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Today's style of nigirizushi consisting of an oblong mound of rice with a slice of fish draped over it, became popular in Edo in the 1820s or 1830s. One common story of the origin of nigirizushi is of the chef Hanaya Yohei
Makizushi norimak or makimono is a cylindrical piece formed with the help of a mat known as a makisu Makizushi is generally wrapped in nori but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso leaves.
Temaki is a large cone-shaped style of sushi with nori on the outside and the ingredients spilling out the wide end. A typical temaki is about 10 centimeters long and is eaten with the fingers because it is too awkward to pick it up with chopsticks.
Oshizushi also known as hako-zushi , is a pressed sushi from the Kansai region, a favorite and specialty of Osaka. A block-shaped piece is formed using a wooden mold, called an oshibako.
Uramaki is a medium-sized cylindrical style of sushi with two or more fillings and was developed as a result of the creation of the California roll, as a method originally meant to hide the nori.
Inarizushi is a pouch of fried tofu typically filled with sushi rice alone. According to Shinto lore, inarizushi is named after the god Inari. Foxes, messengers of Inari, are believed to have a fondness for fried tofu and in some regions an Inari-zushi
Chirashizushi serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is popular because it is filling, fast, and easy to make.It is eaten annually on Hinamatsuri in March and Kodomonohi in May.
The dark green seaweed wrappers used in makimono are called nori Nori is a type of red algae, typically in the family Bangiaceae, traditionally cultivated in the harbors of Japan.