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Read the dish through place and practice

Sushi, piece by piece

Start with rice, topping, temperature and texture—then choose soy sauce and wasabi without turning etiquette into a test.

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Editorial photograph for Sushi, piece by piece
An original editorial image made to explain the dish, not a specific shop or product.

HOW TO READ THIS DISH

Four things to know first

Place
Edomae techniques grew around Tokyo; seafood associations vary widely by coast and season.
Compared with food abroad
Unlike sashimi, sushi includes seasoned rice. Many rolls found abroad are modern local styles; neither is a test of authenticity.
Ordering
For a first meal, mix cooked, mild and richer pieces. At conveyor-belt shops, check the touch screen and plate price before ordering.
Allergy cue
Fish, shellfish, egg, soy, wheat and sesame may appear; shared knives, boards, fryers and sauces can create cross-contact.

5 CUES · 8 PICKS · ON THIS DEVICE

Turn 60 choices into your first eight.

Choose raw or cooked, flavour, texture, adventure and sushi style. We suggest eight in a gentle tasting order without saving or sending your answers.

Build my first order

60 TYPES · VISUAL INDEX

Choose your next sushi by sight and taste.

60 types are organised into 8 families. Beyond nigiri, explore rolls, gunkan, pressed sushi and regional forms—each with its ingredient, representative season and connection to place. Actual colour, cut, name and season vary by shop, coast and production method.

Tuna & red fish

Tuna & red fish

4 pieces

White fish & delicate cuts

White fish & delicate cuts

8 pieces

Oily & silver-skinned fish

Oily & silver-skinned fish

9 pieces

Shellfish, squid & octopus

Shellfish, squid & octopus

12 pieces

Gunkan & rich sea flavours

Gunkan & rich sea flavours

9 pieces

Cooked & non-fish sushi

Cooked & non-fish sushi

4 pieces

Maki rolls

Maki rolls

10 pieces

Regional & pressed sushi

Regional & pressed sushi

4 pieces

OFFICIAL SOURCES

Separate cultural context from same-day decisions.

Sources checked 2026-09-02. Use the venue’s current information for hours, price, ingredients, origin and service style.