Sushi Item Profiles
- Akagai (Surf Clam) – The highest quality Akagai, or surf clam, is sourced from the pristine and untarnished Northern Atlantic Ocean. Learn about this ingredient here!
- Amaebi (sweet shrimp) – Amaebi, or sweet shrimp, are the only shrimp best served raw. Read all about this succulent and sweet sushi item here!
- Awabi (abalone) – While abalone are used in jewelry worldwide because of their bright, colorful shells, it is the flesh inside which is prized for awabi sushi.
- Fugu (Puffer Fish) – Fugu is a delicacy which only licensed chefs are allowed to prepare in Japan.
- Gari (pickled ginger) – Gari (pickled ginger) is a fragrant and somewhat spicy condiment used often in sushi. Find out it’s incredible properties and why it is so often served with your meal.
- Hirame and Ohyo – Hirame (hee-rah-meh) is the Japanese term for Fluke, which is another word in the US for Summer flounder.
- Kanikama (or Surimi) – KaniKama (also known as Surimi) imitates more expensive crab in texture and taste. Read about this interesting sushi item and how it is made and used.
- Maguro (Tuna) and Toro – Maguro (mah-goo-roh) is the Japanese term for bluefin tuna, perhaps the best known and most commonly eaten fish in all of sushi dining.
- Nori (seaweed) – Nori is the familiar dried seaweed most commonly used to wrap sushi rolls and is both nutritious as well as useful for making sushi. Read about this interesting sushi item here!
- Sake (rice-wine) – Sake(sah-keh) is a fermented alcoholic beverage with a long history in Japanese culture.
- Sake (Salmon) – Sake (sah-ki), or salmon, is a relatively new sushi ingredient which is used in a wide variety of rolls. Read on about this healthy and delicious fish!
- Shoyu (Soy Sauce) – Shoyu, as Japanese soy sauce is called, is a dark brown sauce created by the fermentation of soy beans.
- Sushi Rice – Sushi Rice (sushi meshi), as Japanese rice is commonly called, is best known by the stickiness of its grains.
- Tako (Octopus) – Easily identifiable, Tako (Octopus) is a delicious and chewy choice for those brave enough to give it a try.
- Tamagoyaki (Tomago, or Egg Sushi) – Tamago (tah-mah-goh) is an incredibly Japanese egg omelet that is not just tasty, but a testament to a sushi chef’s skills.
- Tobiko and Masago – Tobiko and Masago are the eggs (roe, or caviar) of the flying fish and the capelin.
- Unagi and Anago (Eel) – Unagi and Anago are high in Omega 3 fatty acids, tasty, and deeply rooted in Japanese culture.
- Uni (Sea Urchin) – Uni (oo-nee) is the Japanese name for the edible part of the Sea Urchin.
- Wasabi – Wasabi (wah-sah-bee), often incorrectly called Japanese horseradish, is among the most misunderstood yet integral aspect of the sushi experience.
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