List of sushi and sashimi ingredients: Difference between revisions

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{{short description|Wikipedia list article}}
{{Short description|None}}
[[Image:Sushi plate (盛り合わせ).jpg|thumb|300px|right|Sushi plate (盛り合わせ) with sashimi to the left and a Western-style inside-out roll (rice outside) to the right.]]
[[Image:Sushi plate (盛り合わせ).jpg|thumb|300px|right|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 traditional and some contemporary.
There are many [[sushi]] and [[sashimi]] ingredients, some of which are traditional and others contemporary.


==Sushi styles==
==Sushi styles==
[[Image:Sashimi for sale.JPG|thumb|right|Packaged [[nigirizushi]] for sale at a Tokyo supermarket]]
[[Image:Sashimi for sale.JPG|thumb|right|Packaged [[nigirizushi]] for sale at a Tokyo supermarket]]
[[Image:Sushi1.jpg|thumb|right|[[California roll]] is a contemporary style maki-zushi (roll) containing cucumber, cooked crab meat or an imitation, and avocado that is made ''inside-out'' (Uramaki) with rice on the outside and an outer layer of [[tobiko]] or [[sesame seeds]], shown here with a similar maki-zushi with raw tuna, which is darker]]
[[Image:Sushi1.jpg|thumb|right|[[California roll]] is a contemporary-style maki-zushi.]]
{{main|Sushi}}
{{main|Sushi}}
* 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"> {{cite book |last1=Dekura |first1=Hideo |last2=Treloar |first2=Brigid |last3=Yoshii |first3=Ryuichi |date=2004 |title=The Complete Book of Sushi |location=Singapore |publisher=Lansdowne Publishing/Periplus Editions |isbn=0-79460-316-5}}</ref><ref name="Ono2013"> {{cite book |last1=Ono |first1=Jiro |date=November 2013 |title=A Sushi Handbook In English and Japanese |location=Tokyo, Japan |publisher=Natsumesha |language=en, ja |isbn=978-4-81-635419-9 }}</ref><ref name="JFG2015"> {{cite web |url=http://www.oksfood.com/name/jp_name.html |title=Japanese Food Names |author=<!--Staff writer(s); no by-line.--> |date=16 December 2015 |website=oksfood.com Japanese Food Guide |access-date=12 February 2016}}</ref>
* 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"> {{cite book |last1=Dekura |first1=Hideo |last2=Treloar |first2=Brigid |last3=Yoshii |first3=Ryuichi |date=2004 |title=The Complete Book of Sushi |location=Singapore |publisher=Lansdowne Publishing/Periplus Editions |isbn=0-79460-316-5}}</ref><ref name="Ono2013"> {{cite book |last1=Ono |first1=Jiro |date=November 2013 |title=A Sushi Handbook In English and Japanese |location=Tokyo, Japan |publisher=Natsumesha |language=en, ja |isbn=978-4-81-635419-9 }}</ref><ref name="JFG2015">{{cite web |url=http://www.oksfood.com/name/jp_name.html |title=Japanese Food Names |author=<!--Staff writer(s); no by-line.--> |date=16 December 2015 |website=oksfood.com Japanese Food Guide |access-date=12 February 2016 |archive-date=6 February 2016 |archive-url=https://web.archive.org/web/20160206205841/http://www.oksfood.com/name/jp_name.html |url-status=live }}</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" />
* 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">{{cite book |last1=Kawasumi |first1=Ken |last2=Driussi |first2=Laura (translated by) |date=October 2001 |title=The Encyclopedia of Sushi Rolls |location=Higashi, Sibuya-ku, Tokyo, Japan |publisher=Graph-Sha/Japan Publications |isbn=4-88996-076-7}} </ref><ref name="Ono2013" /><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">{{cite book |last1=Kawasumi |first1=Ken |last2=Driussi |first2=Laura (translated by) |date=October 2001 |title=The Encyclopedia of Sushi Rolls |location=Higashi, Sibuya-ku, Tokyo, Japan |publisher=Graph-Sha/Japan Publications |isbn=4-88996-076-7}} </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" />
** 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" />
** 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 [[Onigiri|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">{{cite web |url=http://www.sushiencyclopedia.com/sushi_menu.html |title=Sushi Menu |author=<!--Staff writer(s); no by-line.--> |date=2007 |website=Sushi Encyclopedia |access-date=12 February 2016 |quote=The sushi menu consists of basic Edo style sushi and they are grouped in their styles.}} </ref><ref name="Ono2013" /><ref name="JFG2015" />
** Gunkan maki (軍艦巻, ''battleship roll'') is a type of sushi consisting of a [[Onigiri|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">{{cite web |url=http://www.sushiencyclopedia.com/sushi_menu.html |title=Sushi Menu |author=<!--Staff writer(s); no by-line.--> |date=2007 |website=Sushi Encyclopedia |access-date=12 February 2016 |quote=The sushi menu consists of basic Edo style sushi and they are grouped in their styles. |archive-date=20 May 2017 |archive-url=https://web.archive.org/web/20170520055030/http://www.sushiencyclopedia.com/sushi_menu.html |url-status=live }}</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" />
** 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" />
** 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" />
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==Wrappings==
==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" />
* [[Nori]] (海苔): dried [[Edible seaweed|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" />
* [[Bánh tráng|Rice paper]]<ref name="Dekura2004" />
* [[Bánh tráng|Rice paper]]<ref name="Dekura2004" />
* [[Salmon]] skin<ref> {{cite web |url=http://makemysushi.com/Recipes/salmon-skin.html |title=Make My Sushi: Salmon Skin |last1=Weil |first1=Y. |date=2014 |website=MakeMySushi.com |access-date=17 February 2016 }} </ref>
* [[Salmon]] skin<ref>{{cite web |url=http://makemysushi.com/Recipes/salmon-skin.html |title=Make My Sushi: Salmon Skin |last1=Weil |first1=Y. |date=2014 |website=MakeMySushi.com |access-date=17 February 2016 |archive-date=25 February 2016 |archive-url=https://web.archive.org/web/20160225061312/http://makemysushi.com/Recipes/salmon-skin.html |url-status=live }}</ref>
* Thinly sliced sheets of [[cucumber]]<ref name="Dekura2004" />
* Thinly sliced sheets of [[cucumber]]<ref name="Dekura2004" />
* Usuyaki-tamago: thinly cooked sweet omelette or custard<ref name="Dekura2004" />
* Usuyaki-tamago: thinly cooked sweet omelette or custard<ref name="Dekura2004" />
* [[Tofu skin|Yuba]]: "tofu skin" or "soybean skin", a thin film derived from soybeans<ref name="Dekura2004" /><ref name="JFG2015" />
* [[Tofu skin|Yuba]]: "tofu skin" or "soybean skin", a thin film derived from soybeans<ref name="Dekura2004" /><ref name="JFG2015" />


