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Kohada (Gizzard shad) flavor is refined by exquisite salt seasoning!

According to most sushi masters, salt is the defining factor in the taste of gizzard shad (kohada).

Before seasoning gizzard shad with vinegar, the process starts with salting the spread open shad. It is the length the fish is salted that makes or breaks the fish. The reason for salting the gizzard shad is not just for flavoring, but also to draw out the umami of the fish. Salting for too long results in a briny taste; too short and the umami won’t come to the fore. The timing must be perfect in order to achieve that emotional “umami” moment.

This timing can be compared to boiling eggs: 3 minutes gets you soft-boiled eggs but five minutes gets you hard-boiled eggs. With eggs you can follow this rule of thumb, but no such rule exists for the spotted shad. The conditions for the salting time differ depending on the temperature, humidity, size of the fish and the degree of fat.

For example, a more slender fish in the middle of summer may be salted for 30 minutes, but a fatty fish in the winter needs to be salted for four hours. Just a few minutes longer or shorter than the perfect salting time completely changes the taste of the final dish.

Skilled chefs adjust the time on a daily basis according to the weather and the quality of the fish. Shops that can provide precisely the same spotted shad taste every day of the year are truly the best of the best.

Related contents:
TYPES OF EDO-STYLE PREPARATIONS

Gizzard shad (Kohada)

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Revision date: May 29, 2017

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How do you order at a sushi restaurant?

The sushi restaurant is unusual in that the customer sitting at the counter can see the seafood (neta) from which individual servings will be made, and can watch the chef deftly perform his art while enjoying lively conversation. Sushi restaurants also differ from other restaurants when it comes to menus.

Typically there aren’t any.

If the customer is inclined to worry about what the bill will come to, he orders Okimari (combination set)*. This consists of 7 to 10 pieces of nigiri-sushi and nori-maki selected by the proprietor in such a way as to allow them to offer an affordable price. It is cheaper because, like ready-made clothes, Okimari is not necessarily made piece by piece to fill individual orders. Of course, it will not be of inferior quality. Okimari is prepared by the chef and his assistants in the same way that everything else the shop is prepared. If the diner still wants more, they are always free to order sushi of their choice (Okonomi). Generally Japanese customers eat no more than 10 pieces of nigiri-sushi.

People at the counter most often order Okonomi (a la carte)**, which may be likened to having suits tailor-made from the finest fabrics. The customer who orders only the best will find that the check at the end can get a little expensive. But this is worth remembering (sushi worth eating is never inexpensive).

Long ago people used to say that first ordering Okimari and then ordering Okonomi after was the best deal for eating sushi, but that is a thing of the past. Actually, there are more and more shops that don’t allow Okonomi orders. The only choice is Omakase***. In some cases, all customers sitting at the counter take their seats at the same time and eat the same dishes and the same sushi in the same order. Even if you know nothing about sushi toppings, if you leave it to a master sushi chef, they will provide you with a combination boasting a good balance of early, peak and late season sushi. Omakase is great as it allows you to concentrate on genuinely enjoying the sushi and, especially if you’re visiting a shop for the first time, there will be no confusion regarding the best dishes.

*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－If you don’t have any preferences, and you are happy to have a professional choose the most delicious toppings from that day’s catch, then ask for Omakase.

Related contents：What are Omakase, Okonomi and Okimari?

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Revision date: January 26, 2021

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How to make sushi rice for Nigiri sushi by a sushi master

The real way of making sushi rice for Nigiri sushi by a sushi master. There are 4 tips!

In order to bring sushi to life, it is extremely important how sushi rice (shari or vinegared rice) is made. Let me introduce a cooking method, a top grade sushi master uses.

First, wash the rice gently. Leave it to soak for about half an hour and let it fully absorb water. The most important point here is to keep the water level which includes the rice consistent (The first tip).

The rice should be cooked with water with a ratio of 10 to 9. A little less water than the regular rice, so that it is cooked slightly hard. This is the second tip.

