Sushi

Vinegared rice, combined with raw fish, seafood, or vegetables – hand-formed as Nigiri or rolled as Maki in nori seaweed. The spectrum ranges from conveyor-belt restaurants (Kaiten-zushi) to omakase counters, where the chef serves piece by piece according to the season. Traditionally, you eat Nigiri with your fingers and dip the fish side, not the rice, into soy sauce.