List of sushi and sashimi ingredients
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There are many sushi and sashimi ingredients, some traditional and some contemporary.
Wrappings
- nori — dried seaweed (often used to wrap or belt makizushi or gunkan)
- soybean skins — thin strips of tofu
- rice paper
- thinly sliced sheets of cucumber
Seafood
- aji (鯵) — horse mackerel
- akagai (赤貝) — ark shell, also known as red clam
- aka-yagara—cornetfish
- ama-ebi (甘海老) — raw pink shrimp Pandalus borealis
- anago (穴子) — conger eel
- aoyagi (青柳) — round clam
- awabi (鮑) — abalone
- ayu (鮎) — sweetfish
- buri (鰤) — adult yellowtail
- chuutoro (中とろ) — medium-fat Bluefin tuna belly
- ebi (海老) — boiled shrimp
- gindara (銀鱈) — black cod
- hamachi (魬, はまち) — young yellowtail
- hamaguri (蛤) — clam
- hamo (鱧, はも) — pike conger; sea eel
- hatahata (鰰) — sandfish
- hikari-mono (光り物) — various kinds of "shiny" (silvery scales) fish, such as mackerel
- himejako — giant clam
- himo — "fringe" around an akagai (ark shell)
- hiramasa — kingfish
- hirame (平目, 鮃) — flounder
- hokkigai (ホッキ貝) — surf clam
- hoshigarei — spotted halibut
- hotategai (帆立貝, 海扇) — scallop
- ibodai — Japanese butterfish
- ika (烏賊) — squid
- inada (鰍) — very young yellowtail
- isaki (伊佐木, いさき) — striped pigfish
- ise ebi (伊勢海老) — lobster
- ishigarei — stone flounder
- kaibashira (貝柱) — valve muscles of scallop or shellfish
- kajiki (旗魚) — swordfish
- kani (蟹) — crab, also refers to imitation crab
- kanpachi (間八) — very young yellowtail
- 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
- kisu (鱚) — sillago
- kohada (小鰭) — gizzard shad
- kurodai (黒鯛) — snapper
- kuruma-ebi (車海老) — "black shrimp" (prawn)
- maguro (鮪) — top loin of Bluefin tuna
- makajiki — blue marlin
- mamakari — sprat
- masu (鱒) — trout
- meji (maguro) — young tuna
- mekajiki — swordfish
- mirugai (海松貝) — geoduck clam
- mutsu — bluefish
- negi-toro (葱とろ) — Bluefin tuna belly and chopped green onion
- ni-ika — squid simmered in a soy-flavored stock
- noresore — baby anago
- ohyou — halibut
- okoze (虎魚) — stonefish
- otoro (おとろ) — fattiest portion of Bluefin tuna belly
- saba (鯖) — mackerel
- sake (鮭) — salmon
- sammazushi (秋刀魚寿司) — Pacific saury
- sawara (鰆) — Spanish mackerel
- sayori (針魚, 鱵)— (springtime) halfbeak
- seigo — young sea bass
- shako (蝦蛄) — mantis shrimp or "squilla"
- shibaebi (芝海老) — grey prawn
- shima-aji (しま鯵) — another variety of aji
- shime-saba (締め鯖) — mackerel (marinated)
- shira-uo (白魚) — whitebait, icefish or salangid
- shiro maguro (白鮪) — albacore or "white tuna"
- shiromi (白身) — seasonal "white meat" fish
- suzuki (鱸) — sea bass
- tai (鯛) — sea bream
- tairagai — razor-shell clam
- tako (蛸, たこ) — octopus
- torigai (鳥貝) — cockle
- toro (とろ) — fatty Bluefin tuna belly
- tsubugai — Japanese "tsubugai" shellfish
- unagi (鰻) — freshwater eel, often broiled with a sweet sauce
Roe
Roe is fish eggs.- ikura (イクラ) — salmon roe
- kazunoko (数の子, 鯑) — herring roe
- tobiko — flying fish roe
- uni — (雲丹, 海胆) sea urchin roe
Vegetarian ingredients
- asparagus
- avocado
- carrot — a julienne of carrot
- gobō (牛蒡) — burdock root
- kaiware — daikon radish sprouts
- kampyō (乾瓢, 干瓢) — dried gourd
- 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
- tsukemono — various pickled vegetables
- umeboshi — pickeled ume fruit
- wasabi (山葵, わさび) — paste of wasabi root
- yam
Eggs
- nori-tama — sweetened egg wrapped in dried seaweed
- tamago (卵, 玉子) — sweet egg omelette, sometimes mixed with minced fish
Sushi styles
- Nigiri sushi consist 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
External links
Wikimedia Commons has media related to:
[media]
- [The alt.food.sushi Usenet group FAQ at SushiFAQ.com]
- [The Sushi Otaku Blog]
- [Wasabi - Talk about sushi and get your sushi questions answered]
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