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Preface

Sushi, the essence of Japanese food culture, is now increasingly popular

in New York, Paris, Milan, and all over the world.
This book examines fifty-two topics in English and Japanese, including
white meat, red meat, silver-skinned fish, other seafood, chirashi-zushi,
maki-mono (rolls), tsumami (appetizer), and shiru-mono (soups).
You can find at a glance everything you need to know about sushi,
ranging from the ecology of fish, to the origin of its name, the secret
of its delicious taste, how to eat it, and even its history, sushi etiquette,
ingredients, and which sake complements sushi.
The way a person orders sushi and enjoys its flavor reveals that person’s
character. This book aims to help people outside Japan learn about
Japanese culture through sushi.

WI
 (KUMIC Preface

Dit Halt GURL ANG

Chapter! How to Enjoy Eating Sushi
FFs Chil ? What is Sushi?
FMI OWELOLA How to Order Sushi
FHnlORRA Brel How to Eat Sushi with Chopsticks

S]U9]U07)
AUIORNI =¥-72(9 ~How to Eat Sushi with Fingers
ma H20 WAWSAAWeMDo THLD
Chapter 2 Trying Different Varieties of Susin
AF Red meat
_ DIVE Bonita, skipjack, ocean bonito
fif “=~. ECG Tuna

(1 White meat
fit D4 Japanese flounder, flat fish
Rel DdlsX File fish, skinpecler
PAN DANSE Allied kingfish, greater yellowtail
fii cB Platycephalus indicus;
{yg oox Perch, Japanese sea bass
fi Tew Japanese sea bream, genuine porgy
AIC UbS5*SE Yellowtail, amberjack, goldstriped amberjack
A O5H Right eye flounder, marbled sole
fii SO Yellowtail, amberjack

YO 49 Silver-skinned fish
{ies HU Japanese horse mackerel
figs es Nisu, sand whiting
IMF clare Gizzard shad
fe are Japanese mackerel, chub mackerel
BM kD Half beak
repent L598 Glassfish, Jay
Japanese icefish, shirauo

SQN Roe
Wee Tkura salmon roe
a} ve Sea urchin
BOF DYFoOT Herring roe

CEL: Shellfish
ei HISPSY Japanese orange clam, hen clam
ofl
AA BPD
Sif bdo
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BA LnAW
Lay ECHO
PorA le TA
IAA KoeEAN
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EOE Over an
KF HET Conger seaeel,Japanese cor
Bik Wd — Big finreef squid —
#2 AC Kuruma prawn, tiger prawn —
Se LT Mantis shrimp, squilla ~—_ ei
ay 7eT = Common octpus |
ET BEE Japanese-style chunky omelet —

l£565LU Bara-Chirashi
PEKIF Tekka-don
MAS Hoso-maki
KE : Futo maki

“ZF Appetizcts
IZ Delicacies
BEY Grilled Dishes
Bey) Simmered Dishes
AAU Steamed Dishes
Lie Vegetables
MEOW Vinegared Dishes

iy Soups
TANCA 14 Sake that Complements Sushi

RI toe Ro Rouses s
Chapter3 Learning More Absut Suh
Fi OME Sushi Ingredients
F—T)VAI|-O*ilJ Description of the Table Setting
PPTL ~ TT AE A) te
From Pre-Fidomae Period to the Birth of Edomae-zushi
LENG COP a Ordering at a Sushi Restaurant
Lise bah WG ORG IT Photographic Acknowledgements =
 ARE O RA
How to Use at this Book

OAR (Aa-y =F)

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@Name offish
(Roman alphabet) @ Picture ofsushi
This is useful when ordering An explanation of the sushi is given at the left.
at a sushi restaurant, You can easily order this sushi at a restaurant
if you show the picture.

oie
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@Explanation
This provides a detailed explanation of the various kinds of
sushi, including information about toppings, texture, when
seafood is in season, where it is harvested, what parts are eaten,
and how flavors differ according to how it is prepared. Just
reading this explanation will increase your enjoyment ofsushi.
 sy)
8

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Chapter 1
How to Enjoy
Eating Sushi

THE SUSHI
MENU BOOK
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What is Sushi?
Paralleling with tempura and sukiyaki, sushi is an increasingly popular
Japanese food all over the world. Its healthy, low-calorie and low-
fat nature, and its use of fresh ingredients, including rice, fish, and
vegetables, is the reason for its popularity.
Generally speaking, sushi refers to “Edo-mae (Tokyo-style) nigiri-
zushi,” where rice is mixed with vinegar and salt, and then formed into
a rice ball with a slice of fish on top. The history of sushi dates back
to the end of the Edo period (at the beginning of the 1800s). As an
easy and convenient fast food ordered at street stalls and eaten while
standing, sushi was popular among the people of that time.
The craftsmanship of a sushi chef who has served his apprenticeship
makes a difference in sushi. The chefs identify seasonal fish, cut it in the
most appropriate manner, and spend extra time and effort on pickling,
broiling, and simmering it. Sushi is certainly a Japanese food where you
can fully enjoy Japanese cultural sophistication.
si) fin Haste
TYCHO KAALR DPA TTFIEEL HOK< ERIC OR Fee lcHER
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Nigiri Gunkanmaki Nori-maki
A single bite-size nigiri is made (Battleship Roll) (Rolls with Nori)
by a chef who wets his fingers This style holds loose sushi Vinegared rice is placed on nori
with vinegar and then softly toppings like sea urchin roe and then topped with ingredients
molds the vinegared rice into a (uni) and salmon roe (ikura). like dried gourd (kanpyo) and
boat-shaped rice ball. Although The battleship roll is a rice ball everything is rolled up with
the amount of vinegared rice with a strip of nori (dried laver a maki-su (sushi mat). Nori-
differs slightly depending on the seeweed) wrapped around the maki is a tubular shaped sushi.
sushi topping, it is usually about side, with wasabi on the rice ball Depending on the size and
10 grams per nigiri. One nigiri and a slice of fish on top. It is ingredients, this type of sushi
is counted as 1 kan (a Japanese called gunkanmaki since it looks has different names: hoso-maki
counting term specifically for like a gunkan (battleship) from (thin roll), chu-maki (medium
sushi). the side. roll), futo-maki (thick roll),
kappa-maki (cucumber roll), and
tekka-maki (tuna roll). A sushi
roll made without using a maki-
su is called te-maki (hand roll).

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How to Order Sushi

Before ordering, tell your chef if you do not want specific types of fish or
wasabi. There are three ways to order sushi: “omakase (chef's choice),”
“okonomi (your choice),” and “okimari (set menu).” If you do not have
likes or dislikes and would like to enjoy the delicious catch of the day,
“omakase”’ is the way to go. If you mention your budget when making a
reservation, you can relax and enjoy your meal.
If you clearly know what you like and want to enjoy eating at your
own pace, ordering “okonomi,” your choice of sushi, would be best.
Although orders usually move from non-fatty to fatty sushi and
then finish up with an omelet or roll, unleashing your five senses is a
sophisticated way to enjoy sushi uninhibited.
The price and menu content are easily understood when ordering
“okimari.” The ranks of “matsu (pine), take (bamboo), and ume (plum)”
are often used. Order additional sushi as you like for a more fulfilling
experience.
 1
BneLD 5, /MIICBROR
WEES.
Pour an adequate amount of soy
sauce from the soy sauce cruet into
the sauce dish.

ELMORE SEER AICHET

ERSRSC EC EFICEE
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Move the upper chopstick up and —
down with the middle finger, using
the thumb as a fulcrum. In this
Way, you can open and close the
chopsticks well.
How to Eat Sushi

with Chopsticks
13
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PAO S ese Ce PHO EO ERM OF ODFe AE Ure Flic
fiCORGESICL. FMS 1 CAA, PietA Lig CH <
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Hold the lower chopstick between Make the tip of the upper
the tips of the ring and middle chopstick even with the lower one.
fingers. Fix the chopstick 1 Hold it lightly with the middle and
centimeter out of your hand. index fingers.