While you wait for the rice to cook, make awasezu* by adding salt and sugar in vinegar. Also, set up hangiri (rice-cooling tub) for mixing the rice. Don’t forget to wipe the inside with a wet kitchen towel to prevent the rice from sticking to it.

Once the rice has finished cooking, leave it to steam for about 15 minutes and dump it out into hangiri. Pour awasezu immediately and let it sit for 30 seconds or so. Because the rice absorbs vinegar only while it is hot, managing this process quickly is the third tip.

After letting it sit for 30 seconds, spread the rice out with shamoji (rice spatula) as if cutting it down. Make sure that vinegar goes around using a cutting motion vertically. Additionally, fan the rice using a uchiwa (fan) to remove the moisture of vinegar and mix the rice with a cutting motion horizontally this time. Fanning with uchiwa is not to cool down the rice (Do not put the rice in the fridge to cool it down.), but to dry up the excess moisture of vinegar. Moving both hands as you consider it is the fourth tip.

After the rice is vinegared evenly, assemble it in one place and cover it with a damp kitchen towel. In about an hour, it is ready when sushi rice is settled. (Body temperature) Even in a hurry, if you don’t give at least 30 minutes, it won’t help the taste of course, and also won’t make it easy to form the rice for sushi. If you rush at the end, all the delicate attention up to this will be in vain.

*A professional recipe for awasezu is as follows. This is a recipe for short grain rice

species such as Koshihikari and Sasanishiki. Slightly sticky rice like calrose is not suitable for sushi rice.

(Ingredients)

Rice：360cc

Water：330 – 340cc

Komezu (Rice vineger)：50 – 60cc

Salt：1 tsp – 2 tsp

Sugar：1 tbsp plus 1 tsp – 2 tbsp plus 2 tsp

＊If you use Akazu (Red vinegar made from fermented sake lees), add almost no sugar.

(Ginza kyubey Ingredients)

Rice：360cc

Water：330 – 340cc

Komezu (Mizkan Rice vineger)：27 cc

Salt：2 tsp

Sugar：No

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Revision date: May 20, 2025

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Salmon is not used as a topping in Edo-style sushi!

The Japanese were not in the habit of eating salmon raw. Salmon was not a traditional topping in Edo-style sushi. The reason for this is that the existence of parasites has been well-known since long ago and there was no way to prepare the salmon raw.

According to the Ministry of Health, Labour and Welfare, salmon must be frozen at -20℃ for at least 24 hours in order to completely kill all parasites. Salmon served at sushi restaurants must be stored frozen and then thawed before serving.

The type of salmon (sake) you find in Japan is Chum salmon. However, most of the salmon served raw at sushi restaurants is Atlantic salmon. This is a popular topping throughout the world due to the high-fat content and smooth texture achieved by sea farming in places like Norway and Chile. The fish are strictly managed from water quality to the effects on the environment, so there are very few issues with parasites and the salmon can be eaten raw. However, the fact remains that the fish are administered a number of chemicals due to concern of the spread of disease-causing germs in the farms.

Even when salmon roe and sea urchin first started to be used as toppings, most sushi chefs said that these didn’t count as Nigirizushi and refused to use them. However the favorable reputation of sea urchin sushi in Ginza won out, it started to be used by more chefs and eventually became one of the major dishes.

The fifth-generation sushi chef at one long-standing shop says, “If it’s what the customers want, then salmon may also be rolled as Nigirizushi in the near future.” It may even become part of the standard menu.

At a pre-Edo sushi shop that features Hokkaido toppings, they are actually serving ultra-high grade salmon such as Keiji* and Tokishirazu**.

*Keiji are young salmon with immature ovaries or testes. Only 1-2 Keiji are found in a normal catch of 10,000 salmon. Normal salmon fat content is 2-15% but the Keiji has a very high body fat percentage at 20-30%.

