For starters, sushi does not always mean raw fish. Also, certain homey or rustic sorts of traditional Japanese foods such as kinpirahijikiand kiriboshi daikon usually involve stir-frying in oil before stewing in soy sauce.
Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi pickling stone.
We ate our anago as a rice bowl don just near the train station in Miyajimaguchi. In the days before refrigeration technology, people would boil and pickle fish with soy sauce as a means of preservation.
And they make it all taste good. Tempura Serving up freshly fried tempura at Tsunahachi in Tokyo. There's a pace that ensures that the meal moves along, but it's slow enough as to enable the full appreciation of presentation, design, and flavor.
Prices run from under 1, yen for packaged sushi at a convenience store to several thousand yen for a sushi restaurant, and even several tens of thousands of yen for a really high-end sushi restaurant in places such as Ginza. Norimaki Typical norimaki sushi rolls are prepared by spreading vinegared rice over a sheet of nori seaweed, arranging such fillings as kanpyo strips and cucumber sticks on top of the rice, and rolling up the whole thing using makisu bamboo roll mat.
This may be accompanied by a clear or miso soup and tsukemono pickles.