Sushi styles

• Aburi sushi (炙り寿司, roasted sushi) consists of nigiri sushi with a fish topping that is partly grilled and partly raw
• Gunkan-maki (軍艦巻, warship roll) is a type of sushi consisting of a rice ball
  Onigiri
  , also known as or rice ball, is a Japanese food made from white rice formed into triangular or oval shapes and often wrapped in nori . Traditionally, an onigiri is filled with pickled ume , salted salmon, katsuobushi, kombu, tarako, or any other salty or sour ingredient as a natural preservative...
  
   wrapped in a sheet of nori
  Nori
  is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. Finished products are made by a shredding and rack-drying process that resembles papermaking...
  
   which extends in a cylinder upward to hold a loose topping such as fish eggs
• Maki sushi (巻き寿司, rolled sushi) consists of rice
  Rice
  Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
  
   and other ingredients rolled together with a sheet of nori
  Nori
  is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. Finished products are made by a shredding and rack-drying process that resembles papermaking...
  
   and there are four traditional types of maki and a more contemporary one:
  • Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients
  • Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients
  • Hoso maki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient
  • Temaki (手巻き, hand roll) is a cone-shaped maki sushi
  • Uramaki (カリフォルニア巻き) is a contemporary style of Maki sushi that is described as a roll that is inside out—with the rice on the outside—and has an outer layer of tobiko
    Tobiko
    Tobiko is the Japanese word for the flying fish roe used to create certain types of sushi. Tobiko is sometimes used as an ingredient in California rolls....
    
     or sesame seeds. This style was developed in the United States to entice Americans to try sushi despite its unfamiliarity. Western style sushi also sometimes does not include raw meat.
• Nigiri sushi (握り寿司, hand-formed sushi) consists of an oval-shaped ball of rice
  Rice
  Rice is the seed of the monocot plants Oryza sativa or Oryza glaberrima . As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East Asia, Southeast Asia, South Asia, the Middle East, and the West Indies...
  
   topped with a slice of another item

Wrappings

• Nori
  Nori
  is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver. Finished products are made by a shredding and rack-drying process that resembles papermaking...
  
  : dried seaweed
  Seaweed
  Seaweed is a loose, colloquial term encompassing macroscopic, multicellular, benthic marine algae. The term includes some members of the red, brown and green algae...
  
   (often used to wrap or belt makizushi or gunkan)
• Rice paper
  Rice paper
  Rice paper usually refers to paper made from parts of the rice plant, like rice straw or rice flour. The term is also used for paper made from or containing other plants, such as hemp, bamboo or mulberry...
  
  
• Thinly-sliced sheets of cucumber
  Cucumber
  The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
  
  
• Usuyaki-tamago: thinly cooked sweet omelette or custard
• Yuba: "tofu skin" or "soybean skin", a thin film derived from soybeans

Eggs

• Nori-tama: sweetened egg
  Egg (food)
  Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
  
   wrapped in dried seaweed
  Seaweed
  Seaweed is a loose, colloquial term encompassing macroscopic, multicellular, benthic marine algae. The term includes some members of the red, brown and green algae...
  
  
• Tamago (卵, 玉子): sweet egg
  Egg (food)
  Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
  
   omelette
  Omelette
  In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan, sometimes folded around a filling such as cheese, vegetables, meat , or some combination of the above...
  
   or custard
  Tamagoyaki
  This article is about a meal. For the Merzbow album, see Tamago .Tamagoyaki 卵焼き is a type of Japanese omelette, which is made by rolling together several layers of cooked egg...
  
  , sometimes mixed with minced fish
• Quail
  Quail
  Quail is a collective name for several genera of mid-sized birds generally considered in the order Galliformes. Old World quail are found in the family Phasianidae, while New World quail are found in the family Odontophoridae...
  
   eggs (raw)

Finfish

• Aji (鯵): Japanese jack mackerel, Trachurus
  Trachurus
  Jack mackerels are marine fishes in the Trachurus genus of the Carangidae family. The type species of the genus is the Atlantic horse mackerel, Trachurus trachurus. The name of the genus is derived from the Greek word trachys, meaning "rough", and the Greek word oura, meaning "tail"...
  
   japonicus
• Aka-yagara (赤矢柄): Red Cornetfish
  Cornetfish
  The cornetfishes are a small family Fistulariidae of extremely elongated fishes in the order Syngnathiformes. The family consists of just a single genus Fistularia with four species, found worldwide in tropical and subtropical marine environments.Ranging up to in length, cornetfishes are as thin...
  
  
• Anago
  Anago
  is the Japanese word for salt-water eels, normally referred to Ma-anago . Ma-anago are used for a seafood dish in Japan. They are often simmered or deep-fried , compared to unagi which are usually barbecued with a sauce . Anago is also slightly less rich and oily than unagi...
  
