features a deep red color and bold taste; Chutoro (medium-fatty) melts in your mouth, balancing the best qualities of both lean and fatty cuts; while Otoro (the fattiest part) has a buttery texture and is considered a must-try for those seeking a truly luxurious sushi experience.
Sake: A Rising Star in Sushi Culture
Sake has gained its popularity in Japanese sushi culture relatively recently. Traditionally, it was not commonly eaten raw; however, today it has become one of the most widely enjoyed sushi fish, thanks to its fatty texture, vibrant color, and mild flavor. Packed with omega-3 fatty acids, salmon is not only delicious but also a healthy choice. It is most often served as nigiri, maki, or sashimi.
Hamachi: Freshness at Its Finest
Hamachi (yellowtail) is a flavorful fish known for its smooth texture and light fattiness. Fresh hamachi melts in the mouth, leaving a delicate hint of sweetness; younger fish is especially recommended for enjoying fresh. Usually served as nigiri or sashimi, its well-balanced flavor has made it a staple on sushi menus.
Unagi: A Sweet and Smoky Feast
Unagi (freshwater eel) is typically grilled and served with unagi no tare, a sweet, richly flavored sauce that perfectly complements the eel’s smoky, full-bodied flavor. For those looking for a well-cooked sushi option, unagi is a great choice, one that has gained a devoted following because of its unique taste.
Ebi and Tako: A Textural Delight
Among the popular seafood items on sushi menus, Ebi (shrimp) and Tako (octopus) stand out with their textural differences. Among the popular seafood items on sushi menus, Ebi (shrimp) and Tako (octopus) stand out because of their distinct textures. Ebi, usually lightly boiled, offers a sweet and crispy bite. Tako, also boiled, is known for its chewy, slightly firm texture and is served on top of sushi rice. Together, they add both variety and contrast to a sushi platter, each contributing its own unique flavor and feel.
Where to Eat the Best Sushi in Japan?
While sushi is available on nearly every street corner in Japan, for an authentic and memorable experience, it’s worth exploring specific cities and renowned restaurants. Masters who elevate sushi to an art form showcase not only their skill but also the culture and geography of the region where it is prepared.
Tokyo: Capital of modern sushi
Regarded as the modern capital of sushi, Tokyo offers the finest examples of traditional Edomae sushi. This vibrant metropolis has something for every taste and budget, from Michelin-starred luxury to affordable favorites loved by locals. Districts like Ginza, Shinjuku, and Tsukiji are home to numerous sushi spots, each offering its own unique take on the craft.
- Sushi Saito: Renowned for top-quality fish and minimalist presentation, this is one of Tokyo’s most sought-after sushi spots—and also one of the hardest to book.
- Sukiyabashi Jiro: Led by the world-renowned Jiro Ono, this legendary restaurant requires reservations months in advance. Often listed among the “must-visit before you die” restaurants, it showcases sushi artistry at its finest.
- Sushi Dai / Daiwa Sushi: Situated just outside the Tsukiji Fish Market, these restaurants are renowned for their exceptional freshness. Even early in the morning, long lines form for their authentic, reasonably priced sushi.
Be sure to check out our content when exploring Tokyo.
Kyoto: A Traditional and Refined Sushi Experience
Deeply intertwined with Japan’s classical culture, Kyoto offers a more refined sushi experience. Unlike the fast-paced and Edo-style of Tokyo, Kyoto sushi places greater emphasis on history and seasonality. Here, you can taste regional specialties such as saba no narezushi (fermented mackerel sushi) and gain deeper insight into the subtleties of Japanese sushi culture.
- Sushi Kappo Nakaichi: Known for its omakase (chef’s choice) menu, this popular spot takes guests on an extraordinary culinary journey crafted with seasonal ingredients.
- Gion Sushi Tadayasu: Nestled in Kyoto’s historic Gion district, this is an excellent choice for those seeking a traditional sushi experience. It is especially praised for the chef’s hospitality and the refined quality of the sushi.
Also, be sure to explore our content for a traditional insight into Kyoto.
Hokkaido: Diversity and Freshness
Japan’s northernmost island, known for its cold waters, is considered a true paradise for seafood. Here, delicacies like salmon (sake), sea urchin (uni), scallops (hotate), and crab are enjoyed at their freshest. In Hokkaido, sushi is served in a simple, minimalist style, allowing the natural flavors of the fish to take center stage. This fresh, straight-from-the-sea experience offers an unforgettable culinary journey.
- Sushi Tanabe: Located in Sapporo, this Michelin-starred restaurant is celebrated for its nigiri made with the freshest Hokkaido ingredients.
- Kaitenzushi Nemuro Hanamaru: A perfect choice for those seeking authentic, delicious sushi at a reasonable price. This conveyor-belt (kaiten) sushi spot is so popular in Sapporo that long queues form daily—something to keep in mind before you go.
Ultimately, sushi is much more than just a quick snack. Each bite embodies a convergence of centuries-old tradition, refined artistry, patience, and a deep respect for the seasons. Like a journey through history, the story of sushi extends from Southeast Asia’s rice fields to the busy streets of Tokyo. Eating sushi in Japan is not just about pleasing the taste buds, but about honoring this rich cultural legacy. Now it’s your turn to take the step to experience this culinary journey firsthand. Click to see Turkish Airlines flights to Japan that suit your travel plan.