5 6
AECL, HAAR CAM HAL AO FC DRO BED
DMN EVES ICE CHAEH WW. TOKREOICHES.
READY LUEBKS UCTS. Dip the tip of the topping into a
Tip over a piece of sushi, and small amount of soy sauce, and
delicately pinch the whole piece directly transfer the sushi to your
with chopsticks in order to keep mouth.
the sushi topping and vinegared
AH 1 ru
Aral Mic AL, ERRATA HAL ROKLICDROBMED
LHR, PHA,
BBO 3A OW, 40¥ENICMR.
ECPELSDERSITS. Dip the tip of the topping into a
Tip over a piece of sushi, and keep small amount of soy sauce, and
the index and middle fingers on directly transfer the sushi to your
the side of vinegared rice. Place the mouth.
thumb on the other side, and gently
pick up the sushi with those three
fingers.

Sat
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How to Eat Sushi

with Fingers
 4a29

Chapter 2
Trying Different AS
REY
AH
PONS
AONT
SVE
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Varieties of Sushi

THE SUSHI
MENU BOOK
 fi] From summer to fall

wi.

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KATSUO
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Katsuo is in season twice a year. In spring when cherry blossoms are

in bloom, it is common to see the “first katsuo” riding the waves of
the Japan Current. A true native of Tokyo would be so excited that
he would go so far as to pawn his wife to eat it.
The meat of the first katsuo is deep red, and although lean, the fish
is flavorful. It has a slight acidity and a fresh taste.
Around September “returning katsuo” appear. The fish has put on
fat and weighs twice as much as katsuo found in spring. The returning

ONSLV>I katsuo has a flavor that is even better than chutoro (medium-fatty
tuna). Because it loses freshness easily it wasn’t used for sushi until
after the Showa Period began in late 1926. When skewered and its
skin grilled over a direct flame, the strong smell disappears and the
sharacteristic aroma of katsuo fills the air.
meat Red apy Katsuo pow
 fi] @ Winter
uosvag

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{tANKYFUODRC. HABRORAMDDNS COS

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The proficiency of a sushi restaurant can be distinguished by the

quality of the maguro they purchase. Among the types of maguro,
the blue-fin tuna (called honmaguro or kuromaguro) is considered
the king of sushi.
Some blue-fin grow over 3m in length and weigh more than 400kg.
The most popular are caught off the coast of Oma in Aomori,
where the warm and cold currents converge in turbulent waters. The
exquisite red meat along the back of the maguto (pictured in back) is
sweet and acidic. Naka Shimo (the middle and lower portion) is called
chutoro (pictured in the middle), and Kami (the fatty meat from the
upper belly) becomes otoro (pictured in front). The red meat can be
enjoyed in a variety of ways, either marinated in nikiri (zuke), rolled
with tuna (tekka-maki), or rolled and topped with tuna and welsh
onion (negit« »ro-makti),
ES 7a) Maguro Died Red meat
 #) 1) Summer
uosag

ROEFGAMEDSZEL, BOVIALUTMAWRMZAS.
AL BEMAZKIGZRAMRLV. LMEHALEOMEEO
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Japanese flounder, LRAT ICRLDS.
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When winter flounder season is over, the summer season is right

behind bringing with it marbled flounder. The translucent meat is
beautiful, and the delicate sweetness and subtle ocean scent leaves
a refreshing feeling. Unlike red meat, white meat has a depth and
delicacy that can be fully enjoyed.
There are many types of karei, but the marbled flounder is
considered top of the line because of its fatty content.
Engawa, the sinew along the flounder’s fin, must not be overlooked.
Though it has a tough texture the fatty portion melts on the tongue,
and it is one of the prime sushi ingredients. Engawa is rich in collagen
and is the secret to Japanese women’s beautiful skin tone.
Dau Karei Ay White meat
 i] From summer to fall
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|
Kawahagi is appealing because it isn’t fishy and has a light flavor. It is
known for its firm texture.
The name stems from the fact that it is skinned before preparation.
The sturdy fish has a stern-looking face and strong teeth. The skin is
so tough that it can be used as an artificial file.
Kawahagi is delicious when sliced and wrapped in konbu, and is even
more appetizing when the liver is served on top (pictured in back).
The flavor of the simple meat plus the intense sweetness of the soft
liver taps an underlying vitality.

2
DAKE Kawahagi Ae White meat
 4] @ Summer

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When viewed from above, the black coloring over the eyes resembles
the kanji character for the number 8, thus the Japanese name for
kanpachi includes that kanji. In the Kansai area the fish is called
akahana (literally, red nose), after the slightly pinkish color of the
nose. Kanpachi are often raised on fish farms, so if you happen
upon a natural kanpachi when it is in season, don’t hesitate to order
it. The flavor intensifies if it is set aside for a short time, and it is said
that even the kanpachi raised on a fish farm tastes better than buri
(yellowtail).
Although related to buri, it has a simpler, lighter taste. The texture
of the firm meat becomes even firmer when prepared as sashimi
(raw fish), and the sweet flavor characteristic of kanpachi is enhanced
when molded into sushi.
meat White Ft Kanpachi DAlebS
 f) G) Summer

AlkB. BOA < BBE CADMUIRK

BOM, &
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Kochi comes into season in summer. Though it lacks visual appeal

with its large head and yellowish brown color, it is a highly prized
fish whose meat has a springy texture similar to okoze (stingfish) and
a hint of sweetness possessing a depth that is suitable served either
with grated radish and red pepper, or nikiri . That is precisely why it is
praised as the “fugu of summer.”
Kochi has only recently been prepared in sushi. In the Setouchi
region it is called garagochi, and since it is harvested in the Kinkai
area south of central Japan it is easy to obtain fresh fish. In contrast
to suzuki (perch) and hoshigarei (spotted halibut), which appear from
May to August, its appeal is its tough texture. When thinly sliced,
kochi has a freshness that conjures up a cool breeze.
Kochi He | White meat
 4) @ Summer
FA
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T7eMARARELEI. KREVEOlELSRLV.

This shiny, silver colored fish is said to “beat out even tai (Japanese
sea bream)”. Suzuki comes into season in summer and has a delicious
Nn flavor that rivals summer madai (red sea bream) and winter hirame.

co From mid-August the flavor suffers due to spawning season.

N Meat from the stomach (pictured in back), and backbone (pictured in

=
front), are so different in both taste and quality that it could be from
different fish. Meat along the backbone is perfect for those who enjoy

os a chewy texture, and the belly suits those who prefer the sweetness of
a fatty meat.
Suzuki is called by different names as it grows. When a young fry it is
called koppa, then seigo when 1 year of age and approximately 25cm,
then fukko when 2 to 3 years old and about 50cm. When it reaches 4
years of age and 60cm at adulthood it is called suzuki. The larger the
fish, the tastier it is.
ve Suzuki rt White meat
 4:1} R~FE From winter to spring
uostag

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Tai is always served at celebratory occasions in Japan. Since ancient

times it has been presented as an offering to the gods or to the
Imperial Court because of its attractive appearance, color, and savory
taste.

There are more than a dozen types of tai harvested in Japan, but
“madai” is used in sushi.
There are 2 ways to enjoy tai, also called king of the fish, either
served skinless to enjoy the concentrated sweet flavor of the white
meat, or as matsukawa-zukuri (pictured in front), parboiled with the
skin. The latter way to serve tai gives the chef a chance to show his
skill and the customer an opportunity to savor the flavor of the entire
fish: the skin, the fat under the skin, and the white meat.
Tai
Fev
As
White
meat
 4] @ Summer

(ARCHED HOS SBT VICKS MTS. FV

Eosey:
KORADMEK KAR. Ald. [ROTV,. BOEDVY
HIRAMASA uonvurydxy
taepon, 6ARDYSHEAS.
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amberjack, LEDISOLLEKRDV., IBDEDT ES, JERICNG
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ERPE DT LEPDERDEOL CHS.