   (穴子): saltwater eel, Conger eel
  Conger myriaster
  Whitespotted conger, Conger myriaster, is in the family of conger eel. Widespread in the Northwest Pacific near the coasts of Japan, Korean Peninsula, also in the East China Sea.Conger myriaster inhabit shallow sea bottom sand and mud. Conger myriaster is also consumed as food. Maximum total...
  
  
• Ankimo
  Ankimo
  is a Japanese dish made with monkfish liver.The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce.Ankimo...
  
   (鮟肝): Monkfish
  Monkfish
  Monkfish is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina...
  
   liver
• Ayu
  Ayu
  The or sweetfish, Plecoglossus altivelis, is an amphidromous fish, the only species in the genus Plecoglossus and in family Plecoglossidae. It is a relative of the smelts and is placed in the order Osmeriformes...
  
   (鮎): Sweetfish
• Buri (鰤): adult Yellowtail
  Japanese amberjack
  The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a fish in the family Carangidae. It is native to the northwest Pacific, from Japan to Hawaii....
  
  
  • Hamachi (魬, はまち): young (35-60cm) Yellowtail
    Japanese amberjack
    The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a fish in the family Carangidae. It is native to the northwest Pacific, from Japan to Hawaii....
    
    
• Engawa (縁側): often referred as 'fluke fin', the chewy part of Fluke
  Summer flounder
  The Summer Flounder is a marine flatfish that is found in the Atlantic Ocean off the East coast of the United States and Canada. It is especially abundant in waters from North Carolina to Massachusetts.-Description:...
  
  , a flatfish
• Fugu (河豚): Fugu
  Fugu
  is the Japanese word for pufferfish and the dish prepared from it, normally species of genus Takifugu, Lagocephalus, or Sphoeroides, or porcupinefish of the genus Diodon. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to...
  
  
• Gindara (銀鱈): Sablefish
  Sablefish
  The sablefish, Anoplopoma fimbria, is one of two members of the fish family Anoplopomatidae and the only species in the Anoplopoma genus...
  
  
• Hamo (鱧, はも): Daggertooth pike conger
• Hatahata (鰰): Sandfish
  Sandfish
  Sandfish is a common name of:* Scincus scincus, a skink* Holothuria scabra, a sea cucumber* Beaked sandfish, a genus of fish, see Gonorynchus* Southern sandfish, a familia of fish* Belted sandfish, a species of fish...
  
  
• Hikari-mono (光り物): Blue-backed fish
  Blue-backed fish
  Blue-backed fish ;also referred to asBlue-fish is a category of fish used in Japanese cuisine that have a rich and fatty taste, and are distinguished from another category of white meat fish that tend to have a lighter and more delicate flavor...
  
  , various kinds of "shiny" (silvery scales) fish
  • see also Aji, Iwashi, Konoshiro, Sanma, Tobiuo
• Hiramasa (平政, 平柾): Yellowtail amberjack
  Yellowtail amberjack
  The yellowtail amberjack or great amberjack, Seriola lalandi, is a large fish found in the Pacific and Indian oceans. It can be divided into three sub-species: The California yellowtail, Seriola lalandi dorsalis, the southern yellowtail, or in New Zealand and Australia the yellowtail kingfish or...
  
   (Seriola lalandi)
• Hirame (平目, 鮃): Fluke
  Summer flounder
  The Summer Flounder is a marine flatfish that is found in the Atlantic Ocean off the East coast of the United States and Canada. It is especially abundant in waters from North Carolina to Massachusetts.-Description:...
  
  , a type of flounder
  Flounder
  The flounder is an ocean-dwelling flatfish species that is found in coastal lagoons and estuaries of the Northern Atlantic and Pacific Oceans.-Taxonomy:There are a number of geographical and taxonomical species to which flounder belong.*Western Atlantic...
  
  
• Hoshigarei (干鰈): Spotted halibut
  Halibut
  Halibut is a flatfish, genus Hippoglossus, from the family of the right-eye flounders . Other flatfish are also called halibut. The name is derived from haly and butt , for its popularity on Catholic holy days...
  
  
• Inada (鰍): very young Yellowtail
  Japanese amberjack
  The Japanese amberjack or yellowtail, Seriola quinqueradiata, is a fish in the family Carangidae. It is native to the northwest Pacific, from Japan to Hawaii....
  
  
• Isaki (伊佐木, いさき): striped pigfish
  Congiopodidae
  Congiopodidae is a family of scorpaeniform fishes native to the southern hemisphere, commonly known as pigfishes, horsefishes and racehorses.Congiopids live on the bottom of shallow temperate and sub-Antarctic seas, at depths of up to...
  
  
• Ishigarei (石鰈): Stone flounder
  Flounder
  The flounder is an ocean-dwelling flatfish species that is found in coastal lagoons and estuaries of the Northern Atlantic and Pacific Oceans.-Taxonomy:There are a number of geographical and taxonomical species to which flounder belong.*Western Atlantic...
  
