There are many

sushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

and

sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce. Origin The word ''sashimi'' means "pierced body", i.e. " 刺身" = ''sashimi'', where 刺し = ''sashi'' (pierced, stu ...

ingredients, some traditional and some 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 Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

and filled with sushi rice. * Maki-zushi (巻き寿司, ''rolled sushi'') consists of

rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

and other ingredients rolled together with a sheet of

nori Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus '' Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or ...

. ** 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 A rice ball may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a ball shape. Rice balls exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia. Rice b ...

wrapped in a sheet of

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

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 Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

Wrappings

Nori Nori is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus '' Pyropia'', including ''P. yezonesis'' and '' P. tenera''. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or ...

(海苔): dried seaweed (often used to wrap or belt makizushi or gunkan) *

Rice paper "Rice paper" has many varieties such as rice paper made from tree bark to make drawing and writing paper or from rice flour and tapioca flour and then mixed with salt and water to produce a thin rice cake and dried to become harder and paper-like ...

Salmon Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus '' Oncorhy ...

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 In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives ...

or custard, sometimes mixed with minced fish *

Quail Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. The collective noun for a group of quail is a flock, covey, or bevy. Old World quail are placed in the family Phasianidae, and New ...

eggs (raw or cooked)

Meats

* Basashi/sakura niku (馬刺し/馬肉): Raw

horse The horse (''Equus ferus caballus'') is a domesticated, one-toed, hoofed mammal. It belongs to the taxonomic family Equidae and is one of two extant subspecies of ''Equus ferus''. The horse has evolved over the past 45 to 55 million yea ...

, nicknamed for its bright pink color * Gyusashi (牛刺し): Raw

Beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

* Shikasashi (鹿刺し): Raw

Venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, ...

* Torisashi (鳥刺し): Raw

chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

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 250px, Blue blanquillo, ''Malacanthus latovittatus'' Tilefishes are mostly small perciform marine fish comprising the family Malacanthidae. They are usually found in sandy areas, especially near coral reefs. Commercial fisheries exist for th ...

* Anago (穴子): saltwater eel,

Conger eel ''Conger'' ( ) is a genus of marine congrid eels. It includes some of the largest types of eels, ranging up to 2 m (6 ft) or more in length, in the case of the European conger. Large congers have often been observed by divers during ...

Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. ''Ankimo'' is often served with ''momiji-oroshi'' ( c ...

(鮟肝):

monkfish Members of the genus ''Lophius'', also sometimes called monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. ''Lophius'' is known as the "monk" or "monkfish" ...

liver (cooked) * Ayu (鮎): sweetfish (raw or grilled) * Buri (鰤): adult yellowtail (cooked or raw) ** Hamachi (魬, はまち): young (35–60 cm) yellowtail Engawa nigirizushi

* 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 Tetraodontidae is a family of primarily marine and estuarine fish of the order Tetraodontiformes. The family includes many familiar species variously called pufferfish, puffers, balloonfish, blowfish, blowies, bubblefish, globefish, swellfish ...

* Funa (フナ): crucian carp * Gindara (銀鱈):

sablefish The sablefish (''Anoplopoma fimbria'') is one of two members of the fish family Anoplopomatidae and the only species in the genus ''Anoplopoma''. In English, common names for it include sable (US), butterfish (US), black cod (US, UK, Canada), b ...

* Hamo (鱧, はも): daggertooth pike conger * Hata (ハタ): grouper * Hatahata (鰰): sandfish * Hikari-mono (光り物): blue-backed fish, various kinds of "shiny" (silvery scales) fish * Hiramasa (平政, 平柾):

yellowtail amberjack The yellowtail amberjack, yellowtail kingfish, hiramasa or great amberjack (''Seriola lalandi'') is a large fish found in the Southern Ocean. Although previously thought to be found in all oceans and seas, recent genetic analysis restricts ''S. ...

(''Seriola lalandi'') * Hirame (平目, 鮃): fluke, a type of flounder * Hokke (ホッケ):

Okhotsk atka mackerel The Okhotsk atka mackerel (''Pleurogrammus azonus''), also known as the Arabesque greenling, is a mackerel-like species in the family Hexagrammidae. It is commonly known as hokke in Japan and imyeonsu in Korean. The primary population of the fish ...

