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

Anago-Japanese conger

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

Caviar-Beluga roe

Ezobafununi-Short-spined sea urchin

Ginanago-conger eel

Hamo-Daggertooth pike conger

Hoya-Sea squirt

Ikura-Salmon roe

Karafutoshishamo-Capellin roe

Kazunoko-Herring roe

Kitamurasakiuni-Northern sea urchin

Komai-no-ko-Saffron cod roe

Komochikonbu-Herring spawn on kelp

Kuroanago-Beach conger

Madachi-Pacific cod milt

Madarako-Pollack roe

Menegi-Young Green Onion Shoots

Murasakiuni-Purple sea urchin

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

Namako-Sea cucumber

Niseginanago-(Gnathophis nystromi (Asano))

Noresore-Young Japanese conger

Oboro-Flavored ground prawns and white fish

Okianago-Bigmouth conger

Ranpufisshu-Lumpfish (Cyclopterus lumpus)

Shiitake-Shiitake mushroom

Shirako-Globefish testis

Shirahigeuni-White spin sea urchin

Sirauo-Icefish

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


We hope this information will be helpful.

Revision date: January 21, 2023

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