List of sushi and sashimi ingredients
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There are many sushi and sashimi ingredients, some of which are traditional and others contemporary.
Sushi styles
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- 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
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- 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/桜肉): 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]
- Anago (穴子): saltwater eel, conger eel[4][5][3][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]
- 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] a variety of eel, less popular than unagi and anago, and known for its fatty texture
- 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]
- <templatestyles src="Template:Visible anchor/styles.css" />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]
- Kue (クエ): longtooth grouper[3]
- Madai (まだい): red sea bream[2]
- Script error: No such module "anchor".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]
- 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
- 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
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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 (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
Shellfish
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- 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 (海松貝): 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 and fruit
- 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
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- List of condiments
- List of Japanese condiments
- List of Japanese cooking utensils
- List of Japanese dishes
References
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External links
- Template:Sister-inline
- Template:Sister-inline
- Template:Cookbook-inline
- Secrets of Sushi - Sushi Sauce
Template:Sushi Template:Lists of prepared foods Template:Seafood