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AJI
Horse mackerel (although it technically isn't mackerel). Two main types are generally used for sushi: yellow aji, which is found in shallow water, and black aji, which is found in deeper waters.
AKAGAI
Red clam, or arc shell. Has a rubbery, crunchy texture. Found in most of the water surrounding Japan, and is the most popular sushi shellfish in Japan. Akagai tastes different depending on which season it is harvested. It is generally sweet and tender.
himo - "fringe" around an ark shell.
AKAMI
Lean tuna, cut from the back of the fish. See also: maguro.
AMA-EBI
Sweet shrimp, usually served raw. A delicacy in the sushi world that is often hard to find.
ANAGO
Saltwater Conger eel that has a slimy coating on its outside, which allows it to survive on land for a while. It is generally pre-cooked and grilled prior to serving. See also: unagi.
ANKIMO
Monkfish liver.
AOYAGI
Yellow round clam, or trough-shell clam. Has a shell that crushes very easily. Raw, it may contain dangerous bacteria, but gives off a strong, displeasing aroma when boiled for two long. Aoyagi also has parts that are mildly poisonous, which must be removed prior to consumption.
AWABI
Abalone, a type of sea snail, that ranges in size from the size of your hand to the size of large pizza. In the United States, most abalone is found from the Pacific coast, and generally eight types are eaten: black, white, red, green, pink, threaded, flat, and pinto. Colors vary.
AYU
Sweetfish. A member of the salmon family.
BAIGAI
Small water snails.
BASASHI
Horse. Tender, low in fat, and high in protein.
EBI
Shrimp. Believe it or not, there are over 2,000 varieties of shrimp in the world. these are generally eaten cooked.
odori-ebi - dancing shrimp, aka shrimp served living!
FUGU
Blowfish, which are toxic if improperly prepared.
HAMACHI
Young yellowtail. A pink and yellow fish that is often compared to tuna. A species of amberjack that is rich and buttery. Its collars and tails are often set aside for future cooked preperation.
hamachi-kama - Yellowtail collars, which are often served broiled.
HAMAGURI
Clam. Usually boiled in a delicate manner, so as to not end up with a clam that is too hard or too rubbery.
HAMO
Pike conger, which are usually cooked.
HATAHATA
Sailfin sandfish, and possibly the best-named Japanese fish ever. A rare export to the United States, due to overconsumption in Japan.
HIRAME
Flounder, or 600 species of funny-looking, bottom-feeding flatfish with a delicate flavor.
HOKKIGAI
Surf clam with white or beige meat that is extremely rubbery. Commonnly referred to as hokkigai, but was formerly known as ubagai.
HOTOTAGAI
Scallop. Heated only lightly and then served sliced. Although most often sold without their shells, scallops are amongst the most commonly known shellfish in the world (perhaps the fact that they can have somewhere around 50 eyes comes into play...).
IKA
Squid. Usually served raw, lightly boiled, or given other light cooking treatments. Sometimes is slightly sticky.
ika geso - squid tentacles
IKURA
Salmon roe, the majority of which comes from Alaska. Sometimes replaced by imitation flying fish roe. Red-orange and salty.
INADA
Young yellowtail. See also: hamachi.
IWASHI
Sardine. Eaten raw or marinated, and always cut in half so that both sides are symmetrical. Has many bones and a relatively fishy flavor.
KAJIKI
Swordfish. Generally relatively rare and will only become available fresh or recently frozen.
KANI
Crab meat. Generally replaced by imitation crab meat, but can sometimes still be found on nigiri or maki sushi.
kani kamaboko - imitation crab meat
kani miso - green contents of a crab's head
KANPACHI
Yellowtail. Darker in color, wider, and have a different mouth from usual yellowtail. See also: hamachi.
KASUGO
Young sea bream, usually eaten with the tail. Commonly called kodai or chidai; kasugo is a Tokyo term.
KATSUO
Bonito fish, a migratory fish. Bonito is actually an English word for a fish related to the Skipjack. Has a distinct odor if not eaten fresh. Lives in the Pacific and can be found on the West Coast. Generally served lightly seared.
katsuo-boshi - dried bonito fish
KAZUNOKO
Herring roe. Preserved by salt, which is washed away when it comes to eating time. Often soaked in sake or broth prior to consumption. Creamy and buttery taste. About the size of a pinhead in size, and light yellow in color.
