Maguro

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

Sushi styles

• 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)
• 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.
• Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori.
• Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients
• Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients
• 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
• Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient
• 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.
• Temaki (手巻き, hand roll) is a cone-shaped maki sushi
• Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice topped with a slice of another item
• 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.
• 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.

Wrappings

• Nori (海苔): dried seaweed (often used to wrap or belt makizushi or gunkan)
• Rice paper
• Salmon skin
• Thinly sliced sheets of cucumber
• Usuyaki-tamago: thinly cooked sweet omelette or custard
• Yuba: "tofu skin" or "soybean skin", a thin film derived from soybeans

Eggs

• Tamago (卵, 玉子): sweet egg omelette or custard, sometimes mixed with minced fish
• Quail eggs (raw or cooked)

Meats

• Basashi/sakura niku (馬刺し/桜肉): Raw horse, nicknamed for its bright pink color
• Gyusashi (牛刺し): Raw beef
• Shikasashi (鹿刺し): Raw venison
• Torisashi (鳥刺し): Raw chicken

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
• Aji (鯵): Japanese jack mackerel
• Akami (赤身): red meat fish
• Akamutsu (アカムツ): blackthroat seaperch
• Aka-yagara (赤矢柄): red cornetfish
• Amadai (あまだい): tilefish
• Anago (穴子): saltwater eel, conger eel
• Ankimo (鮟肝): monkfish liver (cooked)
• Ayu (鮎): sweetfish (raw or grilled)
• Buri (é°¤): adult yellowtail (cooked or raw)
• Hamachi (é­¬, はまち): young (35–60 cm) yellowtail

• Dojo (ドジョウ): Japanese loach
• Ei (エイ): skate
• Engawa (縁側): often referred as 'fluke fin', the chewy part of fluke, a flatfish
• Fugu (河豚): puffer fish
• Funa (フナ): crucian carp
• Gindara (銀鱈): sablefish
• Hamo (鱧, はも): daggertooth pike conger, a variety of eel, less popular than unagi and anago, and known for its fatty texture
• Hata (ハタ): grouper
• Hatahata (é°°): sandfish
• Hikari-mono (光り物): blue-backed fish, various kinds of "shiny" (silvery scales) fish
• Hiramasa (平政, 平柾): yellowtail amberjack (Seriola lalandi)
• Hirame (平目, 鮃): fluke, a type of flounder
• Hokke (ホッケ): Okhotsk atka mackerel
• Hoshigarei (干鰈): spotted halibut
• Inada (鰍): very young yellowtail
• Isake (いさけ): trumpeter
• Isaki (伊佐木, いさき): striped pigfish
• Ishigarei (石鰈): stone flounder
• Iwana (イワナ): charr
• Iwashi (é°¯): sardine
• Kajiki (梶木, 舵木, 旗魚): swordfish
• Makajiki (真梶木): blue marlin
• Mekajiki (目梶木): swordfish
• (間八): greater amberjack, Seriola dumerili
• Karei (鰈): flatfish
• Katsuo (é°¹, かつお): skipjack tuna
• Kawahagi (皮剥ぎ): Filefish
• Kibinago (黍魚子): banded blue sprat, or silver-stripe round herring
• Kisu (鱚): sillago
• Kochi (こち): flathead
• Kohada (小鰭): Japanese gizzard shad

• Shinko (新子): very young gizzard shad
• Konoshiro (é°¶): fully matured gizzard shad
• Kue (クエ): longtooth grouper
• Madai (まだい): red sea bream
• Maguro (鮪): Thunnus (a genus of tuna)
• ChÅ«toro (中とろ): medium-fat bluefin tuna belly
• Kuro (maguro) (くろまぐろ): bluefin tuna, the fish itself
• Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ): yellowfin tuna
• Mebachi (maguro) (めばちまぐろ): bigeye tuna, the most widely distributed fish in Japan
• Meji (maguro) (メジ鮪): young Pacific bluefin tuna
• Ōtoro (大とろ): fattiest portion of bluefin tuna belly
• Shiro maguro (白鮪), Binnaga/Bincho (鬢長): albacore or "white" tuna
• Toro (とろ): fatty bluefin tuna belly
• Makogarei (まこがれい): marbled flounder
• Mamakari (飯借): sprat
• Matou-dai (まとう-だい): John Dory
• Masu (鱒): Trout
• Mejina (メジナ): Girella
• Nijimasu (虹鱒): Rainbow trout
• Nishin (ニシン): Herring
• Noresore (のれそれ): baby anago
• Ohyou (大鮃): halibut
• Okoze (虎魚): Okoze stonefish
• Saba (鯖): chub mackerel or blue mackerel Served raw or marinated
• Sake, Shake (é®­): Salmon
• Sanma (秋刀魚): Pacific saury (autumn) or mackerel pike
• Sawara (鰆): Spanish mackerel
• Sayori (針魚, é±µ): halfbeak (springtime)
• Shima-aji (しま鯵): white trevally
• Shirauo (しらうお): whitebait (Springtime)
• Shiromi (白身) seasonal "white meat" fish
• Suzuki (鱸): sea bass
• Seigo (鮬): young (1-2 y.o.) sea bass
• Tachiuo (タチウオ): beltfish