  
• Iwashi (鰯): Sardine
  Sardine
  Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae. Sardines are named after the Mediterranean island of Sardinia, around which they were once abundant....
  
  
• Kajiki (梶木, 舵木, 旗魚): Swordfish
  Swordfish
  Swordfish , also known as broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood...
  
  
  • Makajiki (真梶木): Blue Marlin
    Marlin
    Marlin, family Istiophoridae, are fish with an elongated body, a spear-like snout or bill, and a long rigid dorsal fin, which extends forward to form a crest. Its common name is thought to derive from its resemblance to a sailor's marlinspike...
    
    
  • Mekajiki (目梶木): Swordfish
    Swordfish
    Swordfish , also known as broadbill in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a popular sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood...
    
    
• Kanpachi (間八): Greater amberjack
  Greater amberjack
  The Greater amberjack is a jack of the genus Seriola. It is found in the Mediterranean Sea, the Atlantic Ocean, the Pacific Ocean and the Indian coasts, living usually between 20 and 70 m of depth...
  
  , Seriola dumerili
• Karei (鰈): Flatfish
  Flatfish
  The flatfish are an order of ray-finned fish, also called the Heterosomata, sometimes classified as a suborder of Perciformes. In many species, both eyes lie on one side of the head, one or the other migrating through and around the head during development...
  
  
• Katsuo (鰹, かつお): Skipjack tuna
  Skipjack tuna
  The skipjack tuna, Katsuwonus pelamis, is a medium-sized perciform fish in the tuna family, Scombridae. It is otherwise known as the aku, arctic bonito, mushmouth, oceanic bonito, striped tuna, or victor fish...
  
  
• Kawahagi (皮剥ぎ): Filefish
  Filefish
  Filefish are tropical to subtropical tetraodontiform marine fish of the diverse family Monacanthidae. Found in the Atlantic, Pacific and Indian Oceans, the filefish family contains approximately 107 species in 26 genera...
  
  
• Kibinago (黍魚子): Banded Blue sprat
  Spratelloides delicatulus
  The Blue sprat, Spratelloides delicatulus, also known as the Delicate round herring or Blueback sprat, is a type of sprat fish of Indo-Pacific distribution....
  
  
• Kisu (鱚): Sillago
  Sillago
  Sillago is one of three genera in the family Sillaginidae containing the smelt-whitings, and contains 29 species, making Sillago the only non-monotypic genus in the family. Distinguishing among Sillago species can be difficult, with many similar in appearance and colour, forcing the use of swim...
  
  
• Konoshiro (鰶): Gizzard shad
  Shad
  The shads or river herrings comprise the genus Alosa, fish related to herring in the family Clupeidae. They are distinct from others in that family by having a deeper body and spawning in rivers. The several species frequent different areas on both sides of the Atlantic Ocean, Mediterranean Sea....
  
  
  • Kohada (小鰭): Japanese gizzard shad
  • Shinko (新子): very young Gizzard shad
• Maguro (鮪): Thunnus
  Thunnus
  Thunnus is a genus of ocean-dwelling fish in the family Scombridae, all of which are tuna, although other tuna species are found in other genera. The name of the genus is the Latinized form of the Greek θύννος, thýnnos, tuna, the word being first mentioned in Homer...
  
   (a genus of Tuna
  Tuna
  Tuna is a salt water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of . Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an...
  
  )
  • Akami (赤身): top loin of Bluefin tuna
  • Ōtoro (大とろ): fattiest portion of Bluefin tuna belly
  • Toro (とろ): fatty Bluefin tuna belly
  • Chūtoro (中とろ): medium-fat Bluefin Tuna belly
  • Kihada (maguro) (木肌鮪, 黄肌鮪, きはだ): Yellowfin tuna
    Yellowfin tuna
    The yellowfin tuna is a species of tuna found in pelagic waters of tropical and subtropical oceans worldwide.Yellowfin is often marketed as ahi, from its Hawaiian name ahi although the name ahi in Hawaiian also refers to the closely related bigeye tuna. The species name, albacares can lead to...
    
    
  • Meji (maguro) (メジ鮪): young Pacific bluefin tuna
    Pacific bluefin tuna
    Pacific bluefin tuna, Thunnus orientalis are some of the biggest and fastest fish in the Pacific Ocean.They possess streamlined bodies to reduce water resistance and conserve energy for trans-Pacific migrations...
    