KIMACHI
A small fish from the yellowtail family.
KISU
Sillago. A very light, lean fish.
KOCHI
Dragonet or flatfish.
KOHADA
Shad.
KOI
Saltwater carp.
KURODAI
Snapper.
KURUMA-EBI
Prawn.
LANGOSTINO
A small shellfish, about 1 inch long, that has a strong shrimp flavor. Spanish for lobster.
MAGURO
Tuna. One of the most common fish used in making sushi, considering the numerous types and cuts. Fatty cuts have noticeable marbled lines, and pieces that are paler in color are less fresh than those with color.
chutoro - fatty tuna
hon-maguro - real tuna, of the highest quality.
otoro - fattiest tuna, from the lower belly of the fish.
shiro maguro - albacore tuna
tekka - the term for tuna, when it is used in a roll
toro - fatty tuna
MAKAJIKI
Blue marlin.
MASAGO
Capelin roe. Small and sweet.
MASU
Trout.
MENTAIKO
Alaska pollack roe. Deep, rich red and often sprinkled with togarashi.
MIRUGAI
Long neck clam, or horse clam, which is sometimes called Geoduck. Generally only the long siphon is eaten in the United States. Often found on the west-coast. Slightly crunchy and sweet.
NIJIMASU
Rainbow trout, which is usually cooked.
SABA
Mackerel. Usually served raw or pickled (salted and marinated). Oily and distinctive in flavor. Its name comes from the French word for "pimp."
sanma - Japanese mackerel.
sawara - Spanish mackerel.
shime-saba - marinated mackerel.
SAKE
Salmon, a freshwater fish. Good sake has a vibrant, nearly neon color. Shows up in nearly every kind of sushi, from nigiri to chirashi.
sake harasu - belly section of the salmon with the most fat
SAWAGANI
Small crabs, which are about as big as the first joint of your thumb, served grilled and whole.
SAYORI
Turbinate shell. Base-ball sized snails, which are eaten more than any kind of snail in Japan.
SAZAE
Halfbeak, a white-meated fish with a complex taste.
SEIGO
Young sea bass.
SHAKO
Mantis shrimp. Has a texture and flavor somewhere between shrimp and eel.
SHIMA-AJI
Striped Jack. A fish that presents a light, inoffensive taste.
SHIRAUO
Whitebait, icefish, or salangid. At full maturity, these fish are nearly transparent (hence the name icefish, I suppose).
SHIRAKO
Sperms sacs of various fish, most often of which belong to cod.
SURIMI
Fish paste created from white-fleshed fish being ground down into a chaulk-like consistency.
SUZUKI
Sea bass. Often served broiled or filleted to be raw.
TAI
Sea bream. Available only in Japan.
TAIRAGAI
Razor-shell clam, pen shell, or fan shell. Only the adductor muscles are consumed.
TAKO
Octopus. Spoils extremely quickly and is frequently boiled and thinly sliced. Chewy and lightly flavored.
TAMAGO-YAKI
Egg omelete, cooked in a square pan and is folded again and again. Sometimes considered the test of a sushi chef's skill. The thinner the layers, the more skillful the chef. Sometimes eaten as the first type of sushi, as a measure of the quality of he restaurant.
TARAKO
Any kind of cod roe. Generally pale, yellowish white.
TEMPURA
Seafood or vegetables dipped in batter and deep fried, as opposed to katsu, which is dipped in bread crumbs.
TOBIUONOKO
Flying fish roe.
TORI
Chicken.
TORIGAI
Cockle clam. Extremely abundant.
TSUBUGAI
Japanese shellfish.
UBAGAI
Surf clam. See also: hokkigai.
UNAGI
Freshwater eel. Grilled and brushed with sauce.
unagi no kimo - eel innards
una-ju - grilled eel, served on rice.
UNI
Sea urchin. Served gunkan style, or boat style. Fresh uni will be silky and firm.
UZURI TOMAGO
Quail egg. Generally served alone in gunkan sushi or surrounded by roe.
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