Maguro 鮪 Tuna This red Bluefin tuna is a sushi staple.
It may also be called Namida なみだ or tears for obvious reasons. Thanks for your awesome article! Good Uni is lighter in colour and has a mushy texture. This piece and part are not premium choices. Battera (バッテラ) is the boat-shaped pressed sushi often made from saba and topped with konbu. shrimp/snapper/salmon/calamari It is higher in mercury content than skipjack, yellowfin or tongel. The Ayu Family is not highly regarded. FYI No, “Chirashi” is like that. There are many varieties of Seabream/Snappers/Tai/鯛in Japan: Batodai, Hanadai, Ishidai, Kinmeidai, Mekkidai, etc., but the most popular variety is called Madai/真鯛, or True Seabream. It is sometimes called Maiwashi. It is likely the quintessential Japanese nigiri. 感動した！ Fugu is served as sashimi followed by cooked recipes. Inside-out rolls with the nori hidden within, California rolls and the like laden with avocado and salmon, chushi or kushi and all-you-can-eat joints are particular offenders. It has the appearance of Unagi when served and is a relative of Trout. It is sometimes called Kyuri. Except for the eyes they are transparent and eaten as sashimi or in sunomono. Awabi 鮑 Abalone Awabi is an expensive and tasty snail.
Are any fish missing? Akami 赤身 Red Tuna or Red Fish All types of red tuna are called Akami or Akame. In fact the small port town Toyohama in Hiroshima throws a massive festival in the summer to commemorate tai, complete with 18-meter long sea bream floats and dozens of food stall vendors.
It's a traditional sushi place but the fish is always super fresh and they slice it generously. Now needing part-time/full-time servers! It dwells in deep waters. Oshibori おしぼり Hot towel Oshibori is the hot towel served at sushi bars. Hoho-Niku ホホ肉 Tuna Cheeks This extremely scarce part of the tuna is an extreme rarity and prized as such. Ono Wahoo Ono means ‘good to eat’ in Hawaiian. An alternate name is Broadbill Swordfish. In Japan, a few restaurants still focus exclusively in Unagi. Saba is caught in the Sea Of Japan. Kohada 小鰭 Gizzard Sardine Kohada is a sardine. Otsukuri, however, is more prevalent in Kansai dialect.
Geso 下足 Squid Legs or Tentacles Typically served as part of a stew or fried. Also called Pink Tuna, it is often used for steak and typically served slightly seared as it is less fatty than other Maguro. The staff may refer to it as Gyoku, a word which is derived from the alternate Japanese, or onyomi, reading of 玉. Ironically, an anecdote in Japan has it that customers could tell better sushi restaurants by the Tamago it serves. Hotaruika, or Firefly Squid, are found deep down in the Pacific Ocean. The related Tarabagani or Red King Crab is more scarce and more expensive.
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