すし大学

• Home
• Courses
• Apply
• About us

• SITE MAP
• CONTACT US
• PRIVACY POLICY
• TERMS OF USE
• FAQs

• Basic Sushi Knowledge

• Types of sushi
• Classification of nigiri sushi
• History of Sushi
• What rice to use for sushi ?
• What is wasabi ?
• Soysauce
• Salt for sushi
• Type of vinegar
• What is uni sushi ?
• Condiments for sushi
• Why is it called Edomae ?
• Types of Edo-style preparations
• Type of tuna
• Type of salmon
• Kanpyo
• What is Conveyer Belt Sushi ?
• Sushi Restaurant Etiquette
• Vocab and Jargon
• Seaweed
• Japanese sake that pairs with sushi
• Green tea that pairs with sushi
• Health Benefits
• Sushi Restaurant FAQs
• External links

• Omakase101

• Pairing Sake101

• Top tourist mistakes at sushi restaurants in Japan

• Seasonal sushi ingredients you’ll want to try

• VisualDictionary

Edomae-style sushi ingredient

• Salmon roe (Ikura)
• Bastard halibut (Hirame)
• Kuruma prawn (Kuruma ebi)
• Bering Sea cockle (Ishigakigai)
• Gizzard shad (Kohada)
• Snow crab (Zuwaigani)
• Lean meat of tuna (Akami)
• Full-course Dinner of Snow Crab
• Japanese sardine (Iwashi)
• Blackthroat seaperch (Nodoguro)
• Japanese conger (Anago)
• Pacific saury (Sanma)
• Very Fatty Tuna (Otoro)
• Medium Fatty Tuna (Chutoro)
• Barracuda (Kamasu)
• Dried Gourd Shavings Sushi Roll (kanpyo-maki)
• Tuna roll (Tekka maki)

Sushi ingredient of your interest

• Swordtip squid (Kensaki ika)
• Sweet shrimp (Amaebi)
• Southern Bluefin tuna (Minami maguro)