Last Updated: 5/23/2021
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Abura-age
Abura-age (油揚げ) is a thin, deep-fried. It’s often sliced open on one side to make a tofu pocket. This is used to make inari sushi and a variety of other Japanese dishes.
Aburi – Flame-Seared
Aburi (炙り料理) is flame-seared meat, and is often associated with sushi.
Akami – Lean Tuna
Akami is the leaner, red meat from tuna. It comes from the back of the fish. It has a firm texture and a mild flavor.
Not all akami is the same quality. The senaka cut, located mid-back, makes the most prized akami. After that, the sekami portion above the pectoral fin is the next best. Lastly, the seshimo portion near the tail makes the lowest quality akami.
Ama ebi – Sweet Shrimp
Ama ebi (甘いえび) are a popular category of prawns that are often served raw as sushi. The heads of the ama ebi are usually fried and served along with the raw body.
An – Red Bean Paste
Red bean paste is called an (餡, あん). It’s typically made by boiling azuki beans with sugar. Chunky versions are called tsubushian, and smoother pureed versions are called koshian.
Anago – Saltwater Eel
Anago (穴子, or アナゴ) are saltwater eels. In Japan, the whitespotted conger eel (ma anago マアナゴ) is most commonly used. Congers are large eels, so the babies are typically used.
Anago are popular as nigiri sushi. They are milder in flavor and less oily than unagi (freshwater eel). The filets are typically simmered before being served as nigiri. Tsume is often basted over the top before serving.
Awabi – Abalone
Awabi (鮑) is a large sea snail that is popular is sushi and sashimi, as well as steamed. The males are often served raw, while females will be used for cooked dishes. Sake-steamed abalone is a must-try.
The texture of awabi is firm and crunchy. The flavor is mild and clean.
Awabi tends to be expensive.
Azuki – Red Bean
Azuki (小豆) beans are a small legume that’s common in Japan. Sometimes the spelling is Romanized to adzuki. Azuki is typically boiled with sugar to make the sweet red bean paste called an.
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Basashi – Horse Sashimi
Basashi (馬刺し) is raw horse meat. It’s usually served as sashimi. There are various parts of the horse that are used, from leaner to fattier.
Basashi has a mild flavor with subtle umami. It does not taste gamey.
Battera Sushi
Battera-zushi (バッテラ) is a sub-type of pressed sushi (oshizushi) from Osaka that often uses saba. Kohada (gizzard shad) are another popular fish to use to make this type of sushi.
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California Roll
The California roll is made with crab or imitation crab and avocado, and it has rice on the outside. It was likely the original uramaki. The use of avocado was new to sushi, as well.
This roll was most likely invented in the 1960s or early 1970s in Little Tokyo, Los Angeles. Its originator is in dispute.
Learn the history, ingredients, and nutritional info of the California roll.
Chikuwa Kamaboko – Bamboo Wheel Kamaboko
The original form of kamaboko were the chikuwa (ちくわ) style. These hollow tube kamaboko were molded around a small bamboo stalk. Now stainless steel rods are used instead. Chikuwa kamaboko are grilled after steaming for a toasty umami flavor.
Chirashi
Chirashi-zushi (ちらし寿司) features a layer of sushi rice that’s topped with various types of raw and/or cooked ingredients. There are many regional styles of chirashi. Common toppings include sashimi, tamago, kaiware, and ikura.
Chirashi sushi means scattered sushi because the ingredients are placed over the top of the rice.
Chirashi also is one of the easiest types of sushi to make at home.
Chutoro
Chutoro is a medium-fatty cut of tuna. It’s highly-prized for sushi and sashimi. Bluefin tuna is almost always used.
Chutoro comes from the belly of the tuna, along the sides. This part of the fish is often called haranaka.
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Daikon – Giant White Radish
Daikon (大根) means “great root”, as it is a huge radish. There are several varieties of daikon grown across Japan.
