Sushi Item Profiles

The Many Types of Sushi Items

sushi item displaySushi is no longer a new and arcane food to westerners but in many ways it still retains its mystery, hence our desire to offer a list of sushi item profiles. Not just in the sense of the overall experience, but many of the available sushi items are still something that westerners may never have encountered, or still not know much about. Sushi items that are not uncommon can also be served in a myriad of unfamiliar ways and there are new types of fish and other foods that are appearing on menus every day.

As sushi continues to become more popular outside Japan, offerings become more diverse and new food items heretofore unavailable are being seen in even in the less traditional sushi restaurants. We have created a new section to highlight the various sushi food items available (with pictures), from the common to the obscure, and everything that goes along with it. For those of you who may wish to know a little more about what you are eating, our sushi item profiles list is the section for you. We have just begun this daunting venture and will continue to expand this section with new items, and are certainly open to suggestions for new sushi items to profile, so feel free to contact us if you would like to know more about a particular item that you do not see in this section. Have fun reading this section and meshiagare!

Sushi Item Type Profiles

Akagai (Ark Shell Clam)

The highest quality Akagai, or surf clam, is sourced from the pristine and untarnished Northern Atlantic Ocean. Learn about this ingredient here!

Amaebi Sushi (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 (Pufferfish)

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.

Ikura Sushi (Salmon Roe)

Ikura, or cured salmon roe, is a common and popular sushi item in every Japanese restaurant as well as a treat at home. Sweet and briny, and offering a light pop when you eat it makes it a unique and tasty treat!

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 Sushi

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 (dried seaweed wrap)

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 (Japanese 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 delicious fish!

Short Grain Sushi Rice

Sushi Rice (sushi meshi), as Japanese rice is commonly called, is best known by the stickiness of its grains.

Shoyu (Soy Sauce)

Shoyu, as Japanese soy sauce is called, is a dark brown sauce created by the fermentation of soy beans.

Tako Sushi (Octopus)

Easily identifiable, Tako (Octopus) is a delicious and chewy choice for those brave enough to give it a try.

Takuan (Pickled Daikon Radish)

Pickled vegetables like takuan (pickled daikon radish) are an integral part of Japanese cuisine and here we will explain what it is and how it's made.

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 - Crunch and Flavor

Tobiko and Masago are the eggs (roe, or caviar) of the flying fish and the capelin.

Unagi and Anago (Eel Sushi)

Unagi and Anago are high in Omega 3 fatty acids, tasty, and deeply rooted in Japanese culture.

Uni Sushi (Sea Urchin)

Uni (oo-nee) is the Japanese name for the edible part of the Sea Urchin.

Wasabi - A Classic Sushi Accompaniment

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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