Similar to buri, hiramasa has a gold band along its body, which is
flatter, longer, and thinner. It comes into season around June. The
saying goes, “buri in winter, hiramasa in summer.”
Because few are caught, it is considered a premium fish. It has a
fresher taste compared to buri, and an extremely fine balance that is
not too fatty.

Natural hiramasa is prized by many people for being “glossy and

markedly better tasting than buri.” That taste is, in fact, complex.
Acidity, umami (savoriness), and sweetness combine for a superb

VSVNV
IH
harmony. The distinctive aroma and lean, delicate, meat create a
symphony on the tongue.
meat White Ae Hiramasa OBES
 # From fall to winter

BACBNAIRUT AIS. BANG EREOL MO’

ax
PIGS KARAMENHS. BHRHSINSKDOVME,
HIRAME uonvurldx
ASAOLREEMENA.
Right eye flounder, BHO CHEW, BO CHARSEMT ICE,
marbled sole LARFROVIGEO SEDAN. OleANeBeal
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“Kanbirame” is caught in mid-winter. Its meat is so firm that when

bitten into your teeth almost bounce back. Its clean taste gives it the
title, the king of the white meat.
Hirame is delicious with soy sauce, but salt and Japanese citrus brings
out its aroma and sweetness. The moment you place it in your mouth,
you can almost feel the salty ocean breeze blowing. Never hesitate to
order it for nigiri if you happen upon a coveted engawa (the sinew
along the fin; pictured in the middle), Only four can be had from one
fish.
Although hirame can be found in the waters around Japan, including
Choshi, Sanriku, and Nagasaki, hirame harvested from Aomoti
Prefecture is said to be the most delicious.
meat White As Hirame OSD
 3 @ Winter
uoseag

Ny):
w

DRKEORRE. ABOPCEED ERMMDODT

TY CC. ESA CHRHOELI
ER RDV AHO.
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Buri is symbolic of the taste of winter. Among the white meats, it

has the most fatty content and the sweetest taste. It has a depth of
flavor, just like red meat. In particular, “Kanburi” caught with a single
line at Himi in Toyama Bay, Hokuriku are considered outstanding.
The meat is firm and there is no persistent tackiness left in the mouth.
The belly of seasonal kanburi rivals otoro for taste. The flavor of buri
increases when left to mature for 2 to 3 days.
Buri became popular with the general public in the Edo period
(1600-1868). It matures from wakashi, to inada (hamachi), to warasa,
to buri, which is approximately 1m in length. The English name
yellowtail derives from the gold stripe along the body.
pai) Buri Ae White meat
|
 A) i) Summer

wZ *
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The name is thought to come from the word “aji”, which means
taste. It is said that the kanji character for aji was given to the fish
because it was praised as being “overwhelmingly delicious.”
Maaji is used for sushi. Although it can be found year round, the
flavor is best in the summer spawning season when fat content is
high. In addition, natural shimaaji is the most sought after of the 20
different kinds of aji found in the waters off the shores of Japan. The
delicate sweetness is popular with sushi aficionados.
A salt and vinegar marinade is simple, yet reveals the caliber of the
sushi chef. It goes will with wasabi, and when served raw, is paired
with ginger because it brings out the flavor of fresh aji.
HU
Aji

ye

fish
Silve
 =
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#] 4E~ iF] From spring to summer

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Generally, kisu refers to shirogisu, which has been well-liked as a

sushi ingredient since long ago. It appears around springtime and is
especially popular with sushi aficionados as “a prime ingredient” for
sushi in the summer.
Whereas toro, which comes into season in winter, has a fatty content
of 40%, kisu has an extremely low fatty content of 1%. While rather
plain, its simple, well-rounded flavor is the best part of kisu. The
more it is chewed, the greater the refreshing aroma.
Wrapping it in konbu before serving further draws out the superior
quality of its flavor. The moment the ever-so-slightly bitter skin and
sweet flavor of the meat meld in your mouth is truly a moment of
bliss.
 | i
x Kisu |ye Py |Silver-skinned fish
J\N uostas

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SRE OMMAATAT L< HS. HE0 MOE. ILA
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The silver-skin of the kohada glistens. Considered the king of the

silver-skinned fish, it has been a staple ingredient used in sushi since

A, Edomae-zushi first appeared. It is almost as if this fish was made for

sushi, and in fact, kohada is rarely used in dishes other than sushi.
Kohada is sliced, the small bones patiently removed, then sprinkled

oO with salt and sufficiently marinated in vinegar. This preparation tests a

:>
chef’s skill.

The fish matures from shinko, to kohada, to nakazumi, to konoshiro.

Shinko appear in early summer and are small enough that 2 or 3 fish
are placed on one serving of sushi. Kohada come into season in fall
and has a noble beauty, a delicate texture, and a gentle sweetness that
stirs the emotions.
 epeyo

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In the past, a million tons of saba were caught yearly, and it

continues to be popular with the Japanese people as a familiar part of
their meals.
Saba comes into season in fall. Akisaba caught in early fall are
plump, and the appearance of saba in sushi heralds the coming of
the autumn season. The fully fattened meat is thoroughly soaked in
vinegar and prepared as shime-saba (marinated fish). The rich fat
slowly melts in your mouth for an exceptional flavor.
The immensely popular “sekisaba” eaten in winter must not be
forgotten. The surprisingly firm flesh was fed by the currents
and abundant food from the Bungo Channel in Oita, creating an
impressive texture,
alg Saba 360 Silver-skinned fish
 1)

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Sayori has long been loved by the Japanese as an ingredient in

Edomae-zushi, and its appearance ushers in the start of spring, The
fish swim in groups and were first called sawayori. It has a somewhat
strong odor and a fresh, unspoiled simplicity. Sushi lovers enjoy its
lingering essence.
The slender fish grows to 40cm and its body is a beautiful, sparkling
silver color. The innards are removed, the meat salted, and the small
bones are carefully removed one by one. Using an entire piece of
filleted sayori for one serving of sushi, called “wazukuri” (pictured on
the right), further showcases the delicate beauty of sayori.
fish Silver-skinned Py FE Sayori ZEN
 fi] From winter to spring
uostag

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This slender fish is about 10cm long, with a beautiful body that is so
”n
= transparent you can even see its organs. It often lives in bays and in
early spring swims upriver to spawn. During the Edo Period it was

:
caught at the mouth of the Sumida River and was highly valued as a
premium ingredient in Edo.
The fish are caught in a 4-armed fishing net late at night using
beacon lights. Fish from Kasumigaura in the Kanto area and Shinji

O
Lake, Shimane Prefecture in the Kansai area are considered very good.
Shirauo is served raw, without being heated. Usually it is eaten as
gunkanmaki but is also enjoyed as nigiri when served Edomae style.
Once eaten, the slippery texture and unique flavor are unforgettable.
fish Silver-skinned EO Shirauo
 uostag

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Ikura is salmon roe and means “fish eggs” in Russian. The eye-
popping deep red color stimulates the appetite. It hasn’t been used
as an ingredient for sushi for long. Just like uni (sea urchin), it was
introduced after WWII.
Early in the season from early September until mid-October, ikura
have a thin membrane and are dramatically smoother. Each egg is
carefully separated and placed in a marinade of ingredients such as
soy sauce and rice wine to seal in the rich umami found inside each
and every membrane. The ikura topping the gunkanmaki fill your
mouth and burst open to instantly release the full flavor, which is
enhanced by the vinegared rice and nori.
[kura are soaked in a marinade so it is not necessary to dip it in soy
sauce when eaten.
 W<s&
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58

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This golden-colored delicacy is actually the sea urchin’s gonads.

