{"id":2414,"date":"2021-12-13T14:05:34","date_gmt":"2021-12-13T05:05:34","guid":{"rendered":"https:\/\/sushiuniversity.jp\/sushiblog\/?p=2414"},"modified":"2022-02-28T10:54:07","modified_gmt":"2022-02-28T01:54:07","slug":"contents","status":"publish","type":"post","link":"https:\/\/sushiuniversity.jp\/sushiblog\/contents\/","title":{"rendered":"CONTENTS"},"content":{"rendered":"

Foreword<\/p>\n

How to read this book<\/p>\n

History of Nigiri sushi<\/p>\n

Classification of Nigiri sushi<\/p>\n

\uff11\uff0eAKAMI<\/p>\n

1-1 Pacific bluefin tuna (Taiheiyou Kuro maguro)<\/p>\n

1-1-1 Lean meat of tuna (Akami)<\/p>\n

1-1-2 Medium Fatty Tuna (Chutoro)<\/p>\n

1-1-3 Very Fatty Tuna (Otoro)<\/p>\n

What is Harakami Ichiban\uff1f<\/h3>\n

1-1-4 Meji-maguro<\/p>\n

1-1-5 Hachinomi<\/p>\n

1-1-6 Kamatoro<\/p>\n

1-1-7 Jabara<\/p>\n

1-1-8 Chiai-gishi<\/p>\n

1-1-9 Wakaremi<\/p>\n

What is Hagashi\uff1f<\/h3>\n

1-1-10 Tossaki<\/p>\n

1-1-11 Tenpa<\/p>\n

1-1-12 Hohoniku<\/p>\n

1-1-13 Sunazuri<\/p>\n

1-2 Atlantic bluefin tuna (Taiseiyou Kuro maguro)<\/p>\n

1-3 Southern bluefin tuna (Minami maguro)<\/p>\n

1-4 Bigeye tuna (Mebachi maguro)<\/p>\n

1-5 Yellowfin tuna (Kihada maguro)<\/p>\n

1-6 Albacore Tuna (Binnaga maguro)<\/p>\n

What are Meji, Chubou and Maguro?<\/h3>\n

1-7 Bonito (Katsuo)<\/p>\n

1-8 Striped marlin (Makajiki)<\/p>\n

The history of how toro sushi became a superstar!<\/h3>\n

\uff12\uff0eSHIROMI<\/p>\n

2-1 Atlantic salmon<\/p>\n

2-2 Salmon trout<\/p>\n

What is Toro salmon?<\/h3>\n

2-3 King salmon (Masunosuke)<\/p>\n

2-4 Chum salmon (Tokishirazu)<\/p>\n

2-5 Chum salmon (Keiji)<\/p>\n

2-6 Cherry salmon (Sakuramasu)<\/p>\n

Salmon is not used as a topping in Edomae sushi!<\/h3>\n

2-7 White horsehead (Shiro-amadai)<\/p>\n

2-8 Horsehead (Aka-amadai)<\/p>\n

2-9 Largehead hairtail (Tachiuo)<\/p>\n

2-10 Large-eyed bream (Meichidai)<\/p>\n

2-11 Splendid alfonsino (Kinmedai)<\/p>\n

2-12 Red seabream (Madai)<\/p>\n

What is Red Snapper the same as \u201cTai\u201d?<\/h3>\n

2-13 Bastard halibut (Hirame)<\/p>\n

2-14 Engawa<\/p>\n

2-15 Marbled sole (Makogarei)<\/p>\n

2-16 Spotted halibut (Hoshigarei)<\/p>\n

How to tell the difference Between Buri, Hiramasa and Kanpachi<\/h3>\n

2-17 Greater amberjack (Kanpachi)<\/p>\n

2-18 Japanese amberjack (Buri)<\/p>\n

2-19 Young amberjack (Inada)<\/p>\n

2-20 Goldstriped amberjack (Hiramasa)<\/p>\n

2-21 Striped jack (Shima aji)<\/p>\n

2-22 Japanese spanish mackerel (Sawara)<\/p>\n

2-23 Japanese sea bass (Suzuki)<\/p>\n

2-24 Chicken grunt (Isaki)<\/p>\n

2-25 Filefish (Kawahagi)<\/p>\n

When does Kinmedai taste the best?<\/h3>\n

2-26 Blackthroat seaperch (Nodoguro)<\/p>\n

2-27 Tiger puffer (Torafugu)<\/p>\n

2-28 Red spotted grouper (Kijihata)<\/p>\n

