The United States has its own unique Sushi creations, larger in size than the traditional Japanese Sushi which can usually be eaten in one bite.  The rice is sweeter and quantity is emphasized over quality and visual appeal.  Common American Sushi includes Spicy Rolls, Salmon Skin Rolls, Spider Rolls, Philadelphia Rolls and California Rolls.   American Sushi is becoming very popular in Japan.   Beef Sushi is also more prevalent in the United States. Paper thin pieces of beef are usually filled with finely sliced scallions and asparagus.  Many types of sushi have been created for the American market.

The California Roll, also called an inside-out roll, is made of fish, avocado and cucumber rolled inside a sheet of rice.  That combination is then rolled inside a sheet of nori, or dried seaweed.  The meat can be salmon, crab, crabstick or some fish cake and it’s often decorated with flying fish roe (tobiko) and sesame seeds.  Depending on the sushi bar, finely grated carrots or spinach may be substituted for cucumber.

Gunkan-maki, also known as Battleship maki, is a more traditional type of rolled sushi.  It is topped with fish eggs (ikura) that give it a very salty flavor.  Made with an hand-formed oval of sushi rice with a strip of nori around it to form a type of bowl, it is filled with soft toppings such as oysters, roe or quail eggs.  It is often garnished with seaweed to enhance its presentation.

Crab Stick, also called Kanikama, actually contains very little crabmeat.  Various varieties of white fish are pressed together in stick form; they are often used as an ingredient in California Rolls.  In the United Kingdom they called “Seafood Sticks”

The Dragon Roll is a feast for the eyes as well as the taste buds, an American treat that uses barbequed eel as the base, rolled and encased in a wonderful combination of tastes and textures. Overlaid with sushi rice, the next layer is ripe avocado to represent the dragon’s scales.  Julienned cucumber and asparagus are then artfully arranged with Nori seaweed and the creation is drizzled with rich orange tobiko and red chili to represent the dragon’s whiskers and imply graceful motion.  Most sushi chefs then garnish the roll with Wasabi mayonnaise, shitake mushrooms and sesame seeds.

Hand Roll is another term for Temaki. It is made in the palm of the hand and eaten as it’s created.  Small sheets of nori are filled with sushi rice and fillings, rolled and eaten before making the next one.  This type of sushi is popular in Japan for family dinners or snacks.  Onigiri is another type of sushi that’s popular in American sushi bars as well as Japanese homes.  Triangles or ovals of rice are topped by pickled fruit, raw fish and often wrapped in nori.  Oshi-sushi, is another “casual” type sushi and more like a sandwich; sushi is put between squares of pressed rice and topped with lemon or other complementary toppings.

Spider Rolls are one of the more attractive American creations. It includes soft shell crab with other fillings, perhaps cucumber, avocado, or other vegetable.  You can get it with daikon sprouts, lettuce, roe, and spicy mayonnaise. The legs of the crab protrude from each end of the roll, similar to spider legs.

Funamori are “boat wraps”, usually dried seaweed wrapped around items that might fall off the sushi.  These edible wraps are similar to small bowls and are quite attractive as well.

Tekka-maki means tuna roll. Tekka means ‘iron on fire’ and the fish earns the name by its fiery color.  If you’d like to order a tuna roll authentically, you would request a “maguro maki”. Tekka also refers to Japanese gambling dens this type of roll was created to serve; gamblers liked this snack because they only had to use one hand to enjoy it and could continue their gaming.

The Philadelphia Roll, named after the cream cheese, contains sushi rice and salmon and cucumber with cream cheese rolled in nori.  Sometimes it also has onion and bonito flakes or tobiko (flying fish roe).

Temaki-zushi refers to a cone-shaped hand roll. Any type of fish in season that you choose will be wrapped in a layer of sushi rice when you order the Temaki.

The Salmon Skin Roll is a well liked specialty, an American invention in which the smoked salmon skin is broiled and served, hot and crispy, usually accompanied with cucumber, in the form of a hand roll. This is actually considered a delicacy.
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A Rainbow Roll is an overturned roll that contains strips of differently colored fish across the top of the roll.  Inside is usually Tuna with avocado or other vegetable.  It’s a beautiful creation with a refreshing flavor.

The Spicy Roll is just what it says!  Chinese hot paste and red pepper flakes or shichimi are mixed with mayonnaise and blended with chopped fish to mask the tint of the older tuna fish. The mayonnaise is sometimes mixed with Tabasco sauce or spicy chili oil.  This one is becoming very popular.