Uni that is primarily yellowish in color is called white uni, and those
primarily reddish in color are called red uni and have a much sweeter
flavor.
There are as many as 180 different species in the waters near Japan,
but only 10 or so can be eaten. Murasakiuni and bafununi are the
most common types used in sushi.
Akauni is well-known in western Japan, but the best uni is said to be
ezobafununi, harvested in Hokkaido and northeastern Japan. The
grains are small, springy, and characteristically deep orange in color.
The moment it is placed in your mouth the rich sweetness fills your
senses. It is generally served as gunkanmaki, but preparing it as nigiri
draws out its distinctive aroma reminiscent of the seashore.
 wy

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Kazunoko are herring roe that have been pickled in salt. It is also
known as yellow diamonds, so named for the shiny, golden-colored

:| grains. Thoroughly washing away the salt gently brings out the smell
of the sea and goes well with vinegared rice. Kazunoko has the
greatest number of eggs found in one fish. The roe burst open at
once in your mouth and the crispy texture is second to none.

6
Herring lay their eggs on konbu, and just like kazunoko, komochi
konbu is prized for its gratifyingly crunchy texture.
Around March, herring rush to the shores of Hokkaido to spawn.

6
These fresh “spring kazunoko” are a rare delicacy outside of
Hokkaido.
 Kazunoko

a
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The proper name for this shellfish is bakagai, but the name aoyagi
comes from the shape of the scarlet colored tongue that loosely

© hangs out. When the round shell resembling hamaguti is opened, the

s
intensely orange-colored legs are visible. It is used for sushi topping
after lightly cracking it with a knife and parboiling.
The eye of the aoyagi is called “kobashita” and is more expensive

2 than aoyagi (pictured in front), a somewhat silly situation. Kobashira

is also quite popular as a sushi ingredient. Larger ones are called
oboshi (pictured in the middle) and smaller ones koboshi. Serving a
generous amount of koboshi on gunkanmaki (pictured in back) is an
extravagant way to enjoy the concentrated umami and texture.
 Aoyagi HEPE
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 i < From winter to spring
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The name akagai (literally, red shell) stems from the red color of the
body. This shellfish has been a staple sushi ingredient since Edomae-

"a zushi came into existence. Usually shellfish blood is green, but akagat’

:Z
s ted blood gives it its vivid color. It is the most popular shellfish used
as sushi topping due to its unique aroma, astringent sweetness, and
the smooth, pleasant sensation it has on the tongue.
If you order akagai, you will hear the pleasing sound of the shellfish
striking the cutting board, which tightens the flesh. The shellfish
is sliced to slowly open, as if a magnificent flower were blooming.
There are some who enthusiastically claim that the crunchy “himo
(mantle; pictured in back)” tastes even better than the akagai itself.
BDA Akagai =I Shellfish
 ¥i] ki ~ BK From summer to fall

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Awabi feeds on an abundance of konbu and is full of the blessings

of the sea. It has a springy, crunchy texture and is filled with the
aroma of the sea. The bluish black kuroawabi is considered high in
quality and is one of the higher priced sushi ingredients.
Awabi contains a high concentration of the health remedy,
chondroitin. Each time it is bitten into its delicate sweetness is
released, tapping into an undercurrent of energy.
While the tough texture of raw awabi (pictured at right) can’t be
dismissed, steaming awabi increases its umami, and sushi made with
“mushiawabi (simmered awabi)”, Edomae-style, has an exceptional
flavor that is not to be missed in summertime. Wata (intestines) eaten
with ponzu sauce is also recommended for its unique savory flavor.
Hoo Awabi : Shellfish
we
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ABOMIRICEA, KMETSAZLRARSE 300YF
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Tairagai live in the sandy bottom of bays. Its shell reaches up to

= 30cm when fully grown, and the larger the shellfish, the better the
taste. In the past it was harvested from Tokyo Bay, but is found as far
as southeast Asia. It is especially abundant in the Seto Inland Sea and

S0
Sea of Ariake. Its proper name is dairagi. Except for kaibashira, parts
such as himo and wata are inedible due to the smell of mud, therefore
kaibashira is called tairagai.

zs
Though tairagai doesn’t match the sweetness of hotate (scallops), its
firm texture and umami can’t be beat. Tairagai tastes good eaten raw,
but its sweet flavor is enhanced when sliced somewhat thickly and
grilled. Serving it with salt rather than soy sauce draws out the pure
flavor of the shellfish.
Shellfish A Tairagai F
 fi) From spring to summer

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The shell is approximately 10cm. The edible portion is the purplish

black legs, which resemble a bird’s beak, hence the name torigai

se (literally, bird shell). Another theory says it received its name because

O. it tastes like chicken.

x
The more attractive the ink color, the fresher it is. The thick-bodied
torigai are flavorful, and the taste is even better in spring,

0)
The meat is light and soft, and its characteristic sweetness appeals

cs
to shellfish lovers. There are those who believe torigai is the most
flavorful of all shellfish. Fresh, premium torigai favorably compare
with any other sushi ingredients.
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ai
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Japanese people have a long history with hamaguri. It was used in a

shell-matching game in the Heian Period, is eaten in a soup during the
Momo no Sekku Festival, and was even found in piles of shells dating
from 10,000 years ago. It was once harvested in abundance from
Tokyo Bay, and even today is a fundamental ingredient in Edomae-
zushi.
Its gentle flavor intensifies when either seasoned with salt and sake
then steamed (sakamushi), or lightly boiled then marinated in a broth
of ingredients such as sugar, mirin, and soy sauce, resulting in a broth
concentrate called nitsume that is thickly brushed on the sushi to
accentuate the umami. The combination with vinegared rice makes
for an excellent balance.
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Hotategai is partial to the cold northern sea. It takes 3 years to

mature, and is ripe for eating when the kobashira reaches a diameter

am of 10cm. The larger the hotategai, the better the flavor.

S3 It contains an abundance of glycogen and has the sweetest flavor

among clams that are eaten raw. To enjoy the large, fat kobashira they

i
are thickly sliced and then molded into sushi. The hotategai gently
envelops the vinegared rice and the heavy, sweet flavor diffuses in
your mouth.
In Edomae-zushi, it is standard to simmer the entire shellfish
in soy sauce or sake. The flavor differs with each restaurant. The

e
presentation of raw and simmered clams is surprisingly different, but
both are sumptuous ways to enjoy hotategai.

00
|
Sis
\ Shellfish EI Hotategai IS
‘Ny
 i From winter to spring

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LEICRERAYBAHS .

Each line etched on the shellfish marks one yeat of growth. Its true

ae
name is ubagai, and the larger the shellfish the better the taste. The
meat is removed from the shell and the legs are eaten.

O Hokkigai only inhabits northeastern Japan and Hokkaido, where it

is called hokki, but with advanced modes of transportation it is now

a
used in sushi nationwide as hokkigai. It can be eaten raw, but when

A
the grayish or purplish brown meat is dipped in boiling water, it turns
a beautiful peachy color.
Hokkigai is often compared to akagai and though not as fragrant,

af
hokkigai is sweeter and more flavorful. Each time the soft meat is
chewed, its flavor is released.

med
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The name mirugai comes from the seaweed called miru that grows
on the shell. The large, thick valve protruding from the shell is the
portion used in sushi. It is dipped in boiling water and the dark, thin
skin is removed to reveal the golden brown meat.
The darker the shell, the fresher the shellfish. Mirugai becomes softer
as time passes, so freshness is of utmost importance if the flavor
of mirugai is to be fully enjoyed. It is just as crunchy as awabi and is
considered premium shellfish.

