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Sushi, in general terms, is a combination of vinegar seasoned Japanese sticky rice with seafood. There are various types of sushi in Japan, including Nigiri Sushi (pronounced as nigiri-zushi) which is vinegared rice topped with other ingredients, Chirasi Sushi (chirashi-zushi), Oshi Sushi (oshi-zushi), and Maki Sushi (maki-zushi). The most popular is Nigiri Sushi, which seems widely accepted in the world simply as ‘sushi’.  

In the old days in Japan, sushi used to be a special dish that was only served during significant occasions, but as time goes by, partially thanks to emerging ‘Kaiten Sushi’ restaurants (sushi-go-round restaurants), it has become a daily delicacy for everyone and also been exported worldwide building its reputation as one of the most representative dishes of Japanese cuisine.  

Overseas, people seem to have easily adopted sushi into their dining cultures and created their own; for example, you can find fruit sushi or sushi with some unique ingredients. Also, non-vinegared rice is often used to make sushi overseas.
Nigiri-sushi Chirashi-sushi Maki-sushi
Sashimi is a Japanese delicacy and generic term that describes raw seafood, sliced into thin pieces. In Japan, sashimi is served with a dipping sauce, such as soy sauce and Sumiso (vinegared soybean paste), as well as wasabi paste or grated ginger, depending on the types of fish people choose. Sashimi is one of the best ways to enjoy fresh seafood and it has become a very popular delicacy worldwide as Maguro Sashimi (tuna), Salmon Sashimi and others have been attaining more popularity. Sashimi
Kaiseki indicates a traditional Japanese banquet meal or meals served to guests of a Japanese tea ceremony by the host. Currently, Kaiseki is equivalent to cuisine “classique” as it is normally served at Ryotei (high-class Japanese-style restaurants) and characterized by elaborated preparations and presentations and its extensive course menus served in carefully selected Japanese plates and bowls. Kaiseki has also attracted many gourmets and established its sound status in the world. Kaiseki
Teppanyaki is indicative of one of the major cooking methods, and also it is often used to describe a type of restaurant that serves dishes cooked on teppan (iron plates) or the cuisine itself. Cooking presentations performed in front of customers by Teppanyaki chefs have been very popular, especially in overseas countries, which subsequently contributed to gaining its sound recognition as part of Japanese cuisines in overseas countries.

In North America, Teppanyaki chefs’ creativities have gone beyond the realm of cooking, but they have also succeeded in creating Teppanyaki awareness as one of the popular entertainment shows. For instance, chefs use onion rings to represent Mt. Fuji on a teppan and they set fire at the top of an onion ring tower as if the mountain is erupting, or chefs juggle lighted utensils in front of diners.
Japanese Fusion
Japanese Fusion is a term to describe modern style cookery that usually combines Japanese and Western culinary methods. Using ingredients, seasonings, and sources that are deeply appreciated by most Japanese, it creatively tries out diversified ways to effectively blend the unique characteristics of different culinary cultures. In recent years, many more innovative restaurants are attracting keen restaurant-goers’ attention in the world. Japanese Fusion
Tempura is one of the most widely known, popular Japanese dishes worldwide consisting of deep-fried battered seafood, vegetables, edible wild plants and other ingredients. Tempura batter is made of wheat flour and egg, and once it is cooked, offers a very light and flaky texture. Tempura
Robatayaki & Yakitori
Robatayaki (Robata in short) and Yakitori are types of Japanese grilling and are cookeries where chefs/cooks enjoy a particularly cozy relationship with fire and ingredients in front of customers. Char-grilled foods presented by Robatayaki or Yakitori style are served with excruciating simplicity, and they are often treated as something to nibble on while enjoying a good drink. Yakitori stands for char-grilled chicken. Usually one to five pieces of bite-sized chicken are skewered and cooked with either a salty-sweet sauce made of soy sauce, mirin (Japanese sweet rice wine), sake and sugar, or just simply with salt. Also, skewered vegetables are often served simultaneously with a customers order, such as Japanese leeks, onions, Shiitake-mushrooms, ginko or garlic.  Robatayaki & Yakitori
Shabu-Shabu & Sukiyaki
Shabu-shabu is a Japanese variant of “hot pot” which is also related to sukiyaki in style. To enjoy Shabu-shabu, diners swish thinly sliced meat back and forth several times in boiling dashi soup (broth) and it is enjoyed together with simmered vegetables, tofu or kudzu in the same pot by dipping them in sauces made of either ponzu or goma (sesame seeds). Beef is the most popular ingredient for Shabu-shabu, but other types of meat, such as pork or chicken, are also used. Even some seafood, fugu-fish (blow fish), tai-fish (porgy), Tako (octopus), and Zuwai Crab is also enjoyed in the same Shabu-shabu style. Sukiyaki often uses slightly thicker beef meat than that of Shabu-shabu, and the meat is either simmered or fried in a pan with sweet and salty sauce made of soy sauce and sugar. Like Shabu-shabu, some vegetables, such as onions, garland chrysanthemum, shiitake mushrooms, and tofu are added as popular ingredients. It is often served with a raw egg as a dipping sauce. Shabu-Shabu & Sukiyaki
Soba & Udon
Soba is one of the Japanese noodles which is made from buckwheat flour. Other than its long history, it is one of the typical Japanese cuisines, like Udon, Sushi, Tempura. It is served either in hot broth as a noodle soup or chilled with a dipping sauce.

On the other hand, Udon is made of wheat flour and thin salted water. After the ingredients are kneaded and well-mixed, dough is cut into thick noodles. It is also one of the representative Japanese noodles and can be served well in a hot broth which is normally made of katsuo-dashi (tuna soup stock) with soy sauce, or also with a dipping sauce.
Soba & Udon
Other than the previously described dishes, there are many more Japanese delicacies. For instance, Donmono is a generic term to describe bowls of rice topped with various Japanese delicacies: Katsu-don (deep-fried pork cutlet rice bowl) and Tendon (Tempura rice bowl) are two of the most popular Donmono both in Japan and overseas countries. Also, Teriyaki, broiled with a soy sauce based sweet sauce, is a well-known cookery all over the world, and Ramen is a famous Japanese noodle for its unique taste and textures and has successfully created quite a different world from other Chinese noodles. It is actually one of the most popular foods in Japan and is also famous in overseas countries. Others