Sushiblog－Sushiuniversity

There are only high rank toppings such as rich tasting sea urchin (Uni), salmon roe (Ikura) and herring roe (Kazunoko). All different from other sushi toppings when it comes to a texture and flavor. A lot of them have become widespread ever since the technique of gunkan style sushi was established after the war. *Japanese terms will be italicized on sushi ingredients page.

<Others>

Akauni－Red sea urchin

Anago－Japanese conger

Bafununi－Short-spined sea uruchin (Green sea urchin)

Ezobafununi－Short-spined sea urchin

Hamo－Daggertooth pike conger

Hoya－Sea squirt

Ikura－Salmon roe

Kazunoko－Herring roe

Kitamurasakiuni－Northern sea urchin

Komochikonbu－Herring spawn on kelp

Murasakiuni－Purple sea urchin

Namako－Sea cucumber

Noresore－Young Japanese conger

Shirako－Globefish testis

Shirohige－White spin sea urchin

Sirauo－Icefish

Tamago－Egg omelet

Tarako－Cod roe

Tobiko－flying fish roe

Unagi－Japanese eel

We hope this information will be helpful.

Revision date: March 27, 2018

Crustaceans like shrimp and crab are sushi toppings overflowing with their distinctive sweetness. *Japanese terms will be italicized on sushi ingredients page.

<Ebi/Kani－Prawn/Crab>

Aka ebi－Argentine Red Shrimp

Ama ebi－Deepwater prawn (Deepwater shrimp, Pink prawn)

Black tiger (Ushi ebi)－Black tiger

Botan ebi－Botan shrimp (Pink prawn, Pink shrimp)

Gasa ebi－Argis lar

Ise ebi－Japanese spiny lobster

Kegani－Horsehair crab (Korean crab, Kegani crab)

Kuruma ebi－Kuruma prawn

Sakura ebi－Sakura shrimp

Shako－Squilla (Mantis shrimp, Edible mantis shrimp)

Shima ebi－Morotoge shrimp

Shiro ebi (Shira ebi)－Japanese glass shrimp

Tarabagani－King crab (Alaska king crab, Red king crab)

Zuwaigani－Snow crab (Queen crab, Zuwai-crab)

We hope this information will be helpful.

Revision date: December 2, 2016

Shellfish has been a traditional sushi topping started off with the origin of Edomae sushi. Its distinctive texture is fascinating, but the thing is, all kinds are expensive. As a sushi topping, it is placed between rich and light in flavor, and functions as a palate refresher. *Japanese terms will be italicized on sushi ingredients page.

<Kai－Shell>

Akagai－Ark shell

Aoyagi (Bakagai)－Rediated trough-shell (Surf-clam)

Awabi (Kuroawabi)－Japanese abalone

Baigai－Japanese ivory-shell

Ezoawabi－Ezo-abalone

Hokkigai－Hen-clam

Hotate－Common scallop (Giant ezo-scallop, Frill, Fan-shell)

Ishigakigai－Bering Sea cockle

Iwagaki－Rock-oyster

Kaki (Magaki)－Oyster

Kobashira－The adductor of bakagai shellfish (Rediated trough-shell)

Madakaawabi－Giant abalone

Megaiawabi－Disk abalone

Mirugai (Honmirugai)－Otter-shell (Keen’s gaper)

Namigai (shiromiru)－Japanese geoduck

Nihama－Common orient clam (Japanese hard clam, White clam)

Sazae－Spiny top-shell

Shirogai (Manjugai, Saragai)－Northern great tellin

Tairagi (Tairagai)－Pen-shell (Fan-shell)

Tokobushi－Tokobushi abalone

Torigai－Egg-cockle (Heart-shell)

Tubugai (Matsubu)－Ezo-neptune (Whelk, Winckle)

We hope this information will be helpful.

Revision date: December 2, 2016

The Japanese love this strong umami coming out of its creepy features. Squid has a characteristic sweetness. Octopus has a dense texture and unique taste. These are sushi toppings that show their presence in your mouth. *Japanese terms will be italicized on sushi ingredients page.

<Ika/Tako－Squid/ Octopus>

Aori ika－Bigfin reef squid

Hotaru ika－Firefly squid

Iidako－Ocellated octopus

Kaminari ika (Mongou ika)－Ocellated cuttlefish

Kensaki ika (Shiroika)－Swordtip squid

Mizudako－North-pacific giant octpus

Shin ika－Baby cuttlefish

Sumi ika (Kouika)－Cuttlefish

Surume ika－Japanese common squid

Tako (Madako)－Octopus

Yari ika－Spear squid

We hope this information will be helpful.