==Eggs==
==Eggs==
[[File:Tamagoyaki by naotakem in Tokyo.jpg|thumb|''[[Tamagoyaki]]'', also referred to as ''tamago'']]
[[File:鳥焼き居酒屋_(39394233682).jpg|thumb|''[[Tamagoyaki]]'', also referred to as ''tamago'']]
* ''[[Tamagoyaki|Tamago]]'' (卵, 玉子): sweet [[Egg (food)|egg]] [[omelette]] or [[Tamagoyaki|custard]], sometimes mixed with minced fish<ref name="Kawasumi2001" /><ref name="SushiEncyc" />
* ''[[Tamagoyaki|Tamago]]'' (卵, 玉子): sweet [[Egg (food)|egg]] [[omelette]] or [[Tamagoyaki|custard]], sometimes mixed with minced fish<ref name="Kawasumi2001" /><ref name="SushiEncyc" />
* [[Quail]] eggs (raw or cooked)<ref name="JFG2015" /><ref name="SushiEncyc" />
* [[Quail]] eggs (raw or cooked)<ref name="JFG2015" /><ref name="SushiEncyc" />


==Meats==
==Meats==
* Basashi/sakura niku (馬刺し/馬肉): Raw [[Horse meat|horse]], nicknamed for its bright pink color<ref name="NotFish"> {{cite web |url=http://modernfarmer.com/2015/01/7-kinds-sashimi-not-made-fish/ |title=7 Kinds of Sashimi Not Made With Fish |last1=Insomboon |first1=Panicha |date=16 January 2015 |website=ModernFarmer.com |publisher=Modern Farmer Media |access-date=17 February 2016 }} </ref>
* Basashi/sakura niku (馬刺し/桜肉): Raw [[Horse meat|horse]], nicknamed for its bright pink color<ref name="NotFish">{{cite web |url=http://modernfarmer.com/2015/01/7-kinds-sashimi-not-made-fish/ |title=7 Kinds of Sashimi Not Made With Fish |last1=Insomboon |first1=Panicha |date=16 January 2015 |website=ModernFarmer.com |publisher=Modern Farmer Media |access-date=7 December 2021 |archive-date=25 October 2021 |archive-url=https://web.archive.org/web/20211025203020/https://modernfarmer.com/2015/01/7-kinds-sashimi-not-made-fish/ |url-status=live }}</ref>
* Gyusashi (牛刺し): Raw [[Beef]]<ref name="NotFish" />
* Gyusashi (牛刺し): Raw [[beef]]<ref name="NotFish" />
* Shikasashi (鹿刺し): Raw [[Venison]]<ref name="NotFish" />
* Shikasashi (鹿刺し): Raw [[venison]]<ref name="NotFish" />
* [[Torisashi]] (鳥刺し): Raw [[chicken as food|chicken]]<ref name="NotFish" />
* [[Torisashi]] (鳥刺し): Raw [[chicken as food|chicken]]<ref name="NotFish" />


