寿司ネタ

Sushi & Sashimi Ingredients

There are many sushi and sashimi ingredients, some traditional, some contemporary. Sushi is prepared using ingredients known as neta. Some are placed on top of the vinegared rice while others are placed inside a Sushi roll.

Fishes

魚類

The ray-finned fishes are so called because their fins are webs of skin supported by bony or horny spines ("rays").

Names
Illustration of the species called Aburasokomutsu in Japanese
Aburasokomutsu
Black oilfish, escolar, snake mackerel
Illustration of the species called Ainame in Japanese
Ainame
Fat greenling
Illustration of the species called Aji in Japanese
Aji
Japanese horse mackerel, Japanese jack mackerel, Japanese scad
Illustration of the species called Akamutsu in Japanese
Akamutsu
Blackthroat seaperch, rosy seabass
Illustration of the species called Anago in Japanese
Anago
Salt-water eel
Illustration of the species called Ayu in Japanese
Ayu
Ayu, ko-ayu, ryukyu ayu-fish
Illustration of the species called Binnaga (Binchou) in Japanese
Binnaga (Binchou)
Albacore, long-fin tunny, long-finned albacore
Illustration of the species called Buri in Japanese
Buri
Japanese amberjack, amberjack, yellowtail
Illustration of the species called Hamachi in Japanese
Hamachi
Japanese amberjack, Japanese amberjack (farmed), Japanese yellowtail (farmed)
Illustration of the species called Hirame in Japanese
Hirame
Large-tooth flounders
Illustration of the species called Iwana in Japanese
Iwana
Japanese char, east siberian char, headspotted char
Illustration of the species called Iwashi in Japanese
Iwashi
Anchovie, pilchard, round herring
Illustration of the species called Kohada in Japanese
Kohada
Dotted gizzard shad, gizzard shad, konoshiro gizzard shad
Illustration of the species called Maguro in Japanese
Maguro
True tunas, tuna
Illustration of the species called Saba in Japanese
Saba
Mackerel
Illustration of the species called Sake in Japanese
Sake
Salmon
Illustration of the species called Suzuki in Japanese
Suzuki
Japanese sea bass, Japanese seaperch, asian sea bass
Illustration of the species called Tai in Japanese
Tai
Sea bream
Illustration of the species called Unagi in Japanese
Unagi
Freshwater eel
Illustration of the species called Yagara in Japanese
Yagara
Cornetfish, flutemouths

Inkfishes

頭足類

The cephalopods are molluscs living in the sea. There are both free-swimming and bottom-dwelling species. Fishermen sometimes call cephalopods "inkfish," referring to their common ability to squirt ink.

Names
Illustration of the species called Ika in Japanese
Ika
Squid, cuttlefish
Illustration of the species called Tako in Japanese
Tako
Octopus

Crustacean

甲殻類

Crustaceans are characterized by having a hard exoskeleton. They are usually divided into several subgroups, of which the best known are lobsters, prawns and shrimps.

Names
Illustration of the species called Ebi in Japanese
Ebi
Prawns, shrimps

Roe

真子

Roe is defined as all the mature eggs of female fish and other marine animals such as sea urchins, shrimps and mussels.

Names
Illustration of the species called Ikura in Japanese
Ikura
Red caviar, salmon caviar, salmonid roe
Illustration of the species called Masago in Japanese
Masago
Capelin roe, shishamo roe
Illustration of the species called Tobiko in Japanese
Tobiko
Flying fish roe

Snails

腹足綱

The term includes sea snails, freshwater snails land snails. There are many thousands of species of marine, freshwater and land snails.

Names
Illustration of the species called Awabi in Japanese
Awabi
Abalone, ear shell, muttonfish

Other

その他

All ingredients that cannot be assigned to one of the major categories are listed here.

Names
Illustration of the species called Ankimo in Japanese
Ankimo
Frog-fish liver, goosefish liver, monkfish liver
Illustration of the species called Uni in Japanese
Uni
Sea urchin
About

Sushipedia (sushi-pedia.com, sushipedia.jp) is the most comprehensive encyclopedia and source of information about sushi and sashimi. Whether you're a connoisseur or novice, there's always more to learn. Our comprehensive archive contains traditional, contemporary and innovative ingredients for the preparation of sushi.

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