You may want to say a few phrases in Japanese to show your chef that you respect his culture and his skill.  Here are a few essential phrases.

Gochiso-sama [deshita]: Thank you for the meal.

Hai: Yes.

Itadakimasu: “I will receive” or “let us eat”

Konichiwa: the indispensable Japanese form of greeting, equivalent to “Hello, how are you?”

Kudasai: Please

Arigato: Thank you

It is important when working with foods such as sushi that the chef has the proper training.  With such dishes as blowfish, or Fugu, a moment of carelessness may cost a customer their life!  Fugu is a very dangerous type of Sushi if improperly prepared.  In fact, it is so poisonous that only licensed Fugu chefs are permitted to prepare it in Japan.  The blood and organs are extremely toxic and can kill a healthy adult in about thirty minutes.  Fugu is a delicious delicacy when prepared safely; large thin slices of fugu are arranged like flower petals surrounding a small mound of skin, garnished with spicy radish and scallions and served with a small lime.  You should always be able to observe the preparation of Fugu and it is said that the older and more experienced the chef, the safer you are.  Such a chef is most likely a Shokunin.

Omakase means to entrust and when your meal is Omakase you trust the chef to select what you will have.  The quality and presentation of the meal make omakase well worth the extra price.  Okonomi: “as you like” order the ingredients you want.

At times, you may look forward to a particular dish only to be told that it’s not available.  This is usually because the ingredients are not in season and so not at their most flavorful.
Sushi chefs pride themselves on the quality of their work and the true chefs will refuse to serve out of season fish, as the flavors and textures are inferior.  The grade of fish is of critical importance to the sushi chef.  There is no official “grade” for fish but the best chefs make sure that any parasites have been destroyed.  Therefore, most fish used for preparing sushi are initially frozen in order to protect the consumer from parasitic diseases.  Salmon and mackerel have more parasites than other types of fish.

Special implements are used in preparing, serving and eating sushi.  Needless to say, each chef has a special set of knives that he prefers, hones to the razor sharpness needed to make delicate cuts as well as fillets.  Maki is made using a Makisu, or bamboo mat used roll sushi. The Ohitsu, a special insulated dish, keeps the sushi rice warm. Hashi, or chopsticks, are the dining implement traditionally used in many parts of Asia.  Chinese hashi have blunt ends while the Japanese hashi taper down to a point to allow them to pick out bones from seafood.  Hashi are made from bone, metal, ivory and bamboo.  In recent years plastic has been used for hashi.   Your sushi may be served on a Geta, the traditional style of tray modeled after the Japanese clog of the same name.  It is a solid block of laquered wood about seven by eleven inches supported by a smaller piece of wood on the two longer sides. In a traditional sushi bar the geta is brought to your table as soon as you’re seated, along with Ocha (tea) and an oshibori, a dampened warmed towel presented to clean the hands prior to a sushi meal.

There are also different kinds of sushi restaurants or sushi bars.  There is even a type of sushi restaurant that serves the food on conveyer belts that run between the tables with color coded plates indicative of the prices.  These Kaiten allow the customers to choose what they like from the food traveling by but of course you can still order from the chef if you like. This is a less expensive restaurant than the usual sushi-ya

Goma are sesame seeds.  They are used as garnish on rolled sushi and provide beauty as well as texture.  White seeds are referred to as Shiro-goma and the black ones are called Kuro-goma.  Hanakatsuo is dried, shaved or flaked bonito used as a garnish or as ingredients in soups.   Negi is what the Japanese scallions.  Thinly sliced as a condiment, only white part near root used as the ends are considered bitter and the flavor overwhelming.

Katsuo-bushi is skipjack tuna that is dried, fermented and smoked, used as a topping or flavoring for many Japanese dishes. Also known as dancing fish flakes, when added to a hot dish as a topping, the heat makes the flakes move.

The shiso leaf is a decorative garnish, but a delectable and expensive addition to a sashimi platter. It is often referred to as the beefsteak plant and has a taste rather like the cross between mint and fennel.

Shoga is fresh ginger root, generally cut into thin strips and used as a garnish for sushi and many other dishes.  Beni-shoga is ginger that is red in color.

