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• Types of Edo-style preparations
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Edomae-style sushi ingredient

• Lean meat of tuna (Akami)
• Medium Fatty Tuna (Chutoro)
• Very Fatty Tuna (Otoro)
• Southern Bluefin tuna (Minamimaguro)
• Bonito (Katsuo)
• Striped marlin (Makajiki)
• Mackerel (Saba)
• Horse mackerel (Aji)
• Japanese halfbeak (Sayori)
• Japanese sardine (Iwashi)
• Gizzard shad (Kohada)
• Ark shell (Akagai)
• Disk Abalone (Awabi)
• Japanese egg cockle (Torigai)
• Japanese scallop (Hotate)
• Sakhalin surf clam (Hokkigai)
• Japanese oyster (Kaki)
• Common octopus (Madako)
• Bigfin reef squid (Aori ika)
• Splendid alfonsino (Kinmedai)
• Red seabream (Tai)
• Greater Amberjack (Kanpachi)
• Striped jack (Shima aji)
• Japanese sea bass (Suzuki)
• Marbled sole (Makogarei)
• Chicken grunt (Isaki)
• Japanese amberjack (Buri)
• Goldstriped amberjack (Hiramasa)
• Blackthroat seaperch (Nodoguro)
• Japanese pufferfish (Fugu)
• Sevenband grouper (Hata)
• Japanese conger (Anago)
• Salmon roe (Ikura)
• Short-spined sea urchin (Ezobafun uni)
• Purple and Northern sea urchins (Kitamurasaki uni)
• Kuruma prawn (Kuruma ebi)
• Squilla (Shako)
• Alaskan pink shrimp (Ama ebi)
• Broad velvet shrimp (Shira ebi)
• Bluefin tuna (Kuro maguro)

Sushi ingredient of your interest