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• Basic Sushi Knowledge

• Types of sushi
• Classification of nigiri sushi
• History of Sushi
• Rice
• Wasabi
• Soysauce
• Salt
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• Condiments
• Why is it called Edo-style?
• Types of Edo-style preparations
• Tuna
• Salmon
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• Health Benefits
• Sushi Restaurant Etiquette
• Vocab and Jargon
• Japanese sake that pairs with sushi
• Green tea that pairs with sushi
• What is Conveyer Belt Sushi?
• Sushi Restaurant FAQs
• External links

• Omakase101

• Pairing Sake101

• VisualDictionary

Edomae-style sushi ingredient

• Lean meat of tuna (Akami)
• Medium Fatty Tuna (Chutoro)
• Very Fatty Tuna (Ohtoro)
• Striped marlin (Makajiki)
• Southern Bluefin tuna (Minamimaguro)
• Sakhalin surf clam (Hokkigai)
• Rediated trough-shell (Aoyagi)
• Japanese scallop (Hotate)
• Ark shell (Akagai)
• Japanese oyster (Kaki)
• Swordtip squid (Kensaki ika)
• Spear squid (Yari ika)
• Golden cuttlefish (Sumi ika)
• Gizzard shad (Kohada)
• Horse mackerel (Aji)
• Mackerel (Saba)
• Japanese sardine (Iwashi)
• Japanese halfbeak (Sayori)
• Splendid alfonsino (Kinmedai)
• Striped jack (Shima aji)
• Japanese pufferfish (Fugu)
• Japanese spanish mackerel (Sawara)
• Bastard halibut (Hirame)
• Red seabream (Tai)
• Short-spined sea urchin (Ezobafun uni)
• Purple and Northern sea urchins (Kitamurasaki uni)
• Red sea urchin (Aka uni)
• Common orient clam (Nihamaguri)
• Japanese conger (Anago)
• Kuruma prawn (Kuruma ebi)
• Snow crab (Zuwaigani)
• Bluefin tuna (Maguro)

Sushi ingredient of your interest

• Kasugo red seabream (Kasugo)
• Filefish (Kawahagi)
• Whelk (Tsubugai)
• Salmon roe (Ikura)
• Mirugai clam (Mirugai)
• Cucumber roll (Kappa-maki)
• Rediated trough-shell ligaments (Kobashira)
• Dried Gourd Shavings Sushi Roll (kanpyo-maki)
• Botan shrimp (Botan ebi)
• Omelette (Tamagoyaki)
• Common octopus (Madako)
• Japanese amberjack (Buri)
• Tuna Roll（Tekkamaki）
• Bonito (Katsuo)
• Japanese egg cockle (Torigai)
• Spotted halibut (Hoshigarei)