**Tokishirazu are salmon swimming upstream at the beginning of summer. They are the same chum salmon found in the fall, but since they aren’t caught during the spawning season, the fish don’t have eggs or milt, and instead have a high-fat content. The name “Tokishirazu” stems from the fact that these fish are caught out of season, in summer and the name means ”ignorant of time”

What type of vinegar do sushi restaurants use?

Instead of looking at the topping, take a moment to focus on the vinegared rice (shari). This shari is made of a blend of red and white vinegar.

When the Edo style sushi first appeared, red vinegar (made from fermented sake lees) was used for the sushi rice. Approximately 200 years ago Matazaemon Nakano, founder of Mizkan (a condiment manufacturer) invented red vinegar, which circulated and was used throughout Edo. At the time, red vinegar was used because it was more inexpensive than vinegar made from rice (white vinegar).

Instead of looking at the topping, take a moment to focus on the vinegared rice (shari). This shari is made using only white vinegar.

Nowadays the more fragrant rice vinegar (white vinegar) is used nearly exclusively but increasingly more shops have rediscovered the full-bodied but mild red vinegar and are using it in their dishes. Various restaurants have even come up with new ideas such as blending multiple vinegars or using different vinegar depending on the fish. Ultimately the sushi chef can exercise their own ingenuity in matching topping flavors with white or red vinegar.

Why is it that sea urchin sushi can taste bitter?

What does sea urchin sushi taste like?!

Sea urchin has a creamy texture and rich flavor, with hints of natural sweetness and seaweed aroma. It leaves a lingering, rich umami flavor on the tongue. The acidity of the vinegared rice perfectly complements the sweetness of the uni. This is the general opinion of people who love sea urchin.

But some people say that “Sea urchin in a wooden box (called ‘hako-uni (箱ウニ)’ or ‘ori-uni (折ウニ)’ or ‘boxed sea urchin’) has a bitter medicine taste”.

The bitterness of sea urchin can be attributed to several factors, including changes in components due to decreased freshness, natural variations in taste depending on species or individual differences, the influence of the quality of seaweed used as feed on flavor, and the use of “potassium aluminum sulfate” (commonly known as alum) to enhance preservation and prevent deformation.

This alum treatment can also impart a distinctive bitterness, astringency, and metallic taste, making it a well-known cause of bitterness. As a result, many high-end sushi restaurants use sea urchin that is labeled as “additive-free” (no alum used).

If you’ve ever tried a sea urchin that tasted bitter*, this may be the reason.

*An “off flavor” that takes away from the primary good tastes.

What is saltwater sea urchin?

Sea urchin soaked in brine without using alum (called ‘ensui-uni (塩水ウニ)’ or ‘saltwater sea urchin’) is also commonly found. There is also a new technology that doesn’t use alum. In this method nitrogen water (water from which oxygen has been removed and then nitrogen dissolved) is used when sealing. The effect of replacing oxygen with nitrogen is inhibited oxidation, maintaining the freshness of the sea urchin.

Since it is sold soaked in saltwater with a salt concentration nearly identical to seawater, it has no bitterness or astringency, allowing you to enjoy the natural sweetness, umami, and seaweed aroma of the sea urchin, as well as its fluffy texture and juiciness. While it has a short shelf life, it is favored by sushi restaurants and high-end Japanese restaurants that prioritize quality. However, it is prone to losing its shape, so handling requires caution, and it is recommended to consume it as soon as possible after purchase.

Surprisingly, there are sushi restaurants established from over 100 years ago in Tokyo.

About 200 years ago (around 1810-1830), Yohei Hanaya opened up the oldest nigiri sushi restaurant in Japan. It is said that this was the beginning of edomaesushi. As expected, none of the restaurants remain to this day, no matter how popular they were in those days. However, if relating to those lasting more than a century, as many as 10 still exist in Tokyo. It is such a surprise and many respect that they’ve managed to survive, still keeping their business running now. We will introduce those old restaurants in the order of its establishment.