2-29 Bartail flathead (Kochi)<\/p>\n

2-30 Sevenband grouper (Hata)<\/p>\n

What is Wasabi?<\/h3>\n

2-31 Longtooth grouper (Kue)<\/p>\n

2-32 Japanese butterfish (Ebodai)<\/p>\n

2-33 Red gurnard (Houbou)<\/p>\n

2-34 Devil stinger (Okoze)<\/p>\n

2-35 Green ling (Ainame)<\/p>\n

2-36 Red barracuda (Kamasu)<\/p>\n

How to use soy sauce under the watchful eye of a Sushi chef<\/h3>\n

2-37 Barred knifejaw (Ishidai)<\/p>\n

2-38 Alaska codfish (Madara)<\/p>\n

2-39 Black rockfish (Kurosoi)<\/p>\n

2-40 Black seabream (Kurodai)<\/p>\n

2-41 Bighand thornyhead (Kichiji)<\/p>\n

2-42 Japanese bluefish (Mutsu)<\/p>\n

How to Jukusei?<\/h3>\n

\uff13\uff0eHIKARIMONO<\/p>\n

3-1 Mackerel (Saba)<\/p>\n

3-2 Horse mackerel (Aji)<\/p>\n

3-3 Japanese sardine (Iwashi)<\/p>\n

3-4 Japanese halfbeak (Sayori)<\/p>\n

What is Tsukedai?<\/h3>\n

3-5 Pacific saury (Sanma)<\/p>\n

3-6 Gizzard shad (Kohada)<\/p>\n

3-7 Baby Gizzard shad (Shinko)<\/p>\n

3-8 Young crimson sea bream (Kasugo)<\/p>\n

3-9 Japanese whiting (Kisu)<\/p>\n

3-10 Pacific herring (Nishin)<\/p>\n

What are Uwami and Shitami?<\/h3>\n

\uff14\uff0eNIMONO<\/p>\n

4-1 Common orient clam (Nihamaguri)<\/p>\n

4-2 Japanese conger (Anago)<\/p>\n

4-3 Japanese eel (Unagi)<\/p>\n

4-4 Squilla (Shako)<\/p>\n

4-5 Japanese icefish (Shirauo)<\/p>\n

Does the taste of wasabi differ depending on the grater?!<\/h3>\n

\uff15\uff0eKAI<\/p>\n

5-1 Ark shell (Akagai)<\/p>\n

5-2 Japanese abalone (Kuro awabi)<\/p>\n

5-3 Giant abalone (Madaka awabi)<\/p>\n

5-4 Disk abalone (Megai awabi)<\/p>\n

5-5 Ezo abalone (Ezo awabi)<\/p>\n

5-6 Japanese egg cockle (Torigai)<\/p>\n

5-7 Common scallop (Hotate)<\/p>\n

What is Tezu?<\/h3>\n

5-8 Sakhalin surf clam (Hokkigai)<\/p>\n

5-9 Japanese oyster (Kaki)<\/p>\n

5-10 Keen’s gaper (Mirugai)<\/p>\n

5-11 Round clam (Aoyagi)<\/p>\n

5-12 Round clam ligaments (Kobashira)<\/p>\n

5-13 Pen-shell (Tairagi)<\/p>\n

5-14 Whelk (Tsubugai)<\/p>\n

Why is sushi served with Gari?<\/h3>\n

Types of squid<\/h3>\n

\uff16\uff0eIKA\/TAKO<\/p>\n

6-1 Bigfin reef squid (Aori ika)<\/p>\n

6-2 Golden cuttlefish (Sumi ika)<\/p>\n

6-3 Swordtip squid (Kensaki ika)<\/p>\n

6-4 Spear squid (Yari ika)<\/p>\n

Why is Nigiri sushi eaten with soy sauce?<\/h3>\n

6-5 Japanese common squid (Surume ika)<\/p>\n

6-6 Baby Golden cuttlefish (Shin ika)<\/p>\n

6-7 Firefly squid (Hotaru ika)<\/p>\n

6-8 North pacific giant octopus (Mizudako)<\/p>\n

6-9 Common octopus (Madako)<\/p>\n

What is Sute-shari?<\/h3>\n

\uff17\uff0eEBI\/KANI<\/p>\n

7-1 Kuruma prawn (Kuruma ebi)<\/p>\n

7-2 Botan shrimp (Botan ebi)<\/p>\n

7-3 Morotoge shrimp (Shima ebi)<\/p>\n

7-4 Sweet shrimp (Ama ebi)<\/p>\n

Learn the basics of pairing sake with sushi!<\/h3>\n