Hijiki is a very versatile seaweed, high in fiber and vitamins.  After drying, it looks like large tea leaves and is used in salads as well as vegetarian sushi rolls.  Kombu is seaweed that is pickled and used as relish or in salads.  The dried sheets used in sushi: they develop a thin layer of white powder after drying that is very tasty.  It also has high levels of free glutamate which gives Japanese cuisine that famous “fifth taste”.  Nori, another type of seaweed, is used to wrap sushi after sheets of it are dried.  Wakame is a very well-liked seaweed which has lengthy strands that make it known as lobe-leaf seaweed.  Wakame is served in sushi bars as a vinegar-seasoned salad and also accompanies miso soup.

Soups and Roe

Roe is the formal name for fish eggs.  There are as many types of roe as there are fish but sushi uses only the most colorful and tasty.  Ikura are salmon roe preserved in salt.  Their dark orange to deep red color glitters appealingly, making them a popular topping to sushi rolls.  Ikura are very salty and when fresh, they “pop” as they’re eaten.

Kazunoko is herring roe, traditionally used to celebrate the new year but also popular in sushi.  The name translates to “many children” and symbolizes fertility and prosperity.  Yellowish in color, the eggs are small and crunchy.  They are sometimes marinated in soy sauce, sake and dashi.  Masago is smelt or capelin roe, deep orange in color and spicy pink cod roe is called Mentaiko.
Flying fish roe is called Tobiko. Their color ranges from orange to a reddish hue and their and it has a crunchy texture. Tiny in size, they are often served in gunkan maki or boat style sushi rolls. Tobiko are also used to cover the outside layer of uramaki or reversed rolls for a crunchy effect. Tobiko that has been topped with raw quail egg yolk is a popular delicacy.

As you can see, roe is an important part of the sushi experience not just for the pleasing taste and texture but for the visual impact as well.

Soups are often served with sushi.  Miso Soup, one of the most popular, is made from miso paste which can be red, white or black; the darker the color the saltier it is. It contains tofu and vegetables, miso paste and has as its base a stock called Dashi, made of dried baby sardines.  Miso itself is soy bean paste.  Suimono is a clear soup, with a fish stock base. It is usually presented as an option to miso soup before the sushi or sashimi.

Toppings

Natto (fermented soybeans) is a very popular breakfast item that is also used as a sushi topping.  It has a very strong smell and flavor and is generally eaten atop rice.  It is very high in vitamins and protein.

Neta is the term for the toppings of nigiri sushi, such as sliced raw fish, quail eggs, oysters, boiled shrimp and sliced egg omelet.

Many sushi toppings are Tataki, or “finely chopped”.  This word means about the same as the French “tartare”, or finely chopped raw meat.  Many types of meat are tataki and added as toppings to sushi rolls or sashimi.

Quail eggs (Uzura) are another popular sushi topping.  The uncooked eggs are broken and place on the sushi; they are considered very good, with a surprisingly sweet taste.

Anago, a salt water eel, most often used for Sushi in the U.S., is also known as the conger eel.  It contains more vitamin A than any other seafood and although it has a relatively high caloric content, its taste is simple and refined.  Broiled or boiled in a special sauce just prior to serving, Anago is beautiful as it is tasty.  Sushi chefs guard their Anago recipes closely, often keeping details in their heads rather than risk setting down their secrets on paper.  Ana-kyu-maki, a type of Hoso-maki (thin-rolled) sushi, is fashioned of conger eel, rice and cucumber rolled up in nori (seaweed).  This is another visually stunning yet simple type of Sushi.

Eel Roll, sometimes called Unagi Sushi, is a classic inside-out roll of eel (raw or fried), rice and cucumber or avacado rolled in nori (dried seaweed).  It is often drizzled with eel sauce (also called kabayaki sauce), a thick and sweet hickory flavored heated concoction.

Hamo is the Japanese word for the Pike eel.  It takes great skill to prepare hamo; it has thousands of very fine bones that are tenderized with cuts from a razor-sharp knife.  These cuts fluff up the meat so that it is similar to a peony blossom, making it a beautiful and elegant dish.  It can also be grilled, shaped into an elongated oval with sushi rice, garnished with sweet soy sauce and sliced into single-serving pieces.

Freshwater eel is called Unagi and is usually imported to America from Taiwan and China.

Sauces

Sauces are very important to good sushi.  Whether they’re drizzled onto the sushi or used to dip it in, each one is carefully made with quality ingredients. Shoyu, or soy sauce, is probably the best known to the American public.  This salty sauce is prepared from fermented soybeans.  There are many kinds of soy sauce and each has a distinctive taste.  The best ones have a flavor resembling wine.  Usukuchi shoyu refers to “light” soy sauce.

