List of sushi and sashimi ingredients

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There are many sushi and sashimi ingredients, some traditional and some contemporary.

Contents 1 Wrappings 2 Seafood 2.1 Finfish 2.2 Shellfish 2.3 Roe 2.4 Ascidians (sea squirts) 2.5 Seaweed 3 Vegetables 4 Eggs 5 Sushi styles 6 References

[edit] Wrappings

• Nori: dried seaweed (often used to wrap or belt makizushi or gunkan)
• Yuba: "tofu skin" or "soybean skin", a thin film derived from soybeans
• Rice paper
• Thinly sliced sheets of cucumber
• Tamagoyaki: thinly cooked sweet omelette

[edit] Seafood

All seafoods in this list are served raw unless otherwise specified.

[edit] Finfish

• Aji (鯵): Japanese jack mackerel, Trachurus japonicus
• Aka-yagara: Cornetfish
• Anago (穴子): Saltwater eel, Conger eel
• Ankimo: Monkfish liver
• Ayu (鮎): Sweetfish
• Buri (鰤): Adult Yellowtail
• Chūtoro (中とろ): Medium-fat Bluefin tuna belly
• Gindara (銀鱈): Sablefish
• Hamachi (魬, はまち): Young Yellowtail
• Hamo (鱧, はも): Daggertooth pike conger
• Hatahata (鰰): Sandfish
• Hikari-mono (光り物): Various kinds of "shiny" (silvery scales) fish, such as Mackerel
• Hiramasa: Yellowtail amberjack (Seriola lalandi)
• Hirame (平目, 鮃): Flounder
• Hoshigarei: Spotted halibut
• Ibodai: Japanese butterfish
• Inada (鰍): Very young Yellowtail
• Isaki (伊佐木, いさき): Striped pigfish
• Ishigarei: Stone flounder
• Iwashi (鰯): Sardine
• Kajiki (旗魚): Swordfish
• Kanpachi (間八): Greater amberjack, Seriola dumerili
• Karei (鰈): Flatfish
• Kasugo: young Sea bream
• Katsuo (鰹, かつお): Skipjack tuna
• Kawahagi (皮剥ぎ): Filefish
• Kibinago (黍魚子): Banded Blue sprat
• Kihada (黄膚, きはだ): Yellowfin tuna
• Kisu (鱚): Sillago
• Kohada (小鰭): Japanese gizzard Shad
• Kurodai (黒鯛): Snapper
• Maguro (鮪): top loin of Bluefin tuna
• Makajiki: blue Marlin
• Mamakari: Sprat
• Masu (鱒): Trout
• Meji (maguro): Young tuna
• Mekajiki: Swordfish
• Mutsu: Bluefish
• Negi-toro (葱とろ): Bluefin tuna belly and chopped green onion
• Nijimasu (虹鱒): Rainbow trout
• Noresore: baby Anago
• Ohyou: Halibut
• Okoze (虎魚): Stonefish
• Ōtoro (大とろ): Fattiest portion of Bluefin tuna belly
• Saba (鯖): Chub mackerel or Blue mackerel
• Sake (鮭): Salmon
• Samma (秋刀魚): Pacific saury or Mackerel pike
• Sawara (鰆): Spanish mackerel
• Sayori (針魚, 鱵): Halfbeak (Springtime)
• Seigo: young Sea bass
• Shima-aji (しま鯵): White trevally
• Shime-saba (締め鯖, 〆鯖): Marinated Chub mackerel or Blue mackerel
• Shira-uo (白魚): Salangid
• Shiro maguro (白鮪): Albacore or "white tuna"
• Shiromi (白身): Seasonal "white meat" fish
• Suzuki (鱸): Sea bass
• Tai (鯛): Red sea bream, Pagrus major
• Tara (鱈): Cod
• Toro (とろ): fatty Bluefin tuna belly
• Unagi (鰻): Freshwater eel, often broiled (grilled) with a sweet sauce

