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

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

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List of Seaweed roll (Makimono)

This refers to Norimaki, originating from Kanpyo maki. Now the core of Norimaki may be made from a number of different ingredients, but the most important part of Norimaki is not the ingredients inside, but the Nori (seaweed). There is a tendency for foreigners to dislike black-colored food, but Nori has a fresh sea scent, and a high amino acid and umami content, so it’s worth a second look.

The Nori used in Norimaki and Gunkan-maki is essential to Edomae sushi. The Nori used in sushi absolutely must have good fragrance and crispiness, melt in your mouth and have the right coloring. The combination of selecting the quality and source site of Nori and using different Nori according to the sushi topping is one of the things sushi chefs are particular about. During the Edo era, the sea near the area that is now Omori in Tokyo was the largest production site of Nori. However, with the reclaiming of Tokyo Bay, Nori can no longer be caught in Omori. Now, places like the Ariake Sea, Seto Inland Sea and Tokyo Bay are famous for producing high-quality Nori.

*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

kanpyo 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: October 15, 2020

List of Nimono, Gyoran and Others

There are only high rank toppings such as rich tasting sea urchin (Uni), salmon roe (Ikura) and herring roe (Kazunoko). All different from other sushi toppings when it comes to a texture and flavor. A lot of them have become widespread ever since the technique of gunkan style sushi was established after the war. There are also sushi toppings made from other than fish and shellfish.

*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)

Caviar-Beluga roe

Ezobafununi-Short-spined sea urchin

Ginanago-conger eel

Hamo-Daggertooth pike conger

Hoya-Sea squirt

Ikura-Salmon roe

Karafutoshishamo-Capellin roe

Kazunoko-Herring roe

Kitamurasakiuni-Northern sea urchin

Komai-no-ko-Saffron cod roe

Komochikonbu-Herring spawn on kelp

Kuroanago-Beach conger

Madachi-Pacific cod milt

Madarako-Pollack roe

Menegi-Young Green Onion Shoots

Murasakiuni-Purple sea urchin

Muruanago (Anguilla)- Punctuated snake-eel (Ophichthus remiger (Valenciennes, 1837))

Namako-Sea cucumber

Niseginanago-(Gnathophis nystromi (Asano))

Noresore-Young Japanese conger

Oboro-Flavored ground prawns and white fish

Okianago-Bigmouth conger

Ranpufisshu-Lumpfish (Cyclopterus lumpus)

Shiitake-Shiitake mushroom

Shirako-Globefish testis

Shirahigeuni-White spin sea urchin

Sirauo-Icefish

Tako-no-ko-Chestnut octopus roe or North pacific giant octopus roe

Tamago-Egg omelet

Tarako-Cod roe

Tobiko-flying fish roe

Unagi-Japanese eel, freshwater eel


We hope this information will be helpful.

Revision date: January 21, 2023

List of Prawn (Ebi) and Crab (Kani)

Crustaceans like shrimp and crab are sushi toppings overflowing with their distinctive sweetness.

Except for Kuruma ebi, Ebi and Kani (shrimp and crab) were introduced as sushi toppings after WWII. The sweetness of shrimp is stronger when eaten raw. There is still a sweetness remaining in boiled shrimp, but it’s weaker. Instead, the umami gets stronger and the texture is also completely different than when served raw. When boiled the fiber is more apparent and it can be bitten clear through. Crab wasn’t originally an Edomae sushi topping. However, there is a special sweetness that oozes from the gaps in the fibrous body.

*Japanese terms will be italicized on sushi ingredients page.

<Ebi/Kani-Prawn/Crab>

Aburagani-Blue king crab (Paralithodes platypus (Brandi,1850))

Aka ebi-Argentine Red Shrimp

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

Benizuwaigani-Red snow crab, Red tanner crab

Black tiger (Ushi ebi)-Black tiger

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

Botan ebi-Spot prawn

Budou ebi-Grape shrimp

Gasa ebi-Argis lar

Hime ama ebi

Ibaramo ebi (Oni ebi)-Spiny Lebbeid

Ise ebi-Japanese spiny lobster

Jinken ebi-Golden shrimp

Kegani-Horsehair crab (Korean crab, Kegani crab)

Kuma ebi (Ashiaka ebi)

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)

Toyama ebi (Botan ebi)-Hamupback shrimp

Uchidazarigani-Signal crayfish (Pacifastacus trowbridgii (Stimpson,1857))

Uchiwa ebi-Sand crayfish, Flathead lobster, Balmain bug, Slipper lobster

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


We hope this information will be helpful.