Zuke isn’t a sauce but means “marinated”, another important technique in the art of sushi.  In the Edo Period sushi was habitually served after being marinated in soy sauce. But these days, it is common to find sushi being marinated in citrus, sake, or vodka according to the discretion of the sushi chef.

Another sauce is Mirin, a sweet rice wine that tastes like Sake but has a much lower alcohol content.  It’s often added to get rid of fishy smell or add brightness to the flavor.  Chefs use it sparingly as the flavor is very strong. Ponzu is another popular sauce; tart and citrus based, it is thin and light yellow in color.  Chefs use it as a dressing for lightly grilled meats as well as a dipping sauce for sashimi.

Wasabi isn’t a sauce but a condiment.  Akin to horseradish, it has a very strong flavor and its heat has been compared to hot mustard.  If you prefer your sushi without wasabi, you ask for “Sabinuki”.

Ume-shiso is a tart plum paste (neri ume) with shiso leaf mixture, a combination that is very popular among sushi lovers. It supposedly has therapeutic palate cleaning properties and leaves a pleasant after taste in the mouth.  Gari, or sweet pickled ginger, is also served with some sushi to cleanse the palate between courses.

Vegetables

Tofu is often used in sushi.  It is used to wrap inari-sushi and also in miso soup and noodle dishes.  Tofu is used to make Aburage, thinly sliced tofu that is deep-fried and used to wrap inari-sushi.  Aburage is also frequently stuffed and re-fried.

Daikon means “large root”.  This mild-flavored giant white Asian radish has many names including “mooli” in Hindi, or “moo” in Korean. It is generally shaped like an oversized carrot and plays an important role in Japanese Sushi cuisine.  Raw grated daikon is often used as garnish for salads, Sashimi and as an ingredient in Sushi.

Edamame is a dish of young, immature soybeans in their pods.  They are boiled and served whole with condiments. Most sushi bars offer Edamame as a starter dish, a kind of Far Eastern appetizer.

Gobo, or burdock root, is usually soaked in vinegar to neutralize its bitterness before begin prepared as food. Young roots are used in fresh salads after being peeled and older roots are cooked or roasted then added to soups or cooked with tofu.  Gobo has an earthy taste and a slightly chewy texture paired with crunchy sweetness which makes it an excellent addition to sushi, as an ingredient or a garnish.   Kampyo: dried gourd strips that are rehydrated before using.  They are usually marinated in a sweet sauce, providing a wonderful contrast to other flavors in the sushi.

Plain boiled rice is called Gohan.  It is rinsed several times until the water is clear.  After soaking for about half an hour, it’s boiled for one or two minutes then covered and simmered until done.  The word also means “meal” in Japanese.  Most of us are familiar with Harusame, also called cellophane noodles and Japanese vermicelli.  The name translates as “spring rain” and aptly describes these translucent noodles that are made from bean gelatin or potato starch.

Oshinko, or pickled vegetables, are used both as a garnish and a topping for sushi.

Takuwan refers to pickled daikon, normally a deep yellow color. This sometimes forms part of an oshinko order and is considered a great vegetarian roll option.  Tsukemono are pickled vegetables such as daikon, turnips or cabbage and even cucumbers.  Gari is also a sort of tsukemono. Tsukemono can be served with rice, and also be prepared as a sushi.  Fruits are also pickled; a good example is Umeboshi, a small and tart pickled plum that is often used in sushi rolls.

Iashi a Japanese sardine, or anchovy.  The taste is a bit oily and fishy and it must be eaten soon after being caught.  Usually served with fresh ginger or finely chopped onion, may Japanese enjoy this type of sushi at home.  Another very strong sushi choice is  Aji, also called Aji Tataki, a seasonal fish commonly called Spanish Mackerel.  The head isn’t meant to be eaten, although some people enjoy the brain and eyeballs.  The meat is usually seasoned with fresh ginger and spring onions.

Battera-sushi was influenced by the Portuguese who visited Japan long ago. This Sushi contains a layer of non-edible aspidistra leaves to make it easier to remove from the mold. The toppings are usually mackerel or gizzard shad, which are both oily with a very strong taste.  Battera stays fresh for days and is a popular item for quick dinners.  The mackerel is salted and allowed to sit for hours in a vinegar marinade before it is pressed into the rice.  Originating in Osaka, it is a favorite in the Kinki region.

