sushidomaintype

sushidomaintype is a term used in culinary taxonomy to categorize sushi items by the primary domain of their preparation, ingredients, and presentation. The term, a fusion of sushi, domain, and type, appears in theoretical frameworks, data models for restaurant systems, and some experimental gastronomy writings rather than in traditional culinary practice.

It designates the main domain that governs an item’s composition, incorporating the ingredient domain such as raw seafood, cooked seafood, plant-based, or fermented, and the processing domain such as raw, cooked, cured, grilled, or fried, which most strongly shapes its technique and serving style.

Common domains include raw seafood, cooked seafood, plant-based, fermented or preserved, and hybrid or experimental domains, with examples like nigiri or sashimi for raw seafood, and vegetarian variants for plant-based items. The ferments or preservation category covers pickled or aged ingredients, while hybrid items blend domains or employ novel techniques.

In menus and kitchen databases, sushidomaintype serves as a tagging and filtering mechanism to aid menu planning, dietary labeling, and inventory workflows. It is not a standardized term and different sources may define the categories and subtypes differently; its primary function is conceptual rather than prescriptive.

See also sushi, nigiri, maki, sashimi.