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* Aji (鯵): [[Japanese horse mackerel|Japanese jack mackerel]]<ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
* Aji (鯵): [[Japanese horse mackerel|Japanese jack mackerel]]<ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
* Akami (赤身): red meat fish<ref name="Ono2013" />
* Akami (赤身): red meat fish<ref name="Ono2013" />
* Akamutsu (アカムツ): [[Doederleinia berycoides|rosy seabass]] (Unrelated to the seabass listed below)<ref name="JFG2015" />
* Akamutsu (アカムツ): [[Doederleinia berycoides|blackthroat seaperch]]<ref name="JFG2015" />
* Aka-yagara (赤矢柄): red [[cornetfish]]<ref> {{cite web |url=http://shizuokagourmet.com/2012/05/16/japanese-fish-species-22-cornet-fish-yagara-%E7%9F%A2%E6%9F%84/ |title=JAPANESE FISH SPECIES 22: CORNET FISH-YAGARA-矢柄 |last1=Martineau |first1=Robert-Gilles |date=16 May 2012 |website=ShizuokaGourmet.com |access-date=13 February 2016 }} </ref>
* Aka-yagara (赤矢柄): red [[cornetfish]]<ref>{{cite web |url=http://shizuokagourmet.com/2012/05/16/japanese-fish-species-22-cornet-fish-yagara-%E7%9F%A2%E6%9F%84/ |title=JAPANESE FISH SPECIES 22: CORNET FISH-YAGARA-矢柄 |last1=Martineau |first1=Robert-Gilles |date=16 May 2012 |website=ShizuokaGourmet.com |access-date=13 February 2016 |archive-date=25 February 2016 |archive-url=https://web.archive.org/web/20160225094422/http://shizuokagourmet.com/2012/05/16/japanese-fish-species-22-cornet-fish-yagara-%E7%9F%A2%E6%9F%84/ |url-status=live }}</ref>
* Amadai (あまだい): [[tilefish]]<ref name="Ono2013" />
* Amadai (あまだい): [[tilefish]]<ref name="Ono2013" />
⚫
* [[Anago]] (穴子): saltwater eel, [[Conger myriaster|Conger eel]]<ref name ="Kawasumi2001" /><ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Ono2013" />
* [[Ankimo]] (鮟肝): [[monkfish]] liver (cooked)<ref name="Ono2013" />
* [[Ankimo]] (鮟肝): [[monkfish]] liver (cooked)<ref name="Ono2013" />
* [[Ayu]] (鮎): [[sweetfish]] (raw or grilled)<ref name="JFG2015" />
* [[Ayu sweetfish|Ayu]] (鮎): [[sweetfish]] (raw or grilled)<ref name="JFG2015" />
* Buri (鰤): adult [[Japanese amberjack|yellowtail]] (cooked or raw)<ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
* Buri (鰤): adult [[Japanese amberjack|yellowtail]] (cooked or raw)<ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
** Hamachi (魬, はまち): young (35–60&nbsp;cm) [[Japanese amberjack|yellowtail]]<ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />
** Hamachi (魬, はまち): young (35–60&nbsp;cm) [[Japanese amberjack|yellowtail]]<ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />
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* Hikari-mono (光り物): [[blue-backed fish]], various kinds of "shiny" (silvery scales) fish<ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
* 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" />
* Hiramasa (平政, 平柾): [[yellowtail amberjack]] (''Seriola lalandi'')<ref name="JFG2015" />
* Hirame (平目, 鮃): [[Summer flounder|fluke]], a type of [[flounder]]<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="Fraioli2008"> {{cite book |last1=Fraioli |first1=James O. |last2=Sato |first2=Chef Kaz |date=2008 |title=The Complete Idiot's Guide to Sushi and Sashimi |url=http://idiotsguides.com |location=New York, NY |publisher=Alpha Books |isbn=978-1-59257-782-8}} </ref>
* Hirame (平目, 鮃): [[Summer flounder|fluke]], a type of [[flounder]]<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="Fraioli2008">{{cite book |last1=Fraioli |first1=James O. |last2=Sato |first2=Chef Kaz |date=2008 |title=The Complete Idiot's Guide to Sushi and Sashimi |url=http://idiotsguides.com/ |location=New York, NY |publisher=Alpha Books |isbn=978-1-59257-782-8 |access-date=2016-02-19 |archive-date=2016-11-30 |archive-url=https://web.archive.org/web/20161130024837/http://www.idiotsguides.com/ |url-status=live }}</ref>
* Hokke (ホッケ): [[Okhotsk atka mackerel]]<ref name="JFG2015" />
* Hokke (ホッケ): [[Okhotsk atka mackerel]]<ref name="JFG2015" />
* Hoshigarei (干鰈): [[Verasper variegatus|spotted halibut]]<ref> {{cite web |url=http://sushi-abc.com/cuisine-hoshigarei.html |title=Sushi – Japanese Food Recipes |author=<!--Staff writer(s); no by-line.--> |date=2003 |publisher=sushi-ABC.com |access-date=13 February 2016 }} </ref>
* Hoshigarei (干鰈): [[Verasper variegatus|spotted halibut]]<ref>{{cite web |url=http://sushi-abc.com/cuisine-hoshigarei.html |title=Sushi – Japanese Food Recipes |author=<!--Staff writer(s); no by-line.--> |date=2003 |publisher=sushi-ABC.com |access-date=13 February 2016 |archive-date=2 March 2016 |archive-url=https://web.archive.org/web/20160302122837/http://sushi-abc.com/cuisine-hoshigarei.html |url-status=live }}</ref>
* Inada (鰍): very young [[Japanese amberjack|yellowtail]]<ref name="JFG2015" />
* Inada (鰍): very young [[Japanese amberjack|yellowtail]]<ref name="JFG2015" />
* Isake (いさけ): [[Trumpeter (fish)|trumpeter]]<ref name="Dekura2004" />
* Isake (いさけ): [[Trumpeter (fish)|trumpeter]]<ref name="Dekura2004" />
* Isaki (伊佐木, いさき): striped [[Congiopodidae|pigfish]]<ref name="JFG2015" />
* Isaki (伊佐木, いさき): striped [[Congiopodidae|pigfish]]<ref name="JFG2015" />
* Ishigarei (石鰈): stone [[flounder]]<ref> {{cite web |url=http://shizuokagourmet.com/japanese-seasonal-fish-ishigareistone-flounder/ |title=JAPANESE SEASONAL FISH: ISHIGAREI/STONE FLOUNDER |author=<!--Staff writer(s); no by-line.--> |website=ShizuokaGourmet.com |access-date=13 February 2016 }} </ref>
* Ishigarei (石鰈): stone [[flounder]]<ref>{{cite web |url=http://shizuokagourmet.com/japanese-seasonal-fish-ishigareistone-flounder/ |title=JAPANESE SEASONAL FISH: ISHIGAREI/STONE FLOUNDER |author=<!--Staff writer(s); no by-line.--> |website=ShizuokaGourmet.com |date=31 January 2010 |access-date=13 February 2016 |archive-date=4 February 2016 |archive-url=https://web.archive.org/web/20160204172820/http://shizuokagourmet.com/japanese-seasonal-fish-ishigareistone-flounder/ |url-status=live }}</ref>
* Iwana (イワナ): [[Salvelinus|charr]]<ref name="JFG2015" />
* Iwana (イワナ): [[Salvelinus|charr]]<ref name="JFG2015" />
* Iwashi (鰯): [[sardine]]<ref name="Kawasumi2001" /><ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Ono2013" />
* Iwashi (鰯): [[Sardine as food|sardine]]<ref name="Kawasumi2001" /><ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Ono2013" />
* Kajiki (梶木, 舵木, 旗魚): [[swordfish]]<ref name="JFG2015" />
* Kajiki (梶木, 舵木, 旗魚): [[swordfish]]<ref name="JFG2015" />
