tabimori | Sushiblog－Sushiuniversity

You know toro tuna and akami, but have you heard of the more rare parts of the tuna?

A single bite of the same bluefin tuna differs greatly depending on the part of the fish it came from.

The body of the fish is broadly categorized into the dorsal (back) and the ventral (belly) sides, which taste completely different. Of course the meat near the head tastes completely different from the meat near the tail. If you dig even deeper, there are parts that aren’t as well-known as the Otoro (fatty), Chutoro (medium fatty) and Akami (lean) tuna meats. We’d like to explain those now.

1. Hachinomi or Tsunotoro Nouten

“Hachinomi (ハチの身) or Tsunotoro Nouten” is the meat from the crown of the head. It is fatty and rich and also called “Head Toro”. Only about 1kg of this precious meat can be taken from even a very large fish, and it is only shared with regular, loyal customers.

2. Kamatoro

“Kamatoro (カマトロ)” is taken from behind the jaw. It is known as “shimofuri (霜降り)” or marbled meat. There are no veins in this part so the meat is soft and the marbling is more detailed than Otoro, so it is sticky and melts in your mouth. The balance of fat and sweetness in this part is unparalleled. It can be said that otoro (such as shimofuri and jabara) of tuna is the representative part of toro tuna. This is an image of the shimofuri on the right, and the jabara (蛇腹) on the left.

3. Chiai

“Chiai (血合い)” is the part with the most veins, so it is a dark red color. It has a strong odor of blood and has multiple times the acidity of the lean meat, so it is not used as a sushi topping. Chiai is rich in iron and protein and is considered to be highly nutritious. Recently, it has been discovered that selenonine, an antioxidant found in high concentrations in tuna and mackerel, is effective in preventing lifestyle-related diseases, reducing stress, and promoting anti-aging.

4. Chiai Gishi

“Chiai Gishi (血合いぎし)” －Located right next to chiai, this is the meat you can taste the umami of the rich red meat and the sweetness of toro fat at the same time.

5. Wakaremi

“Wakaremi (分かれ身)” is a precious part with very little meat found next to the dorsal fin. The part especially close to the dorsal fin is popular and called “Setoro (背トロ)”. Setoro has both the umami of akami and the umami of fat. The fat isn’t overbearing so you can eat a ton. However, this part is hard to get, even in high-quality tuna and is not available except to regular customers in almost all sushi restaurants.

6. Tossaki

A sushi chef, Hiroyuki Sato, serves a tossaki hand roll as the first sushi piece of the course. “Tossaki (突先)” is an exclusive cut of tuna that goes well with sushi rice using red vinegar, which is less sour but has more umami and flavor compared with white vinegar. Because tossaki is the base of the tuna’s head and it moves a lot, there are a lot of muscular striations. Therefore it needs to be prepared using the back of a knife carefully as if peeling it off (Hagashi). It is said that tossaki is a high-tuna-flavor cut. A couple of Sato’s apprentices also offer a hand roll to open up the meal in the same way.

7. Tenpa

The meat of tuna gets leaner and muscular striations are fewer towards the inner center of the body. “Tenpa (天端)”, surrounding the spine, is deeper in color and tastes stronger. It features the tender texture coming from the finest meat quality. This is also called Tenmi (天身).

8. Hohoniku

A photo of Hohoniku maguro — The appearance of Hohoniku maguro nigiri

“Hohoniku (ホホ肉)” is cheek meat. The cheek meat of tuna is a rare part of the fish, with only a few hundred grams being taken from a 100kg fish. It is crescent-shaped, with one on either side. It can be taken from not only bluefin tuna, but also bigeye tuna, etc., but if you want to eat it as sashimi or nigiri sushi, you need to be careful about its freshness. Once frozen, it can only be used in dishes where the smell is masked by cooking with garlic, pepper, olive oil, etc.

Its cheek meat is juicy, stringy, and low in fat. When making nigiri sushi, it is often Aburi to soften the stringiness. Aburi enhances the flavor of this part of the fish. And there are almost no sushi restaurants that buy tuna heads or whole fish. Therefore, the only places that can offer this part of the fish are conveyor belt sushi restaurants and izakaya.

9. Hireshita

“Hireshita (ヒレ下)”－Below the “Wakaremi” is a section with white veins intertwined. This is typically used for Tekkamaki. This is because the white veins are tough and take a long time to remove. However, between the veins lies the fatty richness of Otoro and the red meat-like flavor of Chutoro, and carefully removing the veins reveals a delicious part. This truly is the valuable part of whether there will be even enough for 10 pieces of sushi from an over 200 kg tuna. This is written in a sushi manga named by Hiroshi Akiyama of Sushi Kin.

If you are fortunate enough to get an opportunity to taste these, you can take it as proof that you have been accepted as a regular and loyal customer. It is difficult to distinguish these parts by appearance alone, so make sure you try them at a sushi restaurant you can trust. Just for your reference.

