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 SUSHI & SASHIMI

History
Kanji
Interesting facts
Health
Tips
Etiquette, Beverages, Soups

 Ingredients

Rice
Fish
Tuna (Maguro), Mackerel (Saba), Yellowtail (Buri/Hamachi), Sea bass (Suzuki), Red Snapper (Tai), Salmon (Sake), Freshwater eel (Unagi), Sea eel (Anago)
Further seafood
Abalone (Awabi), Squid (Ika), Octopus (Tako), Crab (Kani), Prawn (Ebi/Ama ebi), Salmon roe (Ikura), Sea urchin roe (Uni), Flying fish roe (Tobiko)
Further ingredients
Vinegar (Su), Ginger (Gari), Horseradish (Wasabi), Rice wine (Mirin), Seaweed (Nori/Kombu), Sesame (Goma), Soy sauce (Shoyu), Flat cake of tofu (Abura-age), Chili (Togarashi), Bonito flakes (Katsuo-bushi)

 Accessories

Rice
Bowl (Hangiri), Spatula (Shamoji), Fan (Uchiwa)
Fish
Knife (Yanagi), Chopping board
Supplementary accessories
Knives (Hocho), Bamboo mat (Makisu)

 Preparation

What to do first
Ginger (Gari), Horseradish (Wasabi), Seaweed (Nori), Sesame (Goma)
Fish
Cutting into three parts (Sanmai oroshi), Eel/Freshwater eel (Unagi/Anago)
Other seafood
Abalone (Awabi), Squid (Ika), Shrimps (Ebi/Ama ebi)
Rice
Nigiri-zushi
Gunkan style
Maki-zushi
Ura-Maki
Other Sushi
Temaki-zushi, Chirashi-zushi

 Recipes

Sushi
California-Maki, Kappa-Maki, Tuna-Maki (spicy), Inari
Fish
Eel (grilled), Red Snapper (cooked)
Starters
Skewered chicken (grilled)
Desserts
Red Bean-Sauce, Green Tea-Ice
Soups
Miso-Soup
Side dishes
Spinach with sesame sauce
Other recipes
Dashi-stock, Ginger (pickled), Omelet, Shiitake mushrooms, Spiced vinegar
Sushi made out of marzipan
Nigiri, Maki, Miscellaneous

 Notes

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April 1, 2006