Sushi 寿司大全

Awabi (鲍 / Abalone)
Category: Kai (shellfish). Season: Summer into early fall.
Mako Garei (真子鲽 / Marbled Sole)
Category: Shiromi (white fish). Season: Summer.
Hoshi Garei (星鲽 / Starry Flounder)
Category: Shiromi (white fish). Season: Summer.
Hamaguri (蛤 / Common Hard Clam)
Category: Kai (shellfish). Season: Winter amp; spring into early summer.
Akagai (赤贝 / Ark shell)
Category: Kai(shellfish). Season: Available from fall to the end of spring, best in the winter.
Shinko (新子 / Young Gizzard Shad)
Category: Hikarimono(shiny, silver fish). Season: in season from late spring to early summer.
Tachiuo (タチウオ / Beltfish)
Category: Shiromi (white fish). Season: Summer.
Kibinago (黍鱼子 / Silver-stripe Round Herring)
Category: Hikarimono (silver, shiny fish). Season: best in the spring.
Hamo (鳢 / Pike Conger)
Category: Nimono (simmered fish) Season: June to August.
Ayu (鲇 / Sweetfish)
Category: Shiromi (white fish). Season: late spring and summer.
Shiro Ebi (白海老 / Baby White Shrimp)
Category: Ebi(prawn). Season: from spring to fall.
Shira-uo (白鱼 / Icefish)
Category: Nimono(cooked fish). Season: from mid-winter to spring.
Tairagai (タイラギ / Japanese Pen Shell)
Category: Kai(shellfish). Season: spring.
Shima ebi (缟海老 / Grey prawn)
Category: Ebi(prawn). Season: spring.
Aori Ika (アオリイカ / Bigfin Reef Squid)
Category: Ika (squid). Season: best in the summer.
Kisu (鱚 / Japanese whiting)
Category: hikarimono(shiny, silver fish). Season: best from late spring to early summer.
Shako (虾蛄 / Mantis Shrimp)
Category: Ebi(shrimp). Season: best in early summer.
Ishidai (イシダイ / Striped Beakfish)
Category: Shiromi(white fish). Season: Summer and fall.
Yari-ika (枪乌贼 / Spear Squid)
Category: Ika(squid). Season: from winter to spring.
Komochi yari-ika
Komochi yari-ika(子持ちの枪乌贼) is pregnantspear squid filled with its own eggs. It is deliciously creamy, rich, and tender. Shown here served with a dab of freshly gratedwasabiand a sprinkle ofsanshō pepper.
Sumiika (すみいか / Japanese Spineless Cuttlefish)
Category: Ika(squid). Season: From early August to spring.
Torigai (鸟贝 / Japanese Cockle)
Category: Kai(shellfish). Season: April and May.
Hagashi Toro
Hagashi torois very rare because it is so difficult to prepare and very labor intensive. The cut ofmagurotypically used for this preparation is located at the top of the tail or at the bottom of the belly.
Tako (蛸 / Octopus)
Category: Tako(octopus). Season: best in early summer and early winter.
Tobiuo (飞鱼 / Flying Fish)
Category: Shiromi(white fish). Season: Summer.
Amaebi (甘海老 / Deep Water Shrimp)
Category: Ebi(prawn). Season: best from fall to winter.
Sawara (鰆 / Spanish Mackerel)
Category: Hikarimono (silver, shiny fish). Season: best in the winter and early spring.
Isaki (伊佐木 / Chicken Grunt)
Category: Shiromi(white fish). Season: Summer.
Kanpachi (间八 / Great Amberjack)
Category: Shiromi(white fish). Season: Summer.
Hiramasa (平政 / Yellowtail Amberjack)
Category: Shiromi(white fish). Season: Summer.
Karei (鲽 / Japanese flat fish)
Category: Shiromi(white fish). Season: Summer.
Hachibiki (ハチビキ / Pacific bonnetmouth)
Category: Shiromi(white fish). Season: From winter to summer.
Botanebi (ぼたんえび / Botan Shrimp)
Category: Ebi(prawn). Season: fall and spring.
Kasugo (春子鲷 / Young Sea Bream)
Category: Hikarimono(silver, shiny fish). Season: late winter into spring.
Kobashira (小柱 / Surf Clam Adductor Muscle)
Category: Kai(shellfish). Season: Winter and early spring.
