List of sushi and sashimi ingredients

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Sushi plate (盛り合わせ) with sashimi to the left and a Western-style inside-out roll (rice outside) to the right.

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

Sushi styles[]

Packaged nigirizushi for sale at a Tokyo supermarket
California roll is a contemporary style maki-zushi (roll) containing cucumber, cooked crab meat or an imitation, and avocado that is made inside-out (Uramaki) with rice on the outside and an outer layer of tobiko or sesame seeds, shown here with a similar maki-zushi with raw tuna, which is darker
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.[1][3]
  • Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori.[4][2][3]
    • Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients[2]
    • Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients[4][1][2][3]
    • 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[1][5][2][3]
    • Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient[4][1][2][3]
    • 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.[4][3]
    • Temaki (手巻き, hand roll) is a cone-shaped maki sushi[4][1][2][3]
  • Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item[1][2][3][5]
  • 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.[4][1][2][3]
  • 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.[4]

Wrappings[]

  • Nori (海苔): dried seaweed (often used to wrap or belt makizushi or gunkan)[4][1][2][3][5]
  • Rice paper[1]
  • Salmon skin[6]
  • Thinly sliced sheets of cucumber[1]
  • Usuyaki-tamago: thinly cooked sweet omelette or custard[1]
  • Yuba: "tofu skin" or "soybean skin", a thin film derived from soybeans[1][3]

Eggs[]

Tamagoyaki, also referred to as tamago
  • Tamago (卵, 玉子): sweet egg omelette or custard, sometimes mixed with minced fish[4][5]
  • Quail eggs (raw or cooked)[3][5]

Meats[]

