寿司
。现在日本的寿司，主要是由专门的寿司店制作并出售。店中身着白色工作服的厨师，会根据顾客的要求，将去了皮的鲜鱼切成片和其它好材料码在等宽的米饭块上，由于各类鱼虾的生肉颜色不同，寿司也是五颜六色，十分好看。另外，日本家庭也会在特殊的场合，自制寿司款待宴客；但作法大都比较简单，并可在卷米饭的同时加入烤紫菜或鸡蛋片，咸菜之类。寿司寿司在日本以外地区也十分流行，世界各地回转寿司式的寿司店也多不胜数。不过外国人有时会误把“寿司”与“刺身”混为一谈，这也是日本料理典型的印象之一。
Sushi.
orcanbeassnackcanalsobedinner,phyleticandcanbeborn.Ingredients,canalsoisripe;orpickled.Dependingontheingredientsanddifferentprices,thescaleofsushigreatgap.Japaneseoftensaidthefisharesushi,thiskindoffoodisderivedfromthesubtropicalarea,therewillbefoundifboiledriceinclean,fishinunderground,besidethealtarofembedding,andlong-termpreservationwillbefoodwillalsobecauseoffermentationandcreateaslightlysourtaste,thisalsoisthesushiprototype.Now,Japanesesushi,ismainlycomposedofspecializedproductionandsalesushidressedinwhitesmock.Storeofcook,canaccordingtocustomer'srequest,willgotothefishslicesandothermaterialcodeinwidthofriceblocks,becauseofdifferentkindsoffishandmeatcoloriscolorful,verygoodsushi.Inaddition,theJapanfamilywillalsoonspecialoccasions,home-madesushihospitality;butmostcompetitiveapproachissimpler,andcanalsoaddintherollrice,eggsorroastlaverpickleetc.InJapanesesushiandsashimipopularoutside,theworldofsushicircumgyrateisnumerous.Butsometimesforeignersandbodysushiandsashimisashimi,itistypicaloftheimpressionofJapanesecuisine.