Daikon is said to be good for digestion–particularly with fatty and oily food. It is commonly grated (daikon oroshi) and served with many oily dishes. Daikon is also a popular choice for making pickles.
Daikon Oroshi – Grated Daikon
Daikon oroshi (大根おろし) is fine-graded daikon. It’s a common ingredient in Japanese cuisine. Daikon oroshi is typically served with tentsuyu (tempura sauce), with cooked oily fish dishes like saba shioyaki, and salads.
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Ebi – Prawns
Ebi (エビ) is a broad term for shrimp, prawns, and lobster. It is most commonly encountered as ebi sushi or as tempura.
Engawa
Engawa (縁側) is the fin muscle area of a fluke or flounder. It is often served aburi (flame-seared) as sushi.
Engawa has a crunchy texture and a mild flavor. Very little engawa can be sourced from a single fish, so it is relatively scarce.
Enokitake – Enoki Mushrooms
Enokitake (えのき茸) are a popular, off-white mushroom with tiny caps. They are crunchy and have a mild, savory flavor. Enoki mushrooms are common in nabemono and soups. They’re also used in sushi and grilled along with fish or poultry.
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Fugu – Pufferfish
Fugu (フグ) is a pufferfish that is often served as sushi, sashimi, or in a hot pot. Fugu contains toxins and only highly-skilled chefs should attempt to prepare this fish.
The milt of of the blowfish (shirako) is also popular. It’s often served shioyaki (salt-grilled).
Funa-zushi – Fermented Carp Sushi
Funa-zushi is a specialty of Shiga prefecture that uses fermented and aged carp. The fish, known as nigorobuna, is sourced from Lake Biwa. It’s preserved in salt for up to a year, then compressed with steamed rice and aged again. Funa-zush is sometimes aged three or four years.
As you can imagine, funa-zushi is strong in flavor and pungent. It has a sour taste with lactic notes.
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Gari – Sushi Ginger
Gari (がり) is thin-sliced pickled ginger and is usually served with sushi. Younger, more tender ginger is used as it is sweet and soft. Vinegar and sugar are used to marinate gari.
Gindara – Sablefish
Gindara (銀鱈, ぎんだら) is black cod or sablefish. It’s often cooked. Miso or sake kasu marinades are commonly used for gindara. Black cod also makes a more sustainable and delicious substitute for unagi sushi.
Gobo – Burdock Root
Burdock root, or gobo (ごぼう), is a root that is used to make a variety of Japanese dishes. It’s often pickled to make yamagobo.
Gobo is a biennial, so it’s available fresh in the spring and fall. This makes it basically available year-round.
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Hamachi – Yellowtail
Hamachi (魬, はまち) is a broad term for yellowtail. It’s a popular fish for sushi and sashimi. The cheeks (kama) of the yellowtail are also delicious salt-grilled (shioyaki).
Farm-raised hamachi is common and tends to have a softer texture than wild-caught fish.
Hikarimono – Shiny Fish
Hikarimono are a loose group of fish with a shiny appearance. They are often rich in flavor. Common hikarimono include hohada, sawara, saba, nishin, sanma, and aji.
Hiramasa – Yellowtail Amberjack
Hiramasa (ひらまさ) is similar to yellowtail, another member of the jack family. Like hamachi, hiramasa is popular for sushi, sashimi, and kama shioyaki.
Hiramasa has a slightly firm texture, a mild sour taste, and a clean flavor.
Hirame – Flounder
Hirame (平目, ひらめ) are a group of smaller, left-eyed flounder that are commonly used for sushi and sashimi. It is considered a type of shiromi, or white-fleshed fish.
Hirame have a firm texture and a delicate flavor.
Hokkigai – Surf Clam
The hokkigai, or Arctic surf clam, is a common sushi and sashimi option. It has a red and white appearance. The texture of hokkigai is crunchy, and it has a mild and sweet flavor.
