Sushi Cookbook
Images courtesy of Origami Restaurant - "The Best Sushi in Minneapolis!"
Their are many common varieties of sushi served in most sushibars and restaurants. While some only serve the typical items, many have their own unique combinations well worth the try. Here are some of the more known items.
Akaki The Akagai (or "red Shell fish") contains plenty of hemoglobin and iron. The meat of the fish is red in color due to the large amount of hemoglobin that it retains. The Ark shell is the only shell fish with this characteristic. It is caught in inland ocean areas such as Tokyo bay, Ise bay and the Inland Sea. The Ark Shell lay their eggs in late spring and by early summer the meat contains very little fat, making this the least favorable catching season. The meat is at its best in summer months. The best part of the fish Is the "himo", which consists of the legs, the overcoat and the ligament. The Akagai is one of the favorites of sushi connoisseurs that frequent the counter sushi bars. |
Ama Ebi The same Northern shrimp is derived from the red shrimp that are found in the extremely cold and deep waters of the northern Sea at Japan. They are known as "Ama Ebi", which means "sweet shrimp". Unlike the "Kuruma Ebi" which are boiled before being served as sushi tane, Ama Ebi are served completely raw. Hence their sweet succulent flavor. Amaebi which carry babies are the most delicious. Ama Ebi are low in calories and only have about half the cholesterol of "Kuruma Ebi". |
Anago The variety Anago which is used as sushi tane is called "Ma-anago". Anago was one of the first fish to be used as sushi tane. It is unusual in that Anago cannot be eaten raw and is thus cooked before it is used as sushi tane, unlike most tane which are used in the raw form. Anago tastes best when served lightly warm and loses it's flavor when it becomes colder than room temperature. The peak season for Anago is summer. Anago is high In vitamin A, which is known as an antioxidant in helping fight free radicals. |
Ebi (Kuruma Ebi) Shrimp is one of the most popular sushi tane. In Japan, it is said that inclusion of shrimp in the diet is a sign of a civilized nation. The Japanese consume more shrimp than any other country and although they are cultivated in very large numbers, there are still not enough shrimp, so they must also rely on imported product. Although there is a fair amount of cholesterol in shrimp, the taurine that is also found in shrimp counterbalances the effect of the cholesterol. Shrimp is also high in calcium and protein. |
Hamachi Similar to the Sea Bass, the Yellowfin has several different names, depending upon the site. The smallest variety is called "wakanago", then, "hamachi","inada", "warasa" and "buri" being the largest variety. Hamochi is about 8 to 10 Inches in length, while Buri are more than 40 inches long. Although Hamachi is served as a "white meat" sushi tane, the actual fish meat is red in color. Hamochi is high in vitamins and minerals. |
Hirame Hirame is the most popular white-meat sushi "tane". It's most delicious during its peak season of winter through the spring months. A good sushi tane of Hirame should be sliced so thin that it is almost transparent. Not only is Hirame low in calories and cholesterol, but it is also very easy to digest. It contains collagen which is responsible for healthy, young looking skin. |
Hokki |
Hotate |
Ika |
Ikura Ikura consists of salmon eggs which are preserved in salt. Salmon ovaries preserved in salt as a whole unit are called "sujiko', while salmon eggs preserved in salt as single eggs are called "Ikura". Although its sodium content is high, Ikuro is an excellent source of protein and iron. |
Inari |
Kaibashira |
Kaki |
Maguro Tuna are very active, high energy fish that swim at speeds of more than 60 km/hour. Although maguro is probably the most common sushi tane, historically speaking it was not even considered to be high quality sushi tane until the beginning of this century. The majority of the maguro served in sushi restaurants is imported from around the world. The bright red maguro is taken from the fish's back. It is very low in fat and high in iron. |
Hon Maguro Hon Maguro tuna is a top grade tuna - over 200lbs in size. This meat of this tuna is a very dark red, almost as dark as a red wine. Tuna are very active, high energy fish that swim at speeds of more than 60 km/hour. Although maguro is probably the most common sushi tane, historically speaking it was not even considered to be high quality sushi tane until the beginning of this century. The majority of the maguro served in sushi restaurants is imported from around the world. The bright red maguro is taken from the fish's back. It is very low in fat and high in iron. |
Maguro Toro Toro is taken from the inner portion of the Tuna's belly. It contains the most fat of any part of the fish. Although it is a very pricey cut of tuna, its richness in flavor makes it a very popular choice. Until the mid 1950's, toro was not served as a sushi tane, in fact, it was usually discarded during the filleting process. Toro has the most nutritional value of all sushi tane but is also the highest in calories. It also contains more DHA and EPA than any other fish. |
Masago |
Mirugai The shell of the Giant Clam does not shut completely because of the spout portion which projects outward from the shell. This spout is the portion that is served as the sushi tane. The Mirugai is a very large clam with a hull extending to an average length of 6 inches. The spout of a fresh Mirugai has a distinctive sweet flavor and crunchy texture. Mlrugai contains large quantities of phosphorus and potassium. |
Saba Two varieties of Saba, the "Honsaba" and the "Gomasaba" are caught in the Sea of Japan. Fall is the best time to eat Saba because the meat acquires more fat. Saba is probably most well-known for "Saba-zushi" which is filleted slices of Saba marinated in vinegar and sugar and rolled with sushi rice. Saba-zushi is served at family gatherings during the Fall Harvest festivals, particularly in the Kansai area. Saba contains vitamin B2 ans DHA. |
Sake |
Tai Tai is considered to be the best-tasting, most attractive, and most nutritious of all the white-meat fish. Because of its popularity, Tai is also commonly cultivated in man-made ponds and water beds. However, the Tai that is caught in the ocean during the winter months, which precede the mating season, tend to have a better taste. The combination of amino acids contained in Tai contribute to its refined flavor. |
Tako Octopus that is served as sushi tane is boiled just slightly before it is filleted. The majority of the octopus served in Japan comes from the Sea of Japan, however, some Octopus is imported from the inland ocean areas of Africa. Octopus prepared by a master sushi chef will be tender and slightly sweet to taste, and the preparation of Octopus for sushi tane requires a fair amount of skill. Although octopus meat was once thought to contain high levels of cholesterol, it is now known that the taurine found in octopus counterbalances the cholesterol. |
Tamago In almost every plate of sushi one can find a colorful tamagoyaki. Several eggs are mixed and flavored with a light fish base and then lightly fried layer upon layer in a special square frying pan. A deliciously prepared tamagoyaki is a real sign of a master sushi chef. |
Tobiko |
Torigai Torigai has the most protein of any shellfish. Its bright red colored meat makes for a colorful and beautiful sushi tane. The name, "tori-gai" literally means "bird-shell fish" and is derived from the appearance of the end portion of the fish; a black triangular shape that resembles a bird's beak. The taste of the meat is also thought to resemble that of chicken. Tori-gai is often used in chirashi-zushi, which is sushi served on a plate with the various tane arranged randomly on top of the sushi rice. The protein contained in the meat of the Torigai is synthesized in the body as essential amino acids. |
Unagi Lightly grilled with a sweet sauce - Fresh water eel has a high content of vitamin "E" - A summer favorite in Japan. When its hot and humid outside the Japanese like to eat Unagi for a boost of energy. The 3rd Sunday in August is "Unagi Nohi" - The day of Unagi all over Japan. |
Uni Sea Urchin has a very unique, melt in the mouth texture. It is very high in Vitamin A and serves as an excellent energy booster. It is also high in Vitamin E. |