[edit] Shellfish

• Akagai: Ark shell
• Ama-ebi (甘海老): Raw Pink shrimp Pandalus borealis
• Aoyagi (青柳): Round clam
• Awabi (鮑): Abalone
• Conch
• Dungeness crab
• Ebi (海老): Boiled shrimp
• Hamaguri (蛤):Clam, Meretrix lusoria
• Himejako: Giant clam
• Himo: "fringe" around an Akagai
• Hokkigai (ホッキ貝): Surf clam
• Hotategai (帆立貝, 海扇): Scallop
• Ika (烏賊, いか): Cuttlefish or Squid
• Ise ebi (伊勢海老): A Spiny lobster, Panulirus japonicus
• Kaibashira (貝柱): Valve muscles of Scallop or Shellfish
• Kani (蟹): Crab, also refers to imitation crab
• Kuruma-ebi (車海老): Prawn species Penaeus japonicus
• Mategai: Razor clam
• Matsubagani: Snow crab
• Mirugai (海松貝): Geoduck clam
• Namako (なまこ, 海鼠): Sea cucumber
• Ni-ika: Squid simmered in a soy-flavored stock
• Sazae: Horned turban shell
• Shako (蝦蛄): Mantis shrimp or "Squilla"
• Shiba ebi (芝海老): Grey prawn
• Soft shell crab
• Tairagai: Pen-shell clam
• Tako (蛸, たこ): Octopus
• Tarabagani: King crab
• Torigai (鳥貝): Cockle
• Tsubugai: Whelk (Neptunea, Buccinum, Babylonia japonica)

[edit] Roe

Roe is a mass of fish eggs.

• Ikura (イクラ): Salmon roe
• Kazunoko (数の子, 鯑): Herring roe
• Masago (まさご): Smelt roe
• Tarako (たらこ, 鱈子): Alaska pollock roe
• Tobiko: roe of Flying fish
• Uni: (雲丹, 海胆) Gonad of Sea urchin; may come in different colors.^[1]

[edit] Ascidians (sea squirts)

• Hoya (ホヤ): Sea pineapple

[edit] Seaweed

• Kombu (昆布)
• Wakame (若布)
• Tororo kombu: Thin slice of vinegared and dried kombu^[2]

[edit] Vegetables

• Asparagus
• Avocado
• Carrot: A julienne of carrot
• Gobō (牛蒡): Burdock root
• Kaiware: Daikon radish sprouts
• Kanpyō (乾瓢, 干瓢): Dried gourd
• Konnyaku
• Cucumber: A makizushi made of cucumber is called kappamaki (河童巻き), which is named after the Japanese water spirit that loves cucumber (Kappa)
• Nattō: Fermented soybeans
• Oshinko: Takuan (pickled daikon) or other pickled vegetable
• Takuan: Pickled daikon radish
• Tofu: Soybean curd
• Tsukemono: Various pickled vegetables
• Umeboshi: Pickled ume fruit
• Wasabi (山葵, わさび): Paste of wasabi root
• Yam
• Yuba: Tofu skin

[edit] Eggs

• Nori-tama: sweetened egg wrapped in dried seaweed
• Tamago (卵, 玉子): sweet egg omelette, sometimes mixed with minced fish
• Quail eggs (raw)

[edit] Sushi styles

Main article: Sushi

• Nigiri sushi consists of an oval-shaped ball of rice topped with a slice of another item.
• Gunkan-maki is a type of sushi consisting a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping like fish eggs.
• Maki sushi consists of rice and other ingredients rolled together with a sheet of nori. There are four types of maki:
  • Chu maki: middle sized rolled maki sushi usually with multiple ingredients
  • Futo maki: thick rolled maki sushi with several ingredients
  • Hoso maki: thinly rolled maki sushi with typically only one ingredient
  • Temaki (sushi): cone shaped maki sushi
• Aburi sushi consists of nigiri sushi with a fish topping that is partly grilled and partly raw

[edit] References