Foodntravelling.com – Japanese dishes are mostly made from seafood. Every year this country spends hundreds of thousands of tons of marine catches for consumption. In addition, sushi is one of the authentic Japanese dish types. This one dish is a dish that is timeless. That’s why this dish always presents unique types in terms of appearance and filling. The filling ingredients for sushi dishes are very diverse. And of course from fresh seafood. The article 8 Fresh Seafood Ingredients: Japanese Dish Types of Sushi will provide some of the freshest ingredients for the dish. No need to linger anymore, and Let’s discuss it!
The first fresh seafood ingredient is tuna. Fresh tuna is often the first choice in sushi dishes. From the delicious taste of the meat. And also this fish is quite rare to get. Moreover, among tuna fish, with their rarity, there are different types of bluefin tuna, yellowfin tuna, bigeye tuna, and also albacore tuna. The tuna makes sushi dishes premium in terms of taste. Tuna is usually served on a type of sushi spicy tuna roll, california roll, and also the primary type of sushi nigiri.
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Salmon is a favorite fish around the world. The salmon combined with the sushi dish makes for a fantastic taste. The fat content is not too much and is high in omega-3 acids. More precisely, this fish has a mild taste when tasted. Don’t forget to taste the salmon eggs, also known as ikura. Sushi with the salmon combination is relatively new. Because in the 1970s, which was different from the sushi cuisine of the past. Salmon with sushi type is very varied from salmon hosomaki, zuke-salmon, gunkan maki, and also aburi salmon.
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Mackerel, Saba Sushi
Saba or mackerel has a season for catching it. On the other hand, this fish is no less rare than tuna. The taste of the meat is fatty. Make a lot of people catch this fish. Mackerel harvest season is September to February. Usually, these fish reach the harvest season determined by the restaurant owner to preserve mackerel fish. So that foreign tourists can taste sushi dishes with mackerel without visiting in the specified month. The types of sushi for mackerel are shime-saba, sawara, and sanma.
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Seabass, Suzuki Sushi
Seabass or North American fish are often referred to as suzuki. Japanese people usually use seabass fish as sashimi dishes. However, seabass fish can also be used as fresh seafood ingredients from types of sushi dishes. Sushi from seabass only has two types. Namely, striped bass sushi and striped bass sashimi.
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Sardines have a unique taste from other fish. Because the fish already has a salty and sharp taste naturally. Sometimes, this fish is often used as canned fish. On the other hand, the Japanese state processes this fish into sushi dishes. Which makes the dish with sardines creates a delicious taste. The characteristics of sardine meat are naturally salty, sweet, tender, and slightly oily. Japanese restaurants usually serve sardines sushi combined with ginger and wasabi to balance the tongue to create a delicious dish. Types of sushi from sardines include iwashi, narezushi, and oshizushi.
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Gizzard Shad, Kohada Sushi
In summer in Japan, the gizzard shad is the main catch. The specialty of this fish is that it is small and tastes fresh when made into sushi. The name of this fish is not very popular among foreign tourists because the name is less appetizing. But you can call this fish in Japanese kohada fish. This fish also has a designation from the smallest to the largest. The name of the smallest fish is shinko. Medium fish known as kohada or often used as a sushi dish. And the biggest one is nakazumi, usually for a combination of famous Japanese dishes. This fish only has one type of sushi, namely kohada nigiri.
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Scallops, Hotate Sushi
For those of you beginners who enjoy sushi, fresh seafood scallops are suitable for you. Scallops in Japanese are hotate or hotategai. The shape of this sea animal is a little scary, but not as frightening as the taste. The sweet taste of scallops and soft to swallow is suitable for sushi beginners. In northern Japan, this sea animal is always cultivated. Due to supply the availability of fresh ingredients from sushi dishes. Clam farming farmers are located in the city of Hokkaido. Even so, the farmers there always produce the highest quality shellfish. Scallops have a wide variety of species. But, in sushi dishes that only use yesso clams or giant ezo clams.
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Octopus, Tako Sushi
The last fresh seafood ingredient is the octopus. Octopus is often known as tako. Octopus or tako are usually easy to spot when visiting a sushi restaurant. In terms of taste, it is sweet, and the meat is chewy. For one thing, the filling for tako on sushi is also suitable for those of you who are still beginners, sushi lovers. There is no need to worry about tako on sushi being served cooked or burned using a torch. But it’s a shame when you want to taste tako sushi it’s a little hard to find. Because this octopus or tako does not exist to cultivate this one marine animal. The type of sushi served on fresh seafood is tako nigiri sushi only. While enjoying this dish, tako nigiri sushi combined with wasabi or spicy Japanese paste.
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You can find types of sushi with fresh seafood ingredients in various restaurants in Japan. Those from the article 8 Fresh Seafood Ingredients: Japanese Dish Types of Sushi. Actually, there are many more fresh ingredients for sushi dishes, and it’s just that we are only here to provide things about seafood ingredients for you. We hope that you can explore more foods deeply about sushi dishes in this article. Enjoy your sushi dish!