* Hoshigarei (干鰈): spotted halibut * Inada (鰍): very young yellowtail * Isake (いさけ):

trumpeter The trumpet is a brass instrument commonly used in classical and jazz ensembles. The trumpet group ranges from the piccolo trumpet—with the highest register in the brass family—to the bass trumpet, pitched one octave below the standard B ...

* Isaki (伊佐木, いさき): striped pigfish * Ishigarei (石鰈): stone flounder * Iwana (イワナ): charr * Iwashi (鰯):

sardine "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the It ...

* Kajiki (梶木, 舵木, 旗魚): swordfish ** Makajiki (真梶木): blue

marlin Marlins are fish from the family Istiophoridae, which includes about 10 species. A marlin has an elongated body, a spear-like snout or bill, and a long, rigid dorsal fin which extends forward to form a crest. Its common name is thought to deri ...

** Mekajiki (目梶木): swordfish * Kanpachi (間八):

greater amberjack The greater amberjack (''Seriola dumerili''), also known as the allied kingfish, great amberfish, greater yellowtail, jenny lind, Sea donkey, purplish amberjack, reef donkey, rock salmon, sailors choice, yellowtail, and yellow trevally, is a spec ...

, ''Seriola dumerili'' * Karei (鰈): flatfish * Katsuo (鰹, 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 ''Sillago'' is a genus of fish in the family Sillaginidae and the only non-monotypic genus in the family. Distinguishing the species can be difficult, with many similar in appearance and colour, forcing the use of swim bladder morphology as a d ...

* Kochi (こち): flathead * Kohada (小鰭): Japanese gizzard shad Various tuna sashimi

** Shinko (新子): very young gizzard shad ** Konoshiro (鰶): fully matured gizzard shad * Kue (クエ): longtooth grouper * Madai (まだい):

red sea bream Red seabream is a name given to at least two species of fish of the family Sparidae, ''Pagrus major'' and ''Pagellus bogaraveo''. ''Pagrus major'' ''Pagrus major'' is of great culinary and cultural importance in Japan, and is known as mada ...

* Maguro (鮪): '' Thunnus'' (a genus of

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae ( mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max len ...

) ** Chūtoro (中とろ): medium-fat

bluefin tuna Bluefin tuna is a common name used to refer to several species of tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, th ...

belly ** Kuro (maguro) (くろまぐろ):

, the fish itself ** Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ):

yellowfin tuna The yellowfin tuna (''Thunnus albacares'') is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide. Yellowfin is often marketed as ahi, from the Hawaiian , a name also used there for the closely related bigeye ...

** Mebachi (maguro) (めばちまぐろ):

bigeye tuna The bigeye tuna (''Thunnus obesus'') is a species of true tuna of the genus '' Thunnus'', belonging to the wider mackerel family Scombridae. In Hawaiian, it is one of two species known as ahi, the other being the yellowfin tuna. Bigeye tuna are ...

, the most widely distributed fish in Japan ** Meji (maguro) (メジ鮪): young Pacific bluefin tuna ** Ōtoro (大とろ): fattiest portion of

belly ** Shiro maguro (白鮪), Binnaga/Bincho (鬢長):

albacore The albacore (''Thunnus alalunga''), known also as the longfin tuna, is a species of tuna of the order Perciformes. It is found in temperate and tropical waters across the globe in the epipelagic and mesopelagic zones. There are six distinct s ...

or "white" tuna ** Toro (とろ): fatty

belly * Makogarei (まこがれい): marbled flounder * Mamakari (飯借):

sprat Sprat is the common name applied to a group of forage fish belonging to the genus '' Sprattus'' in the family Clupeidae. The term also is applied to a number of other small sprat-like forage fish ('' Clupeoides'', '' Clupeonella'', '' Corica'' ...

* Matou-dai (まとう-だい):

John Dory John Dory, St Pierre or Peter's fish, refers to fish of the genus ''Zeus'', especially ''Zeus faber'', of widespread distribution. It is an edible demersal coastal marine fish with a laterally compressed olive-yellow body which has a large dark ...

* Masu (鱒):

Trout Trout are species of freshwater fish belonging to the genera '' Oncorhynchus'', '' Salmo'' and '' Salvelinus'', all of the subfamily Salmoninae of the family Salmonidae. The word ''trout'' is also used as part of the name of some non-salm ...