We will explain fishing methods which could affect the quality of caught tuna.

There are mainly five methods for tuna fishing. “Ipponzuri” (catching fish with fishing poles) in Oma, Aomori prefecture, you see a lot through the media, is well known. However, the fact is that Long line fishing method and Purse seine fishing method are the ones catching the most tuna. The rest is Fixed net fishing method and Hikiami (Seine fishing method).

An illustration of Long line fishing method — Long line fishing method

To hang a long line (Mikinawa) in the sea, covered with about 3000 fishhooks attached to branch lines (Edanawa), aiming at a path of schooling tuna.

Purse seine fishing is a fishing method in which a large net is spread out in a circle and quickly envelops schools of swimming fish. Once the school is surrounded by the net, the bottom of the net is pulled up to make the enclosure smaller. The diameter of the circular net can range from 200 meters to 1,000 meters.

A large-scale method of fishing by encircling a school of tuna with a net. Although it is efficient, there is a demerit of lowering the quality of fish because they struggle while getting caught. In addition, other kinds of fish and immature fish can be caught without distinction and that leads to overfishing.

Tuna have a habit of migrating to the same ocean area at the same time each year. A coastal fishing method called Fixed net fishing consists of placing a net in the sea and wait for a school of tuna. The advantage of this method is to be able to capture the fish alive without causing any injury or damage.

An illustration of Ipponzuri — Ipponzuri (catching fish with fishing poles)

This method has the longest history and uses a pole of 4 – 6 meters to fish from a boat. Using a machine that winds up lines automatically and also using human hands, pull up tuna that weighs more than 100kg and lastly catch it by piercing gills with a harpoon.

To catch fish by towing a bag-shaped net from a boat.

We hope this information will be helpful.

Revision date: June 2, 2025

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Today you will learn how to easily identify artificial salmon roe!

The natural salmon roe season is the autumn. Does this mean that most of the roe eaten during the off-season is artificial Salmon roe. Not necessarily. As stated in his biography, even at the famous sushi restaurant Sukiyabashi Jiro, frozen roe is thawed as necessary.

Long ago this was an extremely expensive topping that ordinary people couldn’t afford, so artificial roe was used. There was a time when this was the case. But nowadays salmon roe is regularly imported from overseas and can be obtained cheaper, eliminating the need to use artificial roe instead.

However, we cannot overlook the commercial law for passing off artificial roe as natural roe. In Japan, the non-perishable properties of artificial salmon roe made from chemical substances (mainly sodium alginate) is utilized and used mainly in hospitals, but not sold to the general public. I’ll also tell you that it is very rare to find a sushi restaurant that serves artificial roe. Cheap roe is generally made from eggs of trout, other related species, or imported from Canada and other countries.

Unfortunately I’m not familiar with the state of things outside of Japan, but I can tell you how to tell the difference. All it takes is hot water and a moment of observation. Artificial salmon roe will show no changes in hot water, but natural roe will start to turn white on the surface. This is due to the protein reacting and changing with the heat. That said, this is not an experience you can just set up at the sushi restaurant.

The following describes the artificial salmon roe composition. The nucleus of artificial salmon roe is made of red-colored vegetable oil, the thin outer film is made of sodium alginate or carrageenan, and the sol-like contents are made of polysaccharides derived from seaweed, Gum arabic, and Xanthan gum. While real salmon roe is high in polyunsaturated fatty acids, artificial salmon roe is high in saturated fatty acids derived from vegetable oils, oleic acid and linoleic acid.

As an aside…

What are the fish eggs on sushi called in Japan?

There are eight types of fish eggs served at Japanese sushi restaurants. However, not all of them are used for Nigiri sushi. Some are served as side dishes. Uni is sometimes translated as sea urchin’s roe, but it is actually the sea urchin’s genitals (testes and ovaries). Most people also don’t know that Tobiko and Tarako are not served at 99% of Edo-style restaurants. In other words, these toppings are only served at kaiten-sushi (conveyor belt) restaurants. The one type of roe topping that can probably be found at all sushi restaurants is Ikura. Even more types of fish eggs, such as Masago, Paddlefish roe and Hackleback roe are used in sushi overseas, but Japan remains more conservative. Of course, it’s only natural that fish substitutes are not well-received in the place where sushi was born.

Types of fish roe

Fish roe usually cannot be preserved as is, so it is salted or smoked to make it last longer. Today, thanks to advances in freezing technology, frozen fresh fish roe is also available, but as a raw material for processing, fish roe is often salted to reduce its water content and then frozen for preservation. Nutritional value is generally high in fat and protein and low in carbohydrates, with higher calories and cholesterol than the meat of the parent fish.

What is Ikura? － It is Salmon roe.

What is Kazunoko? － It is Herring roe.

What is Sujiko? － It is Salmon roe that is still within its egg membrane.

A photo of Sujiko — Sujiko’s nigiri sushi is quite unique.

