There are different kinds of 'Sushi', depending on the loclity. The most common is 'Nigirizushi', originally produced in the Tokyo district. Nigirizushi consists of small oval-shaped balls of rice seasoned with vineger and sugar and topped with a thin slice of fish or shellfish, mostly raw but sometimes cooked, or a small sliced omelet. Usually horse-radish is spread underneath these slices. They are eaten lightly dopped in soy sauce. Slices of pickled ginger may be served as a condiment.
Other kinds of Sushi are rolls, pressed Sushi, Chirashizushi, Inarizushi and so forth.
Arajiru is the soup made from the leftover scraps, or ara, of fish after filleting. In addition to the fish scraps, vegetables including root vegetables, konjac, ground meats such as fish, are added. The soup’s ingredients are limitless.
Kanburi : Yellowtail caught during the cold season
