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Seasonal sushi ingredients you’ll want to try
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Edomae-style sushi ingredient
Lean meat of tuna (Akami)
Medium Fatty Tuna (Chutoro)
Very Fatty Tuna (Otoro)
Southern Bluefin tuna (Minami maguro)
Bonito (Katsuo)
Striped marlin (Makajiki)
Mackerel (Saba)
Horse mackerel (Aji)
Japanese halfbeak (Sayori)
Japanese sardine (Iwashi)
Pacific saury (Sanma)
Gizzard shad (Kohada)
Baby Gizzard shad (Shinko)
Ark shell (Akagai)
Japanese abalone (Awabi)
Japanese egg cockle (Torigai)
Common scallop (Hotate)
Sakhalin surf clam (Hokkigai)
Japanese oyster (Kaki)
Common octopus (Madako)
Bigfin reef squid (Aori ika)
Golden cuttlefish (Sumi ika)
Splendid alfonsino (Kinmedai)
Red seabream (Tai)
Bastard halibut (Hirame)
Greater Amberjack (Kanpachi)
Striped jack (Shima aji)
Japanese sea bass (Suzuki)
Marbled sole (Makogarei)
Chicken grunt (Isaki)
Japanese amberjack (Buri)
Filefish (Kawahagi)
Goldstriped amberjack (Hiramasa)
Blackthroat seaperch (Nodoguro)
Japanese pufferfish (Fugu)
Japanese spanish mackerel (Sawara)
Largehead hairtail (Tachiuo)
Japanese conger (Anago)
Salmon roe (Ikura)
Short-spined sea urchin (Ezobafun uni)
Purple and Northern sea urchins (Kitamurasaki uni)
Japanese eel (Unagi)
Kuruma prawn (Kuruma ebi)
Squilla (Shako)
Sweet shrimp (Amaebi)
Broad velvet shrimp (Shiro ebi)
Snow crab (Zuwaigani)
Bluefin tuna (Kuro maguro)
Bigeye tuna (Mebachi maguro)
Yellowfin tuna (Kihada maguro)
Salmon
Young Green Onion Shoots (Menegi)
Firefly squid (Hotaru ika)
Cucumber roll (Kappa maki)
Tuna Roll (Tekka maki)
Dried Gourd Shavings Sushi Roll (kanpyo-maki)
Omelette (Tamagoyaki)
Sushi ingredient of your interest
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