KUDANSHITA SUSHIMASA

First started as a stall in 1861 at Nihonbashi area, relocated to Kudanbashi and then opened the restaurant in 1923. The beauty of wooden architect managed to survive the war and it has a 100-year history. They carefully prepare sushi ingredients with appropriate amount of vinegar and salt. Take Kohada for instance, they adjust the amount of salt depending on the thickness of fish fillet, fat content, temperature and humidity of the air. Check the glossiness of the vinegared kohada fish, and decide the best timing to serve. Enjoy superb sushi prepared with the traditional recipe passed on for generations.

JANOMEZUSHI HONTEN　Established in 1865

BENTENMIYAKOZUSHI　Established in 1866

YAHATAZUSHI　Established in 1868

During the end of Edo period, many of samurai lords who had served for Tokugawa government lost their jobs. Many of them disguised themselves as dango rice dumpling seller. The first owner of Yahata-zushi was one of them, started the business as dango rice dumpling stall and then the second generation owner began serving sushi. The fourth and fifth chef now run the kitchen behind the counter. The fourth chef has a 62-year experience and he is the respected patriarch chef in Tokyo and serves traditional Edomae-style sushi with careful preparation. The fifth chef adheres to basic principle of sushi making while embarking on new-style. He uses sun-dried salt produced in the French Basque Country for well-matured akami red fish such as tuna, and sea urchin from Hokkaido. Other must-eat ingredients are, the highest quality tuna from long-time partner vendor at Tsukiji market and rare tuna caught at the sea near Miyakejima island and matured for good five days.

OTUNASUSHI　Established in 1875

YOSHINOSUSHI HONTEN

Opened in 1879, Yoshino sushi has served excellent Edomae-style sushi. Now the fifth-generation owner runs the restaurant. The second-generation owner first started using Toro, fatty tuna meat while most of the chef discarded it. That was because food freezing was not in widespread use at that time and fatty content of fish went bad quickly. Soon Toro was quickly raved by their regular customers as delicious treat. First it was called “abu” as it came from “abura” meaning fat in Japanese, but it didn’t sound as good as it tastes, so they changed it to “toro” meaning mild and tasty. They will feed you interesting stories to go along with sushi dish. One of them is that they had never considered Gunkan roll of ikura and uni sea urchin as sushi since Gunkan never requires hand rolling techniques as other hand roll sushi does. They use only salt and vinegar to make sushi rice not a slight use of sugar and mirin. And then they carefully prepare fish ingredients to go with vinegared rice. Enjoy delicious sushi dish however you like in a casual atmosphere.

JANOICHI HONTEN　Established in 1889

ASAKUSA SUSHISEI　Established in 1891

KIBUNZUSHI　Established in 1903

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Revision date: April 11, 2017

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Why is it important to avoid wearing too much perfume?

The Art of Scent in Sushi Dining: A Matter of Courtesy and Respect

Etiquette for eating sushi — Refraining from wearing perfume is not merely about etiquette—it is a quiet expression of attentiveness and grace.

Sushi is a culinary art that engages all five senses—it is to be appreciated with the eyes, tasted with the tongue, and experienced through the nose. Among these, scent plays a particularly crucial role in shaping the overall impression of each piece.

Smell—whether orthonasal (through the nose) or retronasal (through the back of the throat while chewing)—is essential to how we experience flavor. When we eat, aroma compounds rise from the mouth to the nasal cavity, enhancing the taste of food. This is why, when we catch a cold and our nose is blocked, food seems tasteless. In fact, if you pinch your nose and drink orange juice, you might not even recognize its flavor. This clearly demonstrates just how deeply scent influences what we perceive as taste.

For instance, the umami of squid is not produced through the typical ATP-to-inosinate transformation seen in many fish. Instead, its flavor comes from the synergistic effect between adenosine monophosphate (AMP) and glutamic acid. This combination is said to produce a milder umami compared to ATP and glutamic acid, which is why freshness and texture become all the more important. Rather than allowing the squid to age, it is best enjoyed while still fresh, with its slightly firm, crisp bite intact.

