Japanese Sushi Glossary of Recent Article

Horse mackerel; carangidae.

It is "あじ/アジ/鯵(aji)" in Japanese.
Two main types are generally used for sushi: yellow aji, which is found in shallow water, and black aji, which is found in deeper waters.

Grated ginger is always garnished to the pompano sushi.
It is because ginger remove a horse mackerel's fishy smell.
But the pompano and the combination of ginger are very delicious.

Striped jack; white trevally.

It has a deep body, and a greenish colour with metallic overtones and a dark spot above the gills.
The fins are yellow.
Trevally are strong fighters and the flesh is good to eat if a little dry.
It is often used as cut baits.
Maximum size is about 120 cm.

Striped jack has fat more than the pompano.
The people who likes rich fish might like Striped jack.

Pacific saury/Saury/Mackerel pike.

Sardine.

The terms sardine and pilchard are not precise, and the usual meanings vary by region.
The Japanese use the sardine for the sushi with raw or eat as a grilled fish or boiled fish.
A small sardine is dried in the sun, and it is used as dashi of the miso soup and the dish in Japan.
That dashi is called "煮干しだし(niboshi dashi)
The かつおだし(katsuo dashi)[Bonito soup stock], the 煮干しだし(niboshi dashi), and the 昆布だし(konbu dashi)[Seaweed soup stock] are general in Japan".

Mackerel.

Makerel is grouped as a shiny fish, which are usually more economical in price for their abundance.
They are also known to spoil very quickly, and Mackerel is notorious for being the quickest one to do so.
Therefore it is usually cured in salt for 3 to 4 hours and then washed with rice vinegar.
This is called 〆サバ(shime saba) or cured mackerel.
Eating mackerel raw without professional advice is considered unsanitary.

Bonito.

Katsuo has acidity and a mellow taste.
It is often used as katsuo sashimi and katsuo tataki in Japan.
Katsuo's season is summer, and raw katsuo arrives on the market.
Therefore, katsuo of the season other than summer are all frozen katsuo.
Ginger or the garlic topping is popular in Japan.

Shad/Japanese shad/Gizzard/Spotted sardine/Young punctatus.

Barracuda/saury pike.

The main edible saury pike is "Pinko saury pike" and "Yamato saury pike".
A fresh saury pike is used for sashimi and sushi though the saury pike in Japan is usually processed as "干物(himono)".
There is faint sweetness though the taste of Barracuda sushi is very light.

Additionally, saury pike'sてんぷら/天ぷら/天婦羅(tenpura) is very delicious.

Tuna.

The tuna has a simple, but robust taste.
It has almost no fat, and has a firm flesh.
The blue fin tuna or honmaguro (true tuna), nicknamed the "black diamond" (for its shiny cobalt skin), is considered the best match for 江戸前寿司(edomae zushi)[Edo style sushi], and is appreciated much more than the yellow fin or ahi tuna.
The yellow fin lives in the warm currents and its flesh is bland, due to high water content, and soft compared to the blue fin which lives in the cold currents.
The yellow fin tuna has little or no fatty section as well.
This is a characteristic of fish that dwell in warm waters.
The blue fin tuna has a firm flesh, the best tuna belly section, and has a deeper red color compared to the bright ruby tone of the yellow tail.

Fattest tuna.
Belly of tuna with a high fat content.

Unlike its other cousins such as the tuna, it lives in the warm currents, so it has a soft, buttery and flaky flesh throughout the whole body.
It is milder in taste compared to regular tuna.

This fish is called "binchou" or "bin naga" in Japan.

Marlin; Striped marlin; Swordfish; Billfish.

Billfish include the sailfish and marlin, which make up the family Istiophoridae, and the swordfish, sole member of the family Xiphiidae.
Marlin and sailfish are eaten in many parts of the world.Marlin and sailfish is fatless than the tuna.
But it has faint sweetness and acidity.

Yellowtail. Young yellowtail; The Japanese amberjack or yellowtail and a pink and yellow fish that is often compared to tuna.

