Sushi Basics

12 Popular Sushi Types Explained for Beginners — A clear, beginner-friendly sushi reference with practical explanations and FAQs.

How Japanese Sushi Is Classified: Nigiri, Maki and Chirashi — A clear, beginner-friendly sushi reference with practical explanations and FAQs.

Sushi Flavor and Texture Guide: White Fish, Tuna and Oily Fish — A clear, beginner-friendly sushi reference with practical explanations and FAQs.

15 Sushi Menu Terms and Fish Names Made Easy — A clear, beginner-friendly sushi reference with practical explanations and FAQs.

Learn 12 useful sushi words, including shari, neta, gari, nigiri, omakase, sabi-nuki and polite ways to request the check.

A useful travel guide to reading sushi and sashimi menus in Japan, from nigiri and sashimi platters to portion sizes.

Discover why seasoned rice is central to sushi, how fermented fish shaped its history and why rice temperature changes flavor.

Learn why sushi is dipped on the fish side, how pickled ginger can help and when to use hands or chopsticks.

Eating nigiri with clean hands is acceptable. Learn when to use your fingers or chopsticks and how to keep the rice intact.

A simple seven-step sushi tasting order, moving from delicate white fish to richer fish and finishing with seasoned favorites.