Moreover, the gentle sweetness of squid is believed to come from taurine, and appreciating that subtle flavor requires an environment free from interfering scents. A strong perfume can easily mask such delicate nuances, making it difficult to fully experience the mild umami and sweetness that squid offers. To savor this gentleness, it is essential to refrain from wearing strong fragrances.

In the world of sushi, there exists the philosophy of “listening to the voice of the ingredients.” To bring out the natural flavor and aroma of each element, sushi chefs deliberately avoid excessive seasoning or added scents. They pay meticulous attention to factors like temperature, humidity, and even the angle of the knife.

Take, for example, the lean red meat of bluefin tuna. It is the sushi chef’s skill that determines the balance among its faint acidity, sweetness, and bitterness—none of which should overpower the others. If just one note dominates, the depth and complexity of the tuna is lost. Chefs carefully assess this balance to craft each piece of sushi.

A photo of Kitamurasaki uni nigiri sushi — There are sushi chefs who dislike gunkan-maki made with Kitamurasaki uni.

Similarly, with Kitamurasaki sea urchin, its fragrance is so delicate that some chefs choose not to wrap it in nori (seaweed), which might overpower its scent. This is another example of the deep consideration given to the ingredient’s natural aroma—a hallmark of the sushi chef’s philosophy.

In such a precise and sensitive culinary context, the intrusion of strong perfume from outside can become a serious disruption. If scent alters the perception of taste, both the chef’s craftsmanship and the ingredient’s unique character are diminished. Choosing not to wear perfume is, therefore, a simple yet meaningful way of showing respect for the chef’s work.

Additionally, most sushi restaurants—especially those with counter seating—are shared spaces, where diners sit mere inches apart. In such close proximity, even a modest amount of fragrance can affect the experience of neighboring guests. Strong scents can hinder their ability to enjoy the meal, making consideration for others not just polite, but necessary.

This kind of restraint reflects a fundamental virtue in Japanese culture: humility. In Japan, harmony is valued over self-assertion, and understatement is seen as a form of beauty. Refraining from wearing perfume is not merely about etiquette—it is a quiet expression of attentiveness and grace. Such mindfulness allows one to truly understand and appreciate sushi culture with both reverence and respect.

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 ~~10am~~（11am） 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.

See Sushi dictionary

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Revision date: May 23, 2018

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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 3100.

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

Cherry Blossom Season : March 20 – March 31

See Sushi dictionary

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Revision date: March 25, 2024

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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

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Revision date: October 15, 2020

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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 (Pseudocentrotus depressus (A. Agassiz, 1863))

Anago－Japanese conger (Conger myriaster (Brevoort, 1856))

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

Caviar－Beluga roe

Dainananago－(Conger erebennus (Jordan & Snyder, 1901))

Ezobafununi－Short-spined sea urchin (Strongylocentrotus intermedius (A. Agassiz, 1863) )

Fukahire－Estuary shark

Ginanago－Conger eel

Hamo－Daggertooth pike conger (Muraenesox cinereus (Forsskål, 1775))

Hoya－Sea squirt (Halocynthia roretzi (Drasche, 1884))

Ikura－Salmon roe

Irakoanago－Kaup’s arrowtooth eel (Synaphobranchus kaupii Johnson, 1862)

Karafutoshishamo－Capellin roe

Kazunoko－Herring roe

Kitamurasakiuni－Northern sea urchin (Strongylocentrotus nudus (A. Agassiz, 1863))

Komai-no-ko－Saffron cod roe

Komochikonbu－Herring spawn on kelp

Kuroanago－Beach conger (Conger japonicus Bleeker, 1879)

Kuronutaunagi－Brown hagfish (Paramyxine atami Dean, 1904)

Madachi－Pacific cod milt

Madarako－Pollack roe

Maruanago－Punctuated snake-eel (Ophichthus remiger (Valenciennes, 1837))

Menegi－Young Green Onion Shoots

Murasakiuni－Purple sea urchin

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

Namako－Sea cucumber (Apostichopus armata (Selenka, 1867))

Niseginanago－(Gnathophis nystromi (Asano))

Noresore－Young Japanese conger, etc.

