Notes for visitors to the observation area at the Tsukiji wholesale fish market? (2017-2018)

We really don’t understand but there is a regulation, that taking photos is prohibited at a seafood wholesale market. And its visiting hours have recently changed from 10am11am) started from 15 June, 2018.

Even though cameras are forbidden as a rule, if you ask intermediate wholesalers for permission, they will gladly let you take pictures. It doesn’t seem quite right to me to have such a rule, as if it were an art museum.

We would like to thank all the intermediate wholesalers who willingly accepted me for shootings at their shops. We are praying you will carry on more thriving business.

We hope this information will be helpful.

Revision date: May 23, 2018

The A to Z of Sushi Glossary

Among Sushi Glossary (sushi terms), there is a word called “Fucho” which is unfamiliar even to Japanese. It would be cool if you knew, but it wouldn’t be embarrassing even if you didn’t. However, these terms are used between pros. It seems senseless if customers use them and sushi chefs might find it off-putting. *Japanese terms will be italicized on sushi glossary page.

Aburi-To bring out the deliciousness by searing the skin and melting the fat. Used on a type of fish with fat between its skin and meat.

Agari-A Japanese sushibar term for green tea. A term for green tea at a Japanese sushi bar, which helps freshen the mouth by washing away any fatty taste.

Akazu-Red vinegar made from sake lees, characterized by a strong flavor, slight sweetness and its reddish color.

Akami-Lean tuna, cut from the back of the fish. See also Maguro.

Aniki-Things that are older. Food ingredients that need to be used earlier. The opposite of this word is “Otouto”.

Astaxanthin-A red-colored component found in organisms such as salmon, shrimp, and crab. It has been drawing an attention for having an excellent anti oxidative effect and oxidation prevention.

BachimonoWasabi (Japanese horseradish) other than the ones from Izu Amagi, which is called “Honbamono“.

Donshari-Regular rice that is not vinegared.

Dress-Fish, whose head and internal organs have been removed.

Edomae-Edomae means sushi using fish from the sea that lies before the Edo town. Although the fishes caught only in Tokyo Bay are not enough to feed numerous sushi lovers. The excellent work of Edomae sushi chef in which the ingredients are vinegared or seasoned with soy sauce after salted, a common method for longer preservation.

Furijio-To sprinkle salt lightly all over an ingredient. Causing an effect of making it salted, extracting moisture, and tightening its texture.

Gari-A sushi-bar term for pickled ginger. Pickled ginger that helps cleanse the palate after eating fatty sushi like Ohtoro.

Geso-Squid legs.

Geta-Wooden sushi plate

Gezakana -Relatively low-cost sushi ingredients, such as gizzard shad and horse mackerel. Bluefin tuna used to be also called gezakana in the Edo period, for losing its freshness easily.

Gunkanmaki-Sushi made by wrapping dried seaweed around vinegared rice, topped with salmon roe and sea urchin which is easy to crumble on top.

Gyoku-Egg omelet

Haneru-To throw away a part of something or the whole thing that cannot be used for ingredients.

Haran (Baran)-Plant leaves used as dividers and decorations when sushi is served. Mostly bamboo leaves in the Kanto region.

Hashiri-Referring to when fish have just started to come on the market and they are highly sought after even though they are still not mature in flavor

Hikarimono– Fish sliced for serving with the silver fish skin left on. Typical of Iwashi, Aji, Sayori, Sanma, Kohada

Himo-Mantle of shell

Ikejime-A process of cutting the medulla oblongata off of live fish, removing the nerves and draining the blood.

Inrouzume-A small boiled squid stuffed with sushi rice, Kanpyou, chopped Shiitake mushrooms, Oboro, and etc.

Irizake-A traditional Japanese seasoning made by boiling down Japanese sake with pickled plums etc.

Jukusei-Maturing. By preserving fish in refrigerator with adequate water content and temperature, the umami taste will be condensed. The maturing period is usually a couple of days, sometimes it lasts for weeks.

Kan – A unit for counting sushi

Katamiduke-Using one side of a fish’s body to make sushi.

Kataomoi-One-sided love:Abalone, for having a shell on only one side of its body.

Kazari boucho-Small cuts onto the ingredients in order to make it look beautiful.