Revision date: January 24, 2023

List of Shellfish (Kai)

Shellfish has been a traditional sushi topping started off with the origin of Edomae sushi. Its distinctive texture is fascinating, but the thing is, all kinds are expensive. As a sushi topping, it is placed between rich and light in flavor, and functions as a palate refresher.

The texture, flavor and fragrance differ greatly depending on the type and most people either love or hate Shellfish toppings. They include a large volume of umami components, such as Succinic acid. Kai is another topping type that has been eaten as Nigiri sushi since it was invented. Hamaguri is essentially a type of shellfish, but when in the Nigiri sushi world, it is generally lightly seared and then marinated in broth, so it is classified as Nimono.

*Japanese terms will be italicized on sushi ingredients page.

<Kai-Shell>

Agemakigai- Chinese razor clam

Akaawabi- Blacklip abalone

Akagai-Ark shell

Akaneawabi- Red abalone

Akanishi (Akanishigai)- Top shell, Rock shell, Rapa whelk (Rapana venosa (Valenciennes,1846))

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

Aniwabai

Atsuezobora- Whelk

Awabi (Kuroawabi)-Japanese abalone

Awabimodoki (Rokogai)- Chilean abalone

Azumanishiki- Scallop

Baigai-Japanese ivory-shell

Chousenbora-whelk (Neptunea arthritica cumingii (Bernardi, 1857))

Etyuubai (Shirobai)-Finely-striated buccinm

Ezoawabi-Ezo-abalone

Ezobora (Matsubu)-Wheck (Ezo neptune)

Himeshakogai-Boring clam

Hioogi-Noble scallop

Hokkigai-Hen-clam

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

Ishigakigai-Bering Sea cockle

Itayagai-Japanese scailop, Frill

Iwagaki-Rock-oyster

Kaki (Magaki)-Oyster

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

Kumasarubougai

Kuriiroezobora-Whelk

Madakaawabi-Giant abalone

Megaiawabi-Disk abalone

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

Nabaubagai-Surf clam

Namigai (shiromiru)-Japanese geoduck

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

Oomategai-Giant jacknife clam, Giant razor-shell

Oomizogai-Alaska razor, Dall’s razor clam

Onisazae

Osagawabai

Rokogai (Awabimodoki)-Chilean abalone, Baranacle rock-shell (Concholepas concholepas (Bruguie, 1789))

Sarubougai-Half-crenated ark, Bloody clam

Satougai-Bloody 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)

Usuhirawabi-Greenlip abalone

Yakougai-Great green turban


We hope this information will be helpful.

Revision date: January 10, 2023

List of Squid (Ika) and Octopus (Tako)

The Japanese love this strong umami coming out of its creepy features. These are sushi toppings that show their presence in your mouth.

There are over 450 types of Ika (squid) in the world and over 100 types just in the seawaters around Japan. Ika is essential to Japanese cuisine and is found in many recipes for home cooking. It is a representative of ingredients for common people that is both affordable and delicious. There are also many different types of Ika used as sushi toppings, and certain Ika are used during certain seasons, each with a unique flavor.

Tako (octopus) is a popular sushi topping at every sushi restaurant. However, preparing Tako from its raw state is very labor intensive. Some restaurants boil it, while others use “Sakura-ni.” Elaborate efforts are made at the restaurant in order to prepare a topping that can be bitten through and emit a delicious fragrance. Needless to say, when prepared raw, it is thoroughly kneaded by hand. It may be struck with the crest or wooden pestle of a kitchen knife, or boiled with roasted green tea, incorporating techniques from Kansai dishes. When Tako is prepared as Sakura-ni*, it is classified as Nimono.

*”Sakura-ni” refers to stewing octopus in sake, mirin and soy sauce to soften it, turning it into a shape that resembles cherry blossom (sakura) petals.

Japanese terms will be italicized on sushi ingredients page.

<Ika/Tako-Squid/ Octopus>

Amerikaoo akaika-Jumbo flying squid (Dosidicus gigas (Orbigny, 1835))

Aori ika-Bigfin reef squid

Be ika-Beka squid

Hotaru ika-Firefly squid

Hi ika (Jindow ika)-Japanese squid

Iidako-Ocellated octopus

Kaminari ika (Mongou ika)-Ocellated cuttlefish

Kensaki ika (Shiroika)-Swordtip squid

Kobusime (Kubusime)-Gaint cuttlefish、Broadclub cuttlefish

Mizudako-North-pacific giant octpus

Shin ika-Baby cuttlefish

Sode ika (Aka ika)-Rhomboid squid、Diamond squid

Sumi ika (Kou ika)-Cuttlefish

Surume ika-Japanese common squid

Tako (Madako)-Octopus

Yari ika-Spear squid


We hope this information will be helpful.