Mackerel is usually cured in salt for a few hours then rinsed with rice vinegar because it spoils so quickly.  Only fishermen eat it raw because of the spoilage window.  The meat breaks easily so it takes practiced skill to fillet.  It has a slight dry aftertaste but the wasabi, grated ginger and scallions that are often served with it to help with the strong aftertaste.   It can also be called Saba.

SHELLFISH

Gai is the Japanese word for clam.  American Sushi uses a variety of clams, in season during the spring or a little later in the northern seas.  Uncooked clams aren’t as tasty as those that are cooked; the Japanese prefer clams sautéed for a short time in butter and seasoned lightly with soy sauce.

The Red Clam, or Akagai, has long been a favorite of Sushi connoisseurs.  This meat is red due to the hemoglobin and iron that it contains.  The tastiest parts are the overcoat, ligament and the legs.  Traditionally the clam is bathed in rice vinegar before serving to remove the strong odor and flavor.  You can ask the sushi chef if it has been rinsed if you don’t care for a such strong seafood but love clams.

Aoyagi are round, yellow clams native to Japan.  They are usually boiled before the chef slices them, enhancing the bright color and making the meat firmer.  These clams have a light sea taste and are slightly crunchy.

Geoduck, pronounced as gooey-duck, is a large saltwater clam also known as the Elephant Trunk Clam or Horse Neck Clam because of its long siphon.  With a lifespan of about 150 years, they are the longest living organism on earth.  The inner muscles are used as sushi, sliced thinly and served with soy sauce and wasabi.  It has a strong ocean scent, a crunchy texture and faintly sweet taste.  Mirugai is the Japanese term for Geoduck.

Bakagai, a clam harvested off Long Island, New York, has a lovely orange color much like a creamsicle.  It is also native to Japan and most often eaten as Sashimi.  The muscles of  the Bakagai are also served rolled in rice and seaweed, called Kobashira, or “boat roll”. Bakagai and Kobashira are two of the most visually stunning Sushi.

The Surf Clam (Hokkigai) has a crispy but slightly rubbery texture and crisp, sweet flavor.  The clam  is red on top, fading to pink near the bottom.

Hotate-gai, or scallops, are sweet and succulent, usually served with rice and very popular in Japan.

Oysters (Kaki) are also in great demand in sushi restaurants.  They’re served with soy sauce and green onions.

Crabmeat is an integral part of sushi cuisine.  Kani, as it is called, is usually served in Maki-sushi.  Its taste is light and sweet and it is soft to chew but just the slightest bit crunchy.  Kanikama, imitation of crabmeat is also used.  Made from minced Pollock or other whitefish,  its consistency is close to real crab.  Also called surimi, it’s best in salads rather than sushi although it’s a popular ingredient in California Rolls

Bay scallops are as well-loved in Japan as they are in the States.  They are served in many differents ways, each one delicious.  Scallops, or Koba-shira, have a faint sea taste that adds to their unique flavor.

Uni is the gonad of the sea urchin. The taste of sea urchins differs from one specimen to another and most people either love or hate it.  The urchin’s location plays a part in its flavor.  Californian sea urchins have a creamier and sweeter taste than their Maine counterparts. As long as they are fresh, though, many people consider them tasty.

Now we come to shrimp, or Ebi.  There are a myriad of ways to prepare sushi shrimp, some of them most unusual and not for the faint of heart!  One of the most popular shrimps is Ama-ebi, which is very fresh sweet shrimp rich in taurine and calcium.  The shells are often deep fried and served alongside the meat, to be eaten like crayfish.  Ama-ebi is considered a rare treat, as few fresh or frozen shrimp have the high quality needed to be served uncooked.

Odori-ebi, or “dancing shrimp”is very popular in Japan.  Sushi connoisseurs consider them a delicacy; the customer chooses their shrimp from a tank, peels them and eats them alive.  Many people enjoy feeling the shrimp squirm in their mouths as they chew.

Boiled ebi is often found in a combination plate but isn’t highly regarded by the Japanese, who feel that shrimp is best enjoyed when eaten ama-ebi, or raw.  You will find uncooked shrimp atop Nigiri-Sushi or in a bowl of Chirashi-Sushi or in any number of other ways it is served.  Ebi is very versatile and allows the chef a lot of creativity in arrangement and presentation.