* Mejina (メジナ):

Girella ''Girella'' is a genus of sea chubs mostly native to the Pacific Ocean with a smaller presence in the Atlantic oceans. Species There are currently 18 recognized species in this genus: * '' Girella albostriata'' Steindachner, 1898 * '' Girella c ...

* Nijimasu (虹鱒): Rainbow trout * Nishin (ニシン): Herring * Noresore (のれそれ): baby Anago * Ohyou (大鮃):

halibut Halibut is the common name for three flatfish in the genera '' Hippoglossus'' and '' Reinhardtius'' from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish. The word is derived from ''h ...

* Okoze (虎魚): Okoze stonefish * Saba (鯖):

chub mackerel The chub mackerel, Pacific mackerel, or Pacific chub mackerel (''Scomber japonicus'') is a species of fish in the tuna and mackerel family, Scombridae. This species of mackerel closely resembles the Atlantic chub mackerel. Characteristics The chu ...

or blue mackerel Served raw or marinated * Sake, Shake (鮭):

* Sanma (秋刀魚):

Pacific saury The Pacific saury (''Cololabis saira'') is a member of the family Scomberesocidae. Saury is a seafood in several East Asian cuisines and is also known by the name mackerel pike. Biology Saury is a fish with a small mouth, an elongated body, ...

(autumn) or mackerel pike * Sawara (鰆): Spanish mackerel * Sayori (針魚, 鱵): 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 Unagi Nigiri Sushi - Suzuran Japan Foods Trading

Unagi Nigiri Sushi - Suzuran Japan Foods Trading

* Tai (鯛): seabream snapper ** Madai (真鯛):

** Kasugo (春子鯛): young sea bream ** Kurodai (黒鯛): snapper ** Ibodai (疣鯛):

Japanese butterfish The Pacific rudderfish (''Psenopsis anomala'') is a marine fish also known by such names as Japanese butterfish, melon seed, wart perch, ibodai (Japanese name, イボダイ) or simply but ambiguously as butterfish. This fish, which can grow to ...

** Kinmedai (金目鯛):

splendid alfonsino The splendid alfonsino (''Beryx splendens'') is an alfonsino The alfonsino (''Beryx decadactylus''), also known as the alfonsin, longfinned beryx, red bream, or imperador, is a species of deepwater berycid fish of the order Beryciformes. It ...

* Tara (鱈): Cod *

Unagi is the Japanese word for freshwater eel, particularly the Japanese eel, . Unagi is a common ingredient in Japanese cooking, often as '' kabayaki''. It is not to be confused with saltwater eel, which is known as '' anago'' in Japanese. ...

(鰻):

freshwater eel The Anguillidae are a family of ray-finned fish that contains the freshwater eels. Eighteen of the 19 extant species and six subspecies in this family are in the genus ''Anguilla''. They are elongated fish with snake-like bodies, their long dorsa ...

, often broiled ( grilled) with a sweet sauce. The preparation of unagi is referred to as ''

kabayaki is a preparation of fish, especially ''unagi'' eel,, vol. 7,"kabayaki" by describes it as being used principally or almost always for ''unagi'' (「もっぱら鰻」) where the fish is split down the back the Japanese dictionary says ''kaba ...

''.

Inkfish

* Aori ika (あおりいか): Bigfin reef squid * Hotaru ika (ホタルイカ):

Firefly squid The firefly squid (''Watasenia scintillans''), also commonly known as the sparkling enope squid or hotaru-ika in Japan, is a species of squid in the family Enoploteuthidae. It is the sole species in the monotypic genus ''Watasenia''. These tiny ...

* 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 The sea pineapple (''Halocynthia roretzi'') is an edible ascidian (sea squirt) consumed primarily in Korea, where it is known as ''meongge'' (멍게), and to a lesser extent in Japan, where it is known as or . Sea pineapples are known for both ...

, an

Ascidian Ascidiacea, commonly known as the ascidians, tunicates (in part), and sea squirts (in part), is a polyphyletic class in the subphylum Tunicata of sac-like marine invertebrate filter feeders. Ascidians are characterized by a tough outer "tunic" m ...