** Makajiki (真梶木): blue [[marlin]]<ref name="JFG2015" />
** Makajiki (真梶木): blue [[marlin]]<ref name="JFG2015" />
** Mekajiki (目梶木): [[swordfish]]<ref> {{cite web |url=http://shizuokasushi.com/2007/05/09/tuna-species-6-mekajikimarlin/ |title=TUNA SPECIES 6: MEKAJIKI/MARLIN |last1=Martineau |first1=Robert-Gilles |date=7 May 2007 |website=ShizuokaGourmet.com |access-date=15 February 2016 }} </ref>
** Mekajiki (目梶木): [[swordfish]]<ref>{{cite web |url=http://shizuokasushi.com/2007/05/09/tuna-species-6-mekajikimarlin/ |title=TUNA SPECIES 6: MEKAJIKI/MARLIN |last1=Martineau |first1=Robert-Gilles |date=7 May 2007 |website=ShizuokaGourmet.com |access-date=15 February 2016 |archive-date=25 February 2016 |archive-url=https://web.archive.org/web/20160225013040/http://shizuokasushi.com/2007/05/09/tuna-species-6-mekajikimarlin/ |url-status=live }}</ref>
* Kanpachi (間八): [[greater amberjack]], ''Seriola dumerili''<ref name="Ono2013" /><ref name="JFG2015" />
* {{visible anchor|Kanpachi}} (間八): [[greater amberjack]], ''Seriola dumerili''<ref name="Ono2013" /><ref name="JFG2015" />
* Karei (鰈): [[flatfish]]<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" />
* Katsuo (鰹, かつお): [[skipjack tuna]]<ref name="Dekura2004" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
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** Konoshiro (鰶): fully matured gizzard [[shad]]<ref name="Ono2013" />
** Konoshiro (鰶): fully matured gizzard [[shad]]<ref name="Ono2013" />
* Kue (クエ): longtooth [[grouper]]<ref name="JFG2015" />
* Kue (クエ): longtooth [[grouper]]<ref name="JFG2015" />
* Madai (まだい): [[red sea bream]]<ref name="Ono2013" />
* Madai (まだい): [[Pagrus major|red sea bream]]<ref name="Ono2013" />
* {{anchor|Thunnus}}Maguro (鮪): ''[[Thunnus]]'' (a genus of [[tuna]])<ref name="Dekura2004" /><ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />
* {{anchor|Thunnus}}Maguro (鮪): ''[[Thunnus]]'' (a genus of [[Tuna as fish|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" />
** 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" />
** 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" />
** 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" />
** 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> {{cite web |url=http://www.kodanmalcorp.com/product-detail.php?p_id=614&c_id=47 |title=Bluefin tuna |author=<!--Staff writer(s); no by-line.--> |date=2014 |website=kodanmalcorp.com |access-date=15 February 2016 }} </ref>
** Meji (maguro) (メジ鮪): young [[Pacific bluefin tuna]]<ref>{{cite web |url=http://www.kodanmalcorp.com/product-detail.php?p_id=614&c_id=47 |title=Bluefin tuna |author=<!--Staff writer(s); no by-line.--> |date=2014 |website=kodanmalcorp.com |access-date=15 February 2016 |archive-date=25 February 2016 |archive-url=https://web.archive.org/web/20160225140745/http://www.kodanmalcorp.com/product-detail.php?p_id=614&c_id=47 |url-status=live }}</ref>
** Ōtoro (大とろ): fattiest portion of [[bluefin tuna]] belly<ref name="Ono2013" /><ref name="SushiEncyc" />
** 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" />
** Shiro maguro (白鮪), Binnaga/Bincho (鬢長): [[albacore]] or "white" tuna<ref name="Fraioli2008" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
Line 107: Line 108:
* Mejina (メジナ): [[Girella]]<ref name="JFG2015" />
* Mejina (メジナ): [[Girella]]<ref name="JFG2015" />
* Nijimasu (虹鱒): [[Rainbow trout]]<ref name="JFG2015" />
* Nijimasu (虹鱒): [[Rainbow trout]]<ref name="JFG2015" />
* Nishin (ニシン): [[Herring]]<ref name="JFG2015" />
* Nishin (ニシン): [[Herring as food|Herring]]<ref name="JFG2015" />
* Noresore (のれそれ): baby [[Anago]]<ref> {{cite web |url=http://shizuokasushi.com/2007/02/28/noresoreconger-eel-whitebait/ |title=NORESORE/CONGER EEL WHITEBAIT |last1=Martineau |first1=Robert-Gilles |date=28 February 2007 |website=Shizuoka Sushi and Sashimi |publisher=The Twenty Fourteen Theme. Blog at WordPress.com |access-date=18 February 2016 }} </ref>
* Noresore (のれそれ): baby [[Anago]]<ref>{{cite web |url=http://shizuokasushi.com/2007/02/28/noresoreconger-eel-whitebait/ |title=NORESORE/CONGER EEL WHITEBAIT |last1=Martineau |first1=Robert-Gilles |date=28 February 2007 |website=Shizuoka Sushi and Sashimi |publisher=The Twenty Fourteen Theme. Blog at WordPress.com |access-date=18 February 2016 |archive-date=25 February 2016 |archive-url=https://web.archive.org/web/20160225020649/http://shizuokasushi.com/2007/02/28/noresoreconger-eel-whitebait/ |url-status=live }}</ref>
* Ohyou (大鮃): [[halibut]]<ref name="SushiEncyc" />
* Ohyou (大鮃): [[halibut]]<ref name="SushiEncyc" />
* Okoze (虎魚): [[devil stinger|Okoze stonefish]]<ref name="JFG2015" />
* Okoze (虎魚): [[devil stinger|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" />
* 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" />
* Sake, Shake (鮭): [[Salmon as food|Salmon]]<ref name="Dekura2004" /><ref name="Fraioli2008" /><ref name="SushiEncyc" />
* Sanma (秋刀魚): [[Pacific saury]] (autumn) or mackerel pike<ref name="Ono2013" />
* Sanma (秋刀魚): [[Pacific saury]] (autumn) or mackerel pike<ref name="Ono2013" />
* Sawara (鰆): [[Atlantic Spanish mackerel|Spanish mackerel]]
* Sawara (鰆): [[Atlantic Spanish mackerel|Spanish mackerel]]
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[[File:Unagi Nigiri Sushi - Suzuran Japan Foods Trading.jpg|thumb|[[Unagi]] nigiri sushi]]
[[File:Unagi Nigiri Sushi - Suzuran Japan Foods Trading.jpg|thumb|[[Unagi]] nigiri sushi]]
* Tai (鯛): seabream snapper<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />
* Tai (鯛): seabream snapper<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />
** Madai (真鯛): [[red sea bream]]<ref name="Ono2013" />
** Madai (真鯛): [[Pagrus major|red sea bream]]<ref name="Ono2013" />
** Kasugo (春子鯛): young [[sea bream]]<ref name="Ono2013" />
** Kasugo (春子鯛): young [[sea bream]]<ref name="Ono2013" />
** Kurodai (黒鯛): [[Lutjanidae|snapper]]<ref name="SushiEncyc" />
** Kurodai (黒鯛): [[Lutjanidae|snapper]]<ref name="SushiEncyc" />
** Ibodai (疣鯛): [[Japanese butterfish]]<ref name="JFG2015" />
** Ibodai (疣鯛): [[Japanese butterfish]]<ref name="JFG2015" />
** Kinmedai (金目鯛): [[splendid alfonsino]]<ref> {{cite web |url=http://www.sushi311.com/content/kinmedai-golden-eye-snapper |title=Kinmedai Golden Eye Snapper |author=<!--Staff writer(s); no by-line.--> |date=2016 |website=Sushi311.org |access-date=18 February 2016 }} </ref>
** Kinmedai (金目鯛): [[splendid alfonsino]]<ref>{{cite web |url=http://www.sushi311.com/content/kinmedai-golden-eye-snapper |title=Kinmedai Golden Eye Snapper |author=<!--Staff writer(s); no by-line.--> |date=2016 |website=Sushi311.org |access-date=18 February 2016 |archive-date=1 March 2016 |archive-url=https://web.archive.org/web/20160301205211/http://www.sushi311.com/content/kinmedai-golden-eye-snapper |url-status=live }}</ref>
* Tara (鱈): [[Cod]]<ref name="JFG2015" />
* Tara (鱈): [[Cod as food|Cod]]<ref name="JFG2015" />
* [[Unagi]] (鰻): [[Anguillidae|freshwater eel]], often [[broil]]ed ([[grilling|grill]]ed) with a sweet sauce. The preparation of unagi is referred to as ''[[kabayaki]]''.<ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />
* [[Unagi]] (鰻): [[Anguillidae|freshwater eel]], often [[broil]]ed ([[grilling|grill]]ed) with a sweet sauce. The preparation of unagi is referred to as ''[[kabayaki]]''.<ref name="Fraioli2008" /><ref name="JFG2015" /><ref name="SushiEncyc" />


