CONTENTS

Foreword

How to read this book

History of Nigiri sushi

Classification of Nigiri sushi

1.AKAMI

1-1 Pacific bluefin tuna (Taiheiyou Kuro maguro)

1-1-1 Lean meat of tuna (Akami)

1-1-2 Medium Fatty Tuna (Chutoro)

1-1-3 Very Fatty Tuna (Otoro)

What is Harakami Ichiban

1-1-4 Meji-maguro

1-1-5 Hachinomi

1-1-6 Kamatoro

1-1-7 Jabara

1-1-8 Chiai-gishi

1-1-9 Wakaremi

What is Hagashi

1-1-10 Tossaki

1-1-11 Tenpa

1-1-12 Hohoniku

1-1-13 Sunazuri

1-2 Atlantic bluefin tuna (Taiseiyou Kuro maguro)

1-3 Southern bluefin tuna (Minami maguro)

1-4 Bigeye tuna (Mebachi maguro)

1-5 Yellowfin tuna (Kihada maguro)

1-6 Albacore Tuna (Binnaga maguro)

What are Meji, Chubou and Maguro?

1-7 Bonito (Katsuo)

1-8 Striped marlin (Makajiki)

The history of how toro sushi became a superstar!

2.SHIROMI

2-1 Atlantic salmon

2-2 Salmon trout

What is Toro salmon?

2-3 King salmon (Masunosuke)

2-4 Chum salmon (Tokishirazu)

2-5 Chum salmon (Keiji)

2-6 Cherry salmon (Sakuramasu)

Salmon is not used as a topping in Edomae sushi!

2-7 White horsehead (Shiro-amadai)

2-8 Horsehead (Aka-amadai)

2-9 Largehead hairtail (Tachiuo)

2-10 Large-eyed bream (Meichidai)

2-11 Splendid alfonsino (Kinmedai)

2-12 Red seabream (Madai)

What is Red Snapper the same as “Tai”?

2-13 Bastard halibut (Hirame)

2-14 Engawa

2-15 Marbled sole (Makogarei)

2-16 Spotted halibut (Hoshigarei)

How to tell the difference Between Buri, Hiramasa and Kanpachi

2-17 Greater amberjack (Kanpachi)

2-18 Japanese amberjack (Buri)

2-19 Young amberjack (Inada)

2-20 Goldstriped amberjack (Hiramasa)

2-21 Striped jack (Shima aji)

2-22 Japanese spanish mackerel (Sawara)

2-23 Japanese sea bass (Suzuki)

2-24 Chicken grunt (Isaki)

2-25 Filefish (Kawahagi)

When does Kinmedai taste the best?

2-26 Blackthroat seaperch (Nodoguro)

2-27 Tiger puffer (Torafugu)

2-28 Red spotted grouper (Kijihata)

2-29 Bartail flathead (Kochi)

2-30 Sevenband grouper (Hata)

What is Wasabi?

2-31 Longtooth grouper (Kue)

2-32 Japanese butterfish (Ebodai)

2-33 Red gurnard (Houbou)

2-34 Devil stinger (Okoze)

2-35 Green ling (Ainame)

2-36 Red barracuda (Kamasu)

How to use soy sauce under the watchful eye of a Sushi chef

2-37 Barred knifejaw (Ishidai)

2-38 Alaska codfish (Madara)

2-39 Black rockfish (Kurosoi)

2-40 Black seabream (Kurodai)

2-41 Bighand thornyhead (Kichiji)

2-42 Japanese bluefish (Mutsu)

How to Jukusei?

3.HIKARIMONO

3-1 Mackerel (Saba)

3-2 Horse mackerel (Aji)

3-3 Japanese sardine (Iwashi)

3-4 Japanese halfbeak (Sayori)

What is Tsukedai?

3-5 Pacific saury (Sanma)

3-6 Gizzard shad (Kohada)

3-7 Baby Gizzard shad (Shinko)

3-8 Young crimson sea bream (Kasugo)

3-9 Japanese whiting (Kisu)

3-10 Pacific herring (Nishin)

What are Uwami and Shitami?

4.NIMONO

4-1 Common orient clam (Nihamaguri)

4-2 Japanese conger (Anago)

4-3 Japanese eel (Unagi)

4-4 Squilla (Shako)

4-5 Japanese icefish (Shirauo)

Does the taste of wasabi differ depending on the grater?!

5.KAI

5-1 Ark shell (Akagai)

5-2 Japanese abalone (Kuro awabi)

5-3 Giant abalone (Madaka awabi)

5-4 Disk abalone (Megai awabi)

5-5 Ezo abalone (Ezo awabi)

5-6 Japanese egg cockle (Torigai)

5-7 Common scallop (Hotate)

What is Tezu?

5-8 Sakhalin surf clam (Hokkigai)

5-9 Japanese oyster (Kaki)

5-10 Keen’s gaper (Mirugai)

5-11 Round clam (Aoyagi)

5-12 Round clam ligaments (Kobashira)

5-13 Pen-shell (Tairagi)

5-14 Whelk (Tsubugai)

Why is sushi served with Gari?

Types of squid

6.IKA/TAKO

6-1 Bigfin reef squid (Aori ika)

6-2 Golden cuttlefish (Sumi ika)

6-3 Swordtip squid (Kensaki ika)

6-4 Spear squid (Yari ika)

Why is Nigiri sushi eaten with soy sauce?

6-5 Japanese common squid (Surume ika)

6-6 Baby Golden cuttlefish (Shin ika)

6-7 Firefly squid (Hotaru ika)

6-8 North pacific giant octopus (Mizudako)

6-9 Common octopus (Madako)

What is Sute-shari?

7.EBI/KANI

7-1 Kuruma prawn (Kuruma ebi)

7-2 Botan shrimp (Botan ebi)

7-3 Morotoge shrimp (Shima ebi)

7-4 Sweet shrimp (Ama ebi)

Learn the basics of pairing sake with sushi!

7-5 Broad velvet shrimp (Shiro ebi)

7-6 Snow crab (Zuwaigani)

7-7 Horsehair crab (Kegani)

Why did the vinegar used in shari switch from red vinegar to rice vinegar?

8.GYORAN

8-1 Salmon roe (Ikura)

8-2 Herring roe (kazunoko)

8-3 Green sea urchin (Bafun uni)

8-4 Red sea urchin (Aka uni)

Why is it that sea urchin sushi can taste bitter?

8-5 Purple sea urchin (Murasaki uni)

8-6 Short-spined sea urchin (Ezobafun uni)

Hokkaido’s main Ezobafun uni production area

8-7 Northern sea urchin (Kitamurasaki uni)

Hokkaido’s main Kitamurasaki uni production area

8-8 Herring spawn on kelp (Komochi kombu)

The secret story of how Ikura became a sushi topping!

9.OTHERS

9-1 Young Green Onion Shoots (Menegi)

9-2 Shiitake mushroom (Shiitake)

9-3 Daggertooth pike conger (Hamo)

What tea pairs well with Nigiri sushi?

9-4 Oboro

9-5 Monkfish liver (Ankimo)

9-6 Milt (Shirako)

9-7 Omelette (Tamagoyaki)

Does real Edomae sushi no longer exist!?

10.MAKIMONO

10-1 Dried Gourd Shavings Sushi Roll (Kanpyo maki)

What is Kanpyo?

10-2 Tuna Roll (Tekka maki)

10-3 Cucumber roll (Kappa maki)

What is Okonomi?

Sushi Restaurant Etiquette

Sushi Vocabulary and Jargon

Afterword

References

Cooperating sushi restaurant for photography

Copyright

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