What is Tobiko? － It is Flying fish roe.

What is Tarako? －Tarako is the salted ovary of Alaska pollack. It is often colored red with food coloring. Karashi-mentaiko is Tarako marinated in a seasoning solution of salt and chili peppers, and is a well-known Hakata specialty. The name Karashi-mentaiko comes from the Korean word for Alaska pollack, Mentai.

a photo of Tarako nigiri sushi — Tarako nigiri sushi is very rare, even in conveyor-belt sushi.

What is Caviar? － It is Sturgeon roe.

A photo of caviar — Caviar is not used in Edomae sushi.

What is Karasumi? －It is made by salting, aging, and drying the ovaries of Flathead gray mullet (Bolla).

A photo of Dried mullet roe (Karasumi) — The appearance of Dried mullet roe (Karasumi)

The product resembles Chinese ink karasumi, hence the name. Good ones are candy-colored, cut into thin slices, lightly roasted, and served as nibbles for drinks. Imports have been increasing recently, but the most famous domestic product is karasumi from Nomo, Nagasaki Prefecture.

What is komochi konbu? － It is Herring spawn on kelp.

A photo of Herring spawn on kelp (Komochi konbu) — The appearance of Herring spawn on kelp (Komochi konbu)

What is komaiko? － It is Saffron cod roe.

A photo of Saffron cod roe (Komaiko) gunkan — The appearance of affron cod roe (Komaiko) gunkan

What is Capellinko? － It is Capellin roe.

a photo of Capellinko gunkamaki — Capellinko (Capellin roe) is a substitute for Tobiko (Flyingfish roe).

What is Madarako? － It is Pacific cod roe.

What is Masuko?－ It is Humpback salmon roe.

a photo of Masuko gunkanmaki — In Japan, Humpback salmon roe is called Masuko and Chum salmon roe is called Ikura.

What is Masago? －What’s the difference between Tobiko and Masago?

Just for your own information.

Related contents：

What is Artificial caviar?

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Revision date: December 16, 2024

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Why aren’t the prices included on the menu at sushi restaurants?

A photo of high-end sushi restaurant — The appearance of high-end sushi restaurant

If you visit a high-end sushi restaurant, such as one that places piles of salt by the entrance for good fortune, you’ll notice there are no price displays.

There’s not even a menu for nigiri sushi. All you find is a slab of wood hanging down the wall with names of the daily offerings such as Japanese conger (anago) or Gizzard shad (kohada).

Here, customers do not get angry and say, “I can’t order anything because I don’t know the prices.” First time customers may not know the market price and worry about payment, resolving to pay with a credit card if they don’t have enough cash in their wallet.

It’s as if modern sushi restaurant customers have come to accept the absence of price listings as a long-standing tradition. But actually, before World War II, sushi restaurants displayed wooden boards with prices written on them, such as “Tuna belly: 2,000 yen.” It was during the 1960s that they stopped displaying prices.

The 60s was the start of an era of high-growth in Japan. Prices were rising rapidly and sushi prices also went up drastically. At the same time, the business practice of entertaining clients was gaining popularity, and the customer base of high-end sushi restaurants shifted from individual diners to business clients.

In such a situation, if a sign displayed “Chutoro: 3,000 yen,” the guests being entertained would find it difficult to order their favorite items. They would end up calculating the total cost and couldn’t order as many pieces as they wanted. As you can see, this practice of not displaying prices at sushi restaurants was in consideration for the business customers who were entertaining clients, as well as those being entertained as clients.

In high-end sushi restaurants, it is sometimes considered proper etiquette not to say or ask anything that might be seen as tactless (busui). This reflects a uniquely Japanese sense of aesthetics, also found in traditional arts like tea ceremony, where the underlying philosophy is to express sincerity and consideration through form and ritual.

Along with this, the “omakase” system, where customers order by saying, “Master, please select and serve nigiri sushi,” was also born. This allows the host, who has already communicated the budget in advance, to focus on the reception without worrying about payment.

For your reference.

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Revision date: June 12, 2025

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Why is sushi eaten with soy sauce (shoyu)?

A photo of soy sauce — A surprising number of tasks in the Edomae style utilize the scientific effects of soy sauce.

Many different things all over the world are share the name “sushi”. However, when Japanese people hear this word they think of “nigiri sushi”. Of course outside of Japan, it probably more commonly refers to sushi rolls.

Similarly, the way soy sauce is used also differs greatly between people in Japan and those in other countries. The soy sauce used for nigiri sushi is not primarily intended to add saltiness. Rather, it serves to suppress the fishy odor of raw fish and to enhance umami by adding the many amino acids found in soy sauce. Soy sauce is especially rich in glutamic acid, which, when combined with inosinic acid naturally present in the fish, creates a synergistic umami effect. Think of it more like an important background role to the sushi that isn’t meant to stand out.