Nutaunagi－Inshore hagfish (Eptatretus burgeri (Girard, 1855))

Oboro－Flavored ground prawns and white fish

Okianago－Bigmouth conger

Ranpufisshu－Lumpfish (Cyclopterus lumpus)

Shiitake－Shiitake mushroom

Shirako－Globefish etc. testis

Shirahigeuni－White spin sea urchin (Tripneustes gratilla Linnaeus)

Sujiko－Sujiko salmon roe

Sirauo－Icefish (Salangichthys microdon (Bleeker, 1860))

Suzuhamo－Common pike conger (Muraenesox bagio (Hamilton, 1822))

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 (Anguilla japonica Temminck & Schlegel, 1846)

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Revision date: April 23, 2025

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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. Kuruma ebi is one of the traditional sushi toppings of the Edo period.

The umami of shrimp is sweeter than that of crab. The sweetness comes from the amino acids contained in the extract: glycine, arginine, alanine, propurine, and betaine. In particular, Kurumaebi and amaebi are particularly rich in glycine. On the other hand, umami is related to ATP decomposition-related substances.

a painting of Matsu no sushi — This painting depicts “Matsu no Sushi,” which was famous as the most extravagant sushi in Edo. A child is begging for shrimp sushi.

Crab wasn’t originally an Edomae sushi topping. However, there is a special sweetness that oozes from the gaps in the fibrous body. The umami of crab is the amino acids in the extract component. Among crabs, hairy crabs have the most amino acids, while those of snow crabs, a high-end winter delicacy, are less abundant than those of hairy crabs, and therefore less rich in flavor. Nucleic acid-related substances are mainly CMP, but ATP-degrading substances such as AMP and inosinic acid are also involved in the umami taste. The main component of sweetness is glycine betaine, a sugar alcohol-based component.

*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 (Pleoticus muelleri (Spence Bate, 1888))

Akashimamoebi－Indian lined shrimp (Lysmata vittata (Stimpson, 1860))

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

Ashinagamoebi－Toy shrimp (Heptacarpus futilirostris (Spence Bate, 1888))

Australia Iseebi－Australian spiny lobster (Panulirus cygnus George, 1962)

Benizuwaigani－Red snow crab, Red tanner crab (Chionoecetes japonicus Rathbun, 1932)

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

Gazami (Watarigani)－Blue swimming crab (Portunus (Portunus) trituberculatus (Miers.1876))

Hanasakigani－Hanasaki crab (Paralithodes brevipes (H. Milne-Edwards & Lucas, 1841))

Himeamaebi－ (Plesionika semilaevis Spence Bate, 1888)

Hokkaiebi－ Hokkai shrimp (Pandalus latirostris Rathbun, 1902)

Ibaramo ebi (Oni ebi)－Spiny Lebbeid

Ise ebi－Japanese spiny lobster

Izumiebi－(Plesionika izumiae Omori, 1971)

Higenagaebi－Jack-knife shrimp (Haliporoides sibogae (De Man,1911))

Hikarichihiroebi－Stout red shrimp (Aristeus virilis (Spence Bate, 1881))

Jinkenebi－Golden shrimp (Plesionika semilaevis Bate, 1888)

Kegani－Horsehair crab (Korean crab, Kegani crab)

Kuma ebi (Ashiaka)－Green tiger prawn (Penaeus semisulcatus De Haan.1844)

Kurigani－Helmet crab (Telmessus cheiragonus (Tilesius, 1812) )

Kuruma ebi－Kuruma prawn (Gadus macrocephalus Tilesius, 1810)

