Re: [CH] Sushi and Sashimi

Sunny Conley (sunny@zianet.com)
Tue, 26 Jan 1999 13:57:36 -0700 

Yes, I realize that most of the sushi is seaweed but I favor the raw
fish, which is a hot item at our only Japanese restaurant - Tatsu - in
southern New Mexico. Sashimi is a new term for me. They don't categorize
on their menu...everything is just "Sushi." They recently added chile
sushi to their menu, which is fantastic!

California Technologies wrote:

> > And think of Japanese who eat raw fish such as sushi.
>
>         Actually, sushi is rice wrapped in
> seaweed.  While raw fish or seafood is often
> an ingredient, this is not always the case.
> Sushimi is thinly sliced raw fish.
>         Here are various types of sushi, from the
> menu at a local Japanese restaurant:
>
> aji -- horse mackerel
> akagai -- ark shell
> ama-ebi -- raw shrimp
> anago -- conger eel
> aoyagi -- round clam
> awabi -- abalone
> ayu -- sweetfish
> buri -- adult yellowtail
> chUtoro -- marbled tuna belly
> ebi -- boiled shrimp
> hamachi -- young yellowtail
> hamaguri -- clam
> hamo -- pike conger; sea eel
> hatahata -- sandfish
> hikari-mono -- various kinds of "shiny" fish, such as mackerel
> himo -- "fringe" around an ark shell
> hirame -- flounder
> hokkigai -- surf clam
> hotategai -- scallop
> ika -- squid
> ikura -- salmon roe
> inada -- very young yellowtail
> kaibashira -- eye of scallop or shellfish valve muscles
> kaiware -- daikon-radish sprouts
> kajiki -- swordfish
> kani -- crab
> kanpachi -- very young yellowtail
> karei -- flatfish
> katsuo -- bonito
> kazunoko -- herring roe
> kohada -- gizzard shad
> kuruma-ebi -- prawn
> maguro -- tuna
> makajiki -- blue marlin
> masu -- trout
> meji (maguro) -- young tuna
> mekajiki -- swordfish
> mirugai -- surf clam
> negi-toro -- tuna belly and chopped green onion
> ni-ika -- squid simmered in a soy-flavored stock
> nori-tama -- sweetened egg wrapped in dried seaweed
> Otoro -- fatty portion of tuna belly
> saba -- mackerel
> sake -- salmon
> sawara -- Spanish mackerel
> sayori -- (springtime) halfbeak
> seigo -- young sea bass
> shako -- mantis shrimp
> shima-aji -- another variety of aji
> shime-saba -- mackerel (marinated)
> shiromi -- seasonal "white meat" fish
> suzuki -- sea bass
> tai -- sea bream
> tairagai -- razor-shell clam
> tako -- octopus
> tamago -- sweet egg custard wrapped in dried seaweed
> torigai -- cockle
> toro -- choice tuna belly
> tsubugai -- Japanese "tsubugai" shellfish
> uni -- sea urchin roe
>
>         David
>
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