Mildly flavored fish and strongly flavored fish as well as shellfish and eels are used in sushi.  It will help you choose the type of sushi you might like if you know the names and flavors of those used.

MILD FISH

Mild fish are very popular with sushi cuisine.  Ahi, or Yellowfin Tuna, is frequently used in preparing Ahi Tataki.  It gets its name from the bright yellow of its fins and dorsal and is popular in all cuisines for its mild, flavorful meat.  Some people confuse the Yellowfin with the Yellowtail, which is a completely different species both in appearance and flavor.  Amberjack is also called Hamachi.  Sometimes referred to as yellowtail fish, it is confused at times with yellowfin (Ahi) tuna.  It’s low in oil and the pale white flesh is softer than most tuna.  Its delicate flavor is sometimes enhanced by refrigerating it for one or two days.

A young yellowtail tuna is referred to as the Inada, a medium one is the Hamachi while the old one is called as Buri.  Buri is matureYellowtail fish, leaner than the younger fisher generally used in Sushi and therefore less tender.  Winter Buri is more fatty and preferred by Sushi chefs.  Buri Toro refers to the cut of meat from the belly section of in-season fatty Yellowtails.  It has a rich, buttery flavor and is considered a rare delicacy.  Buri Toro is rarely found in the average Sushi bars.  Chu-Toro refers to a cut of blue fin tuna of moderate fat content, usually cut near the skin of the back or the belly. Chu-Toro is the preference of many Sushi connoisseurs; it combines the tenderness of the fatty pink meat with the faintly bitter flavor of the red meat.  Sushi lovers appreciate a chef that cuts the meat so there is a gradual transition from the deep red of the leaner meat to the rosy pink of the tender fatty meat.

Fatty Tuna, or Toro, refers to tuna with fat content.  The thin lines of fat make a beautiful presentation as well as making the meat tender.  There are many varieties of tuna used in sushi, some lean and some with a bit more fat.  Hamachi is another name for yellowtail or amberjack tuna.  The light golden meat has a deliciously mild flavor.  Some chefs grill the skeleton after harvesting the meat for sushi.  The bones and small bits of meat are then served as a snack or an appetizer.   Hamachi-kama, or Yellowtail collars, is the collar bone.  It is riddled with small recesses that are filled with tender, succulent meat and is considered a delicacy.
Toro is the softest and fleshiest part of the tuna fish and has a buttery and delicate taste. Because it is taken from the belly portion of the fish, the size of the serving is smaller and has a rosy color. Toro is chopped up and combined with scallions to make a negi-toro roll. In some sushi bars, toro can be obtained as a medium-fat (chu-toro), or a high-fat (oo-toro) version.    Maguro is the red flesh of tuna, less fatty than Toro, very healthy and its simple, light taste makes it popular.  Tekka-don is this refers to raw tuna slices that are served over rice.

Bonito is also called Katsuo and is often confused with skipjack tuna, also harvested from the Pacific Ocean.  Bonito is a seasonal fish, harvested from Spring to early Autumn.  Prepared as Sashimi, it is served with a dish of soy sauce and mixed with fresh garlic or wasabi with a hint of lemon.  When ordered as Sashimi, you must indicate whether or not you prefer it served with or without the skin.  Bonito has a strong sea smell and taste and as Sushi is marinated in vinegar sauce or combined with fresh ginger.  Bonito has a rather dark color, firm texture and is very low fat.  Bonito flakes are also used as a garnish or as ingredients in sauces and in miso soup as well as stews and dips.

Ohyo is the word for Halibut, a flat diamond shaped fish with a mild flavor.  Engawa is  the muscle of a Halibut’s dorsal fin which has a higher fat content than the rest of the fish; this makes the meat soft, chewy and very flavorful.  Connoisseurs love the faintly earthy taste of engawa sushi, due to the Halibut living on the sands of ocean bottom.  Sometimes flounder fin is used for its rich, buttery flavor.  Engawa has a chewy texture and the flavor is light and delicate whichever fish is used.  Garnished with Momiji Oroshi (grated daikon radish and red chili peppers) and spring onions, Engawa is as lovely as it is delicious.  The name refers to a veranda or terrace that surrounds a Japanese house.

Hirame generally refers to flat white fish such as flounder or, more often, fluke.  A very popular white meat, it’s best in from winter through spring.  It is usually sliced so thin as to appear transparent.  Its light, slightly sweet flavor makes it a very good introduction to sushi and a favorite of those who enjoy the cuisine.

