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2. List of sushi and sashimi ingredients - Wikipedia

   en.wikipedia.org/wiki/List_of_sushi_and_sashimi...

   Chirashi-zushi (ちらし寿司, scattered sushi) is a bowl of sushi rice topped with a variety of raw fish and vegetables/garnishes (also refers to barazushi) [1] [2] [3] Inari-zushi (稲荷寿司, fried tofu pouch) is a type of sushi served in a seasoned and fried pouch made of tofu and filled with sushi rice. [1] [3]

3. Sushi - Wikipedia

   en.wikipedia.org/wiki/Sushi

   Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan. Yaki anago-ippon-nigiri (焼きアナゴ一本握り) – a roasted and sweet-sauced whole conger eel Ebifurai-maki (エビフライ巻き) – fried-shrimp roll. The ingredients used inside sushi are called gu and are, typically, varieties of fish ...

4. Pacific rudderfish - Wikipedia

   en.wikipedia.org/wiki/Pacific_rudderfish

   The most common way of cooking the fish are steamed, pan-fried, or used in sushi. In Tokushima , a regional cuisine, bōze no sugata sushi (ボウゼの姿寿司), is made with Japanese butterfish. Bōze (ボウゼ) is the regional name of the Japanese butterfish in Tokushima.

5. Unagi - Wikipedia

   en.wikipedia.org/wiki/Unagi

   Unakyu is a common expression used for sushi containing eel and cucumber. As eel is poisonous [6] unless cooked, [7] eels are always cooked, and in Japanese food, are often served with tare sauce. Unagi that is roasted without tare and only seasoned with salt is known as "shirayaki." [8]

6. Sashimi - Wikipedia

   en.wikipedia.org/wiki/Sashimi

   Sashimi on a Shigaraki ware plate. Sashimi combo served on a wooden plate consists of slices of assorted fish flesh.. Sashimi (刺身, English: / s ə ˈ ʃ iː m i / sə-SHEE-mee, Japanese:) is a Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

7. Ikizukuri - Wikipedia

   en.wikipedia.org/wiki/Ikizukuri

   Fish served as ikizukuri. Ikizukuri (生き作り), also known as ikezukuri (活け造り), (roughly translated as "prepared alive" [1]) is the preparing of sashimi (raw fish) from live seafood. In this Japanese culinary technique, the most popular sea animal used is fish, but octopus, shrimp, and lobster may also be used. [2]

8. Tobiko - Wikipedia

   en.wikipedia.org/wiki/Tobiko

   Tobiko is used in the creation of many other Japanese dishes. Often, it is used as an ingredient in California rolls. [4] Frequently, masago (capelin or smelt roe) is substituted for tobiko, due to its similar appearance and flavor. Tobiko is also sometimes "adulterated" with dyed herring eggs. [2]

9. Fugu - Wikipedia

   en.wikipedia.org/wiki/Fugu

   Fugu prices rise in autumn and peak in winter, the best season, because they fatten to survive the cold. Live fish arrive at a restaurant, surviving in a large tank, usually prominently displayed. Prepared fugu is also often available in grocery stores, which must display official license documents. Whole fish may not be sold to the general public.