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* Aori ika (あおりいか): [[Bigfin reef squid]]<ref name="Ono2013" />
* Aori ika (あおりいか): [[Bigfin reef squid]]<ref name="Ono2013" />
* Hotaru ika (ホタルイカ): [[Watasenia scintillans|Firefly squid]]<ref name="JFG2015" />
* Hotaru ika (ホタルイカ): [[Watasenia scintillans|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" />
* Ika (烏賊, いか): [[Cuttlefish]] or [[Squid as food|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" />
* 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" />
* Tako (蛸, たこ): [[Octopus as food|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" />
* Yari ika (ヤリイカ): Spear squid<ref name="Ono2013" />


===Others===
===Others===
[[File:Seacucumbercuisine.jpg|thumb|[[Sea cucumber (food)|Sea cucumber]] (''Namako'')]]
[[File:Seacucumbercuisine.jpg|thumb|[[Sea cucumber (food)|Sea cucumber]] (''Namako'')]]
⚫
* [[Anago]] (穴子): saltwater eel, [[Conger myriaster|Conger eel]]<ref name ="Kawasumi2001" /><ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Ono2013" />
* Hoya (海鞘, ホヤ): [[Sea pineapple]], an [[Ascidian]]<ref name="JFG2015" />
* Hoya (海鞘, ホヤ): [[Sea pineapple]], an [[Ascidian]]<ref name="JFG2015" />
* Kamesashi (かめさし): [[Sea turtle]] sashimi<ref name="NotFish" />
* Kamesashi (かめさし): [[Sea turtle]] sashimi<ref name="NotFish" />
* Kurage (水母, 海月): Jellyfish<ref name="Fraioli2008" />
* Kurage (水母, 海月): Jellyfish<ref name="Fraioli2008" />
* Kujira (鯨, くじら, クジラ): [[Whale meat|Whale]]<ref> {{cite web|last=Palmer |first=Brian |url=http://www.slate.com/id/2247583 |title=What Does Whale Taste Like? |publisher=Slate Magazine |date=11 March 2010 |access-date=18 February 2016}} </ref>
* Kujira (鯨, くじら, クジラ): [[Whale meat|Whale]]<ref>{{cite web |last=Palmer |first=Brian |url=http://www.slate.com/id/2247583 |title=What Does Whale Taste Like? |publisher=Slate Magazine |date=11 March 2010 |access-date=18 February 2016 |archive-date=7 September 2011 |archive-url=https://web.archive.org/web/20110907021913/http://www.slate.com/id/2247583 |url-status=live }}</ref>
* Namako (海鼠, なまこ): [[Sea cucumber (food)|Sea cucumber]]<ref name="JFG2015" />
* Namako (海鼠, なまこ): [[Sea cucumber (food)|Sea cucumber]]<ref name="JFG2015" />
* [[Shiokara]] (塩辛): Seasoned, salted entrails; frequently [[squid]]<ref name="Kawasumi2001" />
* [[Shiokara]] (塩辛): Seasoned, salted entrails; frequently [[Squid as food|squid]]<ref name="Kawasumi2001" />
* Hitode (ヒトデ): [[Starfish]]
* Hitode (ヒトデ): [[Starfish]]
* Uni: (雲丹, 海胆) gonad of [[sea urchin]]; may come in different colors<ref>{{cite web|url=http://www.sushifaq.com/sushi-sashimi-info/sushi-item-profiles/sushi-items-uni-sea-urchin/|title=Sushi Items - Uni (Sea Urchin)|work=The Sushi FAQ|access-date=18 December 2014}}</ref><ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Ono2013" /><ref name="Fraioli2008" />
* Uni: (雲丹, 海胆) gonad of [[Sea urchin as food|sea urchin]]; may come in different colors<ref>{{cite web|url=http://www.sushifaq.com/sushi-sashimi-info/sushi-item-profiles/sushi-items-uni-sea-urchin/|title=Sushi Items - Uni (Sea Urchin)|work=The Sushi FAQ|access-date=18 December 2014|archive-date=22 July 2012|archive-url=https://web.archive.org/web/20120722185134/http://www.sushifaq.com/sushi-sashimi-info/sushi-item-profiles/sushi-items-uni-sea-urchin/|url-status=live}}</ref><ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Ono2013" /><ref name="Fraioli2008" />


===Roe===
===Roe===
[[Image:Ikura gunkan maki sushi by sfllaw in Toronto.jpg|thumb|right|Ikura gunkan maki sushi]]
[[Image:Sushi_Nemuro_Hanamaru_Tokei_Dai_(184517515).jpeg|thumb|right|Ikura gunkan maki sushi]]
[[Roe]] is a mass of fish eggs:
[[Roe]] is a mass of fish eggs:


* [[Caviar]] (キャビア): roe of [[sturgeon]].<ref>{{cite web |url= http://portal.nifty.com/kiji/150916194574_1.htm|title= 10,000 yen for one piece of sushi!}}</ref>
* [[Caviar]] (キャビア): roe of [[sturgeon]]<ref>{{Cite web|url=https://dailyportalz.jp/kiji/150916194574|title=一貫一万円の寿司|date=September 21, 2015|website=デイリーポータルZ|access-date=June 10, 2023|archive-date=August 17, 2022|archive-url=https://web.archive.org/web/20220817094804/https://dailyportalz.jp/kiji/150916194574|url-status=live}}</ref>
* Ikura (イクラ): [[Salmon]] roe<ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Fraioli2008" /><ref name="Lowry2005"> {{cite book |last1=Lowry |first1=Dave |date=5 October 2005 |title=The Connoisseur's Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips and More |publisher=[[Harvard Common Press]] |isbn=1-5583-2307-4 |pages=[https://archive.org/details/connoisseursguid00lowr/page/143 143-144] |url-access=registration |url=https://archive.org/details/connoisseursguid00lowr/page/143 }}</ref>
* Ikura (イクラ): [[Salmon as food|Salmon]] roe<ref name="SushiEncyc" /><ref name="JFG2015" /><ref name="Fraioli2008" /><ref name="Lowry2005"> {{cite book |last1=Lowry |first1=Dave |date=5 October 2005 |title=The Connoisseur's Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips and More |publisher=[[Harvard Common Press]] |isbn=1-5583-2307-4 |pages=[https://archive.org/details/connoisseursguid00lowr/page/143 143-144] |url-access=registration |url=https://archive.org/details/connoisseursguid00lowr/page/143 }}</ref>
* Sujiko (筋子): [[Salmon]] roe (still in the sac)<ref name="Lowry2005" />
* Sujiko (筋子): [[Salmon as food|Salmon]] roe (still in the sac)<ref name="Lowry2005" />
* Kazunoko (数の子, 鯑): [[Herring]] roe<ref name="JFG2015" />
* Kazunoko (数の子, 鯑): [[Herring as food|Herring]] roe<ref name="JFG2015" />
* [[Capelin|Masago]] (まさご): [[smelt (fish)|Smelt]] roe<ref name="Fraioli2008" />
* [[Capelin|Masago]] (まさご): [[smelt (fish)|Smelt]] roe<ref name="Fraioli2008" />
* [[Mentaiko]] (明太子): [[Pollock]] roe seasoned to have a spicy flavor
* [[Mentaiko]] (明太子): [[Pollock]] roe seasoned to have a spicy flavor
[[Image:Shirako gunkanmaki.jpg|thumb|right|''Shirako'' (cod sperm) ''gunkanmaki-zushi'']]
[[Image:Shirako gunkanmaki.jpg|thumb|right|''Shirako'' (cod sperm) ''gunkanmaki-zushi'']]
* Shirako (白子): [[Milt]]<ref name="Kawasumi2001" /><ref name="Ono2013" />
* Shirako (白子): [[Milt]]<ref name="Kawasumi2001" /><ref name="Ono2013" />
* [[Tarako (food)|Tarako]] (たらこ, 鱈子): [[Alaska pollock]] roe<ref> {{cite book | title=Handbook of Food Science, Technology, and Engineering | chapter=Caviar and Fish Roe | first=Yiu H. | last=Hui | pages=161–12 | publisher=CRC Press | year=2006 | isbn=0-8493-9849-5 | chapter-url=https://books.google.com/books?id=8STobgpiP6oC&q=tarako+roe&pg=PT267}} </ref>
* [[Tarako (food)|Tarako]] (たらこ, 鱈子): [[Alaska pollock]] roe<ref>{{cite book | title=Handbook of Food Science, Technology, and Engineering | chapter=Caviar and Fish Roe | first=Yiu H. | last=Hui | pages=161–12 | publisher=CRC Press | year=2006 | isbn=0-8493-9849-5 | chapter-url=https://books.google.com/books?id=8STobgpiP6oC&q=tarako+roe&pg=PT267 | access-date=2020-12-12 | archive-date=2022-03-19 | archive-url=https://web.archive.org/web/20220319081344/https://books.google.com/books?id=8STobgpiP6oC&q=tarako+roe&pg=PT267 | url-status=live }}</ref>
* [[Tobiko]] (飛子): roe of [[Flyingfish|Flying fish]]<ref name="SushiEncyc" /><ref name="Fraioli2008" /><ref name="JFG2015" />
* [[Tobiko]] (飛子): roe of [[Flyingfish|Flying fish]]<ref name="SushiEncyc" /><ref name="Fraioli2008" /><ref name="JFG2015" />