Kakushi boucho-Make slits onto the firm ingredients in order to make it easier to bite.

Kiritsuke-To cut fish for sushi topping shapes after slicing into three fillets and taking off skin, bones and such.

Kizu-Dried gourd shavings (Kanpyomaki)

Kobujime-The fish ingredients marinated between sheets of kelp and then let sit overnight in the refrigerator.

Konawasabi-Powdered horseradish (a.k.a. wasabi daikon), which is reasonable but has a weak flavor.

Kusa (Nori)-Purple layer seaweed pressed into thin sheets. It is essential for sushi roll and Gunkanmaki. High-quality one is flavorful, shiny, and has a smooth texture.

Makiosame-To eat norimaki at the end of a course of nigiri sushi. This action indicates that “this sushi is going to be the last one to eat.”

Maruduke-Making sushi with one whole fish.

Meji-Young bluefin tuna (Maguro) which weighs about 10 to 20kg.

Mugiwaradai-Red seabream (Tai) caught during the time of the barley harvest (early summer) is skinny after laying eggs and doesn’t taste good.

Murasaki-Sushi bar term for soy sauce.

Nakaochi-The middle bone part when fish is cut into three fillets. Or the meat attached to this part. Used especially for tuna, becoming ingredients for tekkamaki, negi toro and etc.

Namida (Sabi)Wasabi has a pungent taste which removes fishy smell from the ingredient, thus the fish becomes tastier many times as much.

Namida maki-Vinegared rice and thin strips of Wasabi rolled in seaweed

Nagori-Fish have already passed their peak condition, which the Japanese start to miss in the late season

Neta (Tane, Sushidane)-Sushi bar term for the fish topping in nigiri sushi.

Nigemono-Low-cost sushi ingredients.

Nikiri (NikiriShouyu)Nikiri is a short form of nikiri syouyu in which an alcohol-evaporated Mirin, Sake, Soy sauce and Dashi broth are added together.

Nimono-Simmered or boiled foods

Oaiso-To get a check and make a payment by customers at a sushi restaurant and elsewhere.

Obitsuke(Noriobi)-To bind toppings to sushi rice, such as white fish and egg, with seaweed like a belt (obi) for a kimono.

Oboro-Usually, salt, sugar and Mirin are added to mashed shrimp meat, and then roasted in a pan until they are smaller flakes.

Odori-Serving sushi made with live seafood such as prawns.

Okimari-The price and menu content are easily understood when ordering “Okimari”. The rank of “Tokujou”, “Jou”, “Nami” are often used. Order additional sushi as you like for a more fulfilling experience.

Okonomi-A way customers choose and order sushi they want to eat. If you clearly know what you like and want to enjoy eating at your own pace, ordering “Okonomi” your choice of sushi, would be best.

Omakase-A way customers choose and order sushi they want to eat. If  you do not have likes or dislikes and would like to enjoy the delicious catch of the day, “Omakase” is the way to go.

Otachi-To have a seat at the counter and eat by ordering okonomi.

Otemoto-Chopsticks

Oteshou-A small dish for soy sauce

Otouto-Food ingredients that are used later.

SagariOboro

SakariSakari season is before the fish spawn and they feed actively, acquiring a high fat content

Sakuradai-While cherry blossoms are in bloom, Red seabream (Tai) comes into season and increases its deliciousness.

Sakudori-To fillet fish and cut into blocks (saku) in each part. (Toro, red flesh and etc. in tuna, for instance.)

Shari (Sumeshi)-Cooked rice mixed with sweet sushi-vinegar in which sugar and salt are added. In sushi term it is called “Shari”.

Shirozu (Komezu)-White vinegar made from rice, characterized by smooth and refreshing sour taste.

Sotoko-Eggs of shrimps and crabs, folded and protected in their parents’ legs after being laid.

Shigoto-Refer to carrying out an extra preparatory step for edomaezushi toppings, such as brushing with Nitsume, or steeping fish in vinegar.

Tatejio-Salt water which is around 3 percent salt about the same as seawater, usually used for preparing thin body fish and seafood before cooking. Soak fish in tate jio and make it salted evenly because sprinkling salt can make it too salty for thin body fish by furi jio.

