List of sushi and sashimi ingredients explained

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

Sushi styles

See main article: Sushi.

• Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi)^{[1] [2] [3]}
• Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice.
• Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori.^[4]
  • Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients
  • Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients
  • Gunkan maki (軍艦巻, battleship roll) is a type of sushi consisting of a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping such as fish eggs^[5]
  • Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient
  • Kazari maki (飾り巻き寿司, flower or decorative roll) is a type of sushi designed frequently with colored rice into simple or complex shapes.
  • Temaki (手巻き, hand roll) is a cone-shaped maki sushi
• Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item
• Oshi sushi (押し寿司, "pressed sushi"), also known as hako-zushi (箱寿司, "box sushi"), is formed by molding the rice and toppings in a rectangular box, then slicing into blocks.
• Uramaki (うらまき, inside-out roll) is a contemporary style of Maki-zushi that is described as a roll that is inside out—with the rice on the outside—and has an outer layer of tobiko or sesame seeds.

Wrappings

• Nori (海苔): dried seaweed (often used to wrap or belt makizushi or gunkan)
• Rice paper
• Salmon skin^[6]
• Thinly sliced sheets of cucumber
• Usuyaki-tamago: thinly cooked sweet omelette or custard
• Yuba: "tofu skin" or "soybean skin", a thin film derived from soybeans

Eggs

• Tamago (卵, 玉子): sweet egg omelette or custard, sometimes mixed with minced fish
• Quail eggs (raw or cooked)

Meats

• Basashi/sakura niku (馬刺し/桜肉): Raw horse, nicknamed for its bright pink color^[7]
• Gyusashi (牛刺し): Raw beef
• Shikasashi (鹿刺し): Raw venison
• Torisashi (鳥刺し): Raw chicken

Seafood

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

Finfish

The list below does not follow biological classification.

• Ainame (アイナメ): fat greenling
• Aji (鯵): Japanese jack mackerel
• Akami (赤身): red meat fish
• Akamutsu (アカムツ): blackthroat seaperch
• Aka-yagara (赤矢柄): red cornetfish^[8]
• Amadai (あまだい): tilefish
• Anago (穴子): saltwater eel, Conger eel
• Ankimo (鮟肝): monkfish liver (cooked)
• Ayu (鮎): sweetfish (raw or grilled)
• Buri (鰤): adult yellowtail (cooked or raw)
  • Hamachi (魬, はまち): young (35–60 cm) yellowtail

• Dojo (ドジョウ): Japanese loach
• Ei (エイ): skate
• Engawa (縁側): often referred as 'fluke fin', the chewy part of fluke, a flatfish
• Fugu (河豚): puffer fish
• Funa (フナ): crucian carp
• Gindara (銀鱈): sablefish
• Hamo (鱧, はも): daggertooth pike conger
• Hata (ハタ): grouper
• Hatahata (鰰): sandfish
• Hikari-mono (光り物): blue-backed fish, various kinds of "shiny" (silvery scales) fish
• Hiramasa (平政, 平柾): yellowtail amberjack (Seriola lalandi)
• Hirame (平目, 鮃): fluke, a type of flounder^[9]
• Hokke (ホッケ): Okhotsk atka mackerel
• Hoshigarei (干鰈): spotted halibut^[10]
• Inada (鰍): very young yellowtail
• Isake (いさけ): trumpeter
• Isaki (伊佐木, いさき): striped pigfish
• Ishigarei (石鰈): stone flounder^[11]
• Iwana (イワナ): charr
• Iwashi (鰯): sardine
• Kajiki (梶木, 舵木, 旗魚): swordfish
  • Makajiki (真梶木): blue marlin
  • Mekajiki (目梶木): swordfish^[12]
• (間八): greater amberjack, Seriola dumerili
• Karei (鰈): flatfish
  • Katsuo (鰹, かつお): skipjack tuna Kawahagi (皮剥ぎ): Filefish
• Kibinago (黍魚子): banded blue sprat, or silver-stripe round herring
• Kisu (鱚): sillago
• Kochi (こち): flathead
• Kohada (小鰭): Japanese gizzard shad

