Category: Sushi toppings by month

This is a list of 10 must-try sushi toppings in July. There are many types of karei, but marbled flounder is considered top of the line because of its fatty content. Isaki (Chicken grunt) is definitely recommended at this time, and Iwashi (Japanese sardine) is great too. They taste best from early summer to autumn when they start to put on fat. They are growing especially large during this time to prepare for spawning and are full of nutrients. 

Marbled flounder (Makogarei)

Japanese sea bass (Suzuki)

Southern Bluefin tuna (Minamimaguro)

Young Gizzard shad (Shinko)

Disk Abalone (Awabi)

Striped jack (Shima aji)

Kuruma prawn (Kuruma ebi)　

Japanese sardine (Iwashi)

Northern sea urchin (Kitamurasaki uni)

Short-spined sea urchin (Ezobafun uni)

See Sushi dictionary

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Revision date: November 6, 2020

This is a list of 10 must-try sushi toppings in June. They are in order of eating recommended generally. Basically, June is hands down the season for Kisu and you should make sure to eat it at all costs.

Marbled flounder (Makogarei)

Japanese sea bass (Suzuki)

Japanese whiting (Kisu)

Southern Bluefin tuna (Minamimaguro)

Japanese egg cockle (Torigai)

Japanese scallop (Hotate)

Kuruma prawn (Kuruma ebi)　

Disk Abalone (Awabi)

Japanese sardine (Iwashi)

Short-spined sea urchin (Ezobafun uni)

See Sushi dictionary

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We hope this information will be helpful.

Revision date: November 6, 2020

Chicken grunt (Isaki)

Japanese whiting (Kisu)

Bigfin reef squid (Aori ika)

Lean meat of tuna (Akami)

Medium Fatty Tuna (Chutoro)

Benito (Katsuo)

Squilla (Shako)

Japanese icefish (Shirauo)

Broad velvet shrimp (Shira ebi)

Japanese egg cockle (Torigai)

Common orient clam (Nihamaguri)

See Sushi dictionary

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Revision date: November 6, 2020

This is a list of 10 must-try sushi toppings in April. Sayori has long been loved the Japanese as an ingredient in Edomae sushi, and its appearance ushers in the start of spring. And katsuo (bonito) is recommended for this day, and of course, this is the time for “Hatsugatsuo” (the first bonito of the season).

Bastard halibut (Hirame)

Japanese halfbeak (Sayori)

Bigfin reef squid (Aori ika)

Lean meat of tuna (Akami)

Medium Fatty Tuna (Chutoro)

Japanese icefish (Shirauo)

Broad velvet shrimp (Shiro ebi)

Rediated trough-shell (Kobashira)

Japanese egg cockle (Torigai)

Common orient clam (Nihamaguri)

See Sushi dictionary

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Revision date: April 2, 2018

This is a list of 10 must-try sushi toppings in February. Hamaguri was once harvested in abundance from Tokyo bay, and even today is a fundamental ingredient in Edomae sushi.

Red seabream (Tai)

Blackthroat seaperch (Nodoguro)

Golden cuttlefish (Sumi ika)

Lean meat of tuna (Akami)

Medium Fatty Tuna (Chutoro)

Spear squid (Yari ika)

Pen-shell (Tairagi)

Ark shell (Akagai)

Rediated trough-shell (Kobashira)

Common orient clam (Nihamaguri)

See Sushi dictionary

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Revision date: January 22, 2018

This is a list of 10 must-try sushi toppings in January. Tai is always served at celebratory occasions in Japan.

Longtooth grouper (Kue)

Red seabream (Tai)

Golden cuttlefish (Sumi ika)

Lean meat of tuna (Akami)

Medium Fatty Tuna (Chutoro)

Botan shrimp (Botan ebi)

Mirugai clam (Mirugai)

Ark shell (Akagai)

Sakhalin surf clam (Hokkigai)

Japanese oyster (Kaki)

See Sushi dictionary

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Revision date: November 6, 2020

This is a list of 10 must-try sushi toppings in December. The proficiency of a sushi restaurant can be distingusihed by the quality of the maguro they buy.

Red seabream (Tai)

Red gurnard (Houbou)

Golden cuttlefish (Sumi ika)

Lean meat of tuna (Akami)

Medium Fatty Tuna (Chutoro)

Japanese pufferfish (Fugu)

Japanese spanish mackerel (Sawara)

Ark shell (Akagai)

Sakhalin surf clam (Hokkigai)

Splendid alfonsino (Kinmedai)

See Sushi dictionary

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Revision date: November 6, 2020

This is a list of 10 must-try sushi toppings in November. This is when Zuwaigani (Snow crab) fishing season opens. Kanbirame is caught in mid-winter. Its meat is so firm that when bitten into your teeth almost bounce back.

Bastard halibut (Hirame)

Filefish (Kawahagi)

Japanese amberjack (Buri)

Lean meat of tuna (Akami)

Medium Fatty Tuna (Chutoro)

Gizzard shad (Kohada)

Whelk (Tsubugai)

Mackerel (Saba)

Common octopus (Madako)

Snow crab (Zuwaigani)

See Sushi dictionary

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Revision date: October 30, 2017

This is a list of 10 must-try sushi toppings in October. Considered the king of the silver-skinned fish, it has been a staple ingredient used in sushi since edomae sushi first appeared.

Bastard halibut (Hirame)

Young Japanese amberjack (Inada)

Swordtip squid (Kensaki ika)

Lean meat of tuna (Akami)

Medium Fatty Tuna (Chutoro)

Gizzard shad (Kohada)

Alaskan pink shrimp (Ama ebi)

Mackerel (Saba)

Pacific saury (Sanma)

Japanese conger (Anago)

See Sushi dictionary

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Revision date: October 1, 2017

This is a list of 10 must-try sushi toppings in August. This is the peak of summer. This is when the blazing summer sun is beating down and the Kochi (Bartail flathead) caught at this time is called Terigochi. “Teri” is from the term ‘teritsukeru’, which is used to describe the hot sun blazing down.

Bartail flathead (Kochi)

Spotted halibut (Hoshigari)

Striped jack (Shima aji)

Shin-ika Golden cuttlefish (Shin ika)

Southern Bluefin tuna (Minamimaguro)

Gizzard shad (Kohada)

Kuruma prawn (Kuruma ebi)

Horse mackerel (Aji)

Disk Abalone (Awabi) 

Purple and Northern sea urchins (Kitamurasaki uni)

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We hope this information will be helpful.

Revision date: Novemer 6, 2020

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