Placing a dab of green horseradish and a thin slice of one’s favorite raw fish on top of the shaped rice completes this type of sushi. There are many different types of raw seafood used in making sushi, including tuna, shrimp, octopus and squid.

There is a small bowl containing boiled seaweed, with a dressing of miso paste and tiny whole fish. Another plate holds several varieties of pickled radish; still another has tofu. Also, there is a plate with dried and baked fish, complete with heads, eyes and tails. As a special treat, there is a platter of raw fish, sliced octopus and squid​—all delicacies for the evening meal.

Also, fish is usually served every day in one way or another. Since our country is surrounded on all sides by the sea, one can understand the prominence of seafood in the Japanese diet. Various types of fish are dried and used in making soups, or held over a flame until crispy brown.

Raw fish is especially delicious, at least to our taste. The average family will buy sliced fresh fish from the nearby fish market. The fish is generally dipped in soy sauce and seasoned with horseradish. Some of the more common types are carp, tuna, bonito, and flatfish.

When some persons first think of eating raw fish, it may not sound appetizing. However, when the fish is seen attractively arranged on a platter, thinly sliced and accompanied by a pretty array of vegetables, it becomes quite appealing, even to one who may not have tried it before.