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

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[3]
  • Aji (鯵): Japanese jack mackerel[1][2][3][5]
  • Akami (赤身): red meat fish[2]
  • Akamutsu (アカムツ): blackthroat seaperch[3]
  • Aka-yagara (赤矢柄): red cornetfish[8]
  • Amadai (あまだい): tilefish[2]
  • Ankimo (鮟肝): monkfish liver (cooked)[2]
  • Ayu (鮎): sweetfish (raw or grilled)[3]
  • Buri (鰤): adult yellowtail (cooked or raw)[1][2][3][5]
    • Hamachi (魬, はまち): young (35–60 cm) yellowtail[9][3][5]
Engawa (meat close to the fin of a flounder) nigirizushi
  • Dojo (ドジョウ): Japanese loach[3]
  • Ei (エイ): skate[3]
  • Engawa (縁側): often referred as 'fluke fin', the chewy part of fluke, a flatfish[3]
  • Fugu (河豚): puffer fish[3]
  • Funa (フナ): crucian carp[3]
  • Gindara (銀鱈): sablefish[3]
  • Hamo (鱧, はも): daggertooth pike conger[3]
  • Hata (ハタ): grouper[3]
  • Hatahata (鰰): sandfish[3]
  • Hikari-mono (光り物): blue-backed fish, various kinds of "shiny" (silvery scales) fish[2][3][5]
  • Hiramasa (平政, 平柾): yellowtail amberjack (Seriola lalandi)[3]
  • Hirame (平目, 鮃): fluke, a type of flounder[4][1][2][3][9]
  • Hokke (ホッケ): Okhotsk atka mackerel[3]
  • Hoshigarei (干鰈): spotted halibut[10]
  • Inada (鰍): very young yellowtail[3]
  • Isake (いさけ): trumpeter[1]
  • Isaki (伊佐木, いさき): striped pigfish[3]
  • Ishigarei (石鰈): stone flounder[11]
  • Iwana (イワナ): charr[3]
  • Iwashi (鰯): sardine[4][5][3][2]
  • Kajiki (梶木, 舵木, 旗魚): swordfish[3]
    • Makajiki (真梶木): blue marlin[3]
    • Mekajiki (目梶木): swordfish[12]
  • Kanpachi (間八): greater amberjack, Seriola dumerili[2][3]
  • Karei (鰈): flatfish[3]
  • Katsuo (鰹, かつお): skipjack tuna[1][2][3][5]
  • Kawahagi (皮剥ぎ): Filefish[2]
  • Kibinago (黍魚子): banded blue sprat, or silver-stripe round herring[3]
  • Kisu (鱚): sillago[1][2]
  • Kochi (こち): flathead[2]
  • Kohada (小鰭): Japanese gizzard shad[5][3][2]
Various cuts of tuna including akami, otoro and chutoro prepared as sashimi
    • Shinko (新子): very young gizzard shad[3][5]
    • Konoshiro (鰶): fully matured gizzard shad[2]
  • Kue (クエ): longtooth grouper[3]
  • Madai (まだい): red sea bream[2]
  • Maguro (鮪): Thunnus (a genus of tuna)[1][9][3][5]
    • Chūtoro (中とろ): medium-fat bluefin tuna belly[2][5]
    • Kuro (maguro) (くろまぐろ): bluefin tuna, the fish itself[2]
    • Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ): yellowfin tuna[2]
    • Mebachi (maguro) (めばちまぐろ): bigeye tuna, the most widely distributed fish in Japan[2]
    • Meji (maguro) (メジ鮪): young Pacific bluefin tuna[13]
    • Ōtoro (大とろ): fattiest portion of bluefin tuna belly[2][5]
    • Shiro maguro (白鮪), Binnaga/Bincho (鬢長): albacore or "white" tuna[9][2][3][5]
    • Toro (とろ): fatty bluefin tuna belly[9][5]
  • Makogarei (まこがれい): marbled flounder[2]
  • Mamakari (飯借): sprat[3]
  • Matou-dai (まとう-だい): John Dory[1]
  • Masu (鱒): Trout[3]
  • Mejina (メジナ): Girella[3]
  • Nijimasu (虹鱒): Rainbow trout[3]
  • Nishin (ニシン): Herring[3]
  • Noresore (のれそれ): baby Anago[14]
  • Ohyou (大鮃): halibut[5]
  • Okoze (虎魚): Okoze stonefish[3]
  • Saba (鯖): chub mackerel or blue mackerel Served raw or marinated[1][9][2][5]
  • Sake, Shake (鮭): Salmon[1][9][5]
  • Sanma (秋刀魚): Pacific saury (autumn) or mackerel pike[2]
  • Sawara (鰆): Spanish mackerel
  • Sayori (針魚, 鱵): halfbeak (springtime)[1][2]
  • Shima-aji (しま鯵): white trevally[1][2]
  • Shirauo (しらうお): whitebait (Springtime)[1][2]
  • Shiromi (白身) seasonal "white meat" fish[2][5]
  • Suzuki (鱸): sea bass[5]
    • Seigo (鮬): young (1-2 y.o.) sea bass
  • Tachiuo (タチウオ): beltfish[3]
Unagi nigiri sushi
  • Tai (鯛): seabream snapper[4][1][9][3][5]
    • Madai (真鯛): red sea bream[2]
    • Kasugo (春子鯛): young sea bream[2]
    • Kurodai (黒鯛): snapper[5]
    • Ibodai (疣鯛): Japanese butterfish[3]
    • Kinmedai (金目鯛): splendid alfonsino[15]
  • Tara (鱈): Cod[3]
  • Unagi (鰻): freshwater eel, often broiled (grilled) with a sweet sauce. The preparation of unagi is referred to as kabayaki.[9][3][5]

Inkfish[]

  • Aori ika (あおりいか): Bigfin reef squid[2]
  • Hotaru ika (ホタルイカ): Firefly squid[3]
  • Ika (烏賊, いか): Cuttlefish or Squid, served raw or cooked[4][1][3][5]
  • Sumi ika (墨, すみいか): Japanese spineless cuttlefish[2]
  • Tako (蛸, たこ): Octopus[4][9][2][3][5]
  • Yari ika (ヤリイカ): Spear squid[2]

Others[]

Sea cucumber (Namako)
  • Anago (穴子): saltwater eel, Conger eel[4][5][3][2]
  • Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian[3]
  • Kamesashi (かめさし): Sea turtle sashimi[7]
  • Kurage (水母, 海月): Jellyfish[9]
  • Kujira (鯨, くじら, クジラ): Whale[16]
  • Namako (海鼠, なまこ): Sea cucumber[3]
  • Shiokara (塩辛): Seasoned, salted entrails; frequently squid[4]
  • Hitode (ヒトデ): Starfish
  • Uni: (雲丹, 海胆) gonad of sea urchin; may come in different colors[17][5][3][2][9]

Roe[]

Ikura gunkan maki sushi

Roe is a mass of fish eggs:

