Stories of Sushi

Maguro
(Lean tuna)

A signature topping in the cuisine of Tokyo-style sushi (Edomaezushi), tuna comes in various tempting types, ranging from bluefin tuna and the southern bluefin tuna to the bigeye tuna, yellowfin tuna and swordfish.
Katsuo
(Bonito)

This is a red fish delicacy that comes in various seasonal flavors, ranging from the simple-tasting hatsu katsuo, or first bonito of the year, fished during the period from spring through early summer, and the modori katsuo, or the bonito fished during autumn, when they head back and follow the warmer currents that recede to the south for the winter. This is also when the bonito’s oil content is at its highest.
Saba
(Mackerel)

A silverfish variety, the mackerel’s flavor deepens when firmed up with vinegar, and with high levels of the lipid, EPA, this silverfish is said to be effective in preventing adult diseases.
Iwashi
(Sardine)

While considered to be the fish of choice for the frugal diner, the fresh sardine is also a favorite among connoisseurs, thanks to its higher fat content. Containing both EPA and DHA, the sardine is popular as a health food also.
Madai
(Red sea bream)

A representative of the whitefish variety, the red sea bream is favored for its low fat content and its pleasant flavor. This fish is in season in the period from winter, just before their egg laying to early spring, and its skin is also tasty.
Kanpachi
(Greater amberjack)

Used as the whitefish of choice for the summer season, along with the striped horse mackerel, the wild greater amberjack has firm fatty meat. In recent years, the quality of the farmed variety has improved.
Hirame
(Flatfish)

The taste of the flatfish has been highly acclaimed since days of old. This fish is especially recommended for women, since, in addition to its refined flavor, it contains collagen, which is known for its skin-beautifying properties.
Shuma-aji
(Striped jack)

As the name suggests, a yellow stripe runs across the center of its body, and among the Carangidae family of fish, this variety is the most delicious. During the postwar era, it became firmly established as a first-rate whitefish delicacy.
Aji
(Horse ckerel)

There are many types of horse mackerel, but in the world of Tokyo-style Sushi (Edomaezushi), when you talk about horse mackerel, you’re talking about maji, or jack mackerel. Throughout the year, this fish remains delicious, varying in flavor by small degrees only.
Kohada
(dotted gizzard shad)

The name of this fish varies by its age: Shinko-Kohada (Dotted gizzard shad)—Nakazumi-Konoshiro (Gizzard shad). The varieties of the shad used in sushi are shinko and kohada.
Surumeika
(Japanese flying fish)

Fished in various coastal waters of Japan, the Japanese flying fish is enjoyed all over the country. Its meat is relatively firm, so a chef will lightly beat it with a blade before using it for sushi.
Tako
(Octopus)

In the world of Edomaezushi (Tokyo-style sushi), the octopus is generally referred to as madago. When boiled until soft, this delicacy acquires a springy flavor. Some establishments add nitsume, or conger eel sauce.
Anago
(Conger eel)

A typical ingredient found in stewed dishes, the conger eel is indispensable in Kansai-style sushi cuisine. Every establishment has their own signature way of stewing, and as a rule, they add a special condensed sushi sauce, known as "nitsune." This sauce is made with the broth of conger eel.
Buri
(Yellowtail)

This fish’s name changes as it grows, and buri (yellowtail) is its adult name. While the yellowtail is a whitefish, its fat level is high, and in the winter, the wild buri has much fat as the tuna’s toro (its fatty belly part).
Ikura
(Roe)

The eggs of salmon and trout that are pickled in salt in their ovarian form are called "sujiko," while eggs removed from their ovaries and pickled in salt are called "ikura."
Sake
(Chum Salmon)

This delicacy is enjoying a revival, thanks to the availability of fresh fatty salmon imported from Norway and Chile, in addition to the availability of the domestic salmon and trout.
Kurumaebi
(Prawn)

The flavor and the beauty of the reddish tinge that forms when boiled makes this delicacy the best among shrimps. We also recommend the "Odori”, a sushi entree prepared by peeling the husk of a live prawn. The name "Odori" means dance.
Amaebi
(Sweet lobster)<

Amaebi is the common name for this sweet lobster, which is a specialty of the Hokuriku region. Specifically, the moniker refers to its soft meat and thick sweetness. The pregnant amaebi is highly valued.
Uni
(Sea urchin)

A topping that came to prominence after the war in the world of Edomaezushi (Tokyo-style sushi cuisine). Smelling of the sea, the raw sea urchin has a firm flesh and tastes meltingly sweet.
Awabi
(Abalone)

A summertime, premium shellfish, the awabi’s raw, crunchy flesh is certainly delicious. It also goes well as a topping when slightly boiled or steamed.
Hotategai
(Scallop)

This is a shellfish that contains plenty of flavorful ingredients, such as inosinic acid and glutaminic acid. You can certainly enjoy it raw, but lightly boiling it is a good idea too.
Akagai
(Ark shell)

A quality shellfish topping, the ark shell’s proof of life and its freshness can be confirmed when it tightly shrinks after making a slit on its flesh and throwing it against the cutting board.