Nigirizushi 握り寿司

One day you might here an older Japanese refer to Nigirizushi as Edomaezushi. This is because the original ingredients were caught in the bay in front (mae) of old Tokyo (Edo). Sushi was quite popular during the Edo period because it was quick and easy to prepare and was usually sold out of roadside stalls (yatai).

When you think of sushi you are probably thinking of Nigirizushi. Some of common Nigirizushi are Ikura (salmon roe), Uni (sea urchin roe), Anago (conger eal), Akagai (ark shell), Ebi (shrimp), and Makuro (tuna).

When you order Nigirizushi it will usually be served in pairs. Nigirizushi can be ordered a la carte or as a set. The sets will usually include Makizushi as well as Nigirizushi.

Some other things to expect while eating Nigirizushi
Saikuzasa: These are the artistically cut leaves made from bamboo grass used as decoration.
Agari: Also known as Yunomijawan, this is the large cup in which green tea is served.
Gari: This is the thinly sliced ginger that is marinated in vinegar. It is meant to be used as something for refreshment between sushi.