    
  • Negi-toro (葱とろ): Bluefin tuna belly and chopped green onion
  • Shiro maguro (白鮪), Binnaga/Bincho (鬢長): Albacore
    Albacore
    The albacore, Thunnus alalunga, is a type of tuna in the family Scombridae. This species is also called albacore fish, albacore tuna, albicore, longfin, albies, pigfish, tombo ahi, binnaga, Pacific albacore, German bonito , longfin tuna, longfin tunny, or even just tuna...
    
     or "white tuna"
• Mamakari (飯借): Sprat
• Masu (鱒): Trout
  Trout
  Trout is the name for a number of species of freshwater and saltwater fish belonging to the Salmoninae subfamily of the family Salmonidae. Salmon belong to the same family as trout. Most salmon species spend almost all their lives in salt water...
  
  
• Mutsu (鯥): Bluefish
  Bluefish
  The bluefish , called tailor in Australia, is a species of popular marine gamefish found in all climates. It is the sole species of the Pomatomidae family....
  
  
• Nijimasu (虹鱒): Rainbow trout
  Rainbow trout
  The rainbow trout is a species of salmonid native to tributaries of the Pacific Ocean in Asia and North America. The steelhead is a sea run rainbow trout usually returning to freshwater to spawn after 2 to 3 years at sea. In other words, rainbow trout and steelhead trout are the same species....
  
  
• Noresore: baby Anago
  Anago
  is the Japanese word for salt-water eels, normally referred to Ma-anago . Ma-anago are used for a seafood dish in Japan. They are often simmered or deep-fried , compared to unagi which are usually barbecued with a sauce . Anago is also slightly less rich and oily than unagi...
  
  
• Ohyou (大鮃): Halibut
  Halibut
  Halibut is a flatfish, genus Hippoglossus, from the family of the right-eye flounders . Other flatfish are also called halibut. The name is derived from haly and butt , for its popularity on Catholic holy days...
  
  
• Okoze (虎魚): Stonefish
  Stonefish
  Synanceia verrucosa is a fish species, sometimes lethal to humans, which is known as the reef stonefish or simply stonefish. They are carnivorous ray-finned fish with venomous spines that lives on reef bottoms, camouflaged as a rock...
  
  
• Saba (鯖): Chub mackerel
  Chub mackerel
  The chub mackerel, Scomber japonicus, also known as the Pacific mackerel or blue mackerel and sometimes referred to as a "hardhead" or "bullseye", closely resembles the Atlantic chub mackerel.-Identification:...
  
   or Blue mackerel
  Blue mackerel
  The blue mackerel, Japanese mackerel, Pacific mackerel, slimy mackerel, or spotted chub mackerel, Scomber australasicus, a fish of the family Scombridae, is found in tropical and subtropical waters of the Pacific Ocean from Japan south to Australia and New Zealand, in Eastern Pacific The blue...
  
  
• Sake, Shake (鮭): Salmon
  Salmon
  Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
  
  
• Sanma (秋刀魚): Pacific saury
  Pacific saury
  The Pacific saury, Cololabis saira, is a member of the family Scomberesocidae. This saury, which is a food source in some East Asian cuisines, is also known by the name mackerel pike.- Name :...
  
   or Mackerel pike
• Sawara (鰆): Spanish mackerel
  Atlantic Spanish mackerel
  The Atlantic Spanish mackerel, Scomberomorus maculatus, is a migratory species of mackerel that swimsto the northern Gulf of Mexico in spring, returns to south Florida in the eastern gulf, and to Mexico in the western gulf in the fall.-Description:...
  
  
• Sayori (針魚, 鱵): Halfbeak
  Halfbeak
  The halfbeaks are a geographically widespread and numerically abundant family of epipelagic fish inhabiting warm waters around the world. The family Hemiramphidae is divided into two subfamilies, the primarily marine Hemiramphinae and the freshwater or estuarine Zenarchopterinae...
  
   (Springtime)
• Shima-aji (しま鯵): White trevally
  White trevally
  White trevally, Pseudocaranx dentex, is a jack of the family Carangidae widespread in tropical and warm temperate areas between 40°N and 47°S, in the Atlantic, Mediterranean, Indian and Pacific Oceans. It has a deep body, and a greenish colour with metallic overtones and a dark spot above the...
  
  
• Shime-saba (締め鯖, 〆鯖): marinated Chub mackerel
  Chub mackerel
  The chub mackerel, Scomber japonicus, also known as the Pacific mackerel or blue mackerel and sometimes referred to as a "hardhead" or "bullseye", closely resembles the Atlantic chub mackerel.-Identification:...
  
   or Blue mackerel
  Blue mackerel
  The blue mackerel, Japanese mackerel, Pacific mackerel, slimy mackerel, or spotted chub mackerel, Scomber australasicus, a fish of the family Scombridae, is found in tropical and subtropical waters of the Pacific Ocean from Japan south to Australia and New Zealand, in Eastern Pacific The blue...
  