Hon Maguro – Bluefin Tuna
Hon maguro (ほんまぐろ) is a bluefin tuna – an ultra-popular choice for sushi and sashimi. There are several species of bluefin tuna, all of which are exploited and struggling. Bluefin is expensive because of this demand and its increasing rarity.
Hoshi-garei – Starry Flounder
Hoshi-garei (星鰈) is one of the most-prized flatfishes used for sushi and sashimi. It is expensive and associated with the summer season.
Hosomaki
The hosomaki (細巻き) is a traditional type of sushi roll that is thin and has nori seaweed on the outside. The tekka, negi hamachi, kappa, and kanpyo maki are all popular forms of hosomaki.
Hotaru Ika – Firefly Squid
Hotaru ika (ホタルイカ) are a small squid species that are commonly seen in sushi. They can be served raw or boiled. They’re typically in-season in the spring and early summer.
They name firefly squid comes from their bioluminescence.
Hotategai – Scallop
Hotategai ((帆立貝), or hotate, are scallops. They are common, inexpensive, and delicious. Hotategai is usually best from late fall through early spring.
Scallops have a soft texture and a mild, sweet flavor. They are excellent as sushi and sashimi. Hotategai can also be grilled or fried.
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Iidako
Iidako is a small octopus. Chuka iidako (ちゅかいいだこ) is a popular snack. It is a seasoned baby octopus – often with a red color.
Iidako is sometimes boiled, served with shoyu (soy sauce), and occasionally with its ink.
Ika – Squid, Cuttlefish
Ika (いか) is a broad term for squid and cuttlefish. There are several prized varieties used for sushi and sashimi including aori, sumi, and hotaru ika. The surume ika is one of the most common types found in Japan.
Raw squid and cuttlefish are typically crunchy in texture and mild-flavored.
Popular or regional Japanese squid dishes include ika yaki, the sub-style ika shoga yaki (ginger squid), ika somen, ika no shiokara, and ika karaage.
Ikura – Salmon Roe
Salmon and trout roe are called ikura (イクラ). Ikura is usually cured with soy sauce and/or salt. Sugar or mirin are also sometimes used during curing.
Many species may be used. Chum salmon are commonly used as their roe taste great and the fish is more prolific than other species.
Inari
Inari (いなり) is a twice-fried tofu pocket (aburaage) that’s been marinated in dashi and shoyu. It is often used to make inari sushi.
Ishidai – Striped Beakfish
Ishidai (イシダイ) is a beautiful fish with black and white stripes and a purple hue. It’s not a common fish but is popular to serve as sushi and sashimi.
Ishidai is a white-fleshed fish (shiromi) and has a mild flavor and firm texture.
Ishigakidai – Spotted Knifejaw
The ishigakidai is very similar to the ishidai, but with spots instead of stripes. It’s also a type of shiromi with clean flavor and firm texture.
Ita Kamaboko – Plank Kamaboko
Ita kamaboko (板かまぼこ) are molded onto a piece of cyprus. They may be all white or pink or green on the outside. White versions that are grilled will have a golden brown exterior color.
Itoyori – Threadfin Bream
The itoyori (糸縒鯛) is sometimes called the golden threadfin. They can be hard to find, but make great sushi and sashimi. Their texture is crunchy but with a mild flavor.
Iwashi – Sardine
Iwashi (イワシ) are a type of sardine. It can be served raw as sushi and sashimi. They’re typically salted then marinated in rice vinegar. Sardines are classified as a hikarimono.
Iwashi are also tasty when grilled.
Izaki – Chicken Grunt
Isaki (伊佐木) is a white-fleshed fish (shoromi) that is popularly served as sushi and sashimi. Its meat has a barred red and pink color and a firm texture.
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Kamaboko – Fish Paste
Kamaboko (かまぼこ) are a broad group of fish-based products. They are made with pureed fish, a binding agent, and salt. This is then molded, sometimes colored, and steamed.
