Another Japanese favourite. Sushi is actually just any little morsel that uses sushi rice – steamed Japanese short grain rice dressed with mirin. It’s the toppings that vary. Traditionally, the Japanese use raw seafood, vegetables (pickled or fresh), egg, or tofu. Now that sushi has gone completely global, anything goes.

Here is some homemade sushi, ‘California’ style: crabstick, omelette, cucumber, carrot. There is also an inari (tofu pouch filled with sushi rice).

A sushi platter I had in Tokyo – for breakfast, no less.

But best of all was the ginormous sushi and sashimi platter I shared at Masuya, Sydney.