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Jun 5, 2024 · Sushi's vibrant world beckons, but navigating its fishy depths can be tricky. Fear not! This guide unveils the most popular sushi fish, from melt-in-your-mouth salmon to the rich indulgence of tuna. Discover their unique flavors, textures, and best preparations.
- Tuna
- Salmon
- Red Snapper
- Yellowtail
- Squid
- Sea Urchin
- Mackerel
- Bonito
- Scallops
- Japan Wonder Travel Food Tours
Tuna (called maguro まぐろ in Japanese) is one of the most popular fish for sashimi in Japan and is a good one to start with if you have never tried raw fish before. Tuna meat is red, but the exact colortone of maguro sashimi depends on which part of the body was used for the cut. For example, akami (赤身) is the most standard type of tuna sashimi which...
Salmon (サーモン) is another type of sashimi popular with Japanese of all ages. The color of salmon is generally light orange or light pink, and the texture is tender and juicy. Fresh salmon in season also has specks of white as it contains more fat, making the texture even softer. Salmon is typically reasonably priced and can easily be found at superm...
Red snapper is known as tai(タイ) in Japanese, and compared to other types of popular sashimi, red snapper is relatively expensive. Hence, it’s often used for traditional Japanese dishes served at high-end restaurants. If you want to try red snapper without breaking the bank, visit a casual sushi place, such as a conveyor belt restaurant, where you c...
If you have tried the classic types of sashimi such as tuna and salmon and want to try something new, yellowtail would be a good choice for your next sashimi adventure. Yellowtail, also known as Japanese amberjack, is called buri(ブリ) in Japanese and is a very affordable fish which is popular to eat both as sashimi and sushi. Fresh yellowtails have ...
Did you know that not only fish but also other types of seafood are very popular as sashimi in Japan? While squid (ika イカ) is not commonly eaten in some western countries, in Japan it’s considered a healthy type of sashimi and hence very popular! Squid is relatively low in calories and contains plenty of minerals, taurine, DHA and other nutrients b...
Sea urchin (uni うに in Japanese) is a marine creature which inhabits oceans around the world. Many people are aware that stepping on sea urchins when swimming can be both painful and dangerous, and in some countries sea urchins can only be seen when visiting an aquarium. Therefore it might surprise you that sea urchins are considered a delicacy acro...
Mackerel, called saba (サバ) in Japanese, has a rich flavor which is sometimes described as fishy, but when the mackerel is very fresh you’ll rarely notice any fishiness at all. At Japanese restaurants, mackerel sashimi is often served with a small amount of grated ginger on top as it helps remove the fishy smell of mackerels naturally. Mackerel is d...
If you have ever traveled to Kochi Prefecture, you have probably tried katsuo tataki(seared bonito), a delicious Kochi specialty which has been around since the Edo period. When bonito is enjoyed as sashimi, some people find the flavor a bit too strong if they are not used to eating raw fish. Like mackerel, you can use ginger (grated garlic is also...
Scallops (hotateホタテ) are a clam-like type of shellfish with white flesh inside a hard shell. Fresh scallops have a soft and tender texture and are very easy to chew compared to other, crunchier types of shellfish used for sashimi. They have a slightly sweet taste which might remind you of sweet shrimp, and the white meat is plumper than most other ...
Japan Wonder Travel is a travel agency that offers guided tours throughout Japan. From private walking tours to delicious Food and Drink tours, we can help organize the best tours just for you! If you want to explore Japan and learn more about the history and backstories of each area you are traveling in, our knowledgeable and friendly guides will ...
- 33 min
- Maguro マグロ (Tuna) Skipjack – this tuna is widely used in Japanese cuisine and is known locally as “katsuo”. Sushi chefs use skipjack tuna to make sushi and sashimi, which can also be served seared (a local dish called katsuo taki).
- Hamachi or buri 鰤 (yellowtail) It’s sometimes called the Japanese amberjack, although that’s actually Kanpachi; yellowtail (hamachi) is the perfect fish to make sushi for people who have never tried sushi before.
- Shake しゃけ or sake さけ (Salmon) If you want to consume raw fish, then salmon is a great fish for sushi. Its deep, rich color and slightly sweet flavor will make any sushi buff instantly fall in love with it.
- Saba 鯖 (Mackerel) This fish has a strong smell and oily taste, so only use this fish in your sushi dish if you can handle it. The mackerel fish is usually cured in salt and vinegar for several hours before it’s used to make sushi.
Feb 25, 2009 · A sashimi dish without style is just lumps of raw fish.Practically any fish or meat can be used in sashimi. Exotic varieties number in the hundreds. The following varieties of sashimi are the most common in Japan. 1. Sake. Salmon sashimi that's served fresh cut. 2. Akami. The cheap cut of tuna with a dark red color.
- Pacific Bluefin Tuna. Pacific Bluefin tuna is mostly caught in the Northern Pacific ocean. You may have heard that it is endangered and that you shouldn’t eat it.
- Atlantic Salmon. Atlantic salmon dominates the sushi market. “Why not use the wild Pacific coho salmon native to Japanese waters?” , I hear you say—well, that’s because they can carry the parasite anisakis.
- Salmon Roe. Chum salmon is not a common fish for sushi, but the roe (eggs) sold as ikura are popular. I don’t imagine that the roe from one kind of salmon tastes much different from that of another, but chum is the most plentiful type of salmon and so I suppose the supply is large.
- Black Tiger Prawns. Black tiger prawns are being largely supplanted in the cooked shrimp segment by their faster-growing but slightly less flavorful cousin, the vannamei or “whiteleg” shrimp.
Sep 4, 2024 · Once you’re able to speak knowledgeably on Shiromi, you’ll be a true Sushi Foodie. What you should keep in mind is that most Shiromi fish used at sushi restaurants is sold as live fish. The broker implements Ikejime according to the instructions of the purchasing shop and then it is delivered.
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Feb 16, 2024 · At its core, sushi (寿司, 鮨) is a delectable combination of vinegared rice, raw or cooked seafood, and various ingredients, all expertly wrapped in a sheet of seaweed known as nori. The rice used in sushi is typically seasoned with rice vinegar, which gives it a tangy and slightly sweet taste.