Sake is the Japanese name for salmon, which is pronounced SAH-keh. The gleaming, orange colored flesh of this fish makes it invaluable on a sushi or sashimi plate. It is also well liked for its oily feel and wonderful texture and is a rich source of omega 3 fatty acids. Salmon is served plain as well as an ingredient in spicy salmon rolls and sometimes its skin is taken out and served grilled as a hand roll (temaki).

Iwana refers to Arctic char, an orange-fleshed fish with a mild, rich flavor.

Sakura-masu is Ocean trout, also a popular mildly flavored fish.  Sea bass, or Suzuki, sometimes known as Black Sea Bass, has white meat with red stripes on the skin. It, too, is very delicately flavored.   Sea Bream, or Tai, has to be imported to America and is known there as Talapia.  The sea bream has a pinkish color combined with red highlights and the flesh is a luminous white.

Billfish, with its mild, smooth taste, is also a popular choice.  The Japanese call it Kajiki.

Ankimo consists of Monkfish liver that is rubbed with salt and rinsed with sake.  After picking out the veins, it’s rolled, steamed and served with grated radish, sauce and very thinly sliced green onions. It is considered a a rare treat in Japan because of its delicate flavor and silky, creamy texture.

Another favorite is Kinmedai, or Golden Eye Snapper.  This coral colored fish has meat that is buttery and tender with a smooth and creamy texture.

Squid is called Ika, highly prized for its sweet and elegant taste.  The texture is slightly chewy.  The body is usually served as sushi and the tentacles are grilled or toasted.  Fresh squid is translucent, becoming opaque white very quickly.  Ika should be chewed well, as the flavors come out slowly; as it is chewed it takes on a creamy texture and its sweet flavor is apparent.  It’s often served with grated ginger or perilla leaf.  Ika-geso are the tentacles of the squid, very soft with a unique texture.  They are considered a delicacy and are rarely found in Western sushi bars.  They are usually boiled or lightly seasoned and  fried.

Octopus (Tako) is also popular. Usually frozen, octopus is usually blanched before being served because of its tough and chewy flesh. The term nama tako designates fresh octopus.

Sashimi, an alternate style of Sushi, also has its fans.  Sashimi, or “pierced body” in its literal translation, is fresh raw saltwater fish sliced into very thin pieces and served with a dipping sauce.  Sashimi is often garnished with shredded radish, sliced green onions or other attractive items that enhance its taste and presentation.

Zushi is actually a better spelling for sushi according to the Japanese. But it is generally pronounced as ‘sushi’ in America. This cuisine transcends cultures and borders as well as lifestyles.  We have compiled a guide to this wonderful Japanese cuisine that will teach you about the varied types of fish used in Sushi as well as those used in Sashimi.

The distinction between Sushi and Sashimi

Sushi is much more elaborate in taste and presentation than Sashimi.  It includes rice blended with vinegar and mixed with everything from beef to chicken and seafood to vegetables.  The word refers to “vinegar rice”, not “raw fish” as so many people think.  Uncooked fish is involved in Sushi but marinated, broiled, sautéed, boiled or blanched fish is also used.   Originally a snack, Sushi was popular in gambling establishments in the Orient for its ease of consumption; gamblers were able to eat without interrupting their games.

There are four main types of Sushi that have become popular in America, particularly on the west coast.  Nigiri-Sushi uses a pad of rice on which fish slices or other items are placed while Maki-Sushi, the beautiful rolled variety, is the most common type seen in grocery stores and sushi bars.  A bowl of rice topped with fish is Chirashi-Sushi and tofu or soya bean curd stuffed with fish and other ingredients then fried is called Inari-Sushi.

Edomae-zushi, or nigiri-sushi, is one of the most popular in Japan.  Edo is the old term for Tokyo, Mae is a term that means at or in front of.  Edomae-sushi indicates a form of Sushi originating in front of the bay in Tokyo; it is a natural, fresh and delicate variety first created in the early 19th century.  This type of Sushi is made using hand-formed oval balls of rice with topped with salmon, tuna or prawns and spread with a small amount of Wasabi paste.  This sushi is most often made in the home as a snack or appetizer.

