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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.<\/p>\n
*Japanese terms will be italicized on sushi ingredients page.<\/p>\n
Akauni<\/a><\/strong><\/em><\/span>\uff0dRed sea urchin (Pseudocentrotus depressus (A. Agassiz, 1863))<\/p>\n Anago<\/a><\/strong><\/em><\/span>\uff0dJapanese conger (Conger myriaster (Brevoort, 1856))<\/p>\n Bafununi<\/a><\/strong><\/em><\/span>\uff0dShort-spined sea uruchin (Green sea urchin)<\/p>\n Caviar<\/strong><\/em>\uff0dBeluga roe<\/p>\n Dainananago<\/strong><\/em>\uff0d(Conger erebennus\u00a0<\/i>(Jordan & Snyder, 1901)<\/span>)<\/p>\n Ezobafununi<\/a><\/strong><\/em><\/span>\uff0dShort-spined sea urchin (Strongylocentrotus intermedius (A. Agassiz, 1863) )<\/p>\n Fukahire<\/strong><\/em>\uff0dEstuary shark<\/p>\n Ginanago<\/strong><\/em>\uff0dConger eel<\/p>\n Hamo<\/strong><\/em>\uff0dDaggertooth pike conger (Muraenesox cinereus (Forssk\u00e5l, 1775))<\/p>\n Hoya<\/a><\/strong><\/em><\/span>\uff0dSea squirt (Halocynthia roretzi (Drasche, 1884))<\/p>\n Ikura<\/a><\/strong><\/em><\/span>\uff0dSalmon roe<\/p>\n Irakoanago<\/strong><\/em>\uff0dKaup’s arrowtooth eel (<\/span>Synaphobranchus kaupii\u00a0<\/i>Johnson, 1862<\/span>)<\/span><\/p>\n Kaiware daikon<\/span><\/a><\/strong><\/em>\uff0dJapanese radish sprout<\/p>\n Karafutoshishamo<\/strong><\/em>\uff0dCapellin roe<\/p>\n Kazunoko<\/span><\/a><\/strong><\/em>\uff0dHerring roe<\/p>\n Kitamurasakiuni<\/span><\/a><\/strong><\/em>\uff0dNorthern sea urchin (Strongylocentrotus nudus\u00a0 (A. Agassiz, 1863))<\/p>\n Komai-no-ko<\/strong><\/em>\uff0dSaffron cod roe<\/p>\n Komochikonbu<\/a><\/strong><\/em><\/span>\uff0dHerring spawn on kelp<\/p>\n Kuroanago<\/a><\/strong><\/em><\/span>\uff0dBeach conger (Conger japonicus Bleeker, 1879<\/span>)<\/p>\n Kuronutaunagi<\/strong><\/em>\uff0dBrown hagfish (Paramyxine atami\u00a0<\/i>Dean, 1904<\/span>)<\/p>\n Ma<\/strong><\/em>dachi<\/strong><\/em>\uff0dPacific cod milt<\/p>\n Ma<\/strong><\/em>darako<\/strong><\/em>\uff0dPollack roe<\/p>\n Maruanago<\/em><\/strong>\uff0dPunctuated snake-eel (Ophichthus remiger\u00a0<\/i>(Valenciennes, 1837)<\/span>)<\/p>\n Menegi<\/span><\/a><\/strong><\/em>\uff0dYoung Green Onion Shoots<\/p>\n Murasakiuni<\/strong><\/em>\uff0dPurple sea urchin<\/p>\n Muruanago (Anguilla)<\/strong><\/em>\uff0d Punctuated snake-eel (Ophichthus remiger (Valenciennes, 1837))<\/p>\n Namako<\/span><\/a><\/strong><\/em>\uff0dSea cucumber (Apostichopus armata (Selenka, 1867))<\/p>\n Niseginanago<\/strong><\/em>\uff0d(Gnathophis nystromi (Asano))<\/p>\n Noresore<\/span><\/a><\/strong><\/em>\uff0dYoung Japanese conger, etc.<\/p>\n Nutaunagi<\/strong><\/em>\uff0dInshore hagfish (Eptatretus burgeri\u00a0<\/i>(Girard, 1855)<\/span>)<\/p>\n Oboro<\/a><\/strong><\/em><\/span>\uff0dFlavored ground prawns and white fish<\/p>\n Okianago<\/strong><\/em>\uff0dBigmouth conger<\/p>\n Ranpufisshu<\/strong><\/em>\uff0dLumpfish (Cyclopterus lumpus)<\/p>\n Shiitake<\/a><\/strong><\/em><\/span>\uff0dShiitake mushroom<\/p>\n Shirako<\/strong><\/em>\uff0dGlobefish etc. testis<\/p>\n Shirahigeuni<\/strong><\/em>\uff0dWhite spin sea urchin (Tripneustes gratilla Linnaeus)<\/p>\n Sujiko<\/a><\/strong><\/em><\/span>\uff0dSujiko salmon roe<\/p>\n Sirauo<\/a><\/strong><\/em><\/span>\uff0dIcefish (Salangichthys microdon (Bleeker, 1860))<\/p>\n Suzuhamo<\/a><\/strong><\/em><\/span>\uff0dCommon pike conger (Muraenesox bagio (Hamilton, 1822)<\/span>)<\/p>\n Tako-no-ko<\/em><\/strong>\uff0dChestnut octopus roe or North pacific giant octopus roe<\/p>\n Tamago<\/a><\/strong><\/em><\/span>\uff0dEgg omelet<\/p>\n Tarako<\/em><\/strong>\uff0dCod roe<\/p>\n Tobiko<\/a><\/em><\/strong><\/span>\uff0dflying fish roe<\/p>\n
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