List of sushi and sashimi ingredients

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Template:Short description

File:Sushi plate (盛り合わせ).jpg
Sushi plate (盛り合わせ) with sashimi to the left and a Western-style inside-out roll (rice outside) to the right

There are many sushi and sashimi ingredients, some of which are traditional and others contemporary.

Sushi styles

File:Sashimi for sale.JPG
Packaged nigirizushi for sale at a Tokyo supermarket
File:Sushi1.jpg
California roll is a contemporary-style maki-zushi.

{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}}

  • 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)<ref name="Dekura2004"> Template:Cite book</ref><ref name="Ono2013"> Template:Cite book</ref><ref name="JFG2015">{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • 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.<ref name="Dekura2004" /><ref name="JFG2015" />
  • Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori.<ref name="Kawasumi2001">Template:Cite book </ref><ref name="Ono2013" /><ref name="JFG2015" />
    • Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients<ref name="Ono2013" />
    • Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" />
    • 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<ref name="Dekura2004" /><ref name ="SushiEncyc">{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref><ref name="Ono2013" /><ref name="JFG2015" />

    • Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" />
    • 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.<ref name="Kawasumi2001" /><ref name="JFG2015" />
    • Temaki (手巻き, hand roll) is a cone-shaped maki sushi<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" />
  • Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item<ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • 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.<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" />
  • 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.<ref name="Kawasumi2001" />

Wrappings

  • Nori (海苔): dried seaweed (often used to wrap or belt makizushi or gunkan)<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Rice paper<ref name="Dekura2004" />
  • Salmon skin<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Thinly sliced sheets of cucumber<ref name="Dekura2004" />
  • Usuyaki-tamago: thinly cooked sweet omelette or custard<ref name="Dekura2004" />
  • Yuba: "tofu skin" or "soybean skin", a thin film derived from soybeans<ref name="Dekura2004" /><ref name="JFG2015" />

Eggs

File:鳥焼き居酒屋 (39394233682).jpg
Tamagoyaki, also referred to as tamago
  • Tamago (卵, 玉子): sweet egg omelette or custard, sometimes mixed with minced fish<ref name="Kawasumi2001" /><ref name="SushiEncyc" />
  • Quail eggs (raw or cooked)<ref name="JFG2015" /><ref name="SushiEncyc" />

Meats

  • Basashi/sakura niku (馬刺し/桜肉): Raw horse, nicknamed for its bright pink color<ref name="NotFish">{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Gyusashi (牛刺し): Raw beef<ref name="NotFish" />
  • Shikasashi (鹿刺し): Raw venison<ref name="NotFish" />
  • Torisashi (鳥刺し): Raw chicken<ref name="NotFish" />