Various types of white fish are used to make kamaboko including croaker, cod, izaki, pollock, and even some species of shark.
Popular kamaboko types include chikuwa, narutomaki, satsuma age, ita, and kanikama.
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Joshinko – Short-grain Rice Flour
Joshinko (上新粉) is rice flour that’s made from milled short-grain rice. This type of flour is used mostly for making confectionery items.
Kanpachi – Greater Amberjack
Kanpachi (間八) are closely related to hamachi. Kanpachi tends to be a little firmer than hamachi, but with a similarly mild and slightly sour flavor.
Kanten
Kanten (寒天) is a type of gelatin that’s derived from red seaweed. It’s often called agar agar, though they’re actually two different types of seaweed. Kanten is made from tengusa (天草) seaweed, or “heavenly grass.”
Kanten is generally used to make wagashi.
Kappa Maki – Cucumber Roll
A kappa maki (かっぱ巻き) is a sushi roll made with cucumber, rice, and nori. It’s made in the hosomaki style with nori on the outside.
Katsuo
Katsuo (かつお, 鰹) is the Japanese name for skipjack tuna (and bonito). This wildly popular fish is used often in Japan for sushi and sashimi. It’s also commonly seen as tataki-style.
Katsuobushi – Dried Bonito
Katsuobushi (鰹節) is the dried bonito, or katsuo. The steamed, then dried, filets of the bonito are shaved into flakes. The bonito flakes are then used as one of the principal ingredients in dashi.
A block of katsuobushi looks like wood. Four six to eight inch pieces are obtained from each fish. The fillets are shade-dried for up to six months.
Packaged bonito flakes are called hana katsuo.
Kihada – Yellowfin Tuna
Kihada (黄肌) is yellowfin tuna. This large, but leaner tuna is a common choice for sushi and sashimi maguro in Japan. In North America, is isn’t nearly as popular as bigeye tuna these preparations.
Kinako – Roasted Soybean Flour
Kinako (黄粉, きなこ) is a flour made from ground and roasted soybeans. It has an intensely nutty flavor. The name kinako means “yellow flour” because of its color.
Kinako is commonly used on wagashi and dango.
Kuri – Chestnut
Kuri (栗) are a popular fall food in Japan. Tamba and Shiba kuri are two common types.
Kyuri – Cucumber
Kyuri (胡瓜, きゅうり) are Japanese cucumbers. They’re much smaller in size then those found in the US and have a thinner skin.
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Madai – Red Sea Bream
Madai (まだい, 真鯛) is a popular type of sea bream (tai). It’s often served as sashimi or sushi. Madai is a white-fleshed fish with a firm texture and a mild, sweet flavor.
Madai is also used for simmered dishes like aradaki.
Maki – Rolled Sushi
Makizushi (巻き寿司) is the term for sushi rolls. The work makimono is used, as well. This big category includes classic roll types like hosomaki and temaki.
Modern, Americanized rolls (uramaki) also a type of maki.
Masago – Smelt Roe
Masago (まさご) are the small eggs from Pacific capelin, a type of smelt. This roe is a popular choice for gunkan-style sushi and as a topping for rolls and chirashi.
Masago has a dull orange color and is often colored to enhance its appearance. It is a cheaper alternative to tobiko (flying fish roe).
Mebachi Maguro – Bigeye Tuna
Mebachi maguro (目撥鮪) is a delicious tuna species with a dark red color and a moderately firm texture. Bigeye tuna is popular for sushi and sashimi. It has a richer and cleaner flavor than yellowfin tuna.
Because of market pressure, younger mebachi maguro are often used. They have a paler color and a slightly sour taste.
Mochi Gome – Mochi Rice
Mochi gome (もち米) is glutinous rice. Mochi becomes sticky when cooked and has a mild sweetness.