  
• Shira-did (白魚): Salangid
• Shiromie (白身): seasonal "white meat" fish
  • see also Hirame, Ishigarei, Karei, Shima-aji
• Suzuki (鱸): Sea bass
  Suzuki (fish)
  Suzuki , Lateolabrax japonicus, inhabit seashores and estuaries. Many Japanese cities have developed near these places since ancient times. 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...
  
  
  • Seigo (鮬): young (1-2 y.o.) Sea bass
    Suzuki (fish)
    Suzuki , Lateolabrax japonicus, inhabit seashores and estuaries. Many Japanese cities have developed near these places since ancient times. 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...
    
    
• Tai (鯛): seabream snapper
  • Madai (真鯛): Red seabream snapper
    Red sea bream
    Red sea bream is a name given to at least two species of fish of the family Sparidae, Pagrus major and Pagellus bogaraveo. Pagellus bogaraveo is also known as blackspot sea bream....
    
    
  • Kasugo (春子鯛): young Sea bream
  • Kurodai (黒鯛): Snapper
    Lutjanidae
    Snappers are a family of perciform fish, mainly marine but with some members inhabiting estuaries, feeding in freshwater. Some are important food fish. One of the best known is the red snapper....
    
    
  • Ibodai (疣鯛): Japanese butterfish
    Japanese butterfish
    The Japanese butterfish is a marine fish also known by such names as Melon Seed, Wart Perch, Ibodai or simply as Butterfish....
    
    
  • Kimmedai (金目鯛): Splendid alfonsino
    Splendid alfonsino
    The splendid alfonsino, Beryx splendens, is an alfonsino of the genus Beryx, found around the world at depths of between 25 and 1,300 m...
    
    
• Tara (鱈): Cod
  Cod
  Cod is the common name for genus Gadus, belonging to the family Gadidae, and is also used in the common name for various other fishes. Cod is a popular food with a mild flavor, low fat content and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of...
  
  
• Tobiko (鰩, 飛魚): Flying fish
  Flyingfish
  Exocoetidae, is a family of marine fish in the order Beloniformes of class Actinopterygii. Fish of this family are known as flying fish. There are about 64 species grouped in seven to nine genera.- Etymology :...
  
  
• Unagi
  Unagi
  Unagi is the Japanese word for freshwater eels, especially the Japanese eel, Anguilla japonica. Saltwater eels are known as anago in Japanese. Unagi are a common ingredient in Japanese cooking...
  
   (鰻): Freshwater eel
  Anguillidae
  Anguillidae is a family of fishes that contains the freshwater eels. There are 19 species/subspecies in this family, all in genus Anguilla. They are catadromous, meaning they spend their lives in freshwater rivers, lakes, or estuaries and return to the ocean to spawn...
  
  , often broiled (grill
  Grilling
  Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below.Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly and meat that has already been cut into slices...
  
  ed) with a sweet sauce

Shellfish, Inkfish, etc.

• Akagai (赤貝): Ark shell
• Ama-ebi (甘海老): raw pink shrimp Pandalus borealis
  Pandalus borealis
  Pandalus borealis is a species of shrimp found in cold parts of the Atlantic and Pacific Oceans. Many different common names are used, including pink shrimp, deepwater prawn, deep-sea prawn, great northern prawn, and northern shrimp.-Distribution:P...
  
  
• Aoyagi (青柳): Round clam
  Clam
  The word "clam" can be applied to freshwater mussels, and other freshwater bivalves, as well as marine bivalves.In the United States, "clam" can be used in several different ways: one, as a general term covering all bivalve molluscs...
  
  
• Awabi (鮑): Abalone
  Abalone
  Abalone , from aulón, are small to very large-sized edible sea snails, marine gastropod molluscs in the family Haliotidae and the genus Haliotis...
  
  
• Conch
• Dungeness crab
  Dungeness crab
  The Dungeness crab, Metacarcinus magister , is a species of crab that inhabits eelgrass beds and water bottoms on the west coast of North America. It typically grows to across the carapace and is a popular seafood...
  
  
• Ebi (海老): boiled or raw shrimp
  Shrimp
  Shrimp are swimming, decapod crustaceans classified in the infraorder Caridea, found widely around the world in both fresh and salt water. Adult shrimp are filter feeding benthic animals living close to the bottom. They can live in schools and can swim rapidly backwards. Shrimp are an important...
  
  
  • see also Ama-ebi, Ise-ebi, Kuruma-ebi, Shiba-ebi
• Hamaguri (蛤): Clam
  Clam
  The word "clam" can be applied to freshwater mussels, and other freshwater bivalves, as well as marine bivalves.In the United States, "clam" can be used in several different ways: one, as a general term covering all bivalve molluscs...
  
  , Meretrix lusoria
• Himejako: Giant clam
  Giant clam
  The giant clam, Tridacna gigas , is the largest living bivalve mollusc. T. gigas is one of the most endangered clam species. It was mentioned as early as 1825 in scientific reports...
  
