A complete guide to Japanese sushi toppings
May 08, 2024
A complete guide to Japanese sushi toppings
Your trip to Japan won’t be complete if you haven’t tried sushi yet, right?
However, there are over a hundred varieties of sushi in Japan, and sometimes you have no idea what to order.
From redfish to shellfish, there are a lot of sushi toppings to try, and to help you with that, we’ve compiled a handy list to help you in your sushi adventure when visiting the country, so stay tuned!
Index : A complete guide to Japanese sushi toppings
1. Maguro
Maguro is one of the most popular sushi toppings, and it’s the red meat of bluefin tuna. Unlike the infamous toro or fatty tuna, maguro is not so rich and has a slight sourness amidst the umami.
2. Otoro (fatty tuna)
Otoro, is the most expensive and fattiest cut of bluefin tuna, and it is perhaps the most popular sushi topping ever. It has a rich flavor and tastes best when eaten during fall and winter.
3. Salmon
Salmon is one of the most popular sushi toppings, and you can find it at almost all sushi-go-round restaurants in Japan, but not at authentic sushi restaurants. The topping is loved by everyone for its affordable price.
4. Hamachi
Hamachi is a young Japanese amberjack, and it is best known for its fatty texture. Available throughout the year, some people say it tastes even better than tuna!
5. Kinmedai
Kinmedai, or splendid alfonsino, is a deep-sea fish that is known for its fatty flesh. It has a light flavor and tender texture, so it melts away in your mouth. Tastes best from December to February.
6. Madai
Madai, or red seabream, has little fat, with a mild flavor and aroma. Best eaten from November to May, you can find farmed madai sushi at almost all sushi-go-round restaurants for a very reasonable price.
7. Hotate
Hotate, or scallop, is usually served raw has a soft texture, and tastes slightly sweet. Since it is widely farmed these days, it’s available throughout the year at a very reasonable price.
8. Ikura
Ikura, or salmon roe, is one of the most loved sushi varieties in Japan, and even though its appearance is a little off-putting due to its sticky texture, it has a delicious sweet flavor. The roe is usually marinated in salt or soy sauce beforehand and served wrapped in seaweed as seen above.
9. Unagi
Unagi, or freshwater eel, is a popular sushi variety in Japan. The eel is grilled with a special sweet sauce served on top of sushi rice, and sprinkled with sesame seeds.
10. Uni
Uni (sea urchin) is one of the most expensive sushi varieties, and it is loved by Japanese for its unique texture and flavor. The higher the grade of the uni, the sweeