What is Red Snapper the same as “Tai” (Sea Bream)?

In the United States, Sea Bream is often called a Red Snapper. However, strictly speaking, this is not correct.

Biologically, Snapper is a generic term for all species in the snapper family. Over 100 different species of snapper inhabit tropical coastal waters. Red snapper is mainly fished in the Gulf of Mexico.

So, what is the fish that Japanese sushi restaurants call “tai”?

They say there are over 300 different species of fish with “tai” in the name, making up 10% of Japan’s fish. When we say “tai” in Japanese, we are referring to “madai” or red sea bream. Red sea-bream is categorized in the “madai” (Pagrinae) subfamily.

Incidentally, relatives of the sea bream often served at sushi restaurants include red sea bream (madai), crimson sea bream (chidai) and yellowback sea bream (kidai). While “kinmedai” (Splendid alfonsino) and “amadai” (horsehead tilefish) have the name “tai/dai” in them, they are not part of the same family as “tai” (sea bream). Splendid alfonsino is a type of deep-sea fish.

Red sea bream and red snapper look similar, but when served as sushi, their texture and flavors are entirely different. So if you come to Japan, please try and eat natural red sea bream (madai). There is no “zatsumi” (overpowering bitterness) and it has a slight sweetness to it. This is the taste of sea bream, known as king of the white fish. Just for your own reference.


We hope this information will be helpful.

Revision date: January 29, 2019

Why do we use the counter “kan” for sushi?

When you sit at the counter and order nigiri a la carte, they will come out in pairs.* There is nothing wrong with counting these in the regular Japanese way “ikko,” “niko.”

*It is said that nigiri-zushi in the Edo period was bigger than it is today, and too big to eat in one bite. In the Meiji period, the custom emerged of splitting this one big portion into two to make more easily consumed portions, and this is why it is common to get sushi in sets of two. However, nowadays making one piece of nigiri-zushi at a time is not very efficient. We think it’s actually easier for the sushi restaurant to make them in sets of two. Of course, you can order them one by one.

But the sushi restaurant won’t count them like that. Formally, sushi is counted in this way: Ikkan (one), Nikan (two).

We have absolutely no idea where the custom of using the “kan” counter came from. It’s also not clear when use of that counter for sushi started.

Of course, there are theories. For example, there is a theory that back at a time when a single unit of money was called “kan.” The price for one piece of sushi was around 1 ‘kan’, and the counting method gained popularity. There is another theory that one sushi roll was counted with the counter for roll “巻” (also pronounced “kan”), then a different kanji was used for it later. However, these are just theories that were created after the fact and the mystery remains unsolved.

Even if you ask the owner of a sushi restaurant, they’ll probably cock their head to one side, think for a moment, and tell you that the “kan” mystery may never be solved.

Sushi rolls wrapped in seaweed rolls are counted in units of 本 (hon/bon/pon) in the wrapped state, and when cut with a knife, the units change to 切れ (kire). While these units are fairly straight-forward for Japanese language speakers and easy to understand, only the enigmatic 貫 (kan) remains a mystery.


We hope this information will be helpful.

Revision date: January 16, 2019

Do you know that there are rankings for negitoro (minced tuna)?

The original negitoro is made from medium fatty tuna or nakaochi* chopped up finely with a knife and then mixed with chopped green onions on top. But the tuna may be switched out with filler, leading to a variety in quality of the negitoro available.

First of all, the lowest in the ranking are the offcuts of tuna that can’t be made into sashimi (mainly Yellowfin or Albacore tuna) and this is mixed with vegetable oil and minced. The type of onion used is normally green onions. You can pick this type out because it will be whitish in color. This version is normally served at conveyor belt sushi.

The medium quality uses the nakaochi of cheap Albacore tuna or Swordfish.

High quality negitoro uses the nakaochi of Pacific bluefin tuna or Southern bluefin tuna. Sometimes the green onion sprout is then rolled up inside. If you have a chance to try negitoro in Japan, we recommend you try the top quality options without a doubt. One piece will probably cost around $15 USD. But that’s the price for the real thing!

Finally, let me introduce some negitoro trivia. There is a lot of flesh on the middle bone (spine) and the surrounding area for tuna and the like. This is called “nakaochi*”. Scraping the meat from this area surrounding the spine is known as “negitoru”, which is where the word “negitoro” comes from. In other words, the name “negitoro” is not actually from the words onion (negi) and tuna belly (toro).


We hope this information will be helpful.

Revision date: January 8, 2019