It is called ぶり/ブリ/鰤(buri) or いなだ/イナダ/鰍(inada) or わらさ/ワラサ/稚鰤(warasa) or はまち/ハマチ(hamachi).
This fish's name and color changes depending on weight.
All are of the same genus, and only differ slightly.
The amberjack is considered delicious during the summer.
These hamachi or buri are often used in the Japanese sushi.
Yellowtail has a pale white flesh and it has delicate taste.
Buru's tastes are rich and buttery.

Yellow tail amberjack.

It is almost identical in appearance as the yellowtail and takes a professional to distinguish the two.
(Yellowtail is distributed only in the northwest Pacific Ocean. )
Yellow tail amberjack tastes the best between late summer and autumn.
The best way to distinguish it is to look at the lower jaw from the side.

The feature of Yellow tail amberjack is a lipid and sweetness.
The lipid of Yellow tail amberjack might be sweet.
Yellow tail amberjack is rich and tender.

Greater amberjack.

Greater amberjack is used for sushi and sashimi as a high-level fish in Japan.
Because a natural great amberjack is high price, the cultivation great amberjack is often used in Japan.
Greater amberjack has a moderate lipid, and sweetness, and an elegant tasting.
Greater amberjack's taste is steady all the year round.
Both the big greater amberjack and the small greater amberjack are delicious.

Salmon.

Alone among Japanese dishes, sushi has been become popular all over the world.
And salmon is becoming one of the most popular sushi fish all over the world.
The raw salmon is rich taste and thick taste.
But, the salmon sushi is a high calorie.
Sushi is not necessarily a low calorie though sushi as the nutritive value is healthy.

By the way, the salmon used for Japanese sushi is not called "sake" though the salmon in Japanese is a pronunciation of "鮭(sake)".
The salmon used for a Japanese sushi is called "saamon/sāmon".

Sea bream.

The kind of the sea bream used for the sushi of Japan is numerous.
More than 200 kinds of sea breams live in a sea surrounding in Japan.
The most popular sea bream is a 真鯛[madai](red sea bream).
All sea bream's tastes are very plain and light. (It is a low calorie content.)
There are a sea bream that has acidity and a sea bream, etc. that have sweetness.

In addition, the sea bream that 昆布〆(Kobujime)(Infusing with kombu extracts) was done is very delicious.
This lowers its moisture content and concentrates the flavor, and the flavor of seaweed soaks into the sea bream.
On top of that the amino acids start to decompose, and a deeper flavor is achieved.

昆布〆/昆布締め
kobujime

The sea bream that 昆布〆/昆布締め(Kobujime)(Infusing with kombu extracts) was done is very delicious.

This lowers its moisture content and concentrates the flavor, and the flavor of seaweed soaks into the sea bream.

On top of that the amino acids start to decompose, and a deeper flavor is achieved.

Tilefishes.

The tastes of raw tilefishes is very light.
I think it's safe to say that the raw tilefishes is too bland.
Therefore, raw tilefishes is often used for sashimi as 昆布〆/昆布締め(kobujime).
But, cooked tilefishes is very delicious.
The haul of Splendid alfonsino has been decreased every year.
In addition, because Splendid alfonsino loses its freshness in less than no time, it is very expensive.

Splendid alfonsino.

Kinmedaiin Japanese means "Golden(金) eyes(目) seabream(鯛)".
It is known as 金目鯛(kinmedai) in sushi and Japanese cuisine.
Splendid alfonsino is overpriced.
But, Splendid alfonsino is very delicious.
The flesh is so tender it almost melts inside your mouth.
Splendid alfonsino is an anyway expensive fish.

Striped beakfish.

While old, the fish is distinguished by alternating stripes or bars of light and dark grey, hence the common names.
Adults, which grow up to 15 inches, tend to be charcoal grey.
Striped beakfish's sashimi is very delicious.
It is like a pepper-and-salt cow, and the fat is sweet.
As a matter of course, the price of Striped beakfish is high.

Japanese black porgy.