  
• Himo (紐): "fringe" around an Akagai
• Hokkigai, Hokki (ホッキ貝, 北寄貝): Surf clam
  Atlantic surf clam
  The Atlantic surf clam, also referred to as the "bar clam," "hen clam," "skimmer," or simply as the "sea clam," is a western Atlantic surf clam, a very large , edible, saltwater clam or marine bivalve mollusk in the family Mactridae...
  
  
• Hotategai, Hotate (帆立貝, 海扇): Scallop
  Scallop
  A scallop is a marine bivalve mollusk of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source...
  
  
• Ise-ebi (伊勢海老): a Spiny lobster
  Spiny lobster
  Spiny lobsters, also known as langouste or rock lobsters, are a family of about 45 species of achelate crustaceans, in the Decapoda Reptantia...
  
  , Panulirus japonicus
• Kaibashira (貝柱), Hashira (柱) : valve muscles of Scallop
  Scallop
  A scallop is a marine bivalve mollusk of the family Pectinidae. Scallops are a cosmopolitan family, found in all of the world's oceans. Many scallops are highly prized as a food source...
  
   or Shellfish
  Shellfish
  Shellfish is a culinary and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some kinds are found only in freshwater...
  
  
• Kani (蟹): Crab
  Crab
  True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" , or where the reduced abdomen is entirely hidden under the thorax...
  
  , also refers to imitation crab
  Crab stick
  Crab sticks are a form of kamaboko, a processed seafood made of finely pulverized white fish flesh , shaped and cured to resemble crab leg meat....
  
  
• Kaki (貝): Oyster
  Oyster
  The word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified....
  
  
• Kuruma-ebi (車海老): Prawn
  Prawn
  Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...
  
   species Penaeus japonicus
• Mategai (マテ貝): Razor clam
  Atlantic jackknife clam
  The Atlantic jackknife , Ensis directus, also known as the bamboo clam, American jackknife clam or razor clam , is a large species of edible marine bivalve mollusc, found on the North American Atlantic coast, from Canada to South Carolina as well as in Europe.This clam lives in sand and mud and is...
  
  
• Matsubagani (松葉蟹): Snow crab
• Mirugai (海松貝): Geoduck clam
  Geoduck
  The geoduck , Panopea generosa, is a species of very large saltwater clam, a marine bivalve mollusk in the family Hiatellidae.The shell of this clam is large, about to over in length, but the very long siphons make the clam itself very much longer than this: the "neck" or siphons alone can be ...
  
  
• Sazae
  Turbo cornutus
  Turbo cornutus is a species of sea snail, marine gastropod mollusk in the family Turbinidae.-Description:The name "turbo cornutus" literally means "horned turban," and it is characterized by a hard, spiny shell. Also known as the horned turban shell, it has a large, thick, green-gray shell and a...
  
   (栄螺, さざえ): Horned turban shell
• Shako (蝦蛄): Mantis shrimp
  Mantis shrimp
  Mantis shrimp or stomatopods are marine crustaceans, the members of the order Stomatopoda. They are neither shrimp nor mantids, but receive their name purely from the physical resemblance to both the terrestrial praying mantis and the shrimp. They may reach in length, although exceptional cases of...
  
   or "Squilla"
• Shiba ebi (芝海老): Grey prawn
  Prawn
  Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...
  
  
• Soft shell crab
  Soft shell crab
  Soft-shell crab is a culinary term for crabs which have recently molted their old exoskeleton and are still soft.In the United States, the main species is the "blue crab", Callinectes sapidus, which appears in markets from April to September...
  
  
• Tarabagani (鱈場蟹): King crab
  King crab
  King crabs, also called stone crabs, are a superfamily of crab-like decapod crustaceans chiefly found in cold seas. Because of their large size and the taste of their meat, many species are widely caught and sold as food, the most common being the red king crab, Paralithodes camtschaticus.King...
  
  
• Tairagai: Pen-shell clam
  Clam
  The word "clam" can be applied to freshwater mussels, and other freshwater bivalves, as well as marine bivalves.In the United States, "clam" can be used in several different ways: one, as a general term covering all bivalve molluscs...
  
  
• Torigai (鳥貝): Cockle
  Cockle (bivalve)
  Cockle is the common name for a group of small, edible, saltwater clams, marine bivalve molluscs in the family Cardiidae.Various species of cockles live in sandy sheltered beaches throughout the world....
  
  
• Tsubugai (螺貝, ツブガイ): Whelk
  Whelk
  Whelk, also spelled welk or even "wilks", is a common name used to mean one or more kinds of sea snail. The species, genera and families referred to using this common name vary a great deal from one geographic area to another...
  
   (Neptunea, Buccinum
  Buccinum
  Buccinum is a genus of medium-sized sea snails with an operculum, marine gastropod mollusks in the family Buccinidae, the true whelks.Snails in this genus are commonly called whelks, a name that is however shared with several related and unrelated species...
  