On the other hand, overseas, sushi such as rolled sushi is generally eaten cold, and since the flavors such as sweetness, umami, and aroma fade at low temperatures. when it cools, there is a tendency to use more soy sauce. To compensate for this flavor fade, stronger seasonings such as sriracha sauce, eel sauce, and teriyaki sauce are often used, so that the flavor of the sushi does not get lost even when it cools.

There is also a big difference in the concept of sushi sauce. In Japan, there is no such word as “sushi sauce”. Neither chefs nor the general population has heard this term. However, the term is easy to imagine what it would be, so hearing the word “sushi sauce” would probably lead Japanese people to assume it meant nikiri shoyu or nitsume, which are used in nigiri sushi. Also, soy sauce, or “shoyu” as it’s called in Japanese, is not considered to be a type of “sauce” in Japan. But what about in other countries? Sushi sauce has a distinctive, assertive flavor and is added to bring out multiple layers of flavor. There are also many types of sushi sauce such as sriracha sauce, spicy mayo, mango sauce, ponzu sauce, tonkatsu sauce, eel sauce, tamari sauce, teriyaki sauce, dynamite sauce and others. They each play an important role in bringing out the flavors of sushi rolls that otherwise wouldn’t be apparent.

In other words, as the definition of sushi definition changes across borders, the definition of sushi sauce changes too. However, what both sushi sauce overseas and Shoyu in Japan have in common is that they complement the sushi they are used for.

Now we would like to explain a bit about the Shoyu used in nigiri sushi.

Edomae style sushi was created during the Edo period in Japan (1804-1830). The expansion of the soy sauce culture of the Edo area (currently Tokyo) had a big influence on the creation of Edomae style sushi. In a time when refrigeration and other technology had not yet been developed, soy sauce played an important role not only in taste, but also in preservation. A surprising number of tasks in the Edomae style utilize the scientific effects of soy sauce.

First of all, lightly applying just a small amount of Nikiri shoyu (sushi sauce) on the sushi topping brings out its natural umami flavor and also creates an attractive glossy glaze. Scientifically, this technique leverages the odor-masking properties of soy sauce, which contains sulfur-containing compounds such as methanethiol (methyl mercaptan). These compounds chemically interact with and neutralize unpleasant raw fish odors, effectively masking the “fishy” smell and enhancing the overall sensory experience.

Historically, zuke (soaking fish in nikiri soy sauce) was not limited to tuna but applied to other types of fish as well. This traditional method takes advantage of the bacteriostatic effects of soy sauce—its high salt concentration and presence of antimicrobial peptides inhibit the growth of harmful bacteria like Escherichia coli (E. coli), thereby preserving freshness and enhancing food safety.

Tsume, a thickened sushi sauce made by boiling down soy sauce with simmered　conger eel sauce, mirin and sugar, demonstrates the thermal chemical reactions involved in soy sauce cooking. The Maillard reaction between amino acids from the soy sauce and reducing sugars creates a rich brown glaze and complex aroma that stimulates appetite. This reaction also contributes to the development of subtle caramelized flavors, enhancing the sauce’s depth.

In addition, adding a small amount of soy sauce when making rolled egg omelets (tamagoyaki) enhances and harmonizes the natural sweetness and umami of the eggs and other ingredients. This effect is primarily due to the presence of free amino acids in soy sauce. Sweetness is imparted by amino acids such as glycine, while umami arises from the combined action of approximately 20 different amino acids. Among these, acidic amino acids like glutamic acid and aspartic acid, as well as basic and neutral amino acids such as lysine and alanine, contribute most significantly to the overall umami profile.

Soy sauce is generally overshadowed by the sushi topping and vinegar rice, but soy sauce plays an important role in bringing out and enhancing the delicious taste of the sushi.

Sushi Sho (in Hawaii)

Sushi Sho (in Yotsuya) is a restaurant where you cannot make a reservation easily. Its founder, Keiji Nakazawa, can be described with a keyword of having raised so many disciples. And the point, they run sushi restaurants that are also hard to make reservations, leads to how Nakazawa’s ideal sushi master should be. Having such a great intriguing personality, Nakazawa left his safe haven “Sushi Sho” in the hands of disciples. September 2016, he opened up Sushi Sho (in Hawaii) in The Ritz-Carlton Residences, Waikiki Beach on Oahu. We can’t take my eyes off that now.

Address：383 Kalaimoku St, Honolulu, HI 96815

http://www.ritzcarlton.com/en/hotels/hawaii/waikiki/dining/sushi-sho

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Revision date: October 9, 2017

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Kozasazushi (in Shimokitazawa)

Kozasazushi (in Shimokitazawa) was opened by the legendary sushi chef, Shuzo Okada (passed away in May 2004). His successor, Tsutomu Nishikawa was, of course, his apprentice. The Omakase course is not an option at this restaurant. The only way to order is to look at the topping board and choose for yourself. This is a shop for experts and may be difficult for guests who can’t read or speak Japanese.

