Same 鮫     Shark     Not eaten raw and not found at sushi restaurants unless it is under the counter. The word ‘baran’ is a variation on ‘haran.’ The latter word is comprised of ‘ha’ meaning ‘leaf’ and ‘ran,’ which is a kind of lily. Aside from different seasonal availabilities Iwagaki is the larger cousin. Ise-ebi 伊勢海老     Crawfish     Actually a spiny Lobster, but with little meat. As indicated, freezing not only helps with preserving the fish, but also assists with the parasites’ removal. These rolls have a slightly cylindrical shape lending itself to the ‘battleship’ name. Mejimaguro メジ鮪     Young Tuna     See Maguro. Canadian East Coast Uni is smaller and sweeter, while West Coast Uni is bigger and stronger in aftertaste. We start with only the freshest ingredients to stir fry delicious melodies of tastes and colors that are sure to delight the senses. Within the sushiya it might be called Kusa くさ. It is also called Marlin or Striped Marlin. As such, the fish should not pose any danger if the tetrodotoxins have been correctly removed by a licenced chef. Bara-zushi is the food of a district and a little difference from Chirashi. with over 50 dishes on the menu, try assorted sashimi, our signature rolls, asian fushion, and many more. It is found year-round, but best in the spring. This small river fish is best eaten in the summer. They live off the Eastern Coast of North America. Technically, however, Sawara refers to the adult fish at over 60cms. Please let me know if this ok with you. Aoaji is blue Aji. Blue Snapper     Also called Blue Fusilier this fatty white fish is caught near Kagoshima. It is extensively raised by humans in Ehime, Mie… See ‘Madai.’ This fish could alternatively be served with yuzu juice to good effect. Yude Hotate is Boiled Scallop sushi. Most hamachi is farmed and enthusiasts prefer the older relative, Kanpachi. Inada 鰍     Young Yellowtail     This Yellowtail is around a year old and one-foot in length. The best Thai, Japanese, sushi in Frisco, TX. Golden Thread is a snapper. Mentaiko is prepared from Tarako. Mentaiko 明太子     Spicy Cod Roe     Mentaiko is commonly the roe of Pollock, a relative of Cod. Ika Tempura is called Ikaten incidentally. Ishigaki-gai 石垣貝     Bering Sea Cockle     This cockle has a fine taste and is similar to Torigai, but is less chewy yet thicker. But you made me hungry so badly!!! A restaurant that serves Sushi is Sushi-ya. Shitabirame or Tongue-Sole looks like a shoe’s sole and lives in Western Pacific. ‘Chakin’ is the cloth or linen used when drinking tea. I very much like Chinese food and would probably feel the same way if Japanese attempted to sell Chinese food. Comb Pen Shellfish, as it is sometimes called, is found around Tokyo, Aichi and Yamagata. A related item is Otsukuri. Incidentally, in Japan sushi has its own unit of measurement called Kan カン, which acted as a unit of measurement in the Edo Period equal to 3.75 Kg for fish or the equivalent to either 1 or 2 nigirizushi. It’s great! Anago may be called Hakarime as well. Ika 烏賊     Squid or Cuttlefish     Ika is served cooked as a sushi or sashimi or an ingredient in soup or hand rolls. Hawara     American Mackerel     Hawara is a more plain version of Saba and fished in North America. Alternatively, ‘zaali’ is Sanskrit for rice. In short, however, one type or the other of yellowtail is available at some time in the year. Uni 雲丹     Gonads Or Ovaries Of Male Or Female Sea Urchins     One of the more expensive sushi menu items. Tako 蛸     Octopus with tentacles     The part eaten is usually the ‘legs’ and is popular as a sashimi or in a salad. Farmed varieties are making it more accessible however. Unagi don or unagidon, Unagi with rice in a bowl, is a popular meal. Iwana 岩魚     Char or Mountain Trout     It is a type of trout, which lives in streams and found in the spring and summer. In Japan, a few restaurants still focus exclusively in Unagi. Thank you! This is the Japanese butterfish and not known for its quality. Some prefer the taste of Uni when red. zucchini/eggplants/sweet potatoes/carrot/shiitake mushroom/broccoli, tuna steak/broccoli/bell peppers/shiitake mushroom/carrot/teriyaki sauce, fillet salmon/bell peppers/shiitake mushroom/carrot/teriyaki sauce/white or steam brown rice, grilled chicken breast/sauteed vegetable/white rice/brown rice/or soba noodle/teriyaki sauce, grilled steak/sauteed vegetable/white or brown rice/or soba noodle/teriyaki sauce, fillet yellowtail/broccoli/bell pepper/shiitake mushroom/with teriyaki sauce/choice of white or brown rice/or soba noodle, bamboo shoots/bell peppers/basil/zucchini/white or brown rice, potatoes/carrots/white onion/fried onion/steamed white or brown rice, zucchini/bell peppers/lime leaves/steamed white or brown rice, pineapple/bell peppers/steamed white or brown rice, choice of meat/stir fried basil/yellow onion/broccoli/bell peppers/steamed white or brown rice, choice of meat/fresh ginger/white onion/green onion/bell peppers/mushroom/carrots/steam white or brown rice, choice of meat/cashew nuts/white onion/green onion/bell peppers/mushroom/broccoli/carrots/chili paste/steamed white or brown