• • Shinko (新子): very young gizzard shad
  • Konoshiro (鰶): fully matured gizzard shad
• Kue (クエ): longtooth grouper
• Madai (まだい): red sea bream
• Maguro (鮪): Thunnus (a genus of tuna)
  • Chūtoro (中とろ): medium-fat bluefin tuna belly
  • Kuro (maguro) (くろまぐろ): bluefin tuna, the fish itself
  • Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ): yellowfin tuna
  • Mebachi (maguro) (めばちまぐろ): bigeye tuna, the most widely distributed fish in Japan
  • Meji (maguro) (メジ鮪): young Pacific bluefin tuna^[13]
  • Ōtoro (大とろ): fattiest portion of bluefin tuna belly
  • Shiro maguro (白鮪), Binnaga/Bincho (鬢長): albacore or "white" tuna
  • Toro (とろ): fatty bluefin tuna belly
• Makogarei (まこがれい): marbled flounder
• Mamakari (飯借): sprat
• Matou-dai (まとう-だい): John Dory
• Masu (鱒): Trout
• Mejina (メジナ): Girella
• Nijimasu (虹鱒): Rainbow trout
• Nishin (ニシン): Herring
• Noresore (のれそれ): baby Anago^[14]
• Ohyou (大鮃): halibut
• Okoze (虎魚): Okoze stonefish
• Saba (鯖): chub mackerel or blue mackerel Served raw or marinated
• Sake, Shake (鮭): Salmon
• Sanma (秋刀魚): Pacific saury (autumn) or mackerel pike
• Sawara (鰆): Spanish mackerel
• Sayori (針魚, 鱵): halfbeak (springtime)
• Shima-aji (しま鯵): white trevally
• Shirauo (しらうお): whitebait (Springtime)
• Shiromi (白身) seasonal "white meat" fish
• Suzuki (鱸): sea bass
  • Seigo (鮬): young (1-2 y.o.) sea bass
• Tachiuo (タチウオ): beltfish

• Tai (鯛): seabream snapper
  • Madai (真鯛): red sea bream
  • Kasugo (春子鯛): young sea bream
  • Kurodai (黒鯛): snapper
  • Ibodai (疣鯛): Japanese butterfish
  • Kinmedai (金目鯛): splendid alfonsino^[15]
• Tara (鱈): Cod
• Unagi (鰻): freshwater eel, often broiled (grilled) with a sweet sauce. The preparation of unagi is referred to as kabayaki.

Inkfish

• Aori ika (あおりいか): Bigfin reef squid
• Hotaru ika (ホタルイカ): Firefly squid
• Ika (烏賊, いか): Cuttlefish or squid, served raw or cooked
• Sumi ika (墨, すみいか): Japanese spineless cuttlefish
• Tako (蛸, たこ): Octopus
• Yari ika (ヤリイカ): Spear squid

Others

• Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian
• Kamesashi (かめさし): Sea turtle sashimi
• Kurage (水母, 海月): Jellyfish
• Kujira (鯨, くじら, クジラ): Whale^[16]
• Namako (海鼠, なまこ): Sea cucumber
• Shiokara (塩辛): Seasoned, salted entrails; frequently squid
• Hitode (ヒトデ): Starfish
• Uni: (雲丹, 海胆) gonad of sea urchin; may come in different colors^[17]

Roe

Roe is a mass of fish eggs:

• Caviar (キャビア): roe of sturgeon^[18]
• Ikura (イクラ): Salmon roe^[19]
• Sujiko (筋子): Salmon roe (still in the sac)
• Kazunoko (数の子, 鯑): Herring roe
• Masago (まさご): Smelt roe
• Mentaiko (明太子): Pollock roe seasoned to have a spicy flavor

• Shirako (白子): Milt
• Tarako (たらこ, 鱈子): Alaska pollock roe^[20]
• Tobiko (飛子): roe of Flying fish

Seaweed

• Kombu (昆布): Kelp, many preparations^[21]
• Wakame (若布): Edible seaweed, sea mustard

Shellfish

• Akagai (赤貝): Ark shell
• Ama-ebi (甘海老): raw pink shrimp Pandalus borealis
• Aoyagi (青柳): Trough shell
• Asari (あさり): Japanese carpet shell
• Awabi (鮑): Abalone
• Botan-ebi (ぼたんえび): Botan shrimp
• Dungeness crab^[22]
• Ebi (海老): boiled or raw shrimp
• Hamaguri (蛤): Clam, Meretrix lusoria
• Himejako (ヒメジャコ): Giant clam
• Himo (紐): "fringe" around an Akagai
• Hokkigai, Hokki (ホッキ貝, 北寄貝): Surf clam
• Hotategai, Hotate (帆立貝, 海扇): Scallop
• Ise-ebi (伊勢海老): a spiny lobster, Panulirus japonicus
• Kaibashira (貝柱), Hashira (柱): valve muscles of scallop or shellfish
• Kani (蟹): Crab, also refers to imitation crab
• Kani-miso (カニミソ): Crab offal paste^[23]
• Kaki (カキ,牡蠣): Oyster
• Kegani (ケガニ): hairy crab
• Kuruma-ebi (車海老): Prawn species Marsupenaeus japonicus
• Makigai (マキガイ): Conch
• Mategai (マテ貝): Razor clam
• Matsubagani (松葉蟹): Champagne crab or regionally, Snow crab
• Mirugai (海松貝): Geoduck clam
• Sazae (栄螺, さざえ): Horned turban shell
• Shako (蝦蛄): Mantis shrimp or "Squilla"
• Shiba ebi (芝海老): Grey prawn
• Shima ebi (しまえび): Morotoge shrimp
• Soft-shell crab
• Tarabagani (鱈場蟹): King crab
• Tairagai (タイラギ): Pen-shell clam
• Torigai (鳥貝): Cockle
• Tsubugai (螺貝, ツブガイ): Whelk (Neptunea, Buccinum, Babylonia japonica)
• Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: Snow crab

