Sukiyaki is cooked at the table and everybody serves themselves from the same pan.Sukiyaki is classified into two basic styles – Kantō and Kansai. Both use roughly the same ingredients - sliced beef and vegetables. However, the cooking styles and sauces are slightly different. Kantō-style sauce is called warishita (sukiyaki sauce) and is prepared with soy sauce, sugar, sweet sake for seasoning (mirin) and soup stock separately before cooking the sukiyaki itself. In Kansai-style, only two ingredients - soy sauce and sugar - are used in the sauce and it is not prepared separately beforehand. The meat and vegetables are cooked together with the sauce at the table. Sukiyaki is usually eaten by dipping the meat and vegetables into beaten raw egg.
There are various types of Sushi, such as Nigiri-zushi, Chirashi-zushi, Maki-zushi, Inari-zushi, etc. As Nigiri-zushi requires a special technique, cooking Chirashi-zushi, Maki-zushi or Inari-zushi is generally preferred to making Nigiri-zushi at home.