Sushi became so popular worldwide as one of the Japanese food. Each portion consists of a bite-sized serving of vinegered rice and a topping. Here is a list of toppings which, I hope, would help you order what you eat. If you find something that look delicious, why don’t you order them in Japanese language at the restaurants! Anyways, have fun, Sushi!
*Photos for your reference only.
Welcome to Sushi items Menu A – Z
- A -
AJI - horse mackerel -
White fish available between summer and autumn.
AMAEBI – sweet shrimp -
Melt-in-your-mouth shrimps with a sweet flavor
ANAGO – sea eel -
The shape of Anago is similar to Unagi (eel), but different in taste. Less fatty and more rich in flavor. It can be prepared and eaten after the special seasoning sauce is smeared onto it. There are many traditional restaurants which boast their seasoning sauce as a secret recipe. In Hiroshima, Anago is famous.
- B -
BAIGAI – ivory shell -
Crunchy in texture. It could be tough to chew. But many Japanese like its texture.
BURI – premium yellow tail -
In Japan, sometimes different names are given to one fish according to its size. Buri and well-known Hamachi are both yellowtail fish. But different in taste. Close to tuna belly in texture. Caught in winter, Buri in Himi of Toyama prefecture is very famous. Delicious.
- E -
ENGAWA – flounder fin
Crunchy in texture. Sometimes served with half-broiled like the photo above. Simple & Nice.
- H -
HAMACHI – yellowtail -
One of the most popular white-meat fish to be eaten. Quite firm texture with subtle sweetness. Usually Hamachi are cultured fish.
- I -
IKA – squid -
Quite chewy, but tasty with a subtle flavour.
IKURA – salmon roe -
The word of Ikura stems from the Russian language, ikra, meaning fish egg. In Japan, Ikura means Salmon egg. Wrapped in seaweed paper containing salmon roe. Some people don’t like their texture.
INARI – fried bean curd -
- K -
KATSUO – Bonito -
KAWAHAGI – filefish -
Soft texture with a subtle sweetness.
KOHADA – gizzard shad
The more you chew, the richer its taste becomes. With its vinegared taste, you can have this after you eat rich flavored sushi so that it can help rinse your mouth.
- M -
MAGURO – tuna -
When you call it maguro, it generally means the red lean part of tuna fish. Toro (Tuna belly) is popular among sushi lovers. There are about 7 types of maguro fish in the world. Honmaguro, blue-fin tuna, is considered most premium. My favorite sushi item.
MENEGI – chive buds
Usually sliced raw fish is an ingredient for sushi, but this is one of the kinds of leek. Crispy texture.
MIRUGAI – gaper clam -
Cruncy texture close to above-mentioned Baigai.
- N -
NEGITORO – minced tuna belly roll -
NODOGURO – sea perch -
- S -
SABA – mackerel
vinegared flavor and firm texture. Japanese eat raw mackerel.
SAKE – salmon -
The most popular, I guess, item overseas, but not in Japan. It is rather recent to see salmon items at Sushi restaurants. Sometimes, smoked or half-broiled. Less fishy smell. I became fond of it after I had come back to Japan from overseas.
SANMA – pacific saury -
Fatty sanma come into season in autumn. Nice flavour.
SHIRAEBI – white shrimp -
Local delight in Toyama prefecture available only between April – Nov. Tasty.
- T -
TORO -Tuna belly -
Different types of Maguro tuna, called Chutoro (Left) & Otoro (Right), According to the increase in fatty content, the way you call will be changed like Chutoro (medium tuna belly) or Otoro (fattiest cut tuna) .Due to melt-in-your moth texture with a delicate softness.
TAI – sea bream -
TAKO – Octopus -
TAMAGO – egg omlete -
Sometimes served without rice. It is said that when the taste of eggs is good, the rest is also good. Good for those don’t eat raw fish.
TEKKAMAKI – Tuna rolls -
TOBIUO – flying fish -
- U -
UNAGI – eel -
UNAKYU HOSOMAKI – eel & cucumber roll
A type of Maki-mono sushi wrapped in seaweed paper.
UNI – sea urchin -
Gold color creamy Sea urchin was taken from a round prickly shell. Sea urchin is in lay between summer and autumn, which is the best season to eat. I like it.
- Z -
ZUWAIGANI – snow crab -
Snow crabs, king crabs and hairy crabs are well-known.
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