Naikaisujiebi－Chinese ditch prawn (Palaemon gravieri (Yü, 1930))

Namikudahigeebi －Razor mud shrimp (Solenocera melantho De Man, 1917)

Sakura ebi－Sakura shrimp (Sergia lucens (Hansen,1922))

Shako－Squilla (Mantis shrimp, Edible mantis shrimp)

Shiba ebi－Shiba shrimp (Metapenaeus joyneri (Miers.1880))

Shima ebi－Morotoge shrimp

Shiro ebi (Shira ebi)－Japanese glass shrimp

Takaashigani－Japanese giant crab (Macrocheria kaempferi (Temminck,1836))

Tarabagani－King crab, Alaska king crab, Red king crab (Paralithodes camtschaticus (Tilesius,1815))

Tenshinoebi－Paradise prawn (Penaeus stylirostris Stimpson, 1874)

Toyama ebi (Botan ebi)－Hamupback shrimp

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

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

Zouriebi－Japanese mitten lobster (Pariibacus japonicus Holthuis,1960)

Zuwaigani－Snow crab, Queen crab, Zuwai-crab (Chionoecetes opilio (O.Fabricius,1788))

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Revision date: March 11, 2025

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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.

A characteristic of the taste of shellfish is that it is both refreshing and rich. This is presumably due to succinic acid. It is known that if succinic acid is removed from the shellfish extract component, the umami of shellfish also disappears. However, the umami of shellfish is not due to succinic acid alone, but to the synergistic effects of amino acids such as glutamic acid, glycine, alanine, arginine, and betaine, which are present in the extract, and adenylic acid, a nucleic acid-related substance.

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, Bloody clam (Anadara broughtonii (Schrenck, 1867))

Akaneawabi－ Red abalone

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

Akoyagai－Japanese pearl-oyster (Pinctada martensi (Dunker, 1880))

Amerikaubagai－Atlantic surf clam (Spisula solidissima (Dillwyn, 1817))

Aniwabai

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

Asari － Japanese clam, Baby clam, Manila clam, Japanese littleneck clam (Ruditapes philippinarum (Adams and Reeve,1850))

Atsuezobora－ Whelk

Awabi (Kuroawabi)－Japanese abalone

Awabimodoki (Rokogai)－ Chilean abalone

Azumanishiki－ Scallop

Baigai－Japanese ivory-shell

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

Echubai (Shirobai)－Finely-striated buccinm (Buccinum striatissimum Sowerby,1899)

Ezoawabi－Ezo-abalone (Haliotis discus subsp. hannai Ino, 1953)

Ezobora (Matsubu)－Wheck (Ezo neptune)

Himeshakogai－Boring clam

Hioogi (Hiougigai)－Noble scallop (Mimachlamys nobilis (Reeve,1852))

Hokkigai－Sakhalin surf clam, Hen-clam (Pseudocardium sachalinense (Schrenck,1862))

Hotate－Common scallop, Giant ezo-scallop, Frill, Fan-shell (Mizuhopecten yessoensis (Jay, 1857))

Ishigakigai－Bering Sea cockle

Itayagai－Japanese scailop, Frill

Iwagaki－Rock-oyster

Kaki (Magaki)－Oyster

Kagabai (Shirobai)－(Buccinum bayani Jousseaume,1883)

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

Konakanishi－(Fusinus ferrugineus Kuroda & Habe,1961)

Kumasarubougai

Kuriiroezobora－Whelk

Kuroawabi－Japanese abalone (Haliotis discus subsp. discus)

Madakaawabi－Giant abalone (Haliotis madaka (Habe, 1977))

Mategai－Razor clam (Solen strictus Gould, 1861)

Megaiawabi－Disk abalone

Mirugai (Honmirugai)－Otter-shell, Keen’s gaper (Tresus keenae (Kuroda & Habe, 1950))

Moegiigai－New Zealand mussel (Perna canaliculus (Gmelin, 1791))