Teppou-Vinegared rice rolled in a sheet of laver (Norimaki)

Tezu-Vinegar that is put on fingertips of sushi chefs when they make sushi, to prevent sushi rice from sticking to their fingers.

Tsume (Nitsume)-Short form of Nitsume. Soy sauce, Mirin and sake are added to the soup in which Anago eel was boiled, and then boiled down until it gets thick sweet.

Tukeba-An area where sushi is made.

TumaDaikon radish which is thinly peeled and shredded.

Uramaki-A rolling technic of putting sushi rice on the outside, and seaweed on the inside.

Uchiko-Eggs inside of shells before being laid, such as shrimps and crabs.

Yakishimozukuri-A cooking method of grilling fish fillet with a little bit of skin left, over high heat for a short time and cooling it down. Its purpose is transferring the roasted skin fat into the meat. Used mainly for fish with thick and hard skin, like Mackerel (Saba) and Chicken grunt (Isaki).

Yama-Bamboo leaves used for a decoration. Called yama (mountain) because they are gathered only on mountains.

Yuburi-A process to cook just on the surface such as meat and fish,which is dipped in boiling water and shaken quickly.

Zuke –Seasoning method of fish such as Maguro tuna in dashi joyu, which was developed in the late Edo period in order to preserve fish longer.

We hope this information will be helpful.

Revision date: April 30, 2018

Relax and Enjoy under Cherry Blossoms off the Beaten Path!

More and more visitors from overseas are making a point of timing trips to Tokyo during the cherry blossom season. Guidebook in their hands, they head to Meguro River, Ueno Park, Sumida River, Chidorigafuchi Park, or another popular spot. It goes without saying that the blossoms are beautiful in all of these locations.

However, to be frank, there are so many people sometimes it’s hard to tell if you’re there to see blossoms or to see crowds. If you’re visiting Japan and you’d like to really experience cherry blossoms, we recommend Shakujii River.

Around 1000 trees bloom on both sides of the river and there are very few people, making it perfect for enjoying cherry blossoms on a stroll. There are actually more cherry blossoms here than on Meguro River or at Ueno Park.

After enjoying the scenery, stop by Makitazushi, established in 1972. Entering this flagship shop of Nakaitabashi is like stepping back in time to the Showa era (1926-1989). Make sure to splurge and order the special sushi selection for JPY 3024.

Location : A few minutes walk from Nakaitabashi Station on the Tobu Tojo Line

Cherry Blossom Season : April 3-April 9

We hope this information will be helpful.

Revision date: March 28, 2017

The A to Z of Table manners

This article covers not only the special manners specific to Sushi restaurants, but also the certain etiquette expected in all restaurants in Japan. The only thing we ask of our customers to understand is how to behave in a way that doesn’t inconvenience other customers. Review the guidelines listed here.

・Don’t be late for a reservation.

・Stick to your allocated seating.

・Drunken yelling and fighting with other customers is obviously prohibited.

・Do not wear too much perfume. Learn more

・There is of course, no smoking.

・Do not take photos without permission.

・There is no dress code but you are expected to wear clothing suitable for the surroundings.

・Do not make or take phone calls.

・The counter scratches easily so please do not place your phone, watch or other items on it.

・Do not occupy too much of the owner’s time with talking.

・Do not keep ordering the same thing.

・Sushi should be eaten immediately after being prepared and served. Ideally it should be eaten within 10 seconds.

・It may be eaten with either your hands or your chopsticks.

・You should eat the sushi in one bite to fully enjoy the balance between the fish and the sushi rice. For that reason, you shouldn’t peel the fish off the rice.

・Wild fish and shellfish have larger, fatty bodies, during certain seasons when they are at their most delicious. Take this opportunity to eat fish which are in season.

・Make sure to only use a small amount of soy sauce on the topping only. Sushi rice (shari) absorbs soy sauce very quickly, so dipping the rice side of the sushi will make the piece fall apart. Also, do not use too much sauce so as not to inhibit the delicate tastes of the fish.

・There is no specific order to eat the dishes in. Eat in the order you like.

・Once you have finished, you should give up your place quickly. There is no reason to linger.

We hope this information will be helpful.