rice, Beef/broccoli/carrots/homemade sauce/steamed white or brown rice, stir fried mix vegetable/ choice of meat/broccoli/zucchini/carrots/napa valley/white onion/green onion/bell peppers/mushroom/bean sprout/homemade sauce/steamed white of brown rice, choice of meat/white onion/green onion/tomatoes/egg, choice of meat/broccoli/basil/bell peppers/white onion/egg, choice of meat/cashew nuts/white onion/green onion/raisin/egg/curry powder, Crab meat/white onion/green onion/tomatoes/egg, choice of meat/Thai spicy & sour soup/mushroom/lemongrass/lime leaves/galangal/cilantro/white onion/tomatoes/lime juice Awabi is likely the oldest component of sushi to be eaten in Japan. May be referred to as Maaji or Kuroaji. You are familiar with sushi more than I. It is fished in the Fukuoka waters. Because tai can live a very long time—up to 40 years—the taste and texture will also vary by age along with season. dine-in carry-out delivery sushi thai. The commonly sold or served ‘wasabi’ is in fact a mixture of mustard, horseradish and colourings meant to simulate the real thing. Please call ahead if ordering. It has the appearance of Unagi when served and is a relative of Trout. Many higher end Japanese restaurants brew their own. Korean, Japanese, and Sushi Restaurant in Brentwood NO BUFFET. The stringy attachments of the akagai, which are sometimes called its legs, are called Himo ひも. The toothless sharks are called Fuka in Western Japan. Mahata 真羽太    Sea Bass or Grouper or Rock Cod     This Sea Bass is Hawaiian and typically found in the winter months. It is called black snapper, but is in fact grouped under the white fish. Shirako 白子     The Sperm Sac Of Cod     This is eaten with hot sauce. While we are here below is a condensed list of sushi related phrases and sushi types with associated items: Aburi 炙り     This type of sushi consists of blowtorched, or ‘roasted’ meat yielding fish – in the context of this guide – that is grilled on the outside. Kani 蟹    Crab Meat     Fresh crab is used as sushi or as a meal if it is snow crab or Zuwaigani. Ainame 鮎並     Rock Trout or Greenling     It is sometimes called a ‘fat fish’ and eaten in the spring time. It is fished on North America’s East Coast. Madai Sushi brings Japanese infusion to Frisco Texas. Akagai 赤貝     Red Clam or Bloody Clam     It is typically available in the winter, spring and summer. A typical fish used is Saba. The colour could also vary between gold to orange or even black or green depending on the flavour (wasabi, for instance). Nigiri 握り     Vinegared Rice And Topping     Nigiri is vinegared rice with a topping (called neta). It is a pate often served with Ponzu sauce (a Japanese citrus-based vinegar sauce) after being rinsed with Sake. choice of small (S) In Western Japan it is a New Year’s meal. It has recently become more popular and widespread, but this is one of the most commonly mislabeled fish in sushi. The word is derived from the Portuguese word for ‘boat.’ Oshizushi could be Bougata Sushi (棒型寿司) where a whole fish has been pressed onto rice. Tai is a firm-flesh white fish, very mild in flavor. Others swear by lighter Uni. Another well-known recipe in Japan is Ikamentai. The sauce is called Tsume 詰め, which is short for Nitsume 煮つめ. Tetsu being ‘iron’ the adjective here refers to a gun. For the Mercury contents of various fish please see the list by Japan’s Ministry Of Health, Labour And Welfare: http://www.mhlw.go.jp/english/wp/other/councils/mercury. It is not seasonal and is not inexpensive. The fish gets its name from the manner it inflates when it senses danger or is frightened. One is encouraged to chew this type of Ika as much as possible in order to extract more sweetness from this variety of squid. fermented form cured in salt and fermented in vinegared rice. Its taste is akin to Tai and is chewy. Masuzushi is a type of Oshizushi made in Toyama prefecture on the Japan Sea coast. It is a type of Hosomaki. THE SUSHI GUIDE – A LIST OF TYPES OF SUSHI 寿司. Soi そい     Jacopever     Soi, and its variety black soi or Kurosoi and sesame soi or Gomasoi is a variety of rockfish. Kando-shita! It is found in the spring and summer. It even looks two-dimensional. As such, this steam-cooked specialty is preferred for the colder seasons. I’m Japanese and live in Japan for a long time but I’ve not eaten some of them. Tekka 鉄火     Tuna     Called by this name when served as a roll as in tekkamaki. The typical recipe contains shiitake mushroom, chopped anago eels, chestnuts, shrimp and/or squids, seaweed on top and shredded egg throughout. Fugu No Sashimi (Kanto). Expect to find this expensive fish in the summer. My website is in the very same area of interest as yours and my users would genuinely benefit from some of the information you provide here. The dried and salty Japanese algae are used to ‘roll’ sushi in. ABOUT MADAI SUSHI. It is even available as a snack. This makes the roll more appealing to Western diners who might not like the look or taste of a traditional roll with nori or seaweed. Shishamo 柳葉魚     Willow Leaf Fish or Ocean Smelt     Shishamo is a small fish, approximately 10cms long, and typically eaten grilled or fried.