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<ref name="JFG2015" />
  • Aji (鯵): Japanese jack mackerel<ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Akami (赤身): red meat fish<ref name="Ono2013" />
  • Akamutsu (アカムツ): blackthroat seaperch<ref name="JFG2015" />
  • Aka-yagara (赤矢柄): red cornetfish<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Amadai (あまだい): tilefish<ref name="Ono2013" />
  • Anago (穴子): saltwater eel, conger eel<ref name ="Kawasumi2001" /><ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Ono2013" />
  • Ankimo (鮟肝): monkfish liver (cooked)<ref name="Ono2013" />
  • Ayu (鮎): sweetfish (raw or grilled)<ref name="JFG2015" />
  • Buri (鰤): adult yellowtail (cooked or raw)<ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
    • Hamachi (魬, はまち): young (35–60 cm) yellowtail<ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />
File:Engawa nigirizushi.jpg
Engawa (meat close to the fin of a flounder) nigirizushi
  • Dojo (ドジョウ): Japanese loach<ref name="JFG2015" />
  • Ei (エイ): skate<ref name="JFG2015" />
  • Engawa (縁側): often referred as 'fluke fin', the chewy part of fluke, a flatfish<ref name="JFG2015" />
  • Fugu (河豚): puffer fish<ref name="JFG2015" />
  • Funa (フナ): crucian carp<ref name="JFG2015" />
  • Gindara (銀鱈): sablefish<ref name="JFG2015" />
  • Hamo (鱧, はも): daggertooth pike conger,<ref name="JFG2015" /> a variety of eel, less popular than unagi and anago, and known for its fatty texture
  • Hata (ハタ): grouper<ref name="JFG2015" />
  • Hatahata (鰰): sandfish<ref name="JFG2015" />
  • Hikari-mono (光り物): blue-backed fish, various kinds of "shiny" (silvery scales) fish<ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Hiramasa (平政, 平柾): yellowtail amberjack (Seriola lalandi)<ref name="JFG2015" />
  • Hirame (平目, 鮃): fluke, a type of flounder<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="Fraioli2008">Template:Cite book</ref>
  • Hokke (ホッケ): Okhotsk atka mackerel<ref name="JFG2015" />
  • Hoshigarei (干鰈): spotted halibut<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Inada (鰍): very young yellowtail<ref name="JFG2015" />
  • Isake (いさけ): trumpeter<ref name="Dekura2004" />
  • Isaki (伊佐木, いさき): striped pigfish<ref name="JFG2015" />
  • Ishigarei (石鰈): stone flounder<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Iwana (イワナ): charr<ref name="JFG2015" />
  • Iwashi (鰯): sardine<ref name="Kawasumi2001" /><ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Ono2013" />
  • Kajiki (梶木, 舵木, 旗魚): swordfish<ref name="JFG2015" />
    • Makajiki (真梶木): blue marlin<ref name="JFG2015" />
    • Mekajiki (目梶木): swordfish<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Template:Visible anchor (間八): greater amberjack, Seriola dumerili<ref name="Ono2013" /><ref name="JFG2015" />
  • Karei (鰈): flatfish<ref name="JFG2015" />
  • Katsuo (鰹, かつお): skipjack tuna<ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Kawahagi (皮剥ぎ): Filefish<ref name="Ono2013" />
  • Kibinago (黍魚子): banded blue sprat, or silver-stripe round herring<ref name="JFG2015" />
  • Kisu (鱚): sillago<ref name="Dekura2004" /><ref name="Ono2013" />
  • Kochi (こち): flathead<ref name="Ono2013" />
  • Kohada (小鰭): Japanese gizzard shad<ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Ono2013" />
File:Various tuna sashimi.jpg
Various cuts of tuna including akami, ōtoro and chūtoro prepared as sashimi
    • Shinko (新子): very young gizzard shad<ref name="JFG2015" /><ref name="SushiEncyc" />
    • Konoshiro (鰶): fully matured gizzard shad<ref name="Ono2013" />
  • Kue (クエ): longtooth grouper<ref name="JFG2015" />
  • Madai (まだい): red sea bream<ref name="Ono2013" />
  • Template:AnchorMaguro (鮪): Thunnus (a genus of tuna)<ref name="Dekura2004" /><ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />
    • Chūtoro (中とろ): medium-fat bluefin tuna belly<ref name="Ono2013" /><ref name="SushiEncyc" />
    • Kuro (maguro) (くろまぐろ): bluefin tuna, the fish itself<ref name="Ono2013" />
    • Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ): yellowfin tuna<ref name="Ono2013" />
    • Mebachi (maguro) (めばちまぐろ): bigeye tuna, the most widely distributed fish in Japan<ref name="Ono2013" />
    • Meji (maguro) (メジ鮪): young Pacific bluefin tuna<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

    • Ōtoro (大とろ): fattiest portion of bluefin tuna belly<ref name="Ono2013" /><ref name="SushiEncyc" />
    • Shiro maguro (白鮪), Binnaga/Bincho (鬢長): albacore or "white" tuna<ref name="Fraioli2008" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
    • Toro (とろ): fatty bluefin tuna belly<ref name="Fraioli2008" /><ref name="SushiEncyc" />
  • Makogarei (まこがれい): marbled flounder<ref name="Ono2013" />
  • Mamakari (飯借): sprat<ref name="JFG2015" />
  • Matou-dai (まとう-だい): John Dory<ref name="Dekura2004" />
  • Masu (鱒): Trout<ref name="JFG2015" />
  • Mejina (メジナ): Girella<ref name="JFG2015" />
  • Nijimasu (虹鱒): Rainbow trout<ref name="JFG2015" />
  • Nishin (ニシン): Herring<ref name="JFG2015" />
  • Noresore (のれそれ): baby anago<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Ohyou (大鮃): halibut<ref name="SushiEncyc" />
  • Okoze (虎魚): Okoze stonefish<ref name="JFG2015" />
  • Saba (鯖): chub mackerel or blue mackerel Served raw or marinated<ref name="Dekura2004" /><ref name="Fraioli2008" /><ref name="Ono2013" /><ref name="SushiEncyc" />
  • Sake, Shake (鮭): Salmon<ref name="Dekura2004" /><ref name="Fraioli2008" /><ref name="SushiEncyc" />
  • Sanma (秋刀魚): Pacific saury (autumn) or mackerel pike<ref name="Ono2013" />
  • Sawara (鰆): Spanish mackerel
  • Sayori (針魚, 鱵): halfbeak (springtime)<ref name="Dekura2004" /><ref name="Ono2013" />
  • Shima-aji (しま鯵): white trevally<ref name="Dekura2004" /><ref name="Ono2013" />
  • Shirauo (しらうお): whitebait (Springtime)<ref name="Dekura2004" /><ref name="Ono2013" />
  • Shiromi (白身) seasonal "white meat" fish<ref name="Ono2013" /><ref name="SushiEncyc" />
  • Suzuki (鱸): sea bass<ref name="SushiEncyc" />
  • Tachiuo (タチウオ): beltfish<ref name="JFG2015" />
File:Unagi Nigiri Sushi - Suzuran Japan Foods Trading.jpg
Unagi nigiri sushi
  • Tai (鯛): seabream snapper<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />

|CitationClass=web }}</ref>

  • Tara (鱈): Cod<ref name="JFG2015" />
  • Unagi (鰻): freshwater eel, often broiled (grilled) with a sweet sauce. The preparation of unagi is referred to as kabayaki.<ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />

Inkfish

  • Aori ika (あおりいか): Bigfin reef squid<ref name="Ono2013" />
  • Hotaru ika (ホタルイカ): Firefly squid<ref name="JFG2015" />
  • Ika (烏賊, いか): Cuttlefish or squid, served raw or cooked<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Sumi ika (墨, すみいか): Japanese spineless cuttlefish<ref name="Ono2013" />
  • Tako (蛸, たこ): Octopus<ref name="Kawasumi2001" /><ref name="Fraioli2008" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Yari ika (ヤリイカ): Spear squid<ref name="Ono2013" />

Others

File:Seacucumbercuisine.jpg
Sea cucumber (Namako)
  • Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian<ref name="JFG2015" />
  • Kamesashi (かめさし): Sea turtle sashimi<ref name="NotFish" />
  • Kurage (水母, 海月): Jellyfish<ref name="Fraioli2008" />
  • Kujira (鯨, くじら, クジラ): Whale<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Namako (海鼠, なまこ): Sea cucumber<ref name="JFG2015" />
  • Shiokara (塩辛): Seasoned, salted entrails; frequently squid<ref name="Kawasumi2001" />
  • Hitode (ヒトデ): Starfish
  • Uni: (雲丹, 海胆) gonad of sea urchin; may come in different colors<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref><ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Ono2013" /><ref name="Fraioli2008" />

Roe

File:Sushi Nemuro Hanamaru Tokei Dai (184517515).jpeg
Ikura gunkan maki sushi

Roe is a mass of fish eggs:

  • Caviar (キャビア): roe of sturgeon<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Ikura (イクラ): Salmon roe<ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Fraioli2008" /><ref name="Lowry2005"> Template:Cite book</ref>
  • Sujiko (筋子): Salmon roe (still in the sac)<ref name="Lowry2005" />
  • Kazunoko (数の子, 鯑): Herring roe<ref name="JFG2015" />
  • Masago (まさご): Smelt roe<ref name="Fraioli2008" />
  • Mentaiko (明太子): Pollock roe seasoned to have a spicy flavor
File:Shirako gunkanmaki.jpg
Shirako (cod sperm) gunkanmaki-zushi

Seaweed

  • Kombu (昆布): Kelp, many preparations<ref name="JFG2015" /><ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Wakame (若布): Edible seaweed, sea mustard