Revision date: January 10, 2023

List of Silver-skinned fish (Hikarimono)

Hikarimono (Silver-skinned fish) includes horse mackerel, mackerel, sardines, sillago, and gizzard shad, generally referred to as blue-backed fish. Hikarimono all have high-fat content. It is approximately 7% in gizzard shad and horse mackerel. It is about 16% in mackerel. The taste is heavy. Many of the fish in this category lose their freshness quickly, so the preparations differ greatly from restaurant to restaurant. They say that you can tell how well a restaurant is doing by which Hikarimono they serve. This may be why many restaurants make sure to work hard on their Hikarimono.

Tachiuo really does look like a sword from the outside, so it seems like it should be classified as Hikarimono, but it’s actually Shiromi. In the sushi restaurant sector, Hikarimono refers to sushi toppings for which Sujime is used in the preparations. Furthermore, there are chefs who classify Shima aji as Hikarimono when the silver skin is left on, and Shiromi when the skin is removed. There are many people finding it hard to eat but it is actually healthy and rich in nutritive value.

*Japanese terms will be italicized on sushi ingredients page.

<Hikarimono - Silver-skinned fish>

Akaaji

Aji (Maaji) - Japanese horse-mackerel

Ayu - Ayu

Ebodai- Japanese butterfish

Chika- Smelt (Hypomesus japonicus (Brevoort, 1856))

Gomasaba- Spotted mackerel

Hamo -Daggertooth pike conger

Hatahata - Japanese sandfish

Iwashi - Sardine

Kaiwari - Whitefin trevally

Karafutoshishamo - Capellin, Lodde (Mallotus villosus (Müller, 1776))

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

Kibinago - Banded blue-sprat

Kisu - Japanese whiting

Kohada - Gizzard shad

Kyuriuo - Arctic smelt (Osmerus dentex Steindachner & Kner, 1870)

Mamakari - Big-eye sardine

Maruaji - Amberfish

Muroaji - Amberstripe scad

Nishin - Pacific herring

Saba - Pacific mackerel

Sanma - Pacific saury

Sayori - Halfbeak

Shinko - Baby Gizzard shad

Tachiuo-Largehead hairtail (Cutlassfish, Scabbardfish)

Tobiuo - Japanese flyingfish


We hope this information will be helpful.

Revision date: January 10, 2023

List of White flesh fish (Shiromi)

The first item recommended to taste is white-flesh fish. Because of its subtle flavor, it doesn’t influence the following topping. Serving it for the very first piece of sushi is a standard move. However, absolute umami in the lightness can be taken as the details Japanese love and no other sushi toppings can offer.

Shiromi refers to white-colored fish meat. The fat content in Shiromi is generally low at about 1.2% in flounder and 4.7% in sea bream. Almost all white fish have a subtle and elegant taste. Furthermore, the rigor mortis takes over slowly and lasts for a long time, so it maintains the crunchy texture longer. Unlike Akami, the Shiromi fish don’t really migrate. You can call yourself a sushi expert if you’re able to recognize which fish it is just by looking at the cut.

Contrary to appearance, Salmon is classified as Shiromi. The salmon is originally grey, and the pink color comes from the pigments of the shrimp and crab on which it preys. We also think that Buri and Shima aji meat looks more beige than white. To be more specific, these are classified as Iromono, but there are relatively few chefs who actually know this term so we will refer to them as Shiromi. Once you’re able to speak knowledgeably on Shiromi, you’ll be a true Sushi Foodie.

What you should keep in mind is that most Shiromi fish used at sushi restaurants is sold as live fish. The broker implements Ikejime according to the instructions of the purchasing shop and then it is delivered. Basically, the chef calculates backward from the time he will make the sushi, aiming to maximize the umami. Furthermore, the price is at least 50% higher, considering the cost to transport from the fishing port to Toyosu Market, etc. This is one of the reasons Shiromi is so expensive at sushi restaurants.

Of course, only white fish that can be used for nigiri sushi is listed. Many varieties of Fugu exist, but with the exception of Torafugu (Japanese puffer fish), they are mainly used in conveyor belt sushi.

*Japanese terms will be italicized on sushi ingredients page. Parentheses after the English name indicate the scientific name.