  • Caviar (キャビア): roe of sturgeon.[18]
  • Ikura (イクラ): Salmon roe[5][3][9][19]
  • Sujiko (筋子): Salmon roe (still in the sac)[19]
  • Kazunoko (数の子, 鯑): Herring roe[3]
  • Masago (まさご): Smelt roe[9]
  • Mentaiko (明太子): Pollock roe seasoned to have a spicy flavor
Shirako (cod sperm) gunkanmaki-zushi
  • Shirako (白子): Milt[4][2]
  • Tarako (たらこ, 鱈子): Alaska pollock roe[20]
  • Tobiko (飛子): roe of Flying fish[5][9][3]

Seaweed[]

  • Kombu (昆布): Kelp, many preparations[3][21]
  • Wakame (若布): Edible seaweed, sea mustard

Shellfish[]

Raw abalone meat
Shrimp nigiri
Soft-shell crab on ice
  • Akagai (赤貝): Ark shell[4][2][3][5]
  • Ama-ebi (甘海老): raw pink shrimp Pandalus borealis[2][3][5]
  • Aoyagi (青柳): Trough shell[2][3][5]
  • Asari (あさり): Japanese carpet shell[3]
  • Awabi (鮑): Abalone[9][2][3][5]
  • Botan-ebi (ぼたんえび): Botan shrimp[2][3][5]
  • Dungeness crab[22]
  • Ebi (海老): boiled or raw shrimp[4][9][5]
  • Hamaguri (蛤): Clam, Meretrix lusoria[4][2][3]
  • Himejako (ヒメジャコ): Giant clam
  • Himo (紐): "fringe" around an Akagai[5]
  • Hokkigai, Hokki (ホッキ貝, 北寄貝): Surf clam[9][2][3][5]
  • Hotategai, Hotate (帆立貝, 海扇): Scallop[4][9][2][3][5]
  • Ise-ebi (伊勢海老): a Spiny lobster, Panulirus japonicus[3]
  • Kaibashira (貝柱), Hashira (柱): valve muscles of Scallop or Shellfish[3]
  • Kani (蟹): Crab, also refers to imitation crab[4][3][9]
  • Kani-miso (カニミソ): Crab offal paste[23]
  • Kaki (カキ,牡蠣): Oyster[9][3]
  • Kegani (ケガニ): hairy crab[3]
  • Kuruma-ebi (車海老): Prawn species Marsupenaeus japonicus[3][2]
  • Makigai (マキガイ): Conch[3]
  • Mategai (マテ貝): Razor clam
  • Matsubagani (松葉蟹): Champagne crab or regionally, Snow crab
  • Mirugai (海���貝): Geoduck clam[5][2]
  • Sazae (栄螺, さざえ): Horned turban shell
  • Shako (蝦蛄): Mantis shrimp or "Squilla"[5][2]
  • Shiba ebi (芝海老): Grey prawn
  • Shima ebi (しまえび): Morotoge shrimp[2]
  • Soft-shell crab[9]
  • Tarabagani (鱈場蟹): King crab[3][9]
  • Tairagai (タイラギ): Pen-shell clam[2]
  • Torigai (鳥貝): Cockle[5][2][9]
  • Tsubugai (螺貝, ツブガイ): Whelk (Neptunea, Buccinum, Babylonia japonica)[3]
  • Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: Snow crab[3]

Vegetables/Fruit[]

A dish of tsukemono
  • Asparagus (アスパラガス).[1][3]
  • Avocado (アボカド).[3]
  • Carrot (ニンジン): a julienne of carrot[1][3]
  • Cucumber (キュウリ): a julienne of cucumber[4][1][5][3]
  • Eggplant (ナス): served in small slices, coated with oil.[1][3]
  • Ginger (しょうが): most often used is pickled ginger: beni shōga and gari[3]
  • Gobō (牛蒡): Burdock root[3]
  • Kaiware (かいわれ大根): Daikon radish sprouts[3]
  • Kanpyō (乾瓢, 干瓢): dried gourd[4][1][5][3]
  • Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber (Kappa)[3]
  • Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant.[3]
  • Nattō (納豆): fermented soybeans[4][1][5][3]
  • Negi (ネギ): Japanese bunching onion[5]
  • Oshinko (漬物): Takuan (pickled daikon) or other pickled vegetable[3]
  • Shiitake (シイタケ): dried shiitake mushrooms, served roasted or simmered[4][1][3]
  • Takuan (沢庵漬け): pickled daikon radish[4][3]
  • Tofu (豆腐): Soybean curd[3]
  • Tsukemono (漬物): various pickled vegetables[3]
  • Umeboshi (梅干し): pickled plum[4][3]
  • Wasabi (山葵, わさび): paste of wasabi root[3]
  • Yam (サツマイモ):[3]
  • Yuba (ゆば): Tofu skin[3]

