Newest or Updated Ingredients
Ankimo Sushi
鮟肝寿司
Ankimo 鮟肝 (あんきも) is a Japanese dish made from the liver of an anglerfish. In Japan, ankimo is also known as umi no foagura 海のフォアグラ, which means “foie gras of the sea”. Preparing the liver of an anglerfish requires skill as well as an understanding of traditional Japanese cooking to preserve the liver's delicate texture and rich flavor. In Japan, ankimo is an essential part of washoku, which is deeply rooted in kaiseki cuisine ...
Awabi Sushi
鮑寿司
Abalone are called awabi in Japan, they are a genus of large marine snails, which resemble an auricle in their shape. They are considered a sought-after delicacy, especially in Asia, and are especially in demand in Japan as an ingredient for the preparation of sashimi and sushi. High-quality specimens are counted among the most expensive sushi ingredients.
Ayu Sushi
鮎寿司
Ayu, commonly called “sweet fish”, is a stint-like fish that spawns in autumn and tastes best when it has gained fat over the summer months. Young ayu (waka-ayu 若鮎), on the other hand, are caught in spring. Ayu is not only a popular fish in Japan, but is also firmly connected to Japanese tradition and culture. It is characterized by its tender flesh and unique, slightly sweet taste, which has earned it the nickname “river fish with ...
Chiri Maaji Sushi
チリマアジすし
Since the 1970s, the Chilean jack mackerel (chiri maaji) developed into one of the most important commercial fish species in the world. It is closely related to the Japanese horse mackerel (maaji), so this species is also considered by the Japanese as “real or genuine mackerel” and therefore has the name “Chilean genuine mackerel” (chiri-ma-aji) in Japanese. Chiri maaji and maaji both belong to the genus of Jack mackerels or saurels (Trachurus), which are known ...
What is Sushipedia?
Sushipedia is a reference site for sushi and sashimi. Articles cover ingredients, their origins, seasonal availability, and preparation: from basic questions like “What is maguro?” or “What should I look out for when eating raw salmon?” to topics such as spawning behavior, fishing methods, and regional quality differences.
Beyond ingredients, Sushipedia examines the culture and institutions that shape Japanese cuisine: the markets where fish is traded, the techniques chefs use, and the quality standards that have developed in Japan over generations. Articles on topics like ikejime, the Tsukiji market, or the work behind the sushi counter place individual terms in their broader context.
Content draws on academic literature, Japanese-language sources, and conversations with chefs and industry professionals. Sources are cited directly in each article.
The World of Sushi & Sashimi
In Japanese cuisine, a dish is meant to engage all the senses: not just taste, but sight, texture, and aroma. Edomae sushi, the most common form of sushi today, embodies this principle: a combination of a topping (neta), a filling (gu), and vinegared rice (sumeshi or shari). Whether shaped as a roll (maki) or a hand-formed piece (nigiri), the essential ingredients remain the same.
These ingredients fall into five groups. Akami includes fish with red flesh, such as tuna. Shiromi are fish with white muscle tissue, such as sea bream. Hikarimono refers to fish with silvery, shimmering skin that are served skin-on, mackerel, for instance. Cooked or blanched ingredients like eel fall under nimonodane. Hokanomono covers everything that doesn’t fit the other categories, including sea urchin gonads.
Want to Know More?
Behind the names on a sushi menu are ingredients with their own seasonality, origins, and preparation history. Sushipedia explains the differences between individual fish and seafood, contextualizes Japanese terminology, and describes the techniques used to prepare them at the counter.
Articles cover topics such as which cuts of tuna qualify as akami, chūtoro, or ōtoro, why certain fish appear on the menu only during specific months, and how traditional methods like kobujime or sujime alter an ingredient’s flavor.