===Seaweed===
===Seaweed===
* [[Kombu]] (昆布): Kelp, many preparations<ref name="JFG2015" /><ref> {{cite web |url=http://www.kurakonusa.com/kombu/products/ |title=Learn more about Kombu Seaweed Products |author=<!--Staff writer(s); no by-line.--> |website=kurakonusa.com |publisher=KURAKON Foods, Inc. |access-date=18 February 2016 }} </ref>
* [[Kombu]] (昆布): Kelp, many preparations<ref name="JFG2015" /><ref>{{cite web |url=http://www.kurakonusa.com/kombu/products/ |title=Learn more about Kombu Seaweed Products |author=<!--Staff writer(s); no by-line.--> |website=kurakonusa.com |publisher=KURAKON Foods, Inc. |access-date=18 February 2016 |archive-date=1 March 2016 |archive-url=https://web.archive.org/web/20160301181950/http://www.kurakonusa.com/kombu/products/ |url-status=live }}</ref>
* [[Wakame]] (若布): Edible seaweed, sea mustard
* [[Wakame]] (若布): Edible seaweed, sea mustard


===Shellfish===
===Shellfish===
[[File:AbaloneMeat.jpg|thumb|Raw [[abalone]] meat]]
[[File:AbaloneMeat.jpg|thumb|Raw [[abalone]] meat]]
[[File:Shrimpnigiri.jpg|thumb|[[Shrimp (food)|Shrimp]] nigiri]]
[[File:Nigiri_Sushi_(26478725732).jpg|thumb|[[Salmon as food|Salmon]] nigiri]]
[[File:Soft-shell crab on ice.jpg|thumb|160px|[[Soft-shell crab]] on ice]]
[[File:Soft-shell crab on ice.jpg|thumb|160px|[[Soft-shell crab]] on ice]]