  , Babylonia japonica)

• Ika (烏賊, いか): Cuttlefish
  Cuttlefish
  Cuttlefish are marine animals of the order Sepiida. They belong to the class Cephalopoda . Despite their name, cuttlefish are not fish but molluscs....
  
   or Squid
  Squid
  Squid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...
  
  
• Ni-ika (煮烏賊): Squid
  Squid
  Squid are cephalopods of the order Teuthida, which comprises around 300 species. Like all other cephalopods, squid have a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles...
  
   simmered in a soy-flavored stock
  Stock (food)
  Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...
  
  
• Tako (蛸, たこ): Octopus
  Octopus
  The octopus is a cephalopod mollusc of the order Octopoda. Octopuses have two eyes and four pairs of arms, and like other cephalopods they are bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms...
  
  

• Hoya (海鞘, ホヤ): Sea pineapple
  Sea pineapple
  The sea pineapple is an edible ascidian consumed primarily in Korea, where it is known as meongge , and to a lesser extent in Japan, where it is known as or ....
  
  , an Ascidian
• Kurage (水母, 海月): Jellyfish
• Kujira (鯨,　くじら,　クジラ): Whale
• Namako (海鼠, なまこ): Sea cucumber
  Sea cucumber (food)
  Sea cucumbers are marine animals of the class Holothuroidea used in fresh or dried form in various cuisines.The creature and the food product is commonly known as bêche-de-mer in French, trepang in Indonesian, namako in Japanese and in the Philippines it is called balatan...
  
  
• Sakura (桜) or Sakuraniku (桜肉):Horse meat
  Horse meat
  Horse meat is the culinary name for meat cut from a horse. It is a major meat in only a few countries, notably in Central Asia, but it forms a significant part of the culinary traditions of many others, from Europe to South America to Asia. The top eight countries consume about 4.7 million horses...
  
  
• Uni: (雲丹, 海胆) gonad of Sea urchin
  Sea urchin
  Sea urchins or urchins are small, spiny, globular animals which, with their close kin, such as sand dollars, constitute the class Echinoidea of the echinoderm phylum. They inhabit all oceans. Their shell, or "test", is round and spiny, typically from across. Common colors include black and dull...
  
  ; may come in different colors

Roe

• Ikura (イクラ): Salmon
  Salmon
  Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
  
   roe
• Kazunoko (数の子, 鯑): Herring
  Herring
  Herring is an oily fish of the genus Clupea, found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea. Three species of Clupea are recognized. The main taxa, the Atlantic herring and the Pacific herring may each be divided into subspecies...
  
   roe
• Masago
  Capelin
  The capelin or caplin, Mallotus villosus, is a small forage fish of the smelt family found in the Atlantic and Arctic oceans. In summer, it grazes on dense swarms of plankton at the edge of the ice shelf. Larger capelin also eat a great deal of krill and other crustaceans...
  
   (まさご): Smelt roe
• Mentaiko (明太子): Pollock
  Pollock
  Pollock is the common name used for either of the two species of marine fish in the Pollachius genus. Both P. pollachius and P. virens are commonly referred to as pollock. Other names for P...
  
   roe
• Tarako (たらこ, 鱈子): Alaska pollock
  Alaska pollock
  Alaska pollock or walleye pollock is a North Pacific species of the cod family Gadidae. While related to the common Atlantic pollock species of the same family, the Alaska pollock is not a member of the same Pollachius genus.The Norwegian pollock , a rare fish of Norwegian waters, may actually be...
  
   roe
• Tobiko
  Tobiko
  Tobiko is the Japanese word for the flying fish roe used to create certain types of sushi. Tobiko is sometimes used as an ingredient in California rolls....
  
   (飛子): roe of Flying fish
  Flyingfish
  Exocoetidae, is a family of marine fish in the order Beloniformes of class Actinopterygii. Fish of this family are known as flying fish. There are about 64 species grouped in seven to nine genera.- Etymology :...
  
  

Seaweed

• Kombu
  Kombu
  Kombu or konbu , also called dashima or haidai , is edible kelp from the family Laminariaceae widely eaten in East Asia....
  
   (昆布)
• Tororo kombu: thin and filmed slice of vinegared and dried kombu
• Wakame
  Wakame
  , Undaria pinnatifida, or Miyeok in Korean, is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and salads....
  
   (若布)

Vegetables

• Asparagus
  Asparagus
  Asparagus officinalis is a spring vegetable, a flowering perennialplant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and...
  
  
• Avocado
  Avocado
  The avocado is a tree native to Central Mexico, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel...
  
  
• Carrot
  Carrot
  The carrot is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh...
  