Revision date: March 2, 2017

The A to Z of Sushi Ingredients : Seaweed roll

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Norimaki-Seaweed roll>

Anakyu maki-Gizzard shad and Cucumber roll

Himokyu maki-Mantle of ark shell and Cucumber roll

Kanpyou maki-Sweet-simmered kanpyo (dried gourd strip) roll

Kappa maki-Cucumber roll

Kohada maki-Gizzard shad roll

Namida maki-Vinegared rice and thin strips of Wasabi rolled in seaweed

Negitoro maki-Green onion and toro roll

Shinko maki-Pickled radish and shiso plant roll

Takuwan maki-Pickled radish roll

Tekka maki-Norimaki sushi roll with red tuna and grated wasabi at the core.

Torotaku maki-Toro and Pickled radish roll

Umeshiso maki-Pickled ume and shiso plant roll

We hope this information will be helpful.

Revision date: May 12, 2017

The A to Z of Sushi Ingredients : Others

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Others>

Akauni-Red sea urchin

Anago-Japanese conger

Bafununi-Short-spined sea uruchin (Green sea urchin)

Ezobafununi-Short-spined sea urchin

Hoya-Sea squirt

Ikura-Salmon roe

Kazunoko-Herring roe

Kitamurasakiuni-Northern sea urchin

Komochikonbu-Herring spawn on kelp

Murasakiuni-Purple sea urchin

Namako-Sea cucumber

Noresore-Young Japanese conger

Shirako-Globefish testis

Shirohige-White spin sea urchin

Sirauo-Icefish

Tamago-Egg omelet

Unagi-Japanese eel

We hope this information will be helpful.

Revision date: March 27, 2018

The A to Z of Sushi Ingredients : Prawn・Crab

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Ebi/Kani-Prawn/Crab>

Aka ebi-Argentine Red Shrimp

Ama ebi-Deepwater prawn (Deepwater shrimp, Pink prawn)

Black tiger (Ushi ebi)-Black tiger

Botan ebi-Botan shrimp (Pink prawn, Pink shrimp)

Gasa ebi-Argis lar

Ise ebi-Japanese spiny lobster

Kegani-Horsehair crab (Korean crab, Kegani crab)

Kuruma ebi-Kuruma prawn

Sakura ebi-Sakura shrimp

Shako-Squilla (Mantis shrimp, Edible mantis shrimp)

Shima ebi-Morotoge shrimp

Shiro ebi (Shira ebi)-Japanese glass shrimp

Tarabagani-King crab (Alaska king crab, Red king crab)

Zuwaigani-Snow crab (Queen crab, Zuwai-crab)

We hope this information will be helpful.

Revision date: December 2, 2016

The A to Z of Sushi Ingredients : Shell

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Kai-Shell>

Akagai-Ark shell

Aoyagi (Bakagai)-Rediated trough-shell (Surf-clam)

Awabi (Kuroawabi)-Japanese abalone

Baigai-Japanese ivory-shell

Ezoawabi-Ezo-abalone

Hokkigai-Hen-clam

Hotate-Common scallop (Giant ezo-scallop, Frill, Fan-shell)

Ishigakigai-Bering Sea cockle

Iwagaki-Rock-oyster

Kaki (Magaki)-Oyster

Kobashira-The adductor of bakagai shellfish (Rediated trough-shell)

Madakaawabi-Giant abalone

Megaiawabi-Disk abalone

Mirugai (Honmirugai)-Otter-shell (Keen’s gaper)

Namigai (shiromiru)-Japanese geoduck

Nihama-Common orient clam (Japanese hard clam, White clam)

Sazae-Spiny top-shell

Shirogai (Manjugai, Saragai)-Northern great tellin

Tairagi (Tairagai)-Pen-shell (Fan-shell)

Tokobushi-Tokobushi abalone

Torigai-Egg-cockle (Heart-shell)

Tubugai (Matsubu)-Ezo-neptune (Whelk, Winckle)

We hope this information will be helpful.