7-5 Broad velvet shrimp (Shiro ebi)<\/p>\n

7-6 Snow crab (Zuwaigani)<\/p>\n

7-7 Horsehair crab (Kegani)<\/p>\n

Why did the vinegar used in shari switch from red vinegar to rice vinegar?<\/h3>\n

\uff18\uff0eGYORAN<\/p>\n

8-1 Salmon roe (Ikura)<\/p>\n

8-2 Herring roe (kazunoko)<\/p>\n

8-3 Green sea urchin (Bafun uni)<\/p>\n

8-4 Red sea urchin (Aka uni)<\/p>\n

Why is it that sea urchin sushi can taste bitter?<\/h3>\n

8-5 Purple sea urchin (Murasaki uni)<\/p>\n

8-6 Short-spined sea urchin (Ezobafun uni)<\/p>\n

Hokkaido\u2019s main Ezobafun uni production area<\/h3>\n

8-7 Northern sea urchin (Kitamurasaki uni)<\/p>\n

Hokkaido\u2019s main Kitamurasaki uni production area<\/h3>\n

8-8 Herring spawn on kelp (Komochi kombu)<\/p>\n

The secret story of how Ikura became a sushi topping!<\/h3>\n

\uff19\uff0eOTHERS<\/p>\n

9-1 Young Green Onion Shoots (Menegi)<\/p>\n

9-2 Shiitake mushroom (Shiitake)<\/p>\n

9-3 Daggertooth pike conger (Hamo)<\/p>\n

What tea pairs well with Nigiri sushi?<\/h3>\n

9-4 Oboro<\/p>\n

9-5 Monkfish liver (Ankimo)<\/p>\n

9-6 Milt (Shirako)<\/p>\n

9-7 Omelette (Tamagoyaki)<\/p>\n

Does real Edomae sushi no longer exist!?<\/h3>\n

\uff11\uff10\uff0eMAKIMONO<\/p>\n

10-1 Dried Gourd Shavings Sushi Roll (Kanpyo maki)<\/p>\n

What is Kanpyo?<\/h3>\n

10-2 Tuna Roll (Tekka maki)<\/p>\n

10-3 Cucumber roll (Kappa maki)<\/p>\n

What is Okonomi?<\/h3>\n

Sushi Restaurant Etiquette<\/p>\n

Sushi Vocabulary and Jargon<\/p>\n

Afterword<\/p>\n

References<\/p>\n

Cooperating sushi restaurant for photography<\/p>\n

Copyright<\/p>\n

Buy now<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Foreword How to read this book History of Nigiri sushi Classification of Nigiri sushi \uff11\uff0eAKAMI 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\uff1f 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\uff1f 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 … Continue reading CONTENTS<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59],"tags":[71,14],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/2414"}],"collection":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/comments?post=2414"}],"version-history":[{"count":6,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/2414\/revisions"}],"predecessor-version":[{"id":2502,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/posts\/2414\/revisions\/2502"}],"wp:attachment":[{"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/media?parent=2414"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/categories?post=2414"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sushiuniversity.jp\/sushiblog\/wp-json\/wp\/v2\/tags?post=2414"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}