IVOOUIN
Mirugai was once harvested from Tokyo Bay when the waters
were rich with shellfish, but these days it has become a pricey sushi
ingredient because there are few places it is harvested in Japan.
RED Mirugai A Shellfish
pee
J
1 @ Summer

Pig
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EBD, BNICVSTEMSEAZADISHNK. BWOF
ANAGO
HX RORKC, YR a] ORR eA ST WS.
Conger sea eel, CADSR,
HesROT 7 ascHida) CAS
Japanese conger NX HLS,
Ay AS —4— 1), ABHAS lk FE O#S Senet
Vy NS—Aaya— CxS OMSL, SRODEDK
RAV DRONA
OSH) LEDUC SMS. (EEWIE, BAATC fice
CSHBWVYA, TDC OLBSZL, VTIAOBtED
MICE 5A CC, CORRESSF.

Anago is similar in length to unagi and grows up to 1m in length.

It lives in sandy soil but gets it name from living in caverns (called
iwaana). Anago is the perfect example of a simmered sushi ingredient
and epitomizes Edomae-zushi.
It reaches its peak from June. It has long ago been said that “anago
during the rainy season is a superb delicacy”.
Anago has only half the fatty content of unagi but when the simple
white meat is thoroughly simmered, the yellowish fat filled with
savory flavor floats to the surface of the skin. Before serving, it is
generously topped with the salty-sweet tsume sauce it was simmered
in to increase the delicious flavor many times over and fully showcase
its qualities.
HEC Anago ZO Other
 AA] @ Summer

illic . =3

af OP

HA ASEHO7 HE. HH CABRE NSH 40%

HFOATWA, ARH CHNST AlN 100 BRIE.
IKA
Fake RE GCE FAVAA ASRS Aa ie.
Big fin reef squid KAWVAAEREMHS.]
ye Ta Via EDC, BIcCHrMrz47AVAAO NRE.
KIM ADEN LARICMORVHA MRL OMTEMRE.
ADBAGOCSAZAALbESDON, RAMECSNS.
MCKADBV TV ORO (SEH tev
VUTAUGETALS aie INE < MME HAD
HO, ARTA, ARCH LRMODRAECHS.

Japanese people love excellent ika and consume about 40% of the
squid worldwide. Approximately 100 different kinds of ika are caught
in the waters off the Japan coast, and aoriika, sumiika, yariika, and
hotaruika among others are used in sushi.
The most popular is aoriika, which comes into season in summer. It
has a rich sweetness that adheres to the tongue and is exceptionally
compatible with vinegared rice. It is also called mizuika because of
its translucent body and it is considered a choice ingredient for sushi.
The crunchy geso (tentacles; pictured on the right) are also flavorful.
Yariika is also known as spring ika and is thin with a subtle sweetness,
while sumiika has thick meat and a very nice chewy texture.
 Ika yf
vy
|Other
 i] @ Summer
uostag

&

BW‘ EHDA KBDS HE! OFAATHN,

=
RARRAT SREY. BAFRELTES EDNSEO
EBI vonvuyydx4
(AE 20 LEYVFIELOFTNVYVLE, HHBOEDIC,
Kuruma prawn, NEWBKRODSUAVAL VR. 7VVLE, KH
tiger prawn BCAE) LGHMZEAS.
LIL
SA DAL, WLP aaa] Fld, HASEWED we
RAR
= 9 TDS KbtO (SHS) SMICOKRTEL, BPDBAAIC
A (GHA) OFKBS [EEOB, vanes
aSeeibllnygsie si. yrel4, HORCES
LAW SMLOHARHAECE4.

The characters for ebi (‘sea’ and ‘old’) are used because of its long
beard and curved back. Ebi is thought to symbolize longevity.
Kurumaebi are about 20cm in length and often used in sushi. Just
like fish that go by different names as they mature, as ebi grows it is
called saimaki, maki, kurumaebi, and then oguruma.
In Edomae-zushi, ebi is prepared by straightening it on a skewer,
boiling it (pictured in back), and then dipping the ebi in vinegar to
create a lovely vermillion color.
Preparing it raw (pictured in front) as “odori” is another way to fully
enjoy ebi.
Botanebi is a type of ebi produced in Japan that has fleshier meat.
Its exquisite sweet flavor deliciously melts in your mouth for a
thoroughly enjoyable experience.
AC

Ebi

|Zoeth
Oth
 fi] From spring to summer
uostag

AB IS eYVFAIELE, LELCALOMAOSKZAC
Paes) UWDSKEDERDV DBA. KAOKRK SCHEV VY
SHAKO
a Pealeeo). RU CY ry ae oe ae
Mantis shrimp, (EC IES UF FICBRUO HANS DO, AH RAROOTE
squilla BRYADESNA.
YUE AL IDV Z. MAO ATE a CHOD, BD SMBICDI TE
ALD 41S $4956 Y vy UDR pei AYA Y EMIENS
§SNld#itn. Hie, UX AOW [DOH] AMOK AABS
HAD IEE. Oe tokio LpaMn
Wt ORME CHENS.

Shako is approximately 15cm in length. Its appeal lies in the fact

that its flavor seems to have sealed in both the umami of ebi and
kani (crab). When boiled, its gray appearance turns the color of
rhododendrons (shakunage), which is why it is called shako. The
firm meat has a rich, sweet flavor and is served brushed with a
concentrated tsume sauce.
It comes into season in late fall before molting, but shako carrying
eggs, which appear from early spring to early summer, are considered
the best. The roe, called katsubushi, is a top grade delicacy.
Meat from “tsume (the pincers)” is crunchy and quite sweet. Only
2 can be had from one shako, and they are served as a topping on
ounkanmaki.
ere 'Shako Zot |Other
 si ~RK From summer to fall
uostag

Halal ES wee *
A
DHS. VFIOHC reer os SDN SHG
TAKO
ED Maan. ED REE O . wgBAHASA. tf
5

Common octpus ICRRDFER

LT < ban hi so 3 +-u x LICKEL
BEY AZ PINA ZbEDERBDNSA,Q
BA CHC TO C#A GEA)| SSA EERE 11,
Lo tOLKEKXSDERICRADYO. MREOMHtR
VW. Ki. WGC UCB 7 PERI H. BmEY
EHMRK ZIDHAMCDESIZEMEN, AFR
LIES ERPDEEY LEMANS

Madako is often used as a sushi topping and comes into season twice
a year, in summer and fall. Madako from Akashi “walks upright” and
is considered the best. Its meat is firm, and the more it is bitten into,
the more umami that is released. Those that have reached 2—3 kilos in
weight are regarded as especially delicious.
Boiling it in coarse green tea, “yudedako” (pictured at right)
condenses the savory flavor and completely transforms the meat into
a soft delicacy. It goes well with vinegared rice.
Thinly sliced “namadako (raw tako) ” is also used as sushi topping,
and tastes better with salt than soy sauce because it draws out the
tako’s sweet flavor. Serving it with sudachi (Japanese citrus) increases
the refreshing fragrance and flavor.
nw
"

Tako
EOF

Other
 t=) is Year round

v
PUES
BEMAICKLU
RD < SRE SMES ld,
BMS BEDS [EF CHEDEF CRDS) ERBONSlELE,
TAMAGOYAKI
ENENOFRABOREDHSA
AZ CHS.-
Japanese-style EFRMElS. KECDUSC
2B OLDIE, [As]
chunky omelet GSH) bSdon4EZ LEP RROT YOR, VVETE
YIN RABA IV Te ERIS CHES [AATF PMORTPHSE 1. aha
FUSES AAVY + Ok> AU Cy pape ORRVHAIS, BX
ORRLE CHS. BE90LDA AVATE CHESS
fe VHELBEFI. EF ICE WH 9 LIELOBS
MD RAL.
WEE & OFATED
REE CHS.