See also[]

References[]

  1. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai Dekura, Hideo; Treloar, Brigid; Yoshii, Ryuichi (2004). The Complete Book of Sushi. Singapore: Lansdowne Publishing/Periplus Editions. ISBN 0-79460-316-5.
  2. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj Ono, Jiro (November 2013). A Sushi Handbook In English and Japanese (in English and Japanese). Tokyo, Japan: Natsumesha. ISBN 978-4-81-635419-9.
  3. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj bk bl bm bn bo bp bq br bs bt bu bv bw bx by bz ca cb cc cd ce cf cg ch ci cj ck cl cm cn co cp cq cr cs ct cu cv cw cx cy cz da db dc dd de "Japanese Food Names". oksfood.com Japanese Food Guide. 16 December 2015. Retrieved 12 February 2016.
  4. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab Kawasumi, Ken; Driussi, Laura (translated by) (October 2001). The Encyclopedia of Sushi Rolls. Higashi, Sibuya-ku, Tokyo, Japan: Graph-Sha/Japan Publications. ISBN 4-88996-076-7.
  5. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av "Sushi Menu". Sushi Encyclopedia. 2007. Retrieved 12 February 2016. The sushi menu consists of basic Edo style sushi and they are grouped in their styles.
  6. ^ Weil, Y. (2014). "Make My Sushi: Salmon Skin". MakeMySushi.com. Retrieved 17 February 2016.
  7. ^ a b c d e Insomboon, Panicha (16 January 2015). "7 Kinds of Sashimi Not Made With Fish". ModernFarmer.com. Modern Farmer Media. Retrieved 7 December 2021.
  8. ^ Martineau, Robert-Gilles (16 May 2012). "JAPANESE FISH SPECIES 22: CORNET FISH-YAGARA-矢柄". ShizuokaGourmet.com. Retrieved 13 February 2016.
  9. ^ a b c d e f g h i j k l m n o p q r s t u v w x Fraioli, James O.; Sato, Chef Kaz (2008). The Complete Idiot's Guide to Sushi and Sashimi. New York, NY: Alpha Books. ISBN 978-1-59257-782-8.
  10. ^ "Sushi – Japanese Food Recipes". sushi-ABC.com. 2003. Retrieved 13 February 2016.
  11. ^ "JAPANESE SEASONAL FISH: ISHIGAREI/STONE FLOUNDER". ShizuokaGourmet.com. Retrieved 13 February 2016.
  12. ^ Martineau, Robert-Gilles (7 May 2007). "TUNA SPECIES 6: MEKAJIKI/MARLIN". ShizuokaGourmet.com. Retrieved 15 February 2016.
  13. ^ "Bluefin tuna". kodanmalcorp.com. 2014. Retrieved 15 February 2016.
  14. ^ Martineau, Robert-Gilles (28 February 2007). "NORESORE/CONGER EEL WHITEBAIT". Shizuoka Sushi and Sashimi. The Twenty Fourteen Theme. Blog at WordPress.com. Retrieved 18 February 2016.
  15. ^ "Kinmedai Golden Eye Snapper". Sushi311.org. 2016. Retrieved 18 February 2016.
  16. ^ Palmer, Brian (11 March 2010). "What Does Whale Taste Like?". Slate Magazine. Retrieved 18 February 2016.
  17. ^ "Sushi Items - Uni (Sea Urchin)". The Sushi FAQ. Retrieved 18 December 2014.
  18. ^ "10,000 yen for one piece of sushi!".
  19. ^ a b 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. Harvard Common Press. pp. 143-144. ISBN 1-5583-2307-4.
  20. ^ Hui, Yiu H. (2006). "Caviar and Fish Roe". Handbook of Food Science, Technology, and Engineering. CRC Press. pp. 161–12. ISBN 0-8493-9849-5.
  21. ^ "Learn more about Kombu Seaweed Products". kurakonusa.com. KURAKON Foods, Inc. Retrieved 18 February 2016.
  22. ^ Johnson, Diana (27 October 2009). "Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers". EatingRichly.com. Eating Richly. Retrieved 18 February 2016.
  23. ^ "Winter Crab: Kani Miso, Kani Nabe, Kani Zosui". KyotoFoodie.com. Kyoto Foodie. 24 January 2009. Retrieved 18 February 2016.

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