Tag: Sushi Ingredients

Examples include red meat fish, white meat fish, silver-skinned fish, and fish roe etc. Depending on the sushi ingredients (sushi toppings), condiments such as soy sauce, salt, and Nikiri soy sauce are used differently. Outside of Japan, the sushi toppings such as avocado and cream cheese are preferred in place of raw seafood, something that is unthinkable of with traditional Japanese sushi.

White flesh fish (Shiromi)

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

Red flesh fish (Akami)

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