Shellfish

File:AbaloneMeat.jpg
Raw abalone meat
File:Nigiri Sushi (26478725732).jpg
Salmon nigiri
File:Soft-shell crab on ice.jpg
Soft-shell crab on ice
  • Akagai (赤貝): Ark shell<ref name="Kawasumi2001" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Ama-ebi (甘海老): raw pink shrimp Pandalus borealis<ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Aoyagi (青柳): Trough shell<ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Asari (あさり): Japanese carpet shell<ref name="JFG2015" />
  • Awabi (鮑): Abalone<ref name="Fraioli2008" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Botan-ebi (ぼたんえび): Botan shrimp<ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Dungeness crab<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Ebi (海老): boiled or raw shrimp<ref name="Kawasumi2001" /><ref name="Fraioli2008" /><ref name="SushiEncyc" />
  • Hamaguri (蛤): Clam, Meretrix lusoria<ref name="Kawasumi2001" /><ref name="Ono2013" /><ref name="JFG2015" />
  • Himejako (ヒメジャコ): Giant clam
  • Himo (紐): "fringe" around an Akagai<ref name="SushiEncyc" />
  • Hokkigai, Hokki (ホッキ貝, 北寄貝): Surf clam<ref name="Fraioli2008" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Hotategai, Hotate (帆立貝, 海扇): Scallop<ref name ="Kawasumi2001" /><ref name="Fraioli2008" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
  • Ise-ebi (伊勢海老): a spiny lobster, Panulirus japonicus<ref name="JFG2015" />
  • Kaibashira (貝柱), Hashira (柱): valve muscles of scallop or shellfish<ref name="JFG2015" />
  • Kani (蟹): Crab, also refers to imitation crab<ref name="Kawasumi2001" /><ref name="JFG2015" /><ref name="Fraioli2008" />
  • Kani-miso (カニミソ): Crab offal paste<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Kaki (カキ,牡蠣): Oyster<ref name="Fraioli2008" /><ref name="JFG2015" />
  • Kegani (ケガニ): hairy crab<ref name="JFG2015" />
  • Kuruma-ebi (車海老): Prawn species Marsupenaeus japonicus<ref name="JFG2015" /><ref name="Ono2013" />
  • Makigai (マキガイ): Conch<ref name="JFG2015" />
  • Mategai (マテ貝): Razor clam
  • Matsubagani (松葉蟹): Champagne crab or regionally, Snow crab
  • Mirugai (海松貝): Geoduck clam<ref name="SushiEncyc" /><ref name="Ono2013" />
  • Sazae (栄螺, さざえ): Horned turban shell
  • Shako (蝦蛄): Mantis shrimp or "Squilla"<ref name="SushiEncyc" /><ref name="Ono2013" />
  • Shiba ebi (芝海老): Grey prawn
  • Shima ebi (しまえび): Morotoge shrimp<ref name="Ono2013" />
  • Soft-shell crab<ref name="Fraioli2008" />
  • Tarabagani (鱈場蟹): King crab<ref name="JFG2015" /><ref name="Fraioli2008" />
  • Tairagai (タイラギ): Pen-shell clam<ref name="Ono2013" />
  • Torigai (鳥貝): Cockle<ref name="SushiEncyc" /><ref name="Ono2013" /><ref name="Fraioli2008" />
  • Tsubugai (螺貝, ツブガイ): Whelk (Neptunea, Buccinum, Babylonia japonica)<ref name="JFG2015" />
  • Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: Snow crab<ref name="JFG2015" />

Vegetables and fruit

File:Tsukemono.jpg
A dish of tsukemono
  • Asparagus (アスパラガス)<ref name="Dekura2004" /><ref name="JFG2015" />
  • Avocado (アボカド)<ref name="JFG2015" />
  • Carrot (ニンジン): a julienne of carrot<ref name="Dekura2004" /><ref name="JFG2015" />
  • Cucumber (キュウリ): a julienne of cucumber<ref name="Kawasumi2001"/><ref name="Dekura2004" /><ref name="SushiEncyc" /><ref name="JFG2015" />
  • Eggplant (ナス): served in small slices, coated with oil<ref name="Dekura2004" /><ref name="JFG2015" />
  • Ginger (しょうが): most often used is pickled ginger: beni shōga and gari<ref name="JFG2015" />
  • Gobō (牛蒡): Burdock root<ref name="JFG2015" />
  • Kaiware (かいわれ大根): Daikon radish sprouts<ref name="JFG2015" />
  • Kanpyō (乾瓢, 干瓢): dried gourd<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="SushiEncyc" /><ref name="JFG2015" />
  • Kappamaki (河童巻き): a makizushi made of cucumber and named after the Japanese water spirit who loves cucumber (Kappa)<ref name="JFG2015" />
  • Konnyaku (蒟蒻): Cake made from the corm of the Konjac plant<ref name="JFG2015" />
  • Nattō (納豆): fermented soybeans<ref name="Kawasumi2001"/><ref name="Dekura2004" /><ref name="SushiEncyc" /><ref name="JFG2015" />
  • Negi (ネギ): Japanese bunching onion<ref name="SushiEncyc" />
  • Oshinko (漬物): Takuan (pickled daikon) or other pickled vegetable<ref name="JFG2015" />
  • Shiitake (シイタケ): dried shiitake mushrooms, served roasted or simmered<ref name="Kawasumi2001"/><ref name="Dekura2004" /><ref name="JFG2015" />
  • Takuan (沢庵漬け): pickled daikon radish<ref name="Kawasumi2001"/><ref name="JFG2015" />
  • Tofu (豆腐): Soybean curd<ref name="JFG2015" />
  • Tsukemono (漬物): various pickled vegetables<ref name="JFG2015" />
  • Umeboshi (梅干し): pickled plum<ref name="Kawasumi2001"/><ref name="JFG2015" />
  • Wasabi (山葵, わさび): paste of wasabi root<ref name="JFG2015" />
  • Yam (サツマイモ):<ref name="JFG2015" />
  • Yuba (ゆば): Tofu skin<ref name="JFG2015" />

See also

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References

Template:Reflist

Template:Sushi Template:Lists of prepared foods Template:Seafood

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