Oshizushi, or pressed sushi, is a traditional Japanese dish that stands out for its striking presentation and harmonious flavors. Unlike rolled sushi (maki) or hand-formed nigiri, oshizushi is created using a wooden mold called an oshizushi hako to press layers of sushi rice
Chirashi sushi, often called “scattered sushi,” is a vibrant and effortless Japanese dish that brings together the essence of sushi in a bowl. Unlike rolled sushi, chirashi features a bed of seasoned sushi rice topped with an artful arrangement of fresh, colorful ingredients like sashimi-grade fish
Temaki sushi, often called a “hand roll,” is a casual and interactive style of sushi that’s perfect for gatherings or a quick meal. This Japanese dish consists of a cone-shaped piece of nori (dried seaweed) wrapped around sushi rice and a variety of fresh fillings
Maki sushi, one of the most recognizable forms of sushi, is a Japanese dish featuring sushi rice and various fillings—like raw or cooked fish, vegetables, and avocado—wrapped in a sheet of nori (dried seaweed) and rolled into a tight cylinder.
When I first stepped off the Shinkansen into the soft snow of Sendai five months ago, I was twenty-five, underprepared, and completely unaware of what would come to define my relationship with food.