The Japanese black porgy or sea bream, Acanthopagrus schlegelii, is a fish often farmed for food in Japan.
Japanese black porgy is used also for Poiret and South Korea Jjigae not to mention Japanese food.
Japanese black porgy serves various uses very much, and is used for sashimi, sushi, and various dishes such as the food cooked by boiling or stewings and the combustion dishes.
But, Japanese black porgy is comparatively cheap because it is hardly used in the home in Japan.

John dory/St. Peter's fish

John Dory, also known as St Pierre.
The taste is delicious though John dory has a funny face.
Especially, sashimi and sushi of John Dory are very very delicious.
John dory has a little fat and a little sweetness, and the taste is very deep.
In Japan, sushi from which the liver of John Dory is garnished to John Dory sushi is general.

Clown sweerlips.

Clown sweerlips is a fish that had not been so used in Japan until recently.
It is popular in the sushi shop in Japan though Clown sweerlips is hardly known now.
The guest who ate Clown sweerlips 's sushi evaluates it high.
Though Clown sweerlips doesn't have high fat, it has the rich flavor and sweetness
Clown sweerlipss sushi is a moderate price.

Gilt-head bream.

The taste of Gilt-head bream is like a"Neat and clean daughter ".
Gilt-head bream is a very elegant taste.
Gilt-head bream has moderate fat.
Gilt-head bream has a little tough.

And, Gilt-head bream has a sweet aftertaste.
Gilt-head bream sushi is a moderate price.

Bastard halibut.

Bastard halibut is a very popular fish for sushi.
It is very delicate in taste and the sashimi style preparation is prized in Japan.
Bastard halibut has its famous えんがわ(engawa), which means an exterior hallway on the side of a traditional Japanese house.
In the bastard halibut's case, it refers to the thin muscle of the dorsal fin which is located on the side of the bastard halibut.
This part of the bastard halibut is very developed compared to the rest of the body and unlike the regular flesh of the bastard halibut, it has a higher fat content which makes it a delicacy.

Spotted halibut.

The shape of Spotted halibut looks like Bastard halibut.
But, the positions of those eyes are different.
They are called "right eye flounders" because most species lie on the sea bottom on their left side, with both eyes on the right side.
The Spotted halibut are the opposite, with their eyes on the left side.
Their dorsal and anal fins are long and continuous, with the dorsal fin extending forward onto the head.

Spotted halibut has engawa as well as Bastard halibut.
And, the taste is also almost similar.

Sillago.

The fish are normally marketed fresh locally under various names, with "Ashuos" commonly used in many countries for various sillaginids.
In Australia and Japan, members of the family are highly sought after by anglers for their sporting and eating qualities, with anglers often taking more than commercial fishermen in some areas.
The taste is very light.
Sillago is sometimes used for sushi.
The taste is not unpalatable but is not delicious.
Sillago is the best for tenpura.

Japanese halfbeak.

Japanese halfbeak is used for the Japanese traditional dish.
It is sushi, tenpura, and soup, etc.
Japanese halfbeak is high grade ingredients in Japan.
It has fat at the spawning time though Japanese halfbeak has a very light taste.
Japanese halfbeak is a fish that has elegance and the racy flavor.

Japanese Spanish mackerel.

There are many different species of Spanish mackerel, but the term sawara is usually used for Scomberomorus niphonius, the Japanese Spanish mackerel.
Japanese Spanish mackerel is usually used for sashimi and 味噌漬け(misozuke) in Japan.
Japanese Spanish mackerel is hardly used for sushi.

*Misozuke creates a wonderful taste for grilled fish, chicken and even beef.
Sake and mirin is added to miso paste, just like the kind used for soup, and then the fish is marinated for a day or two.

Japanese Seabass.

Suzuki have shiny white flesh with an easily recognizable broad-flaked structure and a mild flavor.
They have traditionally been one of the most popular targets for Japanese anglers.
Like hirame, suzuki makes an elegant paper-thin sashimi, suzuki usu zukuri, which is as pleasant to pronounce as it is to eat.
Suzuki sashimi is often served with ポン酢(ponzu), a citrus-flavored mild soy sauce, or served in the summertime on a bed of ice cubes with tangy しそ/シソ/紫蘇'(shiso) leaf and a scattering of red pepper flakes.

