Nigiri
The initial style of sushi we recognize today is Nigiri. Often known as edo-mae (meaning “in front of Edo”), the term applies to Tokyo (formerly Edo) as its birthplace. It consists of a hand-pressed cylinder of rice (shari) capped with any amount of components (neta). An enterprising sushi chef employed in the Edo region during the 1800s who wanted to offer his freshly made sushi to nearby employees for a quick snack is assumed to have been conceived as a form of “easy food”. The topping can involve seafood, herbs, beef, omelet, or tofu, and fish can be pickled in soy sauce or vinegar, or broiled with a blowtorch, in addition to fresh seafood. It is also necessary to apply a basic coating of marinade and garnishes, such as spring onions, sliced onions, or chives.
Oshizushi
A strikingly formed type of sushi originating in Osaka is Oshizushi (pressed sushi), also known as hakozushi (boxed sushi). This variation is created by pushing ingredients into a rectangular box named “oshiwaku,” then layering it with toppings and cutting the sushi into tidy angular forms such as rectangles, triangles or small squares. The toppings include fish such as mackerel or gizzard shad, and edible leaves such as bamboo can also be decoratively stacked. Toppings may be put in numerous configurations, such as diagonally or with a whole fish from end to end, and oshizushi is a common option for bento boxes and gifts with this specific show.