<Shiromi-White flesh fish>

Aburabouzu-Skilfish

Aburagarei-Kamchatka flounder, Arrow-toothed halibut

Ainame-Green ling

Akahata-Blacktip grouper

Akaisaki-Schlegel red bass

Akakasago-Red deepwater scorpionfish

Akamanbo (Mandai)-Sunfish (Lampris megalopsis Underkoffler, Luers, Hyde and Craig, 2018)

Akamefugu-Globefish, Blowfish, Puffer

Akamekasago-Yellowbarred red rockfish

Akauo (Arasukamenuke)-Pacific ocean perch (Sebastes alutus (Gilbert, 1890))

Akayagara-Redcornetfish

Akodai-Matsubara’s red rockfish

Aodai-Blue fusilier

Amadai-Horsehead tilefish

Amerikanamazu-Channel catfish (Ictalurus punctatus (Rafinesque, 1818))

Ara-Rock-cod

Arotsunasu-Slender tuna (Allothunnus fallaii Serventy, 1948)

Azukihata-Slender grouper

Bebizake-Red salmon

Biwamasu-Lake biwa trout

Bora-Flathead gray mullet

Budai-Japanese parrotfish

Burakkubasu (Ookuchibasu)-Black bass (Micropterus salmoides (Lacepède,1802))

Buri-Japanese amberjack

Chairomaruhata-Orange spotted grouper

Comonfugu-Globefish, Blowfish, Puffer

Ebotai (Ibodai)-Butterfish

Ebisudai-Japanese soldierfish

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

Fedai -Red snapper, Starsnapper

Fugu (Torafugu)-Globefish, Blowfish, Puffer

Ginhirasu-Silver warehou (Seriolella punctata (Forster, 1801))

Ginmutus (Mazeranainame)-Mero, Patagonian toothfish (Dissostichus eleginoides Smith)

Ginmutus (Raigyodamashi)-Mero, Antarctic toothfish (Dissostichus mawsoni Norman)

Ginzake-Silver salmon

Gomafugu-Globefish, Blowfish, Puffer

Hachibiki-Japanese rubyfish (Erythrocles schlegelii (Richardson, 1846))

Hakkaku (Tokubire)-Sailfin poacher

Hakofugu-Black-spotted boxfish

Hamadai (Onaga)-Deepwater longtail red snapper

Hamafuefukidai (Taman)-Spangled emperor

Harisenbon-Longspined porcupinefish

Hedai-Goldlined seabream

Higanfugu-Globefish, Blowfish, Puffer

Himedai-Lavender jobfish

Hiramasa-Amberjack

Hirame-Japanese flounder (Olive flounder)

Hirasuzuki-Blackfin seabass

Hitozuraharisenbon-Black-blotched porcupinefish

Hoki-Blue haki, Blue grenadier, Whiptail (Macruronus novaezelandiae (Hector, 1871))

Hokke-Okhotsk atka mackerel

Hoshigarei-Spotted halibut

Houbou-Bluefin searobin

Houkihata-Broom grouper

Ikanago-Pacific sand lance

Inada-Japanese amberjack (30〜40cm)

Ira-Wrasse, Tuskfish

Isaki-Striped pigfish

Ishidai-Barred knifejaw

Ishigakidai-Spotted knifejaw

Ishigakifugu-Spotfin burrfish

Ishigarei-Stone flounder

Ishimochi (Shiroguchi)-Sliver croaker

Izumidai (Chika)-Nile tilapia (Oreochromis niloticus (Linnaeus,1766))

Kagamidai (Ginmatou)-John dorey, Mirror dory

Kagokakidai-Footballer

Kajika-Japanese sculpin

Kamasu (Akakamasu)-Barracuda

Kanafugu-Smooth Blaasop

Kanpachi-Greater amberjack

Karafutomasu-Pink salmon

Karasu (Gatoro)-(Takifugu chinensis (Abe, 1949))

Karasugarei-Greenland halibut

Kasago-Marbled rockfish

Kawahagi-Filefish

Keiji-Chum salmon, Dog salmon, Keta salmon

Kichinu (Kibire)-Yellowfin sea-bream

Kijihata (Akou)-Redspotted Grouper

Kingklip-Pink cusk-eel (Genypterus blacodes  (Forster, 1801))

Kinki (Kichiji)-Thornhead

Kinmedai-Splendid alfonsino

Kintokidai-Red bigeye

Kitenhata-Duskytail grouper

Kochi (Magochi)-Bartail flathead

Korodai-Painted sweetlip

Koshodai-Crescent sweetlips

Kue-Longtooth grouper

Kurodai (Chinu)-Blackhead seabream

Kurosabafugu-Dark rough-backed puffer

Kurosoi-Black rockfish

Kurumadai-Japanese bigeye

Kusafugu-Globefish, Blowfish, Puffer

Kyusen-Wrasse

Mafugu-Globefish, Blowfish, Puffer

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

Mahi-mahi (Shiira)-Common dolphinfish

Makogarei-Marbled sole

Masunosuke-King salmon

Matsukawagarei-Barfin flounder

Mebaru-Rockfish

Medai-Japanese butterfish

Megochi-Bigeyed flathead

Meichidai-Nakedhead

Meitagarei-Finespotted flounder, Ridged-eye flounder

Mejika-Chum salmon, Dog salmon, Keta salmon

Mejina-Greeenfish, Nibbler, Rudderfish

Merurusa (New Zealand heiku)-Southern haku, Haku, whiting (Merluccius australis  (Hutton, 1872))

