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Scallop
Scallop/HotateScallop is not an uncommon ingredient for sushi. The adductor muscle of the scallop, which is the large, pale beige muscle used to clasp the shell shut, is the part used to make sushi. It...
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Salmon
Salmon/sakeSalmon is perhaps the most familiar item on a sushi menu to a western palate. It has a pleasing orange/pink colour and it is commonly eaten in many countries so people are seldom unused to...
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Scallop
Scallop/HotateScallop is not an uncommon ingredient for sushi. The adductor muscle of the scallop, which is the large, pale beige muscle used to clasp the shell shut, is the part that is eaten. It has...
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Squid and Cuttlefish
Squid and Cuttlefish/IkaAlthough it is usally translated into English as squid, the ika used in sushi is more often cuttlefish as it has a softer taste. Strips of cuttlefish flesh are cleand so that...
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Abalone
Abalone/AwabiAbalone is more well known for being extremely expensive than extremely delicious. It can command very high prices due to being overfished and it is unobtainable in many countries....
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Herring Roe
Herring Roe/KazunokoThe ovaries of herring have a yellow colour and a rough texture as they contain many thousands of eggs. The taste is different to many other fish ovaries, it is firm and slightly...
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Salmon Eggs
Salmon Roe/IkuraIkura is the eggs of salmon. It has a orange/red colour and each egg is fairly large. The name Ikura is taken from the Russian word for caviar. The taste is very strong and intense and...
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Monkfish Liver
Monkfish Liver/AnkimoAlthough eating monkfish is not uncommon in western countries, eating the liver is very rare. In Japan it is also quite rare, but it is highly regarded as one of the great sushi...
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Surf Clam
Surf Clam/HokkigaiSurf clam is a fairly large clam with a large muscular foot that is eaten. The foot has a distinctive pattern, it is half beige and half red. It is perhaps the largest clam you can...
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Sea Urchin
Sea Urchin/UniThe sea urchin is one of the more unusual flavours to a western pallet that is found in sushi restaurants. It is prepared by carefully cracking open the top of the urchins outer shell....
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Mackerel
Mackerel/SabaThe mackerel is an abundant fish with a rich taste. It is quite closely related to tuna and shares some similar tastes. If mackerel is to be used for sushi it is not usually eaten raw....
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Salmon
Salmon/sakeSalmon is perhaps the most familiar item on a sushi menu to a western palate. It has a pleasing orange/pink colour and it is commonly eaten in many countries so people are seldom unused to...
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Tuna
Tuna/MaguroTuna is the undisputed king fish of sushi. High quality blue-fin tuna can demand an extremely high price in fish market auctions. Blue-fin tuna populations are currently very low. The rarity...
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Sea Bream
Sea Bream/TaiSea Bream does not seem to have the same high reputation in the west as it does in Japan. Perhaps this is due to the fact that its flesh is not so brightly coloured like tuna or salmon,...
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Sea Snail
Sea Snail/TsubugaiLarge sea snails, specifically whelks, can be easily bought from most Japanese fish markets. Their size allows a large piece of mantle meat to be used for sushi. Sea snail has a very...
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