Aoyagi (青柳 / Surf Clam)
Category: Kai(shellfish). Season: Winter and early spring.
Kuruma Ebi (车海老 / Japanese Tiger Prawn)
Category: Ebi(prawn). Season: Twice a year in the summer and winter.
Hobo (方々鱼 / Red Gunnard)
Category: Shiromi(white fish). Season: Winter.
Sagoshi (狭腰 / Young Spanish Mackerel)
Category: Hikarimono (silver, shiny fish). Season: late fall to late spring.
Suzuki (鲈 / Sea Bass)
Category: Shiromi(white fish). Season: Summer.
Saba (鲭 / Mackerel)
Category: Hikarimono(silver, shiny fish). Season: Good all year-round, but with peak seasonality from fall to spring.
Maguro (鲔 / Tuna)
Category: Akami (red fleshed fish). Season: winter.
Ika (乌贼 / Squid)
Category: Ika(squid). Season: year round, with different varieties in season at different times. The famedAori Ikais in season in the summer.
Nishin (鯑 / herring)
Category: Hikarimono(silver, shiny fish). Season: from late winter into spring, when it peaks in flavor.
Shima-aji (缟鯵 / Striped Jack)
Category: Shiromi(white fish). Season: Summer.
Hotate (帆立 / scallop)
Category: Kai(shellfish). Season: year round, best in the summer time or winter depending on the provenance and varietal. Although often farmed, wildhotateare far superior in texture and flavor.
Tai (鲷 / Japanese Sea Bream)
Category: Shiromi(white fish). Season: winter to spring.
Sayori (针鱼 / Japanese halfbeak)
Category: Hikarimono(silver, shiny fish). Season: from late fall to early spring.
Kamasu (魳 / Barracuda)
Category: Shiromi(white fish). Season: fall to winter.While you could considerkamasuto beshiromi (white fish), its flesh, oil content, appearance, and flavor profile places it somewhere betweenhikarimono(silver, shiny fish)andshiromi.
Akami Zuké (本鲔の渍/ marinated tuna)
Category: Akami(red fleshed fish) Season: available year round, generally best in the winter.The wordzukéis related totsukemono(渍物, pickled things) andshoyuzuke(醤油渍け, marinated in soy sauce).
Buri (鰤 / Yellowtail)
Category: Shiromi(white fish) Season: winter.
Kinmedai (金目鲷 / Splendid alfonsino)
Category: Shiromi(white fish) Season: best in the winter or early spring.
Anago (穴子 / Sea Eel)
Category: Nimono(simmered fish) Season: Summer
Ikura (イクラ / Salmon Roe)
Category: Hokanomono(other / roe) Season: Fall
Tamago (卵焼き / egg)
Category: Yakimono (grilled). Season: available year round.
Kanpyo maki (干瓢巻き / dried gourd roll)
Category: Makimono(roll). Season: available year round.
Aji (鯵 / Japanese horse mackerel)
Category: Hikarimono(silver, shiny fish). Season: from spring to late fall. Best in the summer.
Sanma (秋刀鱼/ Pacific Saury)
Category: Hikarimono(silver, shiny fish). Season: from fall to early winter.
Akamutsu (アカムツ / Rosy Seabass)
Category: Shiromi(white fish). Season: Available year round but best in the fall and winter months.
Uni (ウニ / Sea Urchin)
Category: Hokanomono(other / roe) Season: Year round, with different varietals in season at different times.Murasaki-uniis best in the winter, while prizedbafun-unifrom Hokkaido is best in the summer time.
Iwashi (イワシ / Sardine)
Category: Hikarimono(silver, shiny fish). Season: best from August to November.
Mirugai (海松贝 / Giant Clam)
Category: Kai(shellfish). Season: October to February.
Kawahagi (本皮剥 / thread-sail filefish)
Category: Shiromi(white fish) Season: best from late October to early December.
Katsuo (鲣 / Bonito)
Category: Akami(red fleshed fish). Season: early katsuo is available from April to May, returning katsuo from early September into fall.
Kohada (コハダ / Gizzard Shad)
Category: Hikarimono(shiny, silver fish). Season: available year round, best in the fall and winter months.Shinko(youngkohada ) is available in the spring and early summer.