Vegetables and fruit

• Asparagus (アスパラガス)
• Avocado (アボカド)
• Carrot (ニンジン): a julienne of carrot
• Cucumber (キュウリ): a julienne of cucumber^[4]
• Eggplant (ナス): served in small slices, coated with oil
• Ginger (しょうが): most often used is pickled ginger: beni shōga and gari
• Gobō (牛蒡): Burdock root
• Kaiware (かいわれ大根): Daikon radish sprouts
• Kanpyō (乾瓢, 干瓢): dried gourd
• Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber (Kappa)
• Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant
• Nattō (納豆): fermented soybeans^[4]
• Negi (ネギ): Japanese bunching onion
• Oshinko (漬物): Takuan (pickled daikon) or other pickled vegetable
• Shiitake (シイタケ): dried shiitake mushrooms, served roasted or simmered^[4]
• Takuan (沢庵漬け): pickled daikon radish^[4]
• Tofu (豆腐): Soybean curd
• Tsukemono (漬物): various pickled vegetables
• Umeboshi (梅干し): pickled plum^[4]
• Wasabi (山葵, わさび): paste of wasabi root
• Yam (サツマイモ):
• Yuba (ゆば): Tofu skin

See also

• List of condiments
• List of Japanese condiments
• List of Japanese cooking utensils
• List of Japanese dishes

