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• Basic Sushi Knowledge

• Types of sushi
• Classification of nigiri sushi
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• Rice
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• Why is it called Edo-style?
• Types of Edo-style preparations
• Tuna
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• Japanese sake that pairs with sushi
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• What is Conveyer Belt Sushi?
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• Omakase101

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Edomae-style sushi ingredient

• Bastard halibut (Hirame)
• Whelk (Tsubugai)
• Filefish (Kawahagi)
• Lean meat of tuna (Akami)
• Japanese scallop (Hotate)
• Gizzard shad (Kohada)
• Bonito (Katsuo)
• Japanese sardine (Iwashi)
• Salmon roe (Ikura)
• Medium Fatty Tuna (Chutoro)
• Pacific saury (Sanma)
• Common orient clam (Nihamaguri)
• Very Fatty Tuna (Ohtoro)
• Japanese conger (Anago)
• Omelette (Tamagoyaki)
• Southern Bluefin tuna (Minamimaguro)
• Cucumber roll (Kappa-maki)
• Japanese spanish mackerel (Sawara)
• Kuruma prawn (Kuruma ebi)
• Green sea urchin (Bafun uni)
• Tuna Roll（Tekkamaki）
• Dried Gourd Shavings Sushi Roll (kanpyo-maki)
• Striped jack (Shima aji)
• Japanese pufferfish (Fugu)
• Bluefin tuna (Maguro)

Sushi ingredient of your interest

• Striped marlin (Makajiki)
• Red sea urchin (Aka uni)
• Short-spined sea urchin (Ezobafun uni)
• Purple and Northern sea urchins (Kitamurasaki uni)
• Red seabream (Tai)
• Japanese egg cockle (Torigai)
• Gaint pacific oyster (Kaki)
• Botan shrimp (Botan ebi)
• Broad velvet shrimp (Shira ebi)
• Ark shell (Akagai)
• Pen-shell (Tairagi)
• Sakhalin surf clam (Hokkigai)
• Rediated trough-shell (Aoyagi)
• Rediated trough-shell ligaments (Kobashira)
• Splendid alfonsino (Kinmedai)
• Horse mackerel (Aji)
• Northern sea urchin (Murasaki uni)
• Mackerel (Saba)
• Japanese halfbeak (Sayori)
• Common octopus (Madako)
• Japanese amberjack (Buri)
• Golden cuttlefish (Sumi ika)
• Spotted halibut (Hoshigarei)
• Kasugo red seabream (Kasugo)