Tamagoyaki is a type of light, fried omelet that is bright yellow in

color. Since long ago each sushi restaurant has had its own distinctive
tamagoyaki dish, and in fact there is even a saying, “begin with egg
and end with e
Generally, there are two types of tamagoyaki. One is called
“komi” (pictured at right) and includes ingredients such as prawns,
ground white fish meat, and Japanese potato to create a “cake-like
tamagoyaki”. It melts in the mouth like a superbly created cake, and
the rich sweetness of the egg and komi is surprisingly delicious.
Another type, called “dashimaki tamago”, is seasoned with katsuo
dashi soup stock. The flavor of the dashi is concentrated in the egg,
and it is a perfect match to vinegared rice.
fe
Bs
Ss

=
PE
Tamago

th
EO

Other
|
 (ft
555U
wosvag
if af Year round

wae AasTe, CEC EGAMAU LODRBOPCA

INSTA DS
CkLIcmAaT SMmMEO—m. BAF AME)O CISEDE
BARA-CHIRASHI
CHORE
AR, MMRt ORR DNAICRKUG
GED CEA.
EMIS, MID < Wo ITER. ET. HES ACHER,
AYES, BEALE, BOMBPDC Blot
LV.
BS5vUEK tetclsSePmeevaortiztseo
TABI ECHS LUKEORISESLI
EMENTW TE.
Wc AN eee LD SDBIEE TAD, Hae Alc
Bye OW EMSBNS.
ee
a Fresh seafood and various ingredients are combined in one bowl
to create an exceptional dish. It is an entirely different presentation

:
than molded sushi, but a variety of different flavors can be enjoyed at

C) once.
Ingredients include finely chopped seafood, egg, shiitake mushrooms
simmered in a salty sweet sauce, kanpyo, and shredded kel p. Bara-

;:
chirashi is a colorful dish that looks delicious.
Originally, “chirashi” referred to ingredients sprinkled on top of
“gomoku”, vinegared rice mixed with various foods. A little soy sauce
is sprinkled from a small plate over the chirashi or the sushi toppings
are dipped in soy sauce as they are eaten.

coaN

ooI
PSE65U Bara-chirashi BEL Chirashi
 fa] Year round

VW

KP
FIARY
KD DEEOVT OD, FU sIEW ICDS EN,
VFR BOICHRECES. BHBMZOUENS
TEKKA-DON BCLOL, Ph AVAGECBVER YTV FUE
ZEDEHS.
PERO AS, BRD SHO MRIC, RAB ONIF
) (CBI See ICHRTS, 4SROAD LIS,
AYVESVROT LRT, BOD KAAZKKGO
RNA, FICRAOODERWY TOO RAKE (O
P9O) D'BEAEL. THHFICLIESO,

This dish consists of a bowl of rice generously covered with brightly

colored maguro, so you can eat your fill of the fish. It is either served
with soy sauce that you can add as you like, or with zukemaguro that

4 has already been marinated in seasonings such as soy sauce and mirin.

a
The name tekka comes from sushi that was delivered to the tekka-
ba (bakuchijo, gaming rooms) from the end of the Edo Period to the

a start of the Meiji Period. At that time, rolled sushi referred to kanpyo-

aS,
maki, but at the request of the people at the bakuchijo for a different
kind of sushi, tekka-maki (maguro-roll; see pg, 90) were created as
sushi that wouldn’t leave hands sticky with rice.

@
Z
 |
TOP

Tekk

FY

Donb
 myfl et = Year round
uoseag

D Lvtae oe ee ia
HIFXMSZTLE
pALOWSS, e359
Bag 2 ®@ (Polk#)]) Fa VV OWSA Av $d) Ik fH
HOSO-MAKI bhedon, Rela re |BHA Lic.
3 (NEGO I*) AVF AL4IVIV OWES.
® (AY HSaDE) DIA AVAFOLZFRKICEOWT
BME, SNRIKCELLTHS<S KMS. WAH
HORRNZBEA.
S) [FRE 5%) TAHTOMEAIIY OSA,
© RRE]) VF UORAZOBSE KAGCEIDSA
CBRET CICHRTSLERBDONS,

(1) Negi-toro-maki: Nori-maki with flaked fatty tana meat from

between the ribs and green onion. “Negiru”means to shave off

a
the tuna meat.
2) Kappa-maki: Nori-maki with cucumber. Since kappa (river sprites)

© were considered water gods, the first cucumbers of the season were

% thrown into the river as offerings during the Edo period.

S (8) Ana-kyu-maki: Nori-maki with cooked anago and cucumber.

:a
(4) Kanpyo-maki: Strands of peeled and dried bottle gourd
simmered in sugar and soy sauce. It is a typical Edomae-zushi
nori-maki (various ingredients rolled in vinegared rice and
wrapped in a sheet of nori).
(S) Himo-kyu-maki: Nori-maki with akagai mantle and cucumber.
6) Tekka-maki: Nori-maki with red tuna meat. So named because it
was eaten by hand at gaming rooms (tekka-ba).
218
ISZEX Hoso-maki Fy Sushi Roll
 4a] Year round
uoseas

Weld 2 M7 KARIC EW. WERK TO RYO LOS,

7 RS
Bois, FTW. DACES, TH, DEY ape
FUTO-MAK]I uonvurdxs
[OSD 5 ORE CH BICKE CURIE BO
RESP D7 SHE XE, EKXICHR,
Wlckot. EREMlC ko CAMBY, ED
CD TRDWRBLDSZOL, KEERS COMA
CHS.
BATCKADHSTILYO ELEHMBRDBAHEKL,
PELWHS, ROSK MOKAKYE, ADORME
DINAH 1IAICDED CWS

Futo-maki generously uses two sheets of nori to hold a good

amount of vinegared rice. With anago, kanpyo, squid, shrimp, and

1 omelet as fillings, a futo-maki wraps together every goodness of the

ee land and the sea. Futo-maki with absolutely gorgeous vivid colors is

pe truly a masterpiece.

im
Depending on the sushi bar or the season, the fillings are different.

:a
The fact that futo-maki, unlike other sushi, can be made with
completely different flavors is appealing,
The filling and hearty futo-maki satisfies your appetite. A slight
sweetness, intricate flavors, and pleasant textures... everything
appealing about sushi is packed into a roll of futo-maki.

Sis
Lee)
Roll “Sushi Futo-makt LE
 IDI
aa CADIc
KONOWATA
Salted Entrails of Trepang (Sea Cucumber)

FRADSIEADDTFTALMENEL
Ine. HBO LEBK LAGEOI:
SEA HICHRE,
WAFER IGGORS,
|saroeoreq
Konowata is a delicacy made of salted se
cucumber intestines. Each sea cucumber onl
has a small amount of intestines. High qualit
konowata has an amber glow and is appreciate:
by sake lovers.

eC.
|

5 oF
KARASUMI
sioznoddy Dried Mullet Roe

KF OMNI UC LIDATe, Ri
7ZIDWE. 10 AITIAT., SURAT
1 OB EUTARDNU.
Karasumi is an expensive delicacy of striped
mullet roe that has been pickled and dried. It
is prepared around October. The flavor is so
intense that dried mullet roe is popular as an
appetizer consutned with sake.
94
95
 KD
KS AD TEX Wee 7)
YAKIMONO

SAZAE-NO-TSUBOYAKI
urban Snail Cooked in the Shell

LOCKER BKNADE oct

io CVE R ey C. VULAAC
kD— the HlRSD<. A-T
kf ito
|PAT
SOUS
his is a dish to enjoy the whole goodness
f the turban snail shimmering down to the
uttient-rich juice inside. The meat is tender,
id the juice is exquisite.