Thread-sail filefish.

Thread-sail filefish for sushi and sashimi is very fresh.
Indeed, its crisp, clear flesh is very similar to that of blowfish.
The bigger the size, the greater the taste.
In Japan, sushi from which the liver of Thread-sail filefish is garnished to Thread-sail filefish sushi is general.

Largescale Blackfish.

The season when Largescale Blackfish is delicious is from late autumn to the early spring.
People who like light fish will like it because there are few fats in Largescale Blackfish.
"しそ(shiso) or 大葉(ooba)" is often used for Largescale Blackfish sushi in Japan.

Sailfin sandfish.

Hatahata is a famous fish of 秋田(Akita).
And, it is a raw material of the fish sauce that is called "しょっつる(shottsuru)".
Sailfin sandfish used for the sushi and sashimi is soaked to vinegar usually lightly.
Sailfin sandfish is changed into a very delicious taste by being soaked to vinegar.

Flying fish.

Their most striking feature is their pectoral fins, which are unusually large, and enable the fish to hide and escape from predators by leaping out of the water, taking short gliding flights through air just above the water's surface.

Flying fish's taste is plain and light.
The flying fish is often generally cooked as sashimi, and it goes well with ginger more than wasabi.

Longtooth grouper.

Longtooth grouper is called "くえ/クエ(kue)" or "あら/アラ(ara)" in Japan.
Kue is one of the most high-level fish in Japan.
Therefore, it is rarely sold in the supermarket in Japan.}

Sushi or sashimi of Kue is special tasting.
In Longtooth grouper is high fat, but it is a mellow taste.

The swindle was generated in Japan several years ago because Longtooth grouper resembled the shape of Skilfish closely.

Rosy seabass.

Rosy seabass is a rare deep sea snapper known for its oily tender white meat that is rare to find in snappers.
Again, this fish has big eyes to catch any possible light as it lives about 2000 feet down in the dark cold ocean.
Because the back of the mouth is jet-black, Rosy seabass has the alias of "ノドグロ[Nodo(Throat) guro(jet-black)]".
Rosy seabass is used for sushi parched with the burner that is often called "炙り(aburi)".
Rosy seabass's fat is very elegant and mellow.

Japanese bluefish.

Kuromutsu (Japanese blue fish) is abundant throughout the coastline of Japan, the southern part of Korea and the northern part of Taiwan.
Kuromutsu might not be the most appealing-looking fish, but it has some of the most deliciously marbled white meat in spite of it's appearance.
The popular cooking method is eating as sashimi and sushi.
It has a moderate fat though Kuromutsu's white meat is fibered.
Kuromutsu is often used also to "煮付け(Nitsuke)" of cooking with the soy sauce and sugar.

Bar-tailed flat head.

Kochi has a flat body like having been crushed and a big fin.
Kochi is often used for sashimi and tempura.
Kochi doesn't have fat so much.
And, because it is a very light taste, I think, "Kochi have no fat, and doesn't have the taste, so it have nothing".
Kochi is a fish maybe suitable for the fritter etc.
There is no "Insistence" in the taste of Kochi.

Black Japanese seabass.

The price of Hira-Suzuki(Black Japanese seabass) is twice Suzuki(Japanese seabass).
It is because Black Japanese seabass has beautiful white flesh and good quality fat.
That good quality fat is sweet.
The sushi of Hira-Suzuki(Black Japanese seabass) that is a high-level fish is popular in Japan.

Striped Grunt.

The name Grunt don't sound appetizing, but the Isaki is very delicious.
Isaki is light and delicate.
But, Isaki has the taste like delicious butter.

Isaki is a fish delicious regardless of the size, but the price is not high.

Japanese green tea.

It is called "あがり(agari)" in the sushi term.
But, the term "agari" is not so used in recent Japan.
Term "Agari" might already be an archaic word.