Mochiko – Mochi Rice Flour
Mochiko (もちこ, 餅粉) is flour made from cooked glutinous rice. This is commonly used to make mochi cakes. Mochiko also functions well as a thickener.
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Nabemono – One Pot Dishes
Nabemono (鍋物) are a class of hot pot dishes. A multitude of ingredients can be simmered in a broth to make nabe.
Narutomaki
Narutomaki (鳴門巻) are a type of kamaboko with a white and pink whirlpool like pattern. This type of kamaboko is commonly found in soups and in chirashi sushi.
Nasu
Nasu (なす, 茄) is eggplant in Japanese. There are many types of nasu in Japan. All of them are smaller then American eggplants.
Negi Hamachi
Negi hamachi (ねぎはまち) a combination of minced yellowtail and green onion. It’s typically seen as hosomaki, gunkan, and temaki sushi.
Negi Toro
Negi toro (ネギトロ) is a type of sushi that uses minded toro and green onion. Gunkan, hosomakie, and temaki negitoro are all popular.
Nigiri
Nigiri (握り, にぎりず) is a type of sushi made with a hand-formed rice ball topped with a seafood or a vegetable. Wasabi is often placed between the topping and the sushi rice.
It’s customary to eat nigiri sushi with your hands. If you wish to use soy sauce, it’s best to turn the nigiri upside-down to dip it. Otherwise, the rice will absorb too much shoyu, masking the flavor of the topping.
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Onigiri
Onigiri (おにぎり) are rice balls. They’re often triangular in shape and wrapped in nori. A variety of fillings are sometimes used.
Onigiri uses plain steamed rice without added vinegar, salt, or sugar. Therefore, it is not a type of sushi.
Otoro – Extra Fatty Tuna
Otoro (大トロ) is a fatty belly cut of bluefin tuna. It’s become a premium sushi and sashimi option.
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Rainbow Roll
The rainbow roll is an evolution of the California roll. It appeared in Little Tokyo, Los Angeles in the late 1960s or early 1970s.
This uramaki has avocado and various types of seafood laid over the top of a California roll. Tuna, salmon, and yellowtail are routinely used on top. Shiromi or ebi are also common ingredients.
Learn about the rainbow roll from our full-length post.
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Saba – Mackerel
Saba (さば, 鯖) means mackerel but generally refers to the chub mackerel. This oily and fatty hikarimono has a rich flavor and can be salty and sour.
Saba also degrades quickly so freshness is key. Usually, saba is preserved with salt and vinegar. This technique is called shime saba. It adds a touch of sour flavor, and it also keeps the fish firm.
Salt-grilled saba (saba shioyaki) is another popular way to enjoy this delicious fish.
Sanma – Pacific Saury
Sanma (さんま, 秋刀魚) are another type of mackerel and are sometimes called pike mackerel. It is most often available in the fall.
Sanma can be found as sushi and sashimi, but it’s typically cooked. Like saba, pacific saury are often salt-grilled.
Shiratamako – Raw Mochi Rice Flour
Shiratamako (白玉粉, しらたまこ) is flour made with uncooked and ground mochi rice. It’s popular for making sweets.
Shiro Maguro – Albacore Tuna
Shiro maguro, bincho maguro, and binnaga (鬢長, びんなが) maguro are all common names for the albacore. This fish is a small tuna and includes several species spread across the world’s oceans.
Shiro maguro is very popular as sushi and sashimi. It has a pale pink color and a medium-soft texture. Some albacore produces fattier belly cuts, and this may sometimes be labelled and sold as bintoro (びんとろ) or albacore toro.
Shiromi
Shiromi are fish with white meat. This is a broad category which includes vastly different types of fish like flounders, sea breams, sea bass, amberjacks, etc.
Shiromi have a low fat content and are usually firm-textured fish.
Shungiku – Edible Chrysanthemum
Shungiku (春菊) is a type of spring or leaf chrysanthemum. It is sometimes called kikuna. Shungiku is often parboiled, though fresh examples can be eaten raw.
