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Learn about the various types, styles, wrappings, and seafood of sushi and sashimi, a Japanese cuisine of raw fish and rice. Find out the names, characteristics, and sources of different sushi and sashimi ingredients in English and Japanese.
Tobiko is a type of roe used in Japanese cuisine, especially in sushi. It has a natural red-orange color, a mild smoky or salty taste, and a crunchy texture. It can also be colored with other ingredients to change its appearance.
A comprehensive list of fish common names and their scientific names, organized alphabetically by the first letter of the name. Find out the meanings of ambiguous names and the taxonomic groups of various fish species.
Tamagoyaki is a type of Japanese omelette made by rolling several layers of fried beaten eggs. Learn about its history, variations, serving options, and similar dishes in this Wikipedia article.
For many Americans, a California roll is their first foray into the world of sushi. Purists however have derided the fusion food as “not real sushi” — but to put it bluntly: the roll gets a ...
Nori (海苔) is a type of red algae that is dried and made into flat sheets for wrapping sushi or rice balls. Learn about its history, production, grades, and culinary uses in Japan and other countries.
ayu - the shiokara made from this fish is called uruka . Japanese eel ; gori (Japanese fish) - refers regionally to different fish, but often the goby type, some are high-end fish. salmon (sake) - shiojake or salted salmon are often very salty fillets, so lighter salted amajio types may be sought. aramaki-jake is salt-cured whole fish.
Milt is the seminal fluid of fish and other water-dwelling animals, which contains sperm and is used as food in many cultures. In Japanese cuisine, milt (shirako) is the testes of cod, anglerfish, salmon, squid and pufferfish, which are fried or pickled.