Japanese green tea's catechin is said to be effective to reduce the growth of cancer.
And Japanese green tea contains natural fluorine which helps prevent cavities, preventing the increase of cholesterol, controlling high blood pressure

Japanese tea bowl.

It is called "湯呑み(Yunomi)" or "湯湯呑み茶碗(Yunomi chawan)".

There is various kinds of Japanese tea bowls and the thickness is also various.
The tea bowl with a thick, stumpy shape is used most for sushi.
Because Japanese green tea is very hot, the tea bowl of a thick, stumpy type prevents the burn.

In addition, the Japanese tea bowls on which "Fish name in kanji" is printed is popular.

Wooden block used for gari, wasabi, and small amounts of sushi.

All those who want to impress their guests with a good table presentation that will make the food look more tasty, wooden sushi boat is a must have.
This traditional way to serve sushi will make an already enjoyable experience complete.
It makes a beautiful presentation for all your sushi dishes.

Japanese Chopsticks.

Hashi are long, tapered sticks that work together in order to pick up food from a bowl or plate.
Japanese chopsticks differ from Chinese utensils because the Japanese chopsticks are rounded and shorter than their Chinese counterparts.
That of the restaurant in Japan is calledわりばし/割り箸(waribashi).
Japanese chopsticks are usually crafted from wood.
In addition, chopsticks are in the bag made of paper, hiragana "Otemoto" or "shop neme" are sometimes printed on the bag.

Vinegared rice.

In the jargon of the sushi shop, the rice base for the sushi is known as the shari.
It is often said that the rice part shares as much as 60% of it.
The taste of sushi greatly depends on the taste of sushi rice.
As for Shari, vinegar is mixed with the cooked rice.
And, it is rapidly cooled at the temperature at the person skin level.
It is because the fish on sushi is rapidly decayed when sushi is made from hot shari.
The key factor is the shari' itself as well as fish (sashimi) quality.

The cut fish for sushi topping.

Various ingredients are used in sushi making, including the basic rice and vinegar, the seafood and other toppings and the condiments commonly served with sushi.
Many of these ingredients and toppings can be found in our sushi products section, including fresh and frozen seafood.
They are called "ねた/ネタ(neta)".
"ネタ(Neta)" is a correct answer though Neta is often written "タネ(Tane)".
"Tane" is a meaning "Sweet bean paste" or "Filling" or "Seed".

It is the filling of cucumber roll.

The word for cucumber is kyuri; Kappa is a water goblin in Japanese mythology who was very fond of cucumbers, which he stole from the fields near his riverbank home.
He is always pictured with a saucer on his head that looks like a cucumber slice.
According to myth, the saucer must always be kept full of water or Kappa loses his goblin powers.

It is the filling of red tuna meat roll.

Tekka maki are high in protein and iron, and the seaweed used to wrap the tuna is also high in vitamins and minerals.
In the sushi shop in Japan, it is called "鉄芯(tesshin)

Japanese children likes Tekka maki without Wasabi".

Zuke is a tuna soaked in a soy sauce.

The sliced sashimi is soaked in soy sauce for a short period of time.
This was done in the old days to prevent the tuna from spoiling too quickly, but it concentrates the flavors in the tuna flesh due to water loss by osmosis.
Tuna is also popular for the tekka maki (flaming steel roll), the most basic Edo Style roll.
Tuna's duke is the most popular in the donburi style.

Akami is generic term for all red tuna

The term almost always refers to red tuna.
Tuna's akami is low fat and a high protein.
The color of northern bluefin tuna's akami is very vivid.
But, the price is high.
It is because the northern bluefin tuna decreases because the Japanese eats a large amount of tuna.
The consumption of the tuna of China and South Korea has increased recently, too.
In Japan, the research of the cultivation of the tuna has advanced.

The completion of complete tuna cultivation in Japan might be near though complete cultivation has not been achieved yet.

Gyoku is a Japanese sushi omelet.

The origin of the name is an egg in kanji.
The egg that the heating cooking is done is 玉子(tamago) though the raw egg in kanji is 卵(tamago).

