Sushi Toppings “Neta”

The lean part of tuna, known as akami, is characterised by its refresh...

Akami-zuke refers to a sushi topping made from lean tuna that has been...

Chū-toro is characterised by a flavour that exquisitely blends the uma...

Ō-toro is from the belly of the tuna, so it's rich in fat, delivering ...

Kama-toro is a rare cut from the around the gills and cheek of the tun...

Katsuo is a fish known for its strong umami flavour and moderate fat c...

Salmon is a relatively new sushi topping that began being used around ...

Tai is a quintessential example of white-flesh nigiri sushi, character...

Hirame has long been known as a premium ingredient for sashimi and sus...

"Engawa" does not refer to a specific type of fish but to the muscular...

Anago is a highly popular fish in Japanese cuisine, particularly as a ...

Suzuki is a white fish known for its moderate fat content, delicate sw...

Buri is in its prime during winter, and is known for its rich, fatty f...

Kanpachi has pale pink flesh and is well-marbled with fat, yet it is n...

Kisu is a staple fish in Edomae sushi and tempura. Its flesh is a refi...

Sayori has been consumed in Japan since ancient times, with mentions i...

Nodoguro is a highly prized and popular sushi topping among white-fles...

While aji (鯵) is the name of the fish, the kanji for "taste" (味) has ...

Iwashi is a small bluefish known for its rich umami and abundant fat. ...

Kohada is a quintessential example of hikarimono (shiny fish) in tradi...

Saba is a bluefish known for its distinctively rich umami and high fat...

Sanma is written as "秋刀魚" (autumn sword fish) in Japanese, highlighti...

Uni is a premium sushi topping known for its distinctively rich sweetn...

Ikura is a particularly luxurious and flavourful sushi topping. Its sm...

Negitoro is made by finely chopping the fatty parts of tuna found on t...

Aoyagi is one of the traditional Edomae sushi toppings, known for its ...

Akagai is a prized sushi topping that uses the foot of the shellfish w...

The "himo" of akagai refers to the mantle part, known for its unique f...

Awabi is a quintessential premium sushi topping, celebrated for its ri...

Torigai is used as a sushi topping either raw or lightly blanched afte...

Hamaguri is a sushi topping renowned for its rich flavour and plump te...

Kanpyo is the dried strips of calabash gourd which are simmered in a s...

Kappa-maki, a type of thin roll (hosomaki), was devised in the early S...

Tekka-maki is a type of thin roll (hosomaki) that uses tuna as its fil...

Natto-maki is a type of thin roll (hosomaki) filled with chopped natto...

Ika is prized for its chewy texture and delicate flavour. Fresh squid ...

Kuruma Ebi is a staple of traditional Edomae sushi because it was once...

Tako is a quintessential topping in Edomae sushi and an essential dish...

Tamago as a sushi topping is cherished by many sushi enthusiasts for i...