External links

• • • • Secrets of Sushi - Sushi Sauce

Notes and References

1. Book: Dekura . Hideo . Treloar . Brigid . Yoshii . Ryuichi . 2004 . The Complete Book of Sushi . Singapore . Lansdowne Publishing/Periplus Editions . 0-79460-316-5.
2. Book: Ono . Jiro . November 2013 . A Sushi Handbook In English and Japanese . Tokyo, Japan . Natsumesha . en, ja . 978-4-81-635419-9 .
3. Web site: Japanese Food Names . . 16 December 2015 . oksfood.com Japanese Food Guide . 12 February 2016 . 6 February 2016 . https://web.archive.org/web/20160206205841/http://www.oksfood.com/name/jp_name.html . live .
4. Book: Kawasumi . Ken . Driussi . Laura (translated by) . October 2001 . The Encyclopedia of Sushi Rolls . Higashi, Sibuya-ku, Tokyo, Japan . Graph-Sha/Japan Publications . 4-88996-076-7.
5. Web site: Sushi Menu . . 2007 . Sushi Encyclopedia . 12 February 2016 . The sushi menu consists of basic Edo style sushi and they are grouped in their styles. . 20 May 2017 . https://web.archive.org/web/20170520055030/http://www.sushiencyclopedia.com/sushi_menu.html . live .
6. Web site: Make My Sushi: Salmon Skin . Weil . Y. . 2014 . MakeMySushi.com . 17 February 2016 . 25 February 2016 . https://web.archive.org/web/20160225061312/http://makemysushi.com/Recipes/salmon-skin.html . live .
7. Web site: 7 Kinds of Sashimi Not Made With Fish . Insomboon . Panicha . 16 January 2015 . ModernFarmer.com . Modern Farmer Media . 7 December 2021 . 25 October 2021 . https://web.archive.org/web/20211025203020/https://modernfarmer.com/2015/01/7-kinds-sashimi-not-made-fish/ . live .
8. Web site: JAPANESE FISH SPECIES 22: CORNET FISH-YAGARA-矢柄 . Martineau . Robert-Gilles . 16 May 2012 . ShizuokaGourmet.com . 13 February 2016 . 25 February 2016 . https://web.archive.org/web/20160225094422/http://shizuokagourmet.com/2012/05/16/japanese-fish-species-22-cornet-fish-yagara-%E7%9F%A2%E6%9F%84/ . live .
9. Book: Fraioli . James O. . Sato . Chef Kaz . 2008 . The Complete Idiot's Guide to Sushi and Sashimi . New York, NY . Alpha Books . 978-1-59257-782-8 . 2016-02-19 . 2016-11-30 . https://web.archive.org/web/20161130024837/http://www.idiotsguides.com/ . live .
10. Web site: Sushi – Japanese Food Recipes . . 2003 . sushi-ABC.com . 13 February 2016 . 2 March 2016 . https://web.archive.org/web/20160302122837/http://sushi-abc.com/cuisine-hoshigarei.html . live .
11. Web site: JAPANESE SEASONAL FISH: ISHIGAREI/STONE FLOUNDER . . ShizuokaGourmet.com . 31 January 2010 . 13 February 2016 . 4 February 2016 . https://web.archive.org/web/20160204172820/http://shizuokagourmet.com/japanese-seasonal-fish-ishigareistone-flounder/ . live .
12. Web site: TUNA SPECIES 6: MEKAJIKI/MARLIN . Martineau . Robert-Gilles . 7 May 2007 . ShizuokaGourmet.com . 15 February 2016 . 25 February 2016 . https://web.archive.org/web/20160225013040/http://shizuokasushi.com/2007/05/09/tuna-species-6-mekajikimarlin/ . live .
13. Web site: Bluefin tuna . . 2014 . kodanmalcorp.com . 15 February 2016 . 25 February 2016 . https://web.archive.org/web/20160225140745/http://www.kodanmalcorp.com/product-detail.php?p_id=614&c_id=47 . live .
14. Web site: NORESORE/CONGER EEL WHITEBAIT . Martineau . Robert-Gilles . 28 February 2007 . Shizuoka Sushi and Sashimi . The Twenty Fourteen Theme. Blog at WordPress.com . 18 February 2016 . 25 February 2016 . https://web.archive.org/web/20160225020649/http://shizuokasushi.com/2007/02/28/noresoreconger-eel-whitebait/ . live .
15. Web site: Kinmedai Golden Eye Snapper . . 2016 . Sushi311.org . 18 February 2016 . 1 March 2016 . https://web.archive.org/web/20160301205211/http://www.sushi311.com/content/kinmedai-golden-eye-snapper . live .
16. Web site: Palmer . Brian . What Does Whale Taste Like? . Slate Magazine . 11 March 2010 . 18 February 2016 . 7 September 2011 . https://web.archive.org/web/20110907021913/http://www.slate.com/id/2247583 . live .
17. Web site: Sushi Items - Uni (Sea Urchin). The Sushi FAQ. 18 December 2014. 22 July 2012. https://web.archive.org/web/20120722185134/http://www.sushifaq.com/sushi-sashimi-info/sushi-item-profiles/sushi-items-uni-sea-urchin/. live.
18. Web site: 一貫一万円の寿司. September 21, 2015. デイリーポータルZ. June 10, 2023. August 17, 2022. https://web.archive.org/web/20220817094804/https://dailyportalz.jp/kiji/150916194574. live.
19. Book: Lowry . Dave . 5 October 2005 . The Connoisseur's Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips and More . . 1-5583-2307-4 . 143-144 . registration .
20. Book: Hui, Yiu H. . Handbook of Food Science, Technology, and Engineering . Caviar and Fish Roe . 161–12 . CRC Press . 2006 . 0-8493-9849-5 . https://books.google.com/books?id=8STobgpiP6oC&q=tarako+roe&pg=PT267 . 2020-12-12 . 2022-03-19 . https://web.archive.org/web/20220319081344/https://books.google.com/books?id=8STobgpiP6oC&q=tarako+roe&pg=PT267 . live .
21. Web site: Learn more about Kombu Seaweed Products . . kurakonusa.com . KURAKON Foods, Inc. . 18 February 2016 . 1 March 2016 . https://web.archive.org/web/20160301181950/http://www.kurakonusa.com/kombu/products/ . live .
22. Web site: Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers . Johnson . Diana . 27 October 2009 . EatingRichly.com . Eating Richly . 18 February 2016 . 14 February 2016 . https://web.archive.org/web/20160214192253/http://eatingrichly.com/dungeness-crab-avocado-and-cucumber-sushi-in-soy-wrappers/ . live .
23. Web site: Winter Crab: Kani Miso, Kani Nabe, Kani Zosui . . 24 January 2009 . KyotoFoodie.com . Kyoto Foodie . 18 February 2016 . 9 February 2016 . https://web.archive.org/web/20160209081848/http://kyotofoodie.com/winter-crab-kani-miso-kani-nabe-kani-zosui/ . live .