• Tai (鯛): seabream snapper
• Madai (真鯛): red sea bream
• Kasugo (春子鯛): young sea bream
• Kurodai (黒鯛): snapper
• Ibodai (疣鯛): Japanese butterfish
• Kinmedai (金目鯛): splendid alfonsino
• Tara (鱈): Cod
• Unagi (é°»): freshwater eel, often broiled (grilled) with a sweet sauce. The preparation of unagi is referred to as kabayaki.

Inkfish

• Aori ika (あおりいか): Bigfin reef squid
• Hotaru ika (ホタルイカ): Firefly squid
• Ika (烏賊, いか): Cuttlefish or squid, served raw or cooked
• Sumi ika (墨, すみいか): Japanese spineless cuttlefish
• Tako (蛸, たこ): Octopus
• Yari ika (ヤリイカ): Spear squid

Others

• Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian
• Kamesashi (かめさし): Sea turtle sashimi
• Kurage (水母, 海月): Jellyfish
• Kujira (鯨, くじら, クジラ): Whale
• Namako (æµ·é¼ , なまこ): Sea cucumber
• Shiokara (塩辛): Seasoned, salted entrails; frequently squid
• Hitode (ヒトデ): Starfish
• Uni: (雲丹, 海胆) gonad of sea urchin; may come in different colors

Roe

Roe is a mass of fish eggs:

• Caviar (キャビア): roe of sturgeon
• Ikura (イクラ): Salmon roe
• Sujiko (筋子): Salmon roe (still in the sac)
• Kazunoko (数の子, 鯑): Herring roe
• Masago (まさご): Smelt roe
• Mentaiko (明太子): Pollock roe seasoned to have a spicy flavor

• Shirako (白子): Milt
• Tarako (たらこ, 鱈子): Alaska pollock roe
• Tobiko (飛子): roe of Flying fish

Seaweed

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

Shellfish

• Akagai (赤貝): Ark shell
• Ama-ebi (甘海老): raw pink shrimp Pandalus borealis
• Aoyagi (青柳): Trough shell
• Asari (あさり): Japanese carpet shell
• Awabi (鮑): Abalone
• Botan-ebi (ぼたんえび): Botan shrimp
• Dungeness crab
• Ebi (海老): boiled or raw shrimp
• Hamaguri (蛤): Clam, Meretrix lusoria
• Himejako (ヒメジャコ): Giant clam
• Himo (紐): "fringe" around an Akagai
• Hokkigai, Hokki (ホッキ貝, 北寄貝): Surf clam
• Hotategai, Hotate (帆立貝, 海扇): Scallop
• Ise-ebi (伊勢海老): a spiny lobster, Panulirus japonicus
• Kaibashira (貝柱), Hashira (柱): valve muscles of scallop or shellfish
• Kani (蟹): Crab, also refers to imitation crab
• Kani-miso (): Crab offal paste
• Kaki (カキ,牡蠣): Oyster
• Kegani (ケガニ): hairy crab
• Kuruma-ebi (車海老): Prawn species Marsupenaeus japonicus
• Makigai (マキガイ): Conch
• Mategai (マテ貝): Razor clam
• Matsubagani (松葉蟹): Champagne crab or regionally, Snow crab
• Mirugai (海松貝): Geoduck clam
• Sazae (栄螺, さざえ): Horned turban shell
• Shako (蝦蛄): Mantis shrimp or "Squilla"
• Shiba ebi (芝海老): Grey prawn
• Shima ebi (しまえび): Morotoge shrimp
• Soft-shell crab
• Tarabagani (鱈場蟹): King crab
• Tairagai (タイラギ): Pen-shell clam
• Torigai (鳥貝): Cockle
• Tsubugai (螺貝, ツブガイ): Whelk (Neptunea, Buccinum, Babylonia japonica)
• Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani: Snow crab

Vegetables and fruit

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

See also

• List of condiments
• List of Japanese condiments
• List of Japanese cooking utensils
• List of Japanese dishes

References

External links

• Secrets of Sushi - Sushi Sauce