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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