Line 182: Line 182:
* Awabi (鮑): [[Abalone]]<ref name="Fraioli2008" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
* 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" />
* Botan-ebi (ぼたんえび): Botan shrimp<ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
* [[Dungeness crab]]<ref> {{cite web |url=http://eatingrichly.com/dungeness-crab-avocado-and-cucumber-sushi-in-soy-wrappers/ |title=Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers |last1=Johnson |first1=Diana |date=27 October 2009 |website=EatingRichly.com |publisher=Eating Richly |access-date=18 February 2016 }} </ref>
* [[Dungeness crab]]<ref>{{cite web |url=http://eatingrichly.com/dungeness-crab-avocado-and-cucumber-sushi-in-soy-wrappers/ |title=Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers |last1=Johnson |first1=Diana |date=27 October 2009 |website=EatingRichly.com |publisher=Eating Richly |access-date=18 February 2016 |archive-date=14 February 2016 |archive-url=https://web.archive.org/web/20160214192253/http://eatingrichly.com/dungeness-crab-avocado-and-cucumber-sushi-in-soy-wrappers/ |url-status=live }}</ref>
* Ebi (海老): boiled or raw [[Shrimp (food)|shrimp]]<ref name="Kawasumi2001" /><ref name="Fraioli2008" /><ref name="SushiEncyc" />
* Ebi (海老): boiled or raw [[Shrimp (food)|shrimp]]<ref name="Kawasumi2001" /><ref name="Fraioli2008" /><ref name="SushiEncyc" />
* Hamaguri (蛤): [[Clam]], ''[[Meretrix lusoria]]''<ref name="Kawasumi2001" /><ref name="Ono2013" /><ref name="JFG2015" />
* Hamaguri (蛤): [[Clam]], ''[[Meretrix lusoria]]''<ref name="Kawasumi2001" /><ref name="Ono2013" /><ref name="JFG2015" />
Line 189: Line 189:
* [[Hokkigai]], Hokki (ホッキ貝, 北寄貝): [[Atlantic surf clam|Surf clam]]<ref name="Fraioli2008" /><ref name="Ono2013" /><ref name="JFG2015" /><ref name="SushiEncyc" />
* [[Hokkigai]], Hokki (ホッキ貝, 北寄貝): [[Atlantic surf clam|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" />
* 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" />
* Ise-ebi (伊勢海老): a [[spiny lobster]], ''Panulirus japonicus''<ref name="JFG2015" />
* Kaibashira (貝柱), Hashira (柱): [[Bivalve|valve muscles]] of [[Scallop]] or [[Shellfish]]<ref name="JFG2015" />
* Kaibashira (貝柱), Hashira (柱): [[Bivalve|valve muscles]] of [[scallop]] or [[shellfish]]<ref name="JFG2015" />
* Kani (蟹): [[Crab]], also refers to [[Crab stick|imitation crab]]<ref name="Kawasumi2001" /><ref name="JFG2015" /><ref name="Fraioli2008" />
* Kani (蟹): [[Crab meat|Crab]], also refers to [[Crab stick|imitation crab]]<ref name="Kawasumi2001" /><ref name="JFG2015" /><ref name="Fraioli2008" />
* Kani-miso ([[:ja:カニミソ|カニミソ]]): Crab offal paste<ref> {{cite web |url=http://kyotofoodie.com/winter-crab-kani-miso-kani-nabe-kani-zosui/ |title=Winter Crab: Kani Miso, Kani Nabe, Kani Zosui |author=<!--Staff writer(s); no by-line.--> |date=24 January 2009 |website=KyotoFoodie.com |publisher=Kyoto Foodie |access-date=18 February 2016 }} </ref>
* Kani-miso ([[:ja:カニミソ|カニミソ]]): Crab offal paste<ref>{{cite web |url=http://kyotofoodie.com/winter-crab-kani-miso-kani-nabe-kani-zosui/ |title=Winter Crab: Kani Miso, Kani Nabe, Kani Zosui |author=<!--Staff writer(s); no by-line.--> |date=24 January 2009 |website=KyotoFoodie.com |publisher=Kyoto Foodie |access-date=18 February 2016 |archive-date=9 February 2016 |archive-url=https://web.archive.org/web/20160209081848/http://kyotofoodie.com/winter-crab-kani-miso-kani-nabe-kani-zosui/ |url-status=live }}</ref>
* Kaki (カキ,牡蠣): [[Oyster]]<ref name="Fraioli2008" /><ref name="JFG2015" />
* Kaki (カキ,牡蠣): [[Oyster]]<ref name="Fraioli2008" /><ref name="JFG2015" />
* Kegani (ケガニ): [[Chinese mitten crab|hairy crab]]<ref name="JFG2015" />
* Kegani (ケガニ): [[Chinese mitten crab|hairy crab]]<ref name="JFG2015" />
* Kuruma-ebi (車海老): [[Prawn]] species ''[[Marsupenaeus japonicus]]''<ref name="JFG2015" /><ref name="Ono2013" />
* Kuruma-ebi (車海老): [[Shrimp and prawn as food|Prawn]] species ''[[Marsupenaeus japonicus]]''<ref name="JFG2015" /><ref name="Ono2013" />
* Makigai (マキガイ): [[Conch]]<ref name="JFG2015" />
* Makigai (マキガイ): [[Conch]]<ref name="JFG2015" />
* Mategai (マテ貝): [[Atlantic jackknife clam|Razor clam]]
* Mategai (マテ貝): [[Atlantic jackknife clam|Razor clam]]
* Matsubagani (松葉蟹): [[Champagne crab]] or regionally, [[Snow crab]]
* Matsubagani (松葉蟹): [[Champagne crab]] or regionally, [[Snow crab]]
* Mirugai (海松貝): [[Geoduck|Geoduck clam]]<ref name="SushiEncyc" /><ref name="Ono2013" />
* Mirugai (海松貝): [[Geoduck|Geoduck clam]]<ref name="SushiEncyc" /><ref name="Ono2013" />
* [[Turbo cornutus|Sazae]] (栄螺, さざえ): Horned turban shell
* [[Turbo sazae|Sazae]] (栄螺, さざえ): Horned turban shell
* Shako (蝦蛄): [[Mantis shrimp]] or "Squilla"<ref name="SushiEncyc" /><ref name="Ono2013" />
* Shako (蝦蛄): [[Mantis shrimp]] or "Squilla"<ref name="SushiEncyc" /><ref name="Ono2013" />
* Shiba ebi (芝海老): [[Prawn|Grey prawn]]
* Shiba ebi (芝海老): [[Shrimp and prawn as food|Grey prawn]]
* Shima ebi (しまえび): Morotoge shrimp<ref name="Ono2013" />
* Shima ebi (しまえび): Morotoge shrimp<ref name="Ono2013" />
* [[Soft-shell crab]]<ref name="Fraioli2008" />
* [[Soft-shell crab]]<ref name="Fraioli2008" />
Line 211: Line 211:
* Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: [[Snow crab]]<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/Fruit==
==Vegetables and fruit==
[[Image:tsukemono.jpg|thumb|A dish of [[tsukemono]]]]
[[Image:tsukemono.jpg|thumb|A dish of [[tsukemono]]]]
* [[Asparagus]] (アスパラガス).<ref name="Dekura2004" /><ref name="JFG2015" />
* [[Asparagus]] (アスパラガス)<ref name="Dekura2004" /><ref name="JFG2015" />
* [[Avocado]] (アボカド).<ref name="JFG2015" />
* [[Avocado]] (アボカド)<ref name="JFG2015" />
* [[Carrot]] (ニンジン): a [[Julienning|julienne]] of carrot<ref name="Dekura2004" /><ref name="JFG2015" />
* [[Carrot]] (ニンジン): a [[Julienning|julienne]] of carrot<ref name="Dekura2004" /><ref name="JFG2015" />
* [[Cucumber]] (キュウリ): a [[Julienning|julienne]] of cucumber<ref name="Kawasumi2001"/><ref name="Dekura2004" /><ref name="SushiEncyc" /><ref name="JFG2015" />
* [[Cucumber]] (キュウリ): a [[Julienning|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" />
* [[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 (ginger)|gari]]<ref name="JFG2015" />
* [[Ginger]] (しょうが): most often used is pickled ginger: [[beni shōga]] and [[Gari (ginger)|gari]]<ref name="JFG2015" />
* Gobō (牛蒡): [[Burdock]] root<ref name="JFG2015" />
* Gobō (牛蒡): [[Burdock]] root<ref name="JFG2015" />
Line 223: Line 223:
* [[Kanpyō (food)|Kanpyō]] (乾瓢, 干瓢): dried [[gourd]]<ref name="Kawasumi2001" /><ref name="Dekura2004" /><ref name="SushiEncyc" /><ref name="JFG2015" />
* [[Kanpyō (food)|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 (folklore)|Kappa]]'')<ref name="JFG2015" />
* [[Kappamaki]] (河童巻き): a [[makizushi]] made of [[cucumber]] and named after the Japanese water spirit who loves cucumber (''[[Kappa (folklore)|Kappa]]'')<ref name="JFG2015" />
* [[Konjac|Konnyaku]] (蒟蒻): Cake made from the corm of the Konjac plant.<ref name="JFG2015" />
* [[Konjac|Konnyaku]] (蒟蒻): Cake made from the corm of the Konjac plant<ref name="JFG2015" />
* [[Nattō]] (納豆): fermented [[soybean]]s<ref name="Kawasumi2001"/><ref name="Dekura2004" /><ref name="SushiEncyc" /><ref name="JFG2015" />
* [[Nattō]] (納豆): fermented [[soybean]]s<ref name="Kawasumi2001"/><ref name="Dekura2004" /><ref name="SushiEncyc" /><ref name="JFG2015" />
* [[Allium fistulosum|Negi]] (ネギ): Japanese bunching onion<ref name="SushiEncyc" />
* [[Allium fistulosum|Negi]] (ネギ): Japanese bunching onion<ref name="SushiEncyc" />
Line 247: Line 247:


==External links==
==External links==
*{{Commons category-inline|Sushi}}
⚫
{{cookbook}}
*{{Commons category-inline|Sashimi}}
⚫
*{{cookbook-inline}}
* [http://www.secretsofsushi.com/sushi-sauce.html Secrets of Sushi - Sushi Sauce]
* [http://www.secretsofsushi.com/sushi-sauce.html Secrets of Sushi - Sushi Sauce]


Latest revision as of 09:32, 13 May 2024

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[edit]

Packaged nigirizushi for sale at a Tokyo supermarket
California roll is a contemporary-style maki-zushi.
Main article: Sushi
  • 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[edit]

Eggs[edit]

Tamagoyaki, also referred to as tamago

Meats[edit]

Seafood[edit]

All seafoods in this list are served raw unless otherwise specified.