Address：3-7-10 Daizawa Setagaya-ku, Tokyo (10 minutes walk from Shimokitazawa Station)

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Revision date: September 29, 2017

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A Guide to Avoiding Food Fraud!

It is true that in an age when aquatic resources are being depleted, there is a worldwide demand for a substitute for luxurious fish. However, since it is impossible to distinguish between them when they are cut into pieces, we cannot allow them to do whatever they want.

Global food fraud involving seafood can be classified into the following four patterns. Examples of each are provided below.

1. Fish species mislabeling:
According to an article on DNA testing conducted within the EU in May 2024, samples from approximately 300 restaurants, including those in Brussels, were tested. Despite being labeled as tuna, the survey reported widespread contamination and mislabeling of 15 species, with the species of 15% remaining unidentified.

2. Origin mislabeling:
According to a report published by SeaD Consulting in December 2024, it was revealed that 4 out of 5 shrimp labeled as “Gulf Shrimp” served at the National Shrimp Festival, a national event in Alabama, were actually imported (primarily farmed shrimp from China and Argentina).

3. Farm-raised vs. wild mislabeling:
DNA analysis was conducted on approximately 120 salmon products sold at supermarkets and sushi restaurants around Seattle (2022–2023). The results showed that 18% were mislabeled. Specifically, 32.3% of salmon sold at sushi restaurants were farm-raised but labeled as “wild-caught.”

4. Concealment of chemicals and preservation methods:
In December 2024, the RASFF (Rapid Alert System for Food and Feed) reported that carbon monoxide was detected in multiple tuna products originating from Belgium. In the United States, the FDA has approved CO treatment as a “GRAS” (Generally Recognized as Safe) substance.However, it is banned in many countries, including the EU, Japan, and Canada. In the U.S., “vitamin tuna” (tuna treated for color improvement) is reported to account for up to 60% of the market.

Below are some examples of practices that have been carried out in Japan for many years.

First of all, Opah belly meat with some fat is used for the tuna in Negi-toro (tuna minced with Welsh onion leaves). Opah is widely distributed in warm seas and it’s known to be inexpensive with a smooth taste. The price is less than 1/100 of the Pacific bluefin tuna and if possible Negi-toro made from Opah should be avoided.

Next let’s discuss Japanese conger, an essential Edo-style sushi topping. A substitute for Japanese conger is the Common snake eel, which is a type of sea snake from Peru. The taste is pretty good, but the skin is rubbery and it doesn’t stick to the Shari (vinegar rice) so it’s instantly apparent that it’s a substitute fish. If you find Japanese conger at kaiten-zushi for JPY 100 per plate, you might want to question the source.

A premium sushi topping is the Mirugai clam (also called Hon-miru). This shellfish is characterized by its unique texture and taste. Instead the Japanese geoduck (Shiro-miru) is used, which sells for half the market price. However, the taste of the two is so similar that even Sushi Tsu has mistaken them, which is great news for dishonest dealers.

In April 2015 the Food Labeling Act was revised in Japan, leading to progressive reduction of fraudulent labels, but it is not a solution that eradicates dishonest dealers so consumers need to be educated and aware.

To effectively combat food fraud, regulatory bodies must enforce strict labeling laws and conduct scientific inspections, businesses must maintain transparent traceability and obtain trusted certifications, and consumers must remain vigilant by carefully checking product information, prices, and origins while choosing reliable vendors and asking questions whenever doubts arise.

What is Shiromiru?

https://www.mashed.com/30278/things-never-order-sushi-restaurant/

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Revision date: July 4, 2025

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So verhalten Sie sich in einem Sushi-Lokal richtig

Hier lernen Sie alle Benimmregeln, die nicht nur in Sushi-Lokalen, sondern in allen Gaststätten Japans gelten. Das Wichtigste ist wohl, auf andere Rücksicht zu nehmen sodass sich andere Gäste im Lokal nicht gestört fühlen. Rücksichtnahme – das ist wohl das Wesentliche im japanischen Leben. Bitte merken Sie sich die hier aufgeführten Punkte.

・Bitte kommen Sie nicht zu spät, halten Sie die Reservierungszeit ein.

・Bitte nehmen Sie den Ihnen zugewiesenen Platz

・Selbstverständlich ist es absolut unerwünscht, im betrunkenen Zustand laut zu reden oder andere Gäste anzupöbeln

・Aufdringliche Gerüche wie zu starke Parfüms sind nicht erwünscht

・Rauchen ist natürlich nicht erlaubt

・Wenn Sie Fotos machen wollen, fragen Sie bitte vorher den Geschäftsinhaber und die anderen Besucher um Erlaubnis

・Es gibt zwar keine bestimmte Kleiderordnung, doch es ist ratsam, sauber und dem Anlass entsprechend gekleidet zu sein.