Shungiku is often added to salads or one-pot dishes (nabemono). It is fragrant and mildly bitter, but if it’s overcooked, it can become astringent.
Suzuki – Sea Bass
Sea bass are called suzuki (鱸, すずき) and are popular sushi and sashimi fare in Japan. They are a shiromi with a very mild taste. Larger suzuzuki tend to have more fat and a softer texture than younger, smaller fish.
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Takenoko – Bamboo Shoots
Takenoko (竹の子) are bamboo shoots. They have a neutral flavor and a fibrous, crunchy texture. Takenoko are fresh in the spring but can be purchased year-round in processed form.
Tako – Octopus
Tako (たこ, 蛸), or octopus, are a common item at sushi restaurants and izakayas. They can be served raw, but are often boiled or cooked some other way to make the meat softer.
The flavor of tako tends to be mild and slightly sweet. Textures can be chewy but not always.
Takuan
Takuan (たくあん), or takuanzuke, is a traditional Japanese pickle made from daikon radish. It has a bright yellow color, is crunchy, and a little funky. Takuan is said to be good for digestion and is often eaten at the end of a meal.
Tekka Maki
The tekka maki (铁火卷) is a classic roll using tuna made in a hosomaki style. Tekka maki will often use uneven cuts from tuna that would not present well as nigiri or sashimi. The tuna should not be diced, however.
Temaki – Hand Roll
A temaki (てまき, 手巻き) is sushi that’s rolled by hand. It usually is formed into a conical shape.
The nori seaweed is on the outside and has a nice crunchy texture.
Tobiko – Flying Fish Roe
Tobiko (とびこ) is flying fish roe and is a common sushi ingredient.
Masago, or smelt roe, has a similar general appearance to tobiko. Tobiko tends to be more intensely orange in color and slightly larger. Tobiko also has a crunchier texture. Both are often heavily processed including being dyed, and/or flavored.
There are several common variations of tobiko. They are typically bleached first, then flavored. Black tobiko gets its color from squid ink. Wasabi tobiko is flavored with wasabi or horseradish and sometimes dyed. Yellow/orange tobiko often uses yuzu for coloration.
Tofu – Bean Curd
Tofu (豆腐) is made from soybeans. It’s affordable, high in protein, and ubiquitous.
Toro – Fatty Tuna
Toro (トロ) is a fatty cut that’s typically associated with bluefin tuna. Toro is a broad term which includes more specific classifications like chutoro and otoro.
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Unagi – Freshwater Eel
Freshwater eel is called unagi (うなぎ, 鰻) in Japan. This highly-prized fish is typically served broiled.
In Japan, unagi was historically Japanese eels. With their populations in significant decline, American eels have frequently been substituted in their place. They too are in serious decline due to unsustainable fishing practices and intense demand. These fish are often live-shipped to southeast Asia for fattening then processing.
Uni – Sea Urchin
Sea urchin, or uni (うに, 海胆), are one of the more premium options at the sushi bar. Uni are the gonads of the urchin. They have a light yellow to deep orange color. The texture of uni is soft but varies between creamy to faintly firm. Their flavor tends to be sweet and briny.
Uzura – Quail
Quail is called uzura (鶉, うずら), and quail eggs are called uzura no tamago (鶉の卵). Quail eggs are commonly served panko-breaded and fried as kushikatsu, or kushiage. They’re also sometimes served raw over gunkan sushi.
The flavor of quail eggs is similar to that of chicken eggs.
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Yakidofu – Grilled Tofu
Grilled or broiled tofu is called yakidofu (焼き豆腐). It has a light brown skin and is packed in water.
Yamagobo – Pickled Burdock
Yamagobo (山ごぼう) is pickled burdock root. It looks like a carrot, though the color of gobo is naturally light brown. Yamagobo’s bright orange color comes from dye.