EO
HeRO. RCOLAVYERS. ZV
DDEDKRAbMH, REMC. BH |CE

T L E
LEE ENKADS, SADV HOA
DMTLBOIZS.
Unshelled shrimp is crisply broiled with a

4BI-NO-SIOYAKI sprinkling of salt. The head of the shrimp

contains a rich filling that is exceptionally good.
staz
|
roiled Shrimp with Salt When unshelled, a sweet flavor gently wafts up
from the steamed meat.
 5=u)|
eee at Vaya)
NI-IKA
Simmered Squid

HrEOEREVUTAORIC. MR
DPIDSNTTWSH.
HOORAY Xdida
BUTT, THEA AR

| SOYSIC
PasoUIWIS Sushi rice is stuffed in a simply cooked squid
that is basted with sweet nitsume. This dish is
popular with international audiences.

2c
fied OD
TAI-NO-KABUTO-NI
Simmered Helmet
(Simmered Japanese Sea Bream Head)
|ssaznoddy

PIPED VO 2&7 OMA SA, DME

WeECKS. HEDVIF YAM
BUS, KO MATEO GRIT HRS pd
Kavi
The richly-delicious Japanese sea bream head
is simmered in soy sauce, sugar, and sake. The
gelatinous eye melts and the meat hiding in the
bones is exceptionally delicious.
96
OT
 AR UYD
FIZRL J»YN
Bye/
MOSHIMONO
CHAWAN-MUSHI
Savory Steamed Egg Custard

LEPRRE EDR AN, WEEL

WCOS SAFAVEOENela. TH
DSS LAO DEA. Beale i-P L
TBN4AO DMI.
This savory steamed egg custard is made from |
paur
says
eggs and soup stock and garnished with shrimp
and ginko nuts. It holds a secondary status but
is a staple at the sushi bar. Its velvety feeling
on the palate is irresistible, and it is also great
served cold in the summer.

ee

Fie
ye.
i ly fete)

MUSHI-AWABI
Steamed Abalone ssazna
|

TEM.
Moc kicko\ a
KOE oo & MENS. LFLFE
EARS. THC CRNTH
WU,

Abalone should be simmered with sake.

Simmering allows the flavors to condense. Its
resilient texture is superb. It is also enjoyable
eaten with soy sauce seasoned with wasabi.
 Effi ODBFK
KISETSU-NO-YASAI
Seasonal Vegetables

ZEIF I OO EMRE Bik DY 5 FH

|sayqejasa/, OU TCA) BL FOUMNEAT
SZIKUOT) GE, BROBARE
DAA ih, HOR. FITCH
DA SHIREOEA,
Seasonal vegetables are filled with the blessings
of nature, including an edible wild plant in
the spring called “kogom1”, the sprout of
matteuccia struthiopteris that we can enjoy
wec|
only for a short period of time, and “takenoko
(bamboo shoot)” which marks the beginning
of spring. The flavor of seasonal vegetables can
be fully enjoyed with these wonderful dishes.

|syoznaddy

98
99
 HEOYD)
APES.

oe TBE
SUNOMONO

NAMAKO-SU
inegared Sea Cucumber

“YI OMS.
AAMC lO DIE ODO
ADDER,TOTO EA MMS lita
CC HMCZAl,
VP TEICEBS.
pare
|
says
he best season for sea cucumber is winter.
inegared sea cucumber appeals to mature
ates and goes perfectly with hot sake. Sea
icumber is even more pleasantly chewy than
alone.

Te 7 WE
LEC
|

TAKO-SU
Vinegared Sea Cucumber

stazn
|
HEL ORAVELSSRRE.
$20 bid d ZIAD
kD WIC EARULDS,
LG PAE
TH NHBSAGS, WOCOCHREIT,
Octopus and vinegar are made for each other.
Different from “nigiri”, here you can enjoy the
taste and flavor of octopus by itself. As you
chew, the sweet flavor of the smooth but elastic
meat intensifies.
 an
SHIRUMONO l- =< Vay \

HAMA-SUI
Clear Clam Soup

BRUYORAAB. Liv CD DNS.

ATEN TU OBRME DDE
MLAB SNTHS,
Clear clam soup is the standard for clear soup.
This dish is elegantly flavorful. The delicious
essence of clam is perfectly infused into the
clear soup.

|li-t

sdnog

100
101
IE ORME
\SARI-NO-MISOSHIRU
sari Clam Miso Soup

TU OKERST TLE HKDAS,

UO ADS, TAMEO MRE HA TC,
APMC ICLANS.
ou can fully enjoy the taste of the asari clam.
Ss unique umami blends with miso and fills
yur mouth with a mild, smooth flavor.

|Wat

sdnog
|
 AFAICA 9 14
EPSILE—WEVWIAMSW, HAMM
E Pt
Sake that t
Complements AMNCAD. WEE (Ke YIN Fl EDM BD. A
Sushi hKL—bhPOY 7, BHPI-OVACHSE EMH
Bo. waltlE
TI1 VRIELT SABHA CWS
There are many people who enjoy beer, but both chilled Japanese
sake and warmed sake go well with sushi. Another alcoholic drink,
shochu, can be distilled from a variety of ingredients including
“barley, buckwheat, and potato”, and is served straight, on the
rocks, or mixed with something else such as hot water or oolong,
tea. Recently, the number of people ordering wine is increasing.

TAY AANA
Wine Japanese Sake

Eyl
Beer

Ken
Shochu
(Distilled Spirit)

|stuauraduio7D
[ne
Et
2
¢
>)
aye
wtp
Tysng

102
103
 Ji
ah
BR

Chapter 3
Learning More Sate
WS
ri
About Sushi

THE SUSHI
MENU BOOK
 RA. AR. YEO, ANG C. Binh, Hh. RE
DRE, Hae AIC ED TKDVALRES.
Sushi-dane
(Sushi Topping)
Examples include red meat, white meat, silver-
skinned fish, and fish roe. Depending on the sushi-
dane, condiments such as soy sauce, salt, and nikiri
are used differently.

WE - t+ PORE LERADET. MELMVIOTH

(CPR CED, GEUCHSAHGICHS.
Vinegared Rice
A combination of vinegar, salt, and sugar is rapidly
mixed into cooked rice. After it cools, the rice is
squeezed into a boat-shaped rice ball.

aeAp nr], HRAEIC(E SD. LBKEOWRO, OP,

fit O AS EV.
Nori
Nori is essential for maki-sushi (rolls) and ~
battleship rolls. High-quality nori is flavorful, shiny,
and has a smooth texture.

104
105
 Sushi Ingredients
7T-++ >» FAIZ
A ADRKES|ZILT,
ava FADS YO BHF
AR Fil}
HII
SS. RAWRE HSS. GORS. UAKNCKHA
FER.
Wasabi
Wasabi brings out the flavor of the sushi topping,
and stimulates your appetite. It also inhibits
microbe growth. Wasabi is fragrant and spicy, and
is good when grated with a tool made of sharkskin.

AMZ BAKR. HDOPORYO ZIT. ROAR]

RPRRBRS CEOHIBUICRV,
Sweet Pickled Ginger
Sweet pickled ginger neutralizes the fragrance
that lingers on the tongue after eating sushi and
is perfect for cleansing your palate between each
sushi-dane.

APG CHENS BAC SMA LRLES LEI

Wain Hote VHA) DMEDNS. ZUOEV
KC. EODEEOD, HAICAD. AICHE
HEX, BAEULTHD.
Chaba (Tea Leaf)
The tea served at sushi restaurants is chaba, or
“broken tea,” which is a side product of teas such
as sencha (medium-grade tea). It has a plain flavor
and its subtle aroma goes well with sushi. Hot water
is poured over the chaba and it is drunk as tea.
 Description of
ae the Table Setting

|
Ms

OFib WERK CAPRIS RAMA SL BM OR BREST E MT KE

Soy sauce
4 (ES) DEEBHIM AVABLERMALAE ORME HS.
This is a condiment to balance the taste of the vinegared rice
with the sushi topping, and to bring out the natural flavor of
the ingredients. You can use it as is, or it is also simmered with
ingredients such as mirin to make nikiri.