Revision date: December 2, 2016

The A to Z of Sushi Ingredients : Squid・Octopus

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Ika/Tako-Squid/ Octopus>

Aori ika-Bigfin reef squid

Hotaru ika-Firefly squid

Iidako-Ocellated octopus

Kensaki ika (Shiroika)-Swordtip squid

Mizudako-North-pacific giant octpus

Shin ika-Baby cuttlefish

Sumi ika (Kouika)-Cuttlefish

Surume ika-Japanese common squid

Tako (Madako)-Octopus

Yari ika-Spear squid

We hope this information will be helpful.

Revision date: December 2, 2016

The A to Z of Sushi Ingredients : Silver-skinned fish

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Hikarimono - Silver-skinned fish>

Aji (Maaji) - Japanese horse-mackerel

Ayu - Ayu

Gomasaba- Spotted mackerel

Hamo -Daggertooth pike conger

Hatahata - Japanese sandfish

Iwashi - Sardine

Kisu - Japanese whiting

Kohada - Gizzard shad

Mamakari - Big-eye sardine

Saba - Pacific mackerel

Sanma - Pacific saury

Sayori - Halfbeak

Shinko - Baby Gizzard shad

Tobiuo - Japanese flyingfish

We hope this information will be helpful.

Revision date: March 27, 2018

 

The A to Z of Sushi Ingredients : White flesh fish

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Shiromi-White flesh fish>

Ainame-Green ling

Amadai-Horsehead tilefish

Ara-Rock-cod

Buri-Japanese amberjack

Ebotai (Ibodai)-Butterfish

Engawa-Thin muscle of the dorsal fin of Japanese flounder, Marbled sole, etc.

Fugu (Torafugu)-Globefish (Blowfish, Puffer )

Hiramasa-Amberjack

Hirame-Japanese flounder (Olive flounder)

Hoshigarei-Spotted halibut

Houbou-Bluefin searobin

Inada-Japanese amberjack (30〜40cm)

Isaki-Striped pigfish

Ishidai-Barred knifejaw

Ishigarei-Stone flounder

Kamasu (Akakamasu)-Barracuda

Kanpachi-Greater amberjack

Kasugo (Chidai, Kidai)-Baby Red sea-bream (Crimson sea-bream, Eellowback sea-bream)

Kawahagi-Filefish

Kijihata(Akou)-Redspotted Grouper

Kinki (Kichiji)-Thornhead

Kinmedai-Splendid alfonsino

Kochi (Magochi)-Bartail flathead

Kue-Longtooth grouper

Kurodai(Chinu)-Blackhead seabream

Kurosoi-Black rockfish

Mahata (Hata)-Grouper (Rock-cod, Seven band grouper)

Makogarei-Marbled sole

Matsukawagarei-Barfin flounder

Mebaru-Rockfish

Medai-Japanese butterfish

Mejina-Greeenfish (Nibbler, Rudderfish)

Mutsu-Japanese bluefish

Nametagarei (Babagarei)-Slime flounder

Nodoguro (Akamutsu)-Blackthroat seaperch

Okoze (Oniokoze)-Devil stinger

Sawara-Japanese spanish mackerel

Shimaaji-Crevalle jack (Trevally)

Suzuki-Japanese seaperch

Tachiuo-Largehead hairtail (Cutlassfish, Scabbardfish)

Tai (Madai)-Red sea-bream

Tara (Madara)-Pacific cod

Umazurahagi-Leatherfish

We hope this information will be helpful.

Revision date: March 27, 2018

The A to Z of Sushi Ingredients : Red flesh fish

You don’t want to find yourself in a Sushi restaurant not knowing enough about the fish on offer. Here we will introduce all the different types of Edo-style Sushi (Edomaesushi) Ingredients. *Japanese terms will be italicized on sushi ingredients page.

<Akami-Red flesh fish>

Binnaga maguro-Longfin white tuna

Katsuo-Bonito (Oceanic bonito, Striped tuna)

Kihada maguro-Yellowfin tuna

Maguro (Kuromaguro, Honmaguro, Shibi)-Bluefin tuna

Makajiki-Striped marlin

Mebachi maguro-Bigeye tuna

Mekajiki-Swordfish

Minami maguro (Indo maguro)-Southernbluefin tuna

Suma-Wavyback skipjack, Eastern little tuna

We hope this information will be helpful.

Revision date: March 27, 2018