When you think of Japanese cuisine, what food comes to mind? For many people, it’s sushi. There are sushi styles that are unique to Japan and ones that are unique to the U.S. Though the styles can be different both can extremely delicious. In the U.S. I’ve tried California rolls and other specialty rolls that take the sushi concept and really get creative with it. Often the mix and balance of flavors you get in a good sushi roll can satisfy a Japanese food craving in a major way.

Sushi here in Japan, in my humble opinion, is tasty for an entirely different reason. While some of the rolls do an amazing job of mixing flavors, which can sometimes cater a bit more to a Western palate, you often diminish the taste of the fish. I think Japan specializes in keeping things deliciously simple. Simple sushi with a perfect cut of fresh fish. Also... it’s the rice! Call me crazy, but when it comes to sushi, Japanese rice flat-out tastes better.

Yes, you may think I’m losing it because “Rice doesn’t really have a flavor.” I’m not sure if it’s the consistency, texture or the flavor, but something’s different. And for some reason Japanese rice is better suited to sushi.

Sure, they have the simpler styles of sushi in the U.S., too, but I think Japan has the original sushi-making game locked up tight.

QUIZ: Above is a picture of some standard types of Japanese sushi. Each is labeled 1–9. Please write, or guess, the names of the different sushi types. You get bonus points if you know the Japanese names!

Feeling ready? Want to know the answers? Check them out at The Japan Guy below!