・Telefonieren im Lokal ist nicht erlaubt

・Legen Sie bitte keine kantigen Gegenstände wie Ihr smartphone oder Ihre Uhr auf die Sushi-Theke, da diese aus empfindlichem Holz gemacht ist

・Sich all zulange mit dem Sushi-Meister zu unterhalten ist kein wirklich cooles Benehmen

・Bestellen Sie bitte nicht immer nur Sushi mit dem gleichen Belag

・Ein Ihnen vorgesetztes Sushi sollte sofort verzehrt werden. Optimal ist: Innerhalb von 10 Sekunden.

・Mit der Hand oder Stäbchen – Sie können Sushi essen, wie Sie wollen

・Um das delikate Gleichgewicht von Reis und Sushi-Belag optimal zu geniessen, sollte man am besten das ganze Sushi-Stück in den Mund stecken. In diesem Sinne ist davon abzuraten, den Belag vom Reisklumpen zu trennen.

・Fische und Meeresfrüchte aus natürlichem Fang schmecken in der jeweiligen Saison am besten. Wir empfehlen, saisongerechte Beläge zu wählen.

・Dippen mit zu viel Sojasauce ist nicht ratsam. Der Sushireis saugt die Sojasauce schnell ein und dann zerfällt der Reis in Klumpen. Zu viel Sojasauce stört auch den feinen Geschmack des weissen Fischfleischs.

・Eine geregelte Reihenfolge gibt es beim Sushi-Essen nicht. Sie können völlig frei wählen, mit welchem Sushi Sie starten und welchen Sie als nächsten essen.

・Ein echter Sushi-Kenner bleibt nicht noch lange sitzen, wenn er fertig gegessen hat. Sich nach dem Essen zu lange in einem Sushi-Lokal aufzuhalten, gilt in Japan als uncool.

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Revision date: September 5, 2017

Is Nigiri sushi made by a Master Really Transparent?!

A photo of shari — There is a moderate amount of space between the grains of rice.

“Sorry to keep you waiting,” says the sushi chef as he places a nigiri sushi in front of you, pieces of rice falling out. You may be served this kind of nigiri sushi at restaurants that have lines out the door. Of course, nigiri sushi that falls apart before it reaches your lips is a no-go.

Good nigiri sushi looks solid, but the rice naturally falls apart when you put it in your mouth. Secondly, the loosened rice absorbs the saliva that has the flavor of the topping, and does not make your mouth sticky.

On the other hand, if the rice is pressed tightly, it does not absorb the saliva. The taste of the toppings continues to linger in your mouth and gradually becomes a nuisance. In short, when they press the sushi, the surface is firmly pressed, but the inside is fluffy. This is the perfect way to press sushi.

At first, they will be too focused on the shape, their fingers will be too tense, and they will be pressing too hard. Once they relax their fingers and get a sense of the subtle pressure, they will be a full-fledged sushi chef. It is said that they should press the shari as if they were wrapping it in air.

For example, shari pressed for gunkanmaki should be hard enough to crumble after being placed on their index finger for five seconds. For nigiri sushi, it should be hard enough to sink a few millimeters when placed on a plate under the weight of the topping.

A master sushi chef is at the next level, and it is said that “nigiri sushi made by a master can be seen through when held up to the light.” He holds the sushi very gently. And it doesn’t lose its shape.

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Revision date: June 13, 2025

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Is there a certain order for eating sushi?

How to eat sushi properly

During the Edo period when Nigiri sushi originated, it was sold in food stalls. People chose the sushi topping they wanted and satisfied their hunger. There is no such thing as the order of eating. In the first place, there are no rules about how to eat food.

The order in which the food is eaten is at the discretion of the eater.

You can eat Nigiri sushi in any order you like. We dare say that the order of eating dessert first, then the main meat or fish dish, and finally the appetizers is not a good one. Something similar to this even exists in Nigiri sushi.

Recently, Nigiri sushi has become a mainstream dish served in the Omakase course, in which the sushi chef has thought of the best order to eat the sushi. In this case, the sushi chef has thought of the best order in which to eat the sushi. The eater is left to his/her own choice.

Since when do we care about the order of eating?

This is due to the internationalization of Nigiri sushi. Everyone is taught how to eat a dish for the first time. And if you don’t know much about sushi topping, it is only natural that you would want to know more about it.

Generally, start by eating fish with a lighter flavor like white fish and move onto fish with a heavier flavor such as Toro, Uni, Japanese conger (Anago), and then Egg (Tamagoyaki). Finishing with Seaweed rolls at the end is a typical way.

The following menu is an Omakase style at the Former 3 Michelin star restaurant in Ginza. Since Sayori is offered, one can imagine that the season is early spring. This menu is composed of sushi topping that changes as the seasons change.

Begin with white fish?