Revision date: December 2, 2016

The silver sparkling skin and mouth-filling umami that you almost feel salty scent from the sea. Mostly served vinegared, Gizzard shad (Kohada) is the first on the list, Kasugo and Saba. Taking a lot of time and effort, hikarimono is the sushi topping that also shows professionalism of a sushi chef. Th ere are many people finding it hard to eat but it is actually healthy and rich in nutritive value. *Japanese terms will be italicized on sushi ingredients page.

<Hikarimono － Silver-skinned fish>

Aji (Maaji) － Japanese horse-mackerel

Ayu － Ayu

Ebodai－ Japanese butterfish

Gomasaba－ Spotted mackerel

Hamo －Daggertooth pike conger

Hatahata － Japanese sandfish

Iwashi － Sardine

Kasugo－ Young Crimson sea bream

Kisu － Japanese whiting

Kohada － Gizzard shad

Mamakari － Big-eye sardine

Saba － Pacific mackerel

Sanma － Pacific saury

Sayori － Halfbeak

Shinko － Baby Gizzard shad

Tachiuo－Largehead hairtail (Cutlassfish, Scabbardfish)

Tobiuo － Japanese flyingfish

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Revision date: October 10, 2020

 

The first item recommended to taste is white-flesh fish. Because of its subtle flavor, it doesn’t influence the following topping. Serving it for the very first piece of sushi is a standard move. However, absolute umami in the lightness can be taken as the details Japanese love and no other sushi toppings can offer. By the way, salmon is categorized as white-flesh fish. *Japanese terms will be italicized on sushi ingredients page.

<Shiromi－White flesh fish>

Ainame－Green ling

Amadai－Horsehead tilefish

Ara－Rock-cod

Budai－Japanese parrotfish

Buri－Japanese amberjack

Ebotai (Ibodai)－Butterfish

Engawa－Thin muscle of the dorsal fin of Japanese flounder, Marbled sole, etc.

Fugu (Torafugu)－Globefish (Blowfish, Puffer )

Hakkaku－Sailfin poacher

Hiramasa－Amberjack

Hirame－Japanese flounder (Olive flounder)

Hoshigarei－Spotted halibut

Houbou－Bluefin searobin

Inada－Japanese amberjack (30〜40cm)

Isaki－Striped pigfish

Ishidai－Barred knifejaw

Ishigarei－Stone flounder

Kamasu (Akakamasu)－Barracuda

Kanpachi－Greater amberjack

Kasago－Marbled rockfish

Kasugo (Chidai, Kidai)－Baby Red sea-bream (Crimson sea-bream, Eellowback sea-bream)

Kawahagi－Filefish

Kijihata (Akou)－Redspotted Grouper

Kinki (Kichiji)－Thornhead

Kinmedai－Splendid alfonsino

Kochi (Magochi)－Bartail flathead

Koshodai－Crescent sweetlips

Kue－Longtooth grouper

Kurodai (Chinu)－Blackhead seabream

Kurosoi－Black rockfish

Mahata (Hata)－Grouper (Rock-cod, Seven band grouper)

Makogarei－Marbled sole

Matsukawagarei－Barfin flounder

Mebaru－Rockfish

Medai－Japanese butterfish

Meichidai－Nakedhead

Mejina－Greeenfish (Nibbler, Rudderfish)

Mutsu－Japanese bluefish

Nametagarei (Babagarei)－Slime flounder

Nodoguro (Akamutsu)－Blackthroat seaperch

Okoze (Oniokoze)－Devil stinger

Sake －Salmon

Sawara－Japanese spanish mackerel

Shima aji－Crevalle jack (Trevally)

Suzuki－Japanese seaperch

Tai (Madai)－Red sea-bream

Tara (Madara)－Pacific cod

Umazurahagi－Leatherfish

We hope this information will be helpful.

Revision date: October 10, 2020

There are a number of popular sushi toppings of akami including Tuna (Maguro), Bonito (Katsuo), Striped marlin (Makajiki) and such. Its fatty and rich taste gives you satisfaction like “This is the sushi”. *Japanese terms will be italicized on sushi ingredients page.

<Akami－Red flesh fish>

Bashokajiki－Indo pacific sailfish

Binnaga maguro－Longfin white tuna

Katsuo－Bonito (Oceanic bonito, Striped tuna)

Kihada maguro－Yellowfin tuna

Kurokawa kajiki－Indo pacific Blue marlin

Maguro (Kuromaguro, Honmaguro, Shibi)－Bluefin tuna

Makajiki－Striped marlin

Mebachi maguro－Bigeye tuna

Mekajiki－Swordfish

Minami maguro (Indo maguro)－Southernbluefin tuna

Shirokawa kajiki－Black marlin

Suma－Wavyback skipjack, Eastern little tuna

We hope this information will be helpful.

Revision date: October 10, 2020