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2. Sashimi - Wikipedia

   en.wikipedia.org/wiki/Sashimi

   The word sashimi means 'pierced body', i.e., "刺身" = sashimi, where 刺 し = sashi (pierced, stuck) and 身 = mi (body, meat). This word dates from the Muromachi period (1336-1573) and was possibly coined when the word "切る" = kiru (cut), the culinary step, was considered too inauspicious to be used by anyone other than a samurai.

3. Yellowfin tuna - Wikipedia

   en.wikipedia.org/wiki/Yellowfin_tuna

   According to the Hawaii Seafood Buyers Guide, yellowfin tuna is widely used in raw fish dishes, especially sashimi. This fish is also excellent for grilling. [3] Yellowfin is often served seared rare. Yellowfin buyers recognize two grades, "sashimi grade" and "other", although variation in the quality of "other" grades occurs.

4. 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.

5. The 6 Most Common Types of Sushi, Explained - AOL

   www.aol.com/lifestyle/6-most-common-types-sushi...

   Per Jue, chutoro (medium fatty tuna), otoro (fatty tuna), unagi (eel) and egg are a few notable favorites for nigiri newcomers to try. 3. Maki. Now we enter more familiar territory. When you think ...

6. Ikizukuri - Wikipedia

   en.wikipedia.org/wiki/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] The practice is controversial owing to ...

7. Toro (sushi) - Wikipedia

   en.wikipedia.org/wiki/Toro_(sushi)

   Toro. (sushi) Toro (Japanese: トロ, translating to "melting") is the fatty meat of tuna [1][2][3] served as sushi [4] or sashimi. It is usually cut from the belly or outer layers of the Pacific bluefin tuna (the other fish known for similar meat is bigeye tuna). [5] Good-quality toro is said to create a "melting" sensation once placed in the ...