Marbled flounder (Makogarei)

Striped jack (Shima aji)

Golden cuttlefish (Sumi ika)

Akami

Chutoro

Otoro

Gizzard shad (Kohada)

Common orient clam (Nihamaguri)

Horse mackerel (Aji)

Kuruma prawn (Kuruma ebi)

Japanese halfbeak (Sayori)

Common octopus (Madako)

Mackerel (Saba)

Ark shell (Akagai)

Uni

Salmon roe (Ikura)

Japanese conger (Anago)

And Omelette (Tamagoyaki) comes last, just along the general order. Perhaps the way this owner serves might have become common.

To maximize each flavor of toppings, have some pickled ginger or hot tea between different types of sushi to cleanse your palate. You don’t have to stick to the specific order, though. It seems like having customers eat freely is the idea held in common by most sushi chefs. However, indeed, you won’t be able to taste the next flavor after eating something rather sweet. Japanese conger (Anago), Egg (Tamagoyaki), and Kanpyoumaki should be eaten at the end.

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Revision date: January 29, 2024

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Tsujiki wholesale fish market

We went to Tsujiki wholesale fish market today also, and actually got to enter at the time all food professionals are buying and selling.

The tuna auction begins at 5:00 am. Then about 6:30 am, intermediate wholesalers start lining up their winning bid tuna. Therefore, it is around the time when people like masters from sushi restaurants come to buy fish. Once professional deals settle down at 10:00 am, all the other visitors and foreign tourists are allowed to get in the market.

What exactly is the difference between on what is going on before and after 10:00 am? That is how determined sellers and buyers are. It is entirely full of sprit because it is a place for exchanging valuable information.

This is one situation I saw how they interact. As they talk about how Tuna, air transported from Boston, is fatty but doesn’t have any flavor of Tuna compared to the inshore ones, they let me try a piece. The one from inshore definitely tastes more as Tuna for sure.

“I’ll take about a 20cm width of the belly, around this part of the inshore one.”

“That will be around 4.3kg?”

Pro talk, isn’t it?

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Revision date: August 15, 2017

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寿司店的礼仪

这里提到的各项事宜不仅仅是寿司店特有的礼仪，也适用于日本的所有饮食店。简单概括为一点，就是不影响到其他客人就可以了。请参考下列各项。

预约好的时间不能迟到。

坐在指定的座位上。

禁止饮酒后大声喧哗，干扰其他客人。

不可过度使用香水。

禁烟。

不可随意摄影。

不需要穿礼服，但是务必服装得体。

不可打电话。

木制的餐台很容易划伤，所以不要将手机或手表等放置于上。

不可沉迷于交谈，独自占用店主时间。

不可只点同一品种的寿司

目标10秒内将捏好的寿司吃掉。

用手或者筷子吃都可以。

寿司米饭和海鲜食材有着绝妙的平衡搭配，尽量请一口吃掉。正因如此，将寿司米饭和食材分开的行为是不可取的。

应季的鱼肉中富含饱满的脂肪，是最美味的。所以如有机会请务必品尝应季的食材。

寿司米饭不可直接蘸酱油。寿司米饭有着吸收酱油的性质，寿司不仅会松散开，过多的酱油也会盖过白身鱼肉等细腻的味道。

品尝顺序没有限定，可以自由决定。

品尝结束后马上站起来才是成年人的行为。不要久坐。

寿司图鉴

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Revision date: August 10, 2017

Once you try Kuruma ebi sushi, you’ll never want any other shrimp.

Sushi Shrimp Overview

Shrimp used in sushi is typically evaluated based on six criteria: color, sweetness, umami, aroma, texture, and cost. This evaluation excludes sweet shrimp and botan shrimp, which are eaten raw.

Among shrimp that are cooked—usually by boiling—and served in sushi restaurants, including conveyor belt sushi, the most commonly used are banamei shrimp (farmed), black tiger shrimp (farmed), and kuruma shrimp (wild or farmed).

In Japan, annual shrimp consumption is estimated at around 250,000 tons. Of this, banana shrimp and black tiger shrimp make up approximately 80%, while kuruma shrimp accounts for less than one-tenth of banamei shrimp’s volume.

Banamei Shrimp (Litopenaeus vannamei)

Banamei shrimp is the world’s most widely farmed white shrimp and is commonly used in Japan, especially in conveyor belt sushi and supermarkets.

When cooked, its color shifts from pale pink to a soft orange, creating a clean, uniform appearance ideal for commercial use. Its sweetness is mild and understated, offering a balanced flavor that blends well with vinegared rice.

The umami is gentle and neutral, without any strong distinctive notes, making it a good companion to other ingredients. However, its aroma is weak, especially when cooked without the shell, which is why it’s rarely used in high-end sushi establishments where fragrance is prized.

The texture is soft and slightly moist, particularly after freezing and thawing, making it easy to eat for all ages.

Where banamei shrimp excels is in cost-effectiveness. Its high yield, low price, and ease of processing make it a go-to option for volume-based food service. Though not remarkable in any single aspect, its consistency and affordability make it indispensable for everyday sushi.