  : a julienne
  Julienning
  Julienne is a culinary knife cut in which the food item is cut into long thin strips, not unlike matchsticks. Sometimes called 'shoe string', e.g. 'shoestring fries'...
  
   of carrot
• Ginger
  Ginger
  Ginger is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family . Other notable members of this plant family are turmeric, cardamom, and galangal....
  
  : most often used is pickled ginger: beni shoga
  Beni shoga
  is a type of tsukemono . It is made from ginger cut into thin strips, colored red, and pickled in umezu , the pickling solution used to make umeboshi; the red color is derived from red perilla. It is served with many Japanese dishes, including gyūdon, okonomiyaki, and yakisoba.Beni shōga is not the...
  
   and gari
  Gari (ginger)
  is a type of tsukemono . It is sweet, thinly sliced young ginger that has been marinated in a solution of sugar and vinegar. Gari is often served and eaten after sushi, and is sometimes called sushi ginger...
  
  
• Gobō (牛蒡): Burdock
  Burdock
  Burdock is any of a group of biennial thistles in the genus Arctium, family Asteraceae. Native to the Old World, several species have been widely introduced worldwide....
  
   root
• Kaiware: Daikon
  Daikon
  Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
  
   radish sprouts
  Sprouting
  Sprouting is the practice of germinating seeds to be eaten either raw or cooked.They are a convenient way to have fresh vegetables for salads, or otherwise, in any season and can be germinated at home or produced industrially...
  
  
• Kanpyō
  Kanpyo (food)
  , sometimes romanized and pronounced kampyō, are dried shavings of calabash , a type of gourd. Kanpyō is an ingredient in traditional Edo style Japanese cuisine, and cooked and flavored kanpyō is commonly used in Futomaki sushi roll....
  
   (乾瓢, 干瓢): dried gourd
  Gourd
  A gourd is a plant of the family Cucurbitaceae. Gourd is occasionally used to describe crops like cucumbers, squash, luffas, and melons. The term 'gourd' however, can more specifically, refer to the plants of the two Cucurbitaceae genera Lagenaria and Cucurbita or also to their hollow dried out shell...
  
  
• Kappamaki (河童巻き): a makizushi made of cucumber
  Cucumber
  The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon. The plant is a creeping vine which bears cylindrical edible fruit when ripe. There are three main varieties of cucumber: "slicing", "pickling", and...
  
   and named after the Japanese water spirit who loves cucumber (Kappa)
• Konnyaku
  Konjac
  Konjac , also known as konjak, konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam , is a plant of the genus Amorphophallus...
  
  
• Nattō
  Natto
  is a traditional Japanese food made from soybeans fermented with Bacillus subtilis. It is popular especially as a breakfast food. As a rich source of protein and probiotics, nattō and the soybean paste miso formed a vital source of nutrition in feudal Japan. Nattō can be an acquired taste because...
  
  : fermented soybean
  Soybean
  The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...
  
  s
• Oshinko: Takuan (pickled daikon
  Daikon
  Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
  
  ) or other pickled vegetable
  Vegetable
  The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....
  
  
• Takuan
  Takuan
  , also known as takuwan or takuan-zuke, is a popular traditional Japanese pickle. It is made from daikon radish. In addition to being served alongside other types of tsukemono in traditional Japanese cuisine, takuan is also enjoyed at the end of meals as it is thought to aid digestion.Takuan is...
  
  : pickled daikon
  Daikon
  Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
  
   radish
• Tofu
  Tofu
  is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
  
  : Soybean
  Soybean
  The soybean or soya bean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses...
  
   curd
• Tsukemono
  Tsukemono
  are Japanese pickles. They are served with rice as okazu with drinks as an otsumami , as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony....
  
  : various pickled vegetables
• Umeboshi
  Umeboshi
  Umeboshi are pickled ume fruits common in Japan. Ume is a species of fruit-bearing tree in the genus Prunus, which is often called a plum but is actually more closely related to the apricot. Umeboshi are a popular kind of tsukemono and are extremely sour and salty...
  
  : pickled ume
  Ume
  Prunus mume, with the common names including Chinese plum and Japanese apricot, is an Asian tree species classified in the Armeniaca section of the genus Prunus. The flower, long a beloved subject in the traditional painting of East Asia, is usually translated as plum blossom. This distinct tree...
  
   fruit
• Wasabi (山葵, わさび): paste of wasabi root
  Wasabi
  , also known as Japanese horseradish, is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. Its root is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard rather than the capsaicin in a chili pepper,...
  
  
• Yam
  Yam (vegetable)
  Yam is the common name for some species in the genus Dioscorea . These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania...
  
  
• Yuba
  Yuba (food)
  Tofu skin also known as beancurd sheet, dried beancurd, paper, yuba or bean skin, is a Chinese and Japanese food product made from soybeans. During the boiling of soy milk, in an open shallow pan, a film or skin composed primarily of a soy protein–lipid complex forms on the liquid surface...
  
  : Tofu skin