There are many sushi and sashimi ingredients, some of which are traditional and others contemporary.
There are many sushi and sashimi ingredients, some of which are traditional and others contemporary.
All seafoods in this list are served raw unless otherwise specified.
The list below does not follow biological classification.
Roe is a mass of fish eggs:
Sushi is a Japanese dish of prepared vinegared rice, usually with some sugar and salt, accompanied by a variety of ingredients, such as seafood — often raw — and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯).
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 up to the Atlantic bluefin tuna, which averages 2 m (6.6 ft) and is believed to live up to 50 years.
Sashimi is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.
Osechi-ryōri are traditional Japanese New Year foods. The tradition started in the Heian period (794–1185). Osechi are easily recognizable by their special boxes called jūbako (重箱), which resemble bentō boxes. Like bentō boxes, jūbako are often kept stacked before and after use.
In Japanese cooking, a makisu (巻き簾) is a small mat woven from bamboo and cotton string that is used in food preparation. Makisu are most commonly used to make a kind of rolled sushi called makizushi (巻き寿司), commonly called maki. They are also used to shape other soft foods such as omelets, and to squeeze excess liquid out of food.
The Atlantic bluefin tuna is a species of tuna in the family Scombridae. It is variously known as the northern bluefin tuna, giant bluefin tuna [for individuals exceeding 150 kg (330 lb)], and formerly as the tunny.
Gimbap, also romanized as kimbap, is a Korean dish made from cooked rice, vegetables, fish, and meat rolled in gim—dried sheets of seaweed—and served in bite-sized slices. The origins of gimbap are debated. Some sources suggest it originates from Japanese norimaki, introduced during Japanese colonial rule, while others argue it is a modernized version of bokssam from the Joseon era. The dish is often part of a packed meal, or dosirak, to be eaten at picnics and outdoor events, and can serve as a light lunch along with danmuji and kimchi. It is a popular take-out food in South Korea and abroad and is known as a convenient food because of its portability.
The history of sushi began with paddy fields, where fish was fermented with vinegar, salt and rice, after which the rice was discarded. The earliest form of the dish, today referred to as narezushi, was created in Japan around the Yayoi period. In the Muromachi period (1336–1573), people began to eat the rice as well as the fish. During the Edo period (1603–1867), vinegar rather than fermented rice began to be used. The dish has become a form of food strongly associated with Japanese culture.
Hanaya Yohei was a Japanese restaurateur and chef who is generally credited as the inventor of Tokyo-style nigiri sushi at the end of the Edo period. He is also regarded as the inventor of modern sushi that is widely recognized around the world. He was the founder of the Hanaya sushi restaurant in Edo.
Kappamaki, cucumber sushi roll, is a norimaki with cucumber core. It is a typical thin sushi roll along with dried gourd rolls and iron fire rolls.
California roll or California maki is an uramaki containing imitation crab, avocado, and cucumber. Sometimes crab salad is substituted for the crab stick, and often the outer layer of rice is sprinkled with toasted sesame seeds or roe.
Poke is diced raw fish served either as an appetizer or a main course.
A dynamite roll is a Makizushi type of Western-style sushi. It usually contains a piece of shrimp tempura, avocado, and cucumber. It can also include proteins like salmon, crab, tuna, hamachi/yellowtail, vegetables like radish sprouts or oshinko, and garnishes like masago/tobiko. It is combined together with a sauce consisting of kewpie, Worcestershire, soy sauce, Sriracha or wasabi, and sometime garlic.
The Pacific bluefin tuna is a predatory species of tuna found widely in the northern Pacific Ocean, but it is migratory and also recorded as a visitor to the south Pacific.
Pagrus major or red seabream is a fish species in the family Sparidae. It is also known by its Japanese name, madai. The fish has high culinary and cultural importance in Japan, and is also frequently eaten in Korea and Taiwan.
Norimaki (海苔巻) are various Japanese dishes wrapped with nori seaweed, most commonly a kind of sushi, makizushi (巻き寿司).
Rainbow roll is a type of uramaki sushi roll filled with cucumber, avocado and crab stick. It is prepared with multiple types of fish, most commonly tuna, salmon, white fish, yellowtail, snapper, and eel. Rainbow roll is quite similar to the California roll, with the addition of tuna, salmon and avocado. Other variants include slices of mango next to avocado, or uses of imitation crab meat, fried shrimp tempura, and other seafood.
Negitoro is a Japanese cuisine of minced raw tuna scrape, the fatty parts of the fish that cannot be made into other meals, commonly served together with green onion. In addition to being an ingredient to sushi of various types, they are used as a rice bowl topping, forming negitorodon.
The sushi menu consists of basic Edo style sushi and they are grouped in their styles.
Media related to Sushi at Wikimedia Commons Media related to Sashimi at Wikimedia Commons
List of sushi and sashimi ingredients at the Wikibooks Cookbook subproject| Japanese | |
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