1
Q
Uni
A
Sea urchin
2
Q
Tobiko
A
Flying fish roe, smaller than ikura
3
Q
Shiso
A
Herb similar to mint
4
Q
Ikura
A
Red caviar, made from salmon, trout or cod
5
Q
Unagi
A
Freshwater eel
6
Q
Bonito
A
Smaller member of the tuna family
7
Q
Rayu
A
Chili oil
8
Q
Shimeji
A
Mushrooms from east Asia
9
Q
Hamachi
A
Pacific yellowtail (amberjack)
10
Q
Nigiri
A
Slice of raw fish over vinegared rice
11
Q
Zuke
A
Method of preserving fish (usually tuna) by soaking it in a soy sauce mixture
12
Q
Aji
A
Horse mackerel
13
Q
Saba
A
Grilled mackerel
14
Q
Iwashi
A
Sardine
15
Q
Hotate
A
Scallops
16
Q
Hirame
A
Fluke
17
Q
Suzuki
A
Sea bass
18
Q
Madai
A
Red snapper
19
Q
Itoyori
A
Threadfin bream
20
Q
Kinmedai
A
Golden eye snapper
21
Q
Kanpachi
A
Amberjack
22
Q
Hamachi
A
Yellowtail
23
Q
Sayori
A
Half beak
24
Q
Akami
A
Lean tuna
25
Sake
Salmon
26
Ora sake
King salmon
27
Saba
Mackerel
28
Aka ebi
Sweet Red prawn
29
Shiro Anago
Sake marinated sea eel
30
Aka anago
Soy marinated sea eel
31
Tako
Octopus
32
Maki
Sushi and raw vegetables wrapped in seaweed
33
Negi hamachi
Yellowtail with scallions
34
Akami
Cut of tuna
35
Chutoro
Tuna belly, medium fat
36
Ototo
Fatty tuna
37
Sashimi
Raw meat or fish sliced thin and eaten with soy sauce