Futomaki, also called Maki Sushi, is sushi rice with toppings rolled into a piece of nori.  It is larger than the typical serving of Sushi and is usually a mix of fried egg roll, crab, dried gourd shavings, dried mushrooms, eel or tuna, cucumber and salad leaves.  The American California roll is loosely modeled on Futomaki.   Kappa Maki is a cucumber roll, an easy to make sushi consisting of cucumber sticks and sushi rice rolled up in nori.  Not only is it vegetarian, but vegan so anyone can eat it.  Maki Sushi comes from the Japanese term meaning “roll”.  It consists of  seaweed with a layer of rice wrapped around a fish slice, vegetable or other fillings and attractively wrapped with seaweed.  Occasionally cucumber, egg crepe or tofu forms the wrapper.  Su-maki refers to a standard roll, while futo-maki is a big roll and te-maki refers to a hand roll. Although certain maki is known by unique names, you can choose an ingredient to your liking in a roll by naming it and just adding the term ‘maki’ at the end. For example, saba-maki, uni-maki, hamachi-maki, etc.

Two other types of very uncommon Sushi are also served in a few select establishments.  Oshi-Sushi, or pressed sushi, originated in Osaka.  At its most basic, the sushi chef tops rice squares with cooked fish.  This technique is less labor intensive than other Sushi and allows for more creativity.  Fukusa sushi, also referred to as “silk-square sushi” or inari-sushi, is raw fish with vinegared rice wrapped in a thin square egg crepe, or omelet.  The word “fukusa” refers to fine squares of silk that are used in Japan to wrap precious articles such as gifts.

Another type of sushi is Chirashi-sushi, also called “scattered sushi” and consists of a bowl of rice with sushi toppings.  Great care is given to presentation; garnishes are placed toward the outside of the most attractive bowl possible and the fish is arranged precisely to please the eye.  Aeration is important with Chirashi-sushi, so the rice loosely fills only about half the bowl.  Toppings can be vegetable, seafood or an appealing combination.

Sashimi seems to be the simpler of the two cuisines, merely raw fish served atop a bed of rice.  However, it uses a wide variety of fresh fish including squid, tuna, puffer fish and octopus.  Its presentation, though deceptively simple, is very attractive and the dipping sauces served with it are a rare treat to discerning taste buds.  There are many ways to cut sashimi to enhance the appearance and flavor.  For instance, a chef will cut across the grain of the meat of certain fishes for a melt-in-the-mouth flavor but cut with the grain in other varieties to get the tenderest piece of flesh.  The many seasonings, sauces and garnishes that are served with Sashimi provide a wide variety of textures and tastes as well as creating a visually beautiful dish.

Sashimi taken to its most extreme is called Iki zukuri (or ikizukuri).  A living fish of the customer’s choice is taken directly from a tank and carved while still alive.  It is then attractively arranged from head to tail and served, often still twitching.  The practice is very popular in Japan but hasn’t made it way to the States yet. (I stand against this practice, it is savage & reprehensible!)

Sushi Taro is an excellent restaurant with a great sushi menu. The prices are quite reasonable, and the food is very fresh. It can be found at 1503 17th St. NW, Washington, DC 20036. If you wish to contact this place via phone, call (1) 202-462-8999. The average reader rating is 4.5/5; quite good for a sushi place. It is centered near a nice neighborhood with a close metro station.

The majority of the people have said; “They have excellent cuts of fish that are prepared vary well. I greatly recommend this place to anybody living or visiting in D.C. Very authentic and tasty sushi!”

Some of the Menu favorites are; Dragon, Vegetarian, Nigiri Sushi

Overall,As you can see based on the ratings and reviews, this sushi restaurant is a must visit in D.C.

Sushi Rock is a great restaurant that provides marvelous food for customers. It is located at 1276 W. Sixth St. Cleveland, Ohio 44114. If you wish to contact it via phone, the number is (1) 216.623.1212. It is located in the perfect downtown district of Cleveland, and serves some of the best and freshest seafood along with great expertly cooked sushi. The Majority of the people have said; “The price is quite moderate and the food excellent! One  recent customer remarked “Wednesday is the day to dine at Sushi Rock. Sushi is 1/2 off! I would get 18 pieces of sushi for $7. Incredible deal. And I love the sushi. Be sure to get reservations a few days in advance, it is packed! Greatly painted walls. Nice furniture.  Bottom line, a great place to eat.

Some of the Menu favorites are;  Lobster Bisque, Sushi Rock Shrimp, Swordfish,

Overall As you can see, Sushi Rock is an apparently great place to eat, with the perfect food and environment.”