Mutsu-Japanese bluefish

Nametagarei (Babagarei)-Slime flounder

Nashifugu-Purple puffer

Nezumifugu-Spot-fin porcupinefish

Nezumigochi (Megochi)-Richardson’s dragonet

Nijimasu-Rainbow trout

Nizadai-Scalpel sawtail

Nodoguro (Akamutsu)-Blackthroat seaperch

Ohyo- Halibut

Ojisan- Manybar goatfish

Okimebaru- Goldeye rockfish

Okoze (Oniokoze)-Devil stinger

Oomematoudai-(Allocyttus verrucosus (Gilchrist,1906))

Peherei-(Odontesthes bonariensis (Valenciennes, 1835))

Sake -Salmon

Sakuramasu -Cherry salmon

Salmon trout -(Artificially created rainbow trout varieties)

Samegarei -Roughscale sole

Sawara-Japanese spanish mackerel

Sennen-Enperor red snapper

Shima aji-Crevalle jack (Trevally)

Shimafugu-Striped puffer

Shinshu salmon-(A crossbreed between a male brown trout and a female rainbow trout)

Shirohirasu-White warehou (Seriolella caerulea Guichenot, 1848)

Shirokurabera (Makubu)-Blackspot tuskfish

Shirosabafugu (Sabafugu)-Half-smooth golden pufferfish

Shirosuzuki -Nile perch (Lates niloticus (Linnaeus))

Shirozake (Shake)-Chum salmon

Shosaifugu-Globefish, Blowfish, Puffer

Sugi-Cobia (Rachycentron canadum (Linnaeus, 1766))

Sujiara-Leopard coralgrouper

Suzuki-Japanese seaperch

Tai (Madai)-Red sea-bream

Taiseiyosake-Atlantic salmon

Tara (Madara)-Pacific cod

Tobinumeri-(Repomucenus beniteguri (Jordan and Snyder, 1900))

Tokishirazu (Toki)-Chum salmon, Dog salmon, Keta salmon

Torafugu-Japanese pufferfish

Toujin-Hardhead grenadier (Coelorinchus japonicus (Temminck and Schlegel, 1846))

Tsumuburi-Rainbow runner

Umazurahagi-Leatherfish

Umeiro-Yellowtail blue snapper

Umeiromodoki-Yellow and blueback fusilier

Usubahagi-Unicorn leatherjacket filefish

Usumebaru-Goldeye rockfish

Yaitohata-Malabar grouper

Yanagi-no-mai-Yellow body rockfish

Yarinumeri-(Repomucenus huguenini (Bleeker, 1859))

Yoritofugu-Blunthead puffer

Yoroiitatiuo (Higedara)-Armoured cusk


We hope this information will be helpful.

Revision date: January 24, 2023

List of Red flesh fish (Akami)

Akami generally refers to red-colored meat like beef and fish meat. The typical Akami fish are tuna and bonito. Its fatty and rich taste gives you satisfaction like “This is the sushi”. The meat gets its red color from the high hemoglobin and myoglobin content specific to migratory fish. At a sushi restaurant, when you order Akami, you will be served tuna. The word Akami exists for tuna.

*Japanese terms will be italicized on sushi ingredients page.

<Akami-Red flesh fish>

Basho kajiki-Indo pacific sailfish

Binnaga maguro-Longfin white tuna

Hagatuo-Striped bonito

Hirasouda-Frigate tuna

Katsuo-Bonito (Oceanic bonito, Striped tuna)

Kihada maguro-Yellowfin tuna

Kosinaga maguro- Longtail tuna

Kurokawa kajiki (Kuro kajiki)-Indo pacific Blue marlin

Maguro (Kuromaguro, Honmaguro, Shibi)-Bluefin tuna

Makajiki-Striped marlin

Mebachi maguro-Bigeye tuna

Mekajiki-Swordfish

Minami maguro (Indo maguro)-Southernbluefin tuna

Shirokawa kajiki (Shiro kajiki)-Black marlin

Suma-Wavyback skipjack, Eastern little tuna


We hope this information will be helpful.

Revision date: January 21, 2023