* Kamesashi (かめさし):

Sea turtle Sea turtles (superfamily Chelonioidea), sometimes called marine turtles, are reptiles of the order Testudines and of the suborder Cryptodira. The seven existing species of sea turtles are the flatback, green, hawksbill, leatherback, loggerhe ...

sashimi * Kurage (水母, 海月): Jellyfish * Kujira (鯨, くじら, クジラ):

Whale Whales are a widely distributed and diverse group of fully aquatic placental marine mammals. As an informal and colloquial grouping, they correspond to large members of the infraorder Cetacea, i.e. all cetaceans apart from dolphins and ...

* Namako (海鼠, なまこ): Sea cucumber *

Shiokara , is a food in Japanese cuisine made from various marine animals that consists of small pieces of meat in a brown viscous paste of the animal's heavily salted, fermented viscera. The raw viscera are mixed with about 10% salt, 30% malted rice, ...

(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 Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...

is a mass of fish eggs: *

Caviar Caviar (also known as caviare; from fa, خاویار, khâvyâr, egg-bearing) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the te ...

(キャビア): roe of sturgeon. * Ikura (イクラ):

roe * Sujiko (筋子):

roe (still in the sac) * Kazunoko (数の子, 鯑): Herring roe * Masago (まさご): Smelt roe *

Mentaiko Pollock roe, also pollack roe (also known as ''myeongnan'' and ''tarako'') is the roe of Alaska pollock (''Gadus chalcogrammus'') which, despite its name, is a species of cod. Salted pollock roe is a popular culinary ingredient in Korean, Japanes ...

(明太子):

Pollock Pollock or pollack (pronounced ) is the common name used for either of the two species of North Atlantic marine fish in the genus ''Pollachius''. '' Pollachius pollachius'' is referred to as pollock in North America, Ireland and the United Kingd ...

roe seasoned to have a spicy flavor * Shirako (白子):

Milt Milt is the seminal fluid of fish, mollusks, and certain other water-dwelling animals which reproduce by spraying this fluid, which contains the sperm, onto roe (fish eggs). It can also refer to the sperm sacs or testes that contain the seme ...

Tarako , known under the professional name , is a Japanese actress, voice actress and singer.Doi, Hitoshi.Tarako. ''Seiyuu Database''. July 5, 2010. Her debut role was as a preschooler on ''Urusei Yatsura''. She is currently employed by the talent mana ...

(たらこ, 鱈子):

Alaska pollock The Alaska pollock or walleye pollock (''Gadus chalcogrammus'') is a marine fish species of the cod genus '' Gadus'' and family Gadidae. It is a semi-pelagic schooling fish widely distributed in the North Pacific, with largest concentrations ...

roe * Tobiko (飛子): roe of

Flying fish The Exocoetidae are a family of marine fish in the order Beloniformes class Actinopterygii, known colloquially as flying fish or flying cod. About 64 species are grouped in seven to nine genera. While they cannot fly in the same way a bird d ...

Seaweed

Kombu ''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many ...

(昆布): Kelp, many preparations *

Wakame Wakame ''(Undaria pinnatifida)'' is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and texture. It is most often served in soups ...

(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 Asari may refer to: The Asari are a caste of artisans and craftsmen who do metal working and make jewelry. They are also involved in the construction trades of carpentry and masonry. They are followers of Vishvakarman, the Hindu god of craftsmen an ...

(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 Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two shel ...

, ''

Meretrix lusoria ''Meretrix lusoria'', the hamaguri, Asian hard clam or common Orient clam, is a species of saltwater clam, a marine bivalve mollusk in the family Veneridae, the Venus clams. This species is native to Asia, found along water beds and the coastal ...

'' * Himejako (ヒメジャコ):

Giant clam The giant clams are the members of the clam genus '' Tridacna'' that are the largest living bivalve mollusks. There are actually several species of "giant clams" in the genus '' Tridacna'', which are often misidentified for ''Tridacna gigas'', ...

* 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 Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family (Palinuridae) of about 60 species of achelate crustaceans, in the Decapoda Reptantia. Spiny lobsters are also, especially in Australia, New Zealand, Ireland, So ...

, ''Panulirus japonicus'' * Kaibashira (貝柱), Hashira (柱): valve muscles of Scallop or Shellfish * Kani (蟹): Crab, also refers to imitation crab * Kani-miso ( カニミソ): Crab offal paste * Kaki (カキ,牡蠣):

Oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not ...