The ordinary Japanese hardly uses the word of "Gyoku" now.
The word "Gyoku" is used by sushi chef.
Sushi 's gyoku is made in each sushi shop or ready-made goods are used.

<Ready-made sushi omelet>

Squid legs.

Squid legs are cheap.
It is hardly used for sushi. (Occasionally, there is Nigiri sushi with the squid's foot.)
The most is used for the fry dish.
Squid legs is seasoned with the soy sauce and sake, and potato starch is used as the coating.
Next, it is deep-fried with the high temperature.
It is called "げそ揚げ/ゲソ揚げ/下足揚げ(geso age)" or "イカげそ揚げ(Ika geso age)".

<いかゲソ揚げ (ika geso age)>

Generic term for all silver fish ("shining things").

It is called 青魚(ao zakana)[a blue fish], too.
They are the mackerels, the sardines, the mackerel pikes, and pompanos, etc.

These fish will oxidize for a day or two days.
In addition, when these fish oxidize, it is bad smell.
You should not eat these raw fishes that have been oxidized.
You will have loose bowels.
Therefore, hikari mono is often processed with vinegar and malt.
The sushi shop's blue raw fish is the safest.

It is ginger pickled to the sweet vinegar.

Gari is a type of 漬物(tsukemono )[pickled vegetables].

Although many brands of commercially produced gari are artificially colored pink to promote sales, the natural product typically has a pale yellow to slightly pink hue from the pickling process.

Gari is usually eaten between dishes of sushi, as it is said to help cleanse the palate. Gari is not meant to be eaten or consumed in any type of sushi or hand roll.
In addition, gari prevents food poisoning by the antibacterial activity of ginger.

Shoyu is a soy sauce, which is a dark brown liquid made from soya beans that have undergone a fermentation process.

Most commercial shoyu is made by a chemical process in which cereals and soybeans are mixed with acids.
Shoyu is the foundation of Japanese cuisine, it is the essential ingredient, and Shoyu is the most important condiment used to flavour food and also used to cook with.
Shoyu can be found in most grocery stores (Asian food section) or in health stores.
Shoyu has a long best-before date.
But after you open the bottle of syoyu, you should preserve it with the refrigerator.

It has the alias named 紫[murasaki].
It is because the color of Shoyu is purple(murasaki).

Wasabi is Japanese horseradish.

Wasabi is a root vegetable that is grated into a green paste.
It is most famous in form of a green paste used as condiment for sashimi (raw seafood) and sushi.
Wasabi is also used for many other Japanese dishes.
In supermarkets, wasabi is widely available as a paste or in powder form.
Wasabi powder has to be mixed with water to become a paste.
Wasabi has a strong, hot flavour which dissipates within a few seconds and leaves no burning aftertaste in one's mouth.
Wasabi paste: many "wasabi" powder and paste products that are available in supermarkets (and even some restaurants) contain only very little or no real wasabi at all and are made of coloured horseradish instead.

Oshibori is hot towel or wet hand towel.

Oshibori or hot towel in English is a wet hand towel offered to customers in places such as restaurants or bars in Japan and in Japanese restaurants worldwide.
Oshibori are used to clean one's hands before eating, and have long been a common sight in Japan.
Cold oshibori are used in summer, and hot oshibori in winter.
To eat sushi, it's common to use your fingers.
In sushi bar, after you sit down, you will be given a hot towel called 'Oshibori' to wipe your hands.
When you eat a sushi, you must clean your hands by an oshibori (hot towel).
It is because you eat the sushi by your hand.
And, when you finished eating one sushi, clean your hand by the oshibori.

*There are also a lot of Japanese who eat the sushi with chopsticks.
Even if it is time when we (Japanese) eats the sushi with chopsticks, we clean our hand with oshibori.