Nabaubagai－Surf clam

Namigai (shiromiru)－Japanese geoduck

Nihama (Hamaguri)－Common orient clam, Japanese hard clam, White clam (Meretrix lusoria (Röding, 1798))

Nakanishi－(Fusinus perplexus (A.Adams,1864))

Ooechubai (Shirobai)－(Buccinum tenuissimum Kuroda in Teramachi,1933)

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))

Saragai－Northern great tellina clam (Megangulus venulosus (Schrenck, 1861))

Sarubougai－Half-crenated ark, Bloody clam (Anadara kagoshimensis (Tokunaga, 1906))

Satougai－Bloody clam

Sazae－Turban shell, Spiny top-shell (Turbo (Batillus) sazae H.Fukuda, 2017)

Shirogai (Manjugai, Saragai)－Northern great tellin

Sudaregai－Well-carved venus (Paphia euglypta (Philippi, 1847))

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

Tokobushi－Tokobushi abalone (Haliotis diversicolor Reeve, 1846)

Torigai－Egg-cockle, Heart-shell (Fulvia (Fulvia) mutica (Reeve, 1844))

Tsukihigai－Japanese moon scallop (Ylistrum japonicum (Gmelin, 1791))

Tubugai (Matsubu)－Ezo-neptune, Whelk, Winckle (Neptunea polycostata Scarlato,1952)

Usuhirawabi－Greenlip abalone

Yakougai－Great green turban

Zarugai－(Acrosterigma burchardi (Dunker, 1877))

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Revision date: July 3, 2025

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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>

Ajia jindoika－Indian squid (Uroteuthis duvaucelii (dOrbigny, 1835))

Aka ika－Flying squid (Ommastrephes bartramii (Lesueur, 1821))

Amerika ooaka ika－Jumbo flying squid (Dosidicus gigas (Orbigny, 1835))

Aori ika－Bigfin reef squid

Argentine yari ika－Patagonian squid (Loligo gahi d’Orbigny, 1835)

Be ika－Beka squid (Loliolus (Nipponololig) beka (Sasaki,1929))

Kobusime－Broadclub cuttlefish (Ascarosepion latimanus (Quoy & Gaimard, 1832))

Europe kouika－Common cuttlefish (Sepia offcinalis Linnaeus, 1758)

Hotaru ika－Firefly squid

Hi ika (Jindow ika)－Japanese squid (Loliolus (Nipponololigo) japonica (Hoyle, 1885))

Himejindo ika－Kobi Squid (Loliolus sumatrensis (d’Orbigny, 1837))

Hira kensaki ika－Mitre squid (Loligo chinensis Gray, 1849)

Iidako－Ocellated octopus (Octopus ocellatus Gray, 1849)

Jindo ika－Japanese squid (Loliolus (Nipponololigo) japonica (Hoyle, 1885))

Kaminari ika (Mongou ika)－Ocellated cuttlefish

Kensaki ika (Shiroika)－Swordtip squid (Uroteuthis (Photololigo) edulis (Hoyle,1885))

Kobusime (Kubusime)－Gaint cuttlefish、Broadclub cuttlefish (Ascarosepion latimanus (Quoy & Gaimard, 1832))

Mizudako－North-pacific giant octpus

Argentine yariika－Patagonian squid (Loligo gahi d’Orbigny, 1835)

Shin ika－Baby cuttlefish

Shiriyake ika－Japanese spineless cuttlefish (Sepia japonika Sasaki,1929)

Sode ika (Aka ika)－Rhomboid squid、Diamond squid (Thysanoteuthis rhombus Troschel, 1857)

Sumi ika (Kou ika)－Cuttlefish

Surume ika－Japanese common squid

Tako (Madako)－Octopus

Yari ika－Spear squid (Heterololigo bleekeri (Keferstein, 1866))

Yoroppa kou ika－European common cuttlefish (Sepia officinalis (Linnaeus, 1758))

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Revision date: September 6, 2024

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