📕 Description: Sayori Sushi, also called Japanese Halfbeak Sushi, is a long, slender silvery fish with a long lower jaw. It is a very popular fish in Japan. Halfbeak fish usually grow to about 16 inches long. Sayori Sushi is usually served within one or two days after preparation because it does not keep long. […]
📕 Description: Iwana Sushi, also called Arctic Char Sushi, is salmon’s cousin from the north. Most Arctic Char is more sustainable than other sushi fish and farmed in ways that don’t release chemicals into the environment. Iwana Sushi has flesh that is similar sockeye salmon. If you like salmon sushi, arctic char sushi is a definite
📕 Description: Tachiuo Sushi, also called Belt Fish Sushi or Hairtail Sushi, is not traditional sushi offering so if you see it offered, try it! Tachiuo Sushi is more common in Asia and not often seen in the United States. Tachiuo are long and slender fish that can grow up to seven feet in length.
📕 Description: Akagai Sushi, also called Ark Shell sushi or Blood Clam sushi, is a somewhat rare item on sushi menus because preparing Akagai for sushi can be labor intensive. Akagai requires carefully preparation that includes rinsing with a vinegar-water mix and precision cuts to prevent the clam meat from tightening up. Ark shell clams
📕 Description: Uni Sushi, also called Sea Urchin sushi, is one of the delicious types of sushi offered. Sea urchins are encased in a spiny shell that can be purple, brown, green or red. Many people think that Uni is sea urchin roe or eggs but Uni is actually the reproductive system (ovaries / gonads)
📕 Description: Ishidai Sushi, also known as striped beakfish sushi or striped knifejaw, is a rare fish that’s not often seen at sushi restaurants. The small black and white striped fish is usually found in Japanese waters. Ishidai fish got the name knifejaw because it feeds on shellfish and sea urchin using its strong jaw.
📕 Description: Horse Mackerel sushi, also known as Aji Sushi, has white to slightly pink flesh and becomes darker pink as it gets closer to the fish skin. Horse Mackerel is most often salted and soaked in sushi rice vinegar for a few hours before serving. This process puts a slight cure on the horse
📕 Description: The texture of abalone sushi can vary depending on how it was prepared by the sushi chef. If tenderized, abalone sushi can be as soft as cooked squid. Raw abalone is very firm and described as having a slightly crunchy texture similar to raw squid. 😋 Taste: Abalone sushi has a delicate and
📕 Description: Tamago sushi, sometimes called sweet egg sushi or tamago-yaki, is a Japanese rolled egg omelette made by folding over egg many times as it cooks. This process creates a block of thin layered cooked egg. The rolled egg omelette is then cut into sushi sized pieces served with or without rice. There are
📕 Description: Shako Sushi (Mantis Shrimp) has a soft yet slightly mealy texture. The texture of Shako Sushi is dependent on the freshness and the technique used to prepare it before serving. 😋 Taste: Fresh Shako Sushi (Mantis Shrimp) has a sweet yet mild shrimp taste. The shelf life of Shako Sushi is quite short