Tuna roll.
Tekka maki is rolled sushi with centers consisting of red tuna meat.
Tekka Maki are hlgh in protein and iron, and the seaweed used to wrap the tuna is also high in vitamins and minerals.
Tekka maki is a kind of the Edo style sushi and a kind of Hoso maki(Nori maki).
Tekka maki's filling is lean tuna.
White tekka maki that makes the whitefish like the yellowtail, the great amberjack, and the amberjack, etc. a wick exists because tuna's demand is a little in Nagasaki Prefecture, too.
The lean tuna is usually rolled with wasabi.

The origin of the name of the tuna rolled in rice and sea weed has various theory.

• The color of tuna's lean looks like "Iron that is heated and reddens".
• In past Japan, people did not have the custom of eating the tuna. Therefore, "You eat the raw tuna" is "You touch iron as hot as the fire".
• Because it was an easy meal that Tekka maki can eat while gambling in gaming room (gambling house).

Toro and chive roll uses chopped toro (tuna belly) trimmimgs and chopped chive.
It is made into a thin roll, or it is made into a thick roll(chuu maki [中巻き]).
Negitoro with which the fat substitute is mixed with the tuna of lean is often used in recent Japan.
It is because a natural tuna is expensive.
Negitoro maki is made with the "Artificial toro" and chive and wasabi.
In Japan, chive is called "万能ネギ(banno negi)", "あさつき(asatsuki)". etc.

The child in Japan dislikes chive and wasabi.
Therefore, children in Japan eat negitoro maki without chive and wasabi.
It is just "Tekka maki".

By the way, "without wasabi" is expressed as "サビ抜きで(sabi nuki de)" in Japanese.

Temaki sushi, also known as hand rolled sushi, is a popular casual Japanese food.
Hand rolled cones of sushi rice, fish and vegetables wrapped in 海苔[Nori](seaweed).
Cone shaped hand rolls that are meant to be eaten from the hand like an ice cream cone.
You can make nori maki without having sushi chef's skill.

Gunkan maki is a common, more traditional type of sushi.
Battleship sushi, sushi with nori wrapped horizontally around a piece of rice, forming a cup to hold ingredients that do not lend themselves to maki-sushi or regular nigri-sushi.
A type of Nigiri that holds the ingredients like a boat, usually seen when ordering とびっこ[tobikko], えびっこ[ebikko], いくら[ikura] or うに[uni].


Thses are Uni gunkan and Ikura gunkan.

The sushi rice stuffed in 油揚げ[abura-age].

Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
Fried, seasoned tofu pockets are stuffed with sushi-meshi (sushi rice).

The tofu pockets is seasoned with the soy sauce, sugar, Sake, and Dashi, etc.

The ingredients(sushi cut fish) are casually scattered and layered on top of the rice.
It is a bowl of sushi rice with the ingredients placed or scatter on the top verses rolled like tradition sushi.
It is a quick inexpensive way to have a great meal.
There is no fixed recipe and you don't need to use raw fish either if you don't like, but you can add any ingredient you prefer.
You simply place your favorite ingredients whether it is fish, shrimp or even egg.

This kind of sushi is very ancient, called "cooked rice sushi" (izushi, iizushi）.
Izushi (Isushi), a Japanese delicacy made from a mixture of fish, rice, and other vegetables is produced by fermentation with lactobacilli.
A form of sushi that initially served as a method of food preservation and is quite different from the famous nigiri style we see today.
Fresh salmon or other fish is fermented with steamed rice and vegetables such as julienned carrots, daikon and ginger over a period of one to two months.
Akita is particularly famous for this sandfish Izushi.

The main fish used for Izushi is sandfish, salmon, herrings, mackerel pike etc.

Rice malt for lactic fermentation

"手(Te)" means "hand" and "毬(Mari)" means "ball".
Temari zushi, or temari sushi, are small and ball-shaped sushi.
These cute little balls of sushi are simple to make.
These are easy to eat sushi and good for parties.

<How to make Temari zushi>
Put down the sheet of plastic.
Using about 1 1/2 tablespoons of rice, form a ball.

Unwrap the plastic and there you have it.
Lay your fish or vegetable on the plastic and set the ball of rice on top. now pull the corners together to form a bundle and twist tightly.
It's a great way to use up those small extra pieces of fish or vegetables.