APHEORCSRROM
Wl Ko Td, MPH MAMED NS T
Ott te tb HS,
Tsuke-dai
Tsuke-dai is the wooden serving platter on which your sushi is
placed. Some sushi bars use a plate or an aspidistra plant leaf
instead.
106
107
Ow IF) AFABICAS CMMICHENS,. BEBOSEIIC. FRE.
Oshibori Kr, AAZFCOEA
CBNSR ICES
(Wet Towel) As soon as you enter the sushi bar, the first thing served to you is a
wet towel. Use it to wipe your hands, as if cleansing your body. You
also use it to clean your hands after eating sushi with your fingers.

OFFS APA Cla, AEECSE<S MRZAWYS. BFODDE<. Fal

RAD PBZ LEVIEDCHS. HS TCAWBAS, FICKRS
Tea
OMS Ay FU ES,
At sushi restaurants, instead of tea leaves, chaba, or “broken tea”’
is used because it has a subtle aroma that doesn’t interfere with
the flavor of the sushi toppings. Strong, hot tea washes away the
fish oil that lingers on your palate.

OF iy eme2AnNSil, 1OvYvFHROKE ST =T, AYO

LbEdONS. BhHLFICHOTRNSGA
BHAMSH CE.
Sauce Dish
This is a dish for soy sauce. The size is about 10 centimeters,
so that it is also called 3-sun dish or 4-sun dish. Although it is
acceptable to hold a bow] in your hand when you eat, you are not
supposed to hold a sauce dish.

AARDBSULERKT
44. BHeTSTLe IBeEOS
O# EWA RVAbHSIEL, BE4ABC HDS ICF elo TR
Chopsticks
NTEMEDEW
Chopsticks are a symbol of Japanese food culture. There is even
an expression, “touching with chopsticks”, which means to have
a meal. Needless to say, you can eat sushi without chopsticks.

Dit BRUM, BETHEL, BHIICAOEMAW.

Mlckot. A
ICkoT. HOMICANSAMERESEO
CHAN
Shiru-mono
Shiru-mono is soup in a bowl, including clear soup and miso
(Soup) soup. Interestingly, the ingredients in the soup differ depending
on the sushi bar or the day.
From Pre-Edomae
Period to the Birth of
Edomae-zushi

AAlLE CEL RFOKRMICFRENKMOWIH Fans CE

AUSF L) | DR, KPRELEORMEME. FOMICMRANS EQ
PLB HBONC. RMD CASADARENTIHBICEO, FOR,
BEL TES. [fA > BRK Re) ld, EXICHAORACHS.
FAI MEO FECES, SRR 7". MEOCARIRO MACHR EL IC, A
BDSAHAN ERD DE ERASLNTWS FREUTHMHHSHNI
ACERDVIRO CWS TEDSH, SRS BEAKRSEWVOBNDKS
OES By
eM RRA REIS a] AREA, FAT MEISE IC Bn ADL ED
DHCD, MURBEUTHSNSKIAICH Ie THE) GC. BRAK
FAL TEODMREOD, Meals Mea eo, MOM sA], foe
A\CHRT4S.
ILA RRR. RIMMED OF ARS EDGR S CHRO. IT
Pa CES PASEO [HO AA) DBE, BBC ITO
TKK COED OAC, FRE CHA CRRA, tops cH
DRVYLA a Fie bRAES HI. WR. BAIA LEO, Bp
BICIAACW9K. CUT Hee RA THHAO TSUSHI] &
UTAMZ EMTS,
 Sushi was originally invented as “nare-zushi’”, or pickled fish for
preservation. Cooked grains such as rice and barley were packed into
fish. Lactate fermentation decomposed the grains' starch into alcohol,
which later became vinegar. The combination of “fish, acid, and
grains” was definitely the origin of sushi.
Nare-zushi originated in Southeast Asia. It is believed that, at the end
of the Jomon period, nare-zushi traveled from China to Japan along
with rice cultivation. Considering that the remaining records show that
nare-zushi was used as a tribute, nare-zushi seems to have been food
for the nobles at that time.

After the Muromachi period, “haya-zushi” was born. Since it took

more than several months of fermentation to make nare-zushi,
“vinegar” was added as an ingtedient and substituted for the acid. That
was the beginning of haya-zushi. Haya-zushi became hako-zushi, and
then developed into the current oshi-zushi and nigiri-zushi.

In the Edo period, “nigiri-zushi” was born. With eloquent hand

motions vinegared rice is molded as quickly as a sorcerer casts a spell,
and fresh fish from Tokyo Bay is placed on top of a rice ball. Nigiri-
zushi, which was a convenient and cheap food you could eat while
standing at a street stall, thrilled impatient locals who were low on
funds. Since then, street stalls have transformed into permanent shops,
which have blended into the urban city. And now, “SUSHI” is globally
popular across the seas.
 Ordering at a Sushi Restaurant
-[ashtRl / (tet) / (BREO] CHMOLET.
Okonomi/Omakase/Okimari/de onegai shimasu.
I'll have “okonomi (your choice)”/ “omakase (chef's-
choice)”/ “okimari (set menu) ”.
KIER
CE LIBA, PRI 8,000 AK SUP SA-RNTS.
When you order your choice of sushi, it will usually cost you around 8,000 yen.

*MldA/ LEEBNSNECA.
Watashi wa Kai / Ebi wa taberaremasen.
a>
atk
Ht
a)
Sh I cannot eat shellfish/ shrimp.

»TTEIMBAWTS 7EEUo
Wasabi wo nuite kudasai.
No wasabi, please.

“DET THCTD?
Nani ga osusume desuka?
What do you recommend?

ate BS SS ot
Gotisou sama desita.
That was a very good meal, thank you.

» BEM LET.
Okanzyo wo onegai shimasu.
= Check please.
111
TR Photographic
Acknowledgements
AEP AFI
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ad 03 (3261) 0621
Bi 11:30 ~ 14:00. 17:30 ~ 22:00
EKA EERE
FBI ADYA— 8h. T—TIV
14 i. (A2

MATH, AARKIC THIS. ZBIClENED MED HMDS, BECO

lSHGD CWHR Lic. HAI 37 Elcld, MA HUT CB, HRABKOY
ICHICSRKIE 13 FIC CLEP) Ic erz. AAB LADUE LI.
TRIEDE A -PDEARAEO
BERR IC ABE OIL A OMKC. HR. HA,
BURR. ZAEAL SULAEL, BBS OKMRPSBENTEE LZ.
KEM ko, BEC LIcAAMAEL CERVGREHSVETOC, TIRE
e338, aR. AE CIAMOF (> P54) ldo TED ETA.

Kudanshita Sushi Masa

Address: Kudan Minami 1-4-4, Chiyoda-ku, Tokyo
Telephone: 03-3261-0621
Hours: 11:30-14:00, 17:30-22:00
Open everyday of the week
Seats: 8 Seats at the Sushi Bar, 14 Seats at a Table, 2 Private Dining Room

In 1861, Sushi Masa was established in Nihonbashi. In actuality, the business was run
from a street stall several years earlier than 1861. In 1904, the shop moved to Kanda-
Misaki-cho. In 1924, which was the year after the Great Kanto Earthquake, a new shop
opened at the current location in Kudanshita, and was named Sushi Masa.
Vinegared rice made with a distinctive mild red vinegar and fresh fish evoke Tokyo-
style flavor. Sushi Masa has been supported by so many fans, including Kabuki actors,
military personnel, politicians, stars, and intellectuals.
> Please note that depending on the season, in some instances the sushi varieties introduced in this
guide cannot be ordered. In addition, we do not generally offer sushi with kazunoko (see pg, 54).
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