Black Tiger Shrimp (Penaeus monodon)

Black tiger shrimp, named for its dark striped shell, is a large species that once dominated global shrimp farming. It remains popular in Japan as a sushi and tempura ingredient, even as banamei shrimp has become more prevalent.

When cooked, it shows a vivid red-orange border contrasting with its white flesh—a striking visual that enhances the presentation of nigiri sushi. This eye-catching appearance makes it popular in local and mid-range sushi restaurants.

It has a slightly richer sweetness than banamei shrimp, paired with moderate umami and a clean, balanced flavor. While its raw aroma is faint, cooking brings out a subtle shrimp-like fragrance that complements the delicate scents of sushi.

Its texture is firm and springy, retaining its structure even after freezing, which makes it suitable for processing. This satisfying chew is one of the reasons it’s favored in sushi preparation.

Although farming costs have risen in recent years, black tiger shrimp still provides solid value as a mid-tier option. It’s more expensive than banamei shrimp but cheaper than kuruma shrimp, making it a practical choice for many sushi restaurants.

Overall, black tiger shrimp strikes a good balance between appearance, taste, and cost—neither luxurious nor cheap, but reliably satisfying.

Kuruma Shrimp (Marsupenaeus japonicus)

Kuruma shrimp is a premium species native to Japan and prized in both sushi and traditional kaiseki cuisine. Its excellence lies not only in its high status but in its culinary balance—color, sweetness, umami, aroma, and texture are all outstanding.

When cooked, it takes on a brilliant orange-red hue with a glossy finish that signals freshness and quality. In its raw state, it has a translucent reddish-brown shell that transforms into a visually stunning centerpiece after boiling—ideal for high-end sushi presentation.

Its sweetness is refined and natural, gradually unfolding with each bite and harmonizing beautifully with sushi rice. Unlike straightforward sugary sweetness, it carries a richness tied to the shrimp’s inherent umami.

That umami deepens when heated, resulting in a pure, well-defined flavor with a clean aftertaste. Expert sushi chefs often grill or steam kuruma shrimp lightly to draw out its full potential.

Its aroma is delicate and marine-like, intensifying when cooked and adding elegance to the dish. The texture is supple yet resilient, with fine muscle fibers that feel smooth on the tongue. Unlike the springy bite of banamei or black tiger shrimp, kuruma shrimp has a calm, refined elasticity—a “quiet luxury” that signals quality from the first bite.

Due to limited domestic production and a focus on wild-caught varieties, it comes at a premium price. Even farmed kuruma shrimp remains significantly more expensive than banamei or black tiger shrimp. As a result, it’s rarely used in conveyor belt sushi and is mostly reserved for upscale restaurants.

In traditional Edomae sushi, kuruma shrimp may be aged in kimizu oboro (sweetened egg vinegar oboro) for several days to enhance its umami and introduce a gentle acidity. Its preparation also requires care—shrimp naturally curl during boiling, so chefs make precise incisions or use skewers to keep them straight, a technique that showcases culinary skill.

In short, kuruma shrimp combines taste, aroma, beauty, and elegance into a single, premium ingredient. Though costly, it brings depth and refinement that elevates sushi to an art form—a true “star” of the sushi counter.

Why is Zuke used for lean meat?

Zuke is one of the traditional Edo-style sushi methods. It is said that it was started in the Edo period to stop tuna from rotting when there were large amounts of the fish in the market. Now that there has been advances in refrigeration technology, it’s no longer necessary, but maturing the fish gives it a completely different taste and brings out its umami. Zuke is divided into two broad methods. Here we describe the characteristics of each.

Recently, most sushi restaurants incorporate the “Single Zuke”.

Each slice of tuna is soaked separately, so it can mature quickly. The immersion time is only a few minutes. The idea is to marinate just enough so that the tuna’s aroma remains and the soy sauce doesn’t overtake it.

On the other hand, the old Edo-style method is to perform Zuke after parboiling.

Parboiling means to wrap the fish in a wet cloth, and poor boiling water on the wrapping until the color of the tuna changes color, then turn the fish over and repeat the process. The fish is then put in ice water so the heat doesn’t go too deep in the meat. It is immediately removed once it cools so that it doesn’t get too watery. The tuna is then put in Zuke soy sauce and left to marinate for about half a day. In this method, the soy sauce only soaks into the surface part where the color changed from the parboiling, so the flavor of the tuna remains.

Both methods keep the maximum tuna flavor possible. Tuna is an essential part of Edo-style sushi. There is great diversity between sushi restaurants in the parts, marinating time and flavor of Zuke, which creates a new, original flavor when the lean meat of the tuna soaks up the soy sauce. The fattiest cuts of tuna are most popular. The lean meat has only become more popular due to a rekindled interest in zuke, but in fact during the peak of the bubble economy, there was a time when high-end restaurants in Ginza didn’t know what to do with all their leftover lean tuna meat. It’s almost unbelievable to think of it now.

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Revision date: August 1, 2017

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