Sushi & Sashimi Ingredients
寿司・刺身の材料
Sushi and sashimi are prepared using a range of ingredients, from traditional to modern flavors. When preparing sushi, the main ingredients, known as 'neta' (ネタ), are crucial. In nigiri sushi, these ingredients are placed directly on the rice, while in maki sushi they are wrapped in rolls. This variety of ingredients allows for a wide range of flavors and textures, making sushi a culinary experience.
Overview of Sushi and Sashimi Ingredients
Fish are aquatic vertebrates that move by breathing through gills, a skin covered with scales and, usually, fins.
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 | ||
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![]() | Ebi Prawn or shrimp |
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 | ||
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![]() | Ika Squid or cuttlefish | |
![]() | Tako Octopus |
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals.
Names | ||
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![]() | Ikura Red caviar, salmon roe | |
![]() | Kazunoko Herring roe | |
![]() | Masago Shishamo/capelin caviar or roe | |
![]() | Tobiko Flying fish caviar, roe from flying fish |