A. Fugu chiri

Fugu chiri, also known as tetchily and cooked in the hotpot method, is a popular Japanese meal made with huge chunks of the deadly fugu fish and vegetables, including cabbage, mushrooms, and leeks. The meal is often made tableside, and after the delicate fish portions are cooked, they are removed from the broth and dipped in soy sauce before being consumed.

Sushi with unagi

Traditional Japanese nigiri sushi is known as unagi nigiri. Slices of generally cooked freshwater eel are placed on top of hand-pressed sushi rice. The food has a moderate flavor and a soft texture. The eel can be lightly seared using a blowtorch if desired.

It’s a good alternative for those who want to enjoy sushi but don’t like raw food. Traditionally, one mouthful of this kind of sushi is taken by hand. Wasabi, soy sauce, or pickled ginger (gari) are frequently served alongside it.


A straightforward Japanese meal called tekkadon comprises steamed rice with a vinegar flavor and raw tuna slices. Typically served with soy sauce on the side, the meal is frequently topped with nori seaweed strips and sliced scallions.

The phrase is occasionally used synonymously with maguro zuke don, a related meal that includes marinated tuna slices and is typically served without dipping sauce on the side. The donburi cuisine has tekkadon, which is suitable as a light main meal.

Sushi with maguro nigiri

Traditional Japanese nigiri sushi is called maguro nigiri. Slices of tuna are placed on top of hand-pressed sushi rice. Tuna is divided into three categories: otoro (fatty), chutoro (medium-fatty), and akami (red meat).

The meal is perfect for people new to sushi because it has a rich texture and a moderate flavor. Traditionally, one mouthful of this kind of sushi is taken by hand. Wasabi, soy sauce, or pickled ginger (gari) are frequently served alongside it.


Japanese food, unadon, is made up of grilled unagi (eel) fillets served over steaming rice. The eel is kabayaki-style, which involves cutting the fish in half, gutting it, butterflying it, cutting it into squares, skewering it, then dipping it in tare sauce before grilling.

Soy sauce, mirin, sugar, and sake make up the tare sauce. During the grilling process, it gives the essential fish caramelization. Spanish berries are frequently placed on top of unadon before serving. The eel is typically steamed in Kant before being grilled, giving the fish a more soft texture, whereas, in Kansai, the eel is grilled without prior steaming.

Sake sushi nigiri

Traditional Japanese nigiri sushi is known as sake nigiri. Salmon slices are placed on top of hand-pressed sushi rice in this dish. Although the flavor can be a little fishier than maguro (tuna) nigiri sushi, the dish has a delicate texture and a clean finish that makes it suitable for sushi beginners.

Traditionally, one mouthful of this kind of sushi is taken by hand. Wasabi, soy sauce, or pickled ginger (gari) are frequently served alongside it.

A. Saba Zushi

This type of pressed sushi has a foundation of sushi rice and a topping of marinated mackerel fillet, usually draped in a delicate, thin coating of kelp. Saba zushi is not prepared using conventional wooden tools like other pressed sushi kinds; instead, the entire dish is typically wrapped in bamboo leaves to give it its distinctive shape.

Saba zushi, also known as pressed sushi made in the Kyoto style, is regarded as the national cuisine of the city.


A traditional Japanese meal from Nagoya is called hitsumabushi. Histumabushi is made of sliced grilled eel served on top of steaming rice, much like unadon in terms of the majority of the components, but it also comes with a variety of sauces and garnishes.

Everything is separated into four halves, and the dish is prepared in a very particular manner. The first serving is consumed whole, while the second is accompanied with toppings like wasabi, nori seaweed, and chopped green onions. Except for adding dashi broth or green tea (consumed like soup), the third and final portions are identical to the second and can be finished in any way you prefer.


Temaki is a form of hand-rolled sushi distinguished by its conical shape. Rice, raw fish, and vegetables are combined in this dish and wrapped in nori seaweed. Temaki is most frequently prepared at home and is rather challenging to obtain in typical sushi restaurants in Japan because of how simple the preparation is.

Temaki is typically cooked for large family gatherings and house parties. Additionally, it is a fantastic method to introduce sushi to non-natives. Chopsticks are rarely used when eating temaki because this sushi style doesn’t require them. Pickled ginger, wasabi, and dipping sauces like ponzu and soy sauce are suggested accompaniments with temaki.


The word “kimono” in Japanese refers to various dried fish products. Smaller fish, such as mackerel or sardines, are frequently used in their preparation. These fish are typically butterflied, cleaned, occasionally marinated, sun-dried, or stored in the refrigerator.

The procedure evolved as a preservation technique that allowed for longer shelf life. While salt was mainly used as a preservative, it is now primarily utilized as a condiment. Fish that has been dried can either be preserved or eaten right away. Fish is typically grilled and coated with a savory soy-based sauce when eaten right away.