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• Basic Sushi Knowledge

• Types of sushi
• Classification of nigiri sushi
• History of Sushi
• What rice to use for sushi ?
• What is wasabi ?
• Soysauce
• Salt for sushi
• Type of vinegar
• What is uni sushi ?
• Condiments for sushi
• Why is it called Edomae ?
• Types of Edo-style preparations
• Type of tuna
• Type of salmon
• Kanpyo
• What is Conveyer Belt Sushi ?
• Sushi Restaurant Etiquette
• Vocab and Jargon
• Seaweed
• Japanese sake that pairs with sushi
• Green tea that pairs with sushi
• Health Benefits
• Sushi Restaurant FAQs
• External links

• Omakase101

• Pairing Sake101

• Top tourist mistakes at sushi restaurants in Japan

• Seasonal sushi ingredients you’ll want to try

• VisualDictionary

Edomae-style sushi ingredient

• Lean meat of tuna (Akami)
• Medium Fatty Tuna (Chutoro)
• Very Fatty Tuna (Otoro)
• Bluefin tuna (Kuro maguro)
• Southern Bluefin tuna (Minami maguro)
• Bigeye tuna (Mebachi maguro)
• Yellowfin tuna (Kihada maguro)
• Albacore (Binnaga maguro)
• Bonito (Katsuo)
• Striped marlin (Makajiki)
• Young crimson sea bream (Kasugo)
• Horse mackerel (Aji)
• Mackerel (Saba)
• Japanese sardine (Iwashi)
• Japanese halfbeak (Sayori)
• Pacific saury (Sanma)
• Gizzard shad (Kohada)
• Baby Gizzard shad (Shinko)
• Japanese whiting (Kisu)
• Ark shell (Akagai)
• Japanese abalone (kuro-awabi)
• Japanese egg cockle (Torigai)
• Common scallop (Hotate)
• Round clam (Aoyagi)
• Sakhalin surf clam (Hokkigai)
• Keen's gaper (Mirugai)
• Pen-shell (Tairagi)
• Japanese oyster (Kaki)
• Common octopus (Madako)
• Bigfin reef squid (Aori ika)
• Golden cuttlefish (Sumi ika)
• Firefly squid (Hotaru ika)
• Swordtip squid (Kensaki ika)
• Baby Golden cuttlefish (Shin ika)
• Splendid alfonsino (Kinmedai)
• Red seabream (Tai)
• Goldstriped amberjack (Hiramasa)
• Bastard halibut (Hirame)
• Greater amberjack (Kanpachi)
• Striped jack (Shima aji)
• Japanese sea bass (Suzuki)
• Horsehead (Akaamadai)
• Marbled sole (Makogarei)
• Chicken grunt (Isaki)
• Japanese amberjack (Buri)
• Filefish (Kawahagi)
• Blackthroat seaperch (Nodoguro)
• Japanese pufferfish (Fugu)
• Japanese spanish mackerel (Sawara)
• Salmon (Sake)
• Largehead hairtail (Tachiuo)
• Salmon roe (Ikura)
• Short-spined sea urchin (Ezobafun uni)
• Northern sea urchin (Kitamurasaki uni)
• Kuruma prawn (Kuruma ebi)
• Squilla (Shako)
• Sweet shrimp (Amaebi)
• Broad velvet shrimp (Shiro ebi)
• Botan shrimp (Botan ebi)
• Morotoge shrimp (Shima ebi)
• Black tiger shrimp (Ushi ebi)
• Whiteleg shrimp (Vannamei ebi)
• Redspotted shrimp (Guiana pink)
• Yellowleg shrimp (Mexico brawn ebi)
• Argentine red shrimp (Aka ebi)
• Snow crab (Zuwaigani)
• King crab (Tarabagani)
• Japanese conger (Anago)
• Japanese eel (Unagi)
• Japanese icefish (Shirauo)
• Cucumber roll (Kappa maki)
• Tuna roll (Tekka maki)
• Dried Gourd Shavings Sushi Roll (kanpyo-maki)
• Omelette (Tamagoyaki)
• Young Green Onion Shoots (Menegi)

Sushi ingredient of your interest

• King salmon (Masunosuke)
• Cherry salmon (Sakuramasu)
• Spotted halibut (Hoshigarei)
• Sakura shrimp (sakura ebi)