* Kegani (ケガニ): hairy crab * Kuruma-ebi (車海老):

Prawn Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten. The term "prawn"Mortenson, Philip B (2010''This is not a weasel: a close look at nature' ...

species ''

Marsupenaeus japonicus ''Marsupenaeus'' is a monotypic genus of prawn. It contains a single species, ''Marsupenaeus japonicus'', known as the kuruma shrimp, kuruma prawn, or Japanese tiger prawn. It occurs naturally in bays and seas of the Indo-West Pacific, but has a ...

'' * Makigai (マキガイ): Conch * Mategai (マテ貝):

Razor clam Razor clam is a common name for long, narrow, saltwater clams (which resemble a closed straight razor in shape), in the genera ''Ensis'', '' Siliqua'', ''Solecurtus'', and '' Solen'', including: * Atlantic jackknife clam, ''Ensis directus'' *Razor ...

* Matsubagani (松葉蟹): Champagne crab or regionally,

Snow crab ''Chionoecetes'' is a genus of crabs that live in the northern Pacific and Atlantic Oceans. The genus ''Chionoecetes'' currently contains seven distinct species. Other names for crabs in this genus include "queen crab" (in Canada) and " spider ...

* 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 Soft-shell crab is a culinary term for crabs that have recently molted their old exoskeleton and are still soft. Soft-shells are removed from the water as soon as they molt or, preferably, just before to prevent any hardening of their shell. Cat ...

* Tarabagani (鱈場蟹):

King crab King crabs are a taxon of decapod crustaceans chiefly found in cold seas. Because of their large size and the taste of their meat, many species are widely caught and sold as food, the most common being the red king crab (''Paralithodes camtsch ...

* Tairagai (タイラギ): Pen-shell

clam Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two shel ...

* Torigai (鳥貝): Cockle * Tsubugai (螺貝, ツブガイ):

Whelk Whelk (also known as scungilli) is a common name applied to various kinds of sea snail. Although a number of whelks are relatively large and are in the family Buccinidae (the true whelks), the word ''whelk'' is also applied to some other marin ...

(''Neptunea'', '' Buccinum'', ''Babylonia japonica'') * Zuwaigani (ズワイガニ/津和井蟹/松葉蟹), also regionally marketed as matsubagani:

Vegetables/Fruit

Asparagus Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus '' Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in ...

(アスパラガス). *

Avocado The avocado (''Persea americana'') is a medium-sized, evergreen tree in the laurel family ( Lauraceae). It is native to the Americas and was first domesticated by Mesoamerican tribes more than 5,000 years ago. Then as now it was prized for ...

(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 Daikon or mooli, ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed ...

radish sprouts * Kanpyō (乾瓢, 干瓢): dried

gourd Gourds include the fruits of some flowering plant species in the family Cucurbitaceae, particularly ''Cucurbita'' and '' Lagenaria''. The term refers to a number of species and subspecies, many with hard shells, and some without. One of the ear ...

Kappamaki is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...

(河童巻き): a

makizushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include ...

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 , spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with ''Bacillus subtilis'' var. ''natto''. It is often served as a breakfast food with rice. It is served wi ...

(納豆): fermented

soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu a ...

s * Negi (ネギ): Japanese bunching onion * Oshinko (漬物): Takuan (pickled

daikon Daikon or mooli, ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed ...

) or other pickled

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

Shiitake The shiitake (alternate form shitake) (; ''Lentinula edodes'') is an edible mushroom native to East Asia, which is now cultivated and consumed around the globe. It is considered a Medicinal fungi, medicinal mushroom in some forms of tradition ...

(シイタケ): dried shiitake mushrooms, served roasted or simmered *

Takuan ''Takuan'' (; also spelled ''takuwan''), or ''takuan-zuke'' (; 'pickled takuan'), known as ''danmuji'' () in the context of Korean cuisine, is a pickled preparation of daikon radish. As a popular part of traditional Japanese cuisine, ''takuan ...

(沢庵漬け): pickled

radish *

Tofu Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...

(豆腐):

Soybean The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu a ...

curd *

Tsukemono are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a ...

(漬物): various pickled vegetables *

Umeboshi Umeboshi ( Japanese: 梅干し, pronounced , literally 'dried ume') are pickled (brined) '' ume'' fruits common in Japan. The word ''umeboshi'' is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums ...

(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

References

External links

Secrets of Sushi - Sushi Sauce
{{seafood Sushi

Sushi is a Japanese dish of prepared , usually with some sugar and salt, accompanied by a variety of , such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice," also ...