Finfish[edit]

The list below does not follow biological classification.

Engawa (meat close to the fin of a flounder) nigirizushi
Various cuts of tuna including akami, otoro and chutoro prepared as sashimi
Unagi nigiri sushi

Inkfish[edit]

Others[edit]

Sea cucumber (Namako)

Roe[edit]

Ikura gunkan maki sushi

Roe is a mass of fish eggs:

Shirako (cod sperm) gunkanmaki-zushi

Seaweed[edit]

  • Kombu (昆布): Kelp, many preparations[3][21]
  • Wakame (若布): Edible seaweed, sea mustard

Shellfish[edit]

Raw abalone meat
Salmon nigiri
Soft-shell crab on ice

Vegetables and fruit[edit]

A dish of tsukemono

See also[edit]

References[edit]

  1. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai Dekura, Hideo; Treloar, Brigid; Yoshii, Ryuichi (2004). The Complete Book of Sushi. Singapore: Lansdowne Publishing/Periplus Editions. ISBN 0-79460-316-5.
  2. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj Ono, Jiro (November 2013). A Sushi Handbook In English and Japanese (in English and Japanese). Tokyo, Japan: Natsumesha. ISBN 978-4-81-635419-9.
  3. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj bk bl bm bn bo bp bq br bs bt bu bv bw bx by bz ca cb cc cd ce cf cg ch ci cj ck cl cm cn co cp cq cr cs ct cu cv cw cx cy cz da db dc dd de "Japanese Food Names". oksfood.com Japanese Food Guide. 16 December 2015. Archived from the original on 6 February 2016. Retrieved 12 February 2016.
  4. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab Kawasumi, Ken; Driussi, Laura (translated by) (October 2001). The Encyclopedia of Sushi Rolls. Higashi, Sibuya-ku, Tokyo, Japan: Graph-Sha/Japan Publications. ISBN 4-88996-076-7.
  5. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av "Sushi Menu". Sushi Encyclopedia. 2007. Archived from the original on 20 May 2017. Retrieved 12 February 2016. The sushi menu consists of basic Edo style sushi and they are grouped in their styles.
  6. ^ Weil, Y. (2014). "Make My Sushi: Salmon Skin". MakeMySushi.com. Archived from the original on 25 February 2016. Retrieved 17 February 2016.
  7. ^ a b c d e Insomboon, Panicha (16 January 2015). "7 Kinds of Sashimi Not Made With Fish". ModernFarmer.com. Modern Farmer Media. Archived from the original on 25 October 2021. Retrieved 7 December 2021.
  8. ^ Martineau, Robert-Gilles (16 May 2012). "JAPANESE FISH SPECIES 22: CORNET FISH-YAGARA-矢柄". ShizuokaGourmet.com. Archived from the original on 25 February 2016. Retrieved 13 February 2016.
  9. ^ a b c d e f g h i j k l m n o p q r s t u v w x Fraioli, James O.; Sato, Chef Kaz (2008). The Complete Idiot's Guide to Sushi and Sashimi. New York, NY: Alpha Books. ISBN 978-1-59257-782-8. Archived from the original on 2016-11-30. Retrieved 2016-02-19.
  10. ^ "Sushi – Japanese Food Recipes". sushi-ABC.com. 2003. Archived from the original on 2 March 2016. Retrieved 13 February 2016.
  11. ^ "JAPANESE SEASONAL FISH: ISHIGAREI/STONE FLOUNDER". ShizuokaGourmet.com. 31 January 2010. Archived from the original on 4 February 2016. Retrieved 13 February 2016.
  12. ^ Martineau, Robert-Gilles (7 May 2007). "TUNA SPECIES 6: MEKAJIKI/MARLIN". ShizuokaGourmet.com. Archived from the original on 25 February 2016. Retrieved 15 February 2016.
  13. ^ "Bluefin tuna". kodanmalcorp.com. 2014. Archived from the original on 25 February 2016. Retrieved 15 February 2016.
  14. ^ Martineau, Robert-Gilles (28 February 2007). "NORESORE/CONGER EEL WHITEBAIT". Shizuoka Sushi and Sashimi. The Twenty Fourteen Theme. Blog at WordPress.com. Archived from the original on 25 February 2016. Retrieved 18 February 2016.
  15. ^ "Kinmedai Golden Eye Snapper". Sushi311.org. 2016. Archived from the original on 1 March 2016. Retrieved 18 February 2016.
  16. ^ Palmer, Brian (11 March 2010). "What Does Whale Taste Like?". Slate Magazine. Archived from the original on 7 September 2011. Retrieved 18 February 2016.
  17. ^ "Sushi Items - Uni (Sea Urchin)". The Sushi FAQ. Archived from the original on 22 July 2012. Retrieved 18 December 2014.
  18. ^ "一貫一万円の寿司". デイリーポータルZ. September 21, 2015. Archived from the original on August 17, 2022. Retrieved June 10, 2023.
  19. ^ a b Lowry, Dave (5 October 2005). The Connoisseur's Guide to Sushi: Everything You Need to Know About Sushi Varieties and Accompaniments, Etiquette and Dining Tips and More. Harvard Common Press. pp. 143-144. ISBN 1-5583-2307-4.
  20. ^ Hui, Yiu H. (2006). "Caviar and Fish Roe". Handbook of Food Science, Technology, and Engineering. CRC Press. pp. 161–12. ISBN 0-8493-9849-5. Archived from the original on 2022-03-19. Retrieved 2020-12-12.
  21. ^ "Learn more about Kombu Seaweed Products". kurakonusa.com. KURAKON Foods, Inc. Archived from the original on 1 March 2016. Retrieved 18 February 2016.
  22. ^ Johnson, Diana (27 October 2009). "Dungeness Crab, Avocado, and Cucumber Sushi in Soy Wrappers". EatingRichly.com. Eating Richly. Archived from the original on 14 February 2016. Retrieved 18 February 2016.
  23. ^ "Winter Crab: Kani Miso, Kani Nabe, Kani Zosui". KyotoFoodie.com. Kyoto Foodie. 24 January 2009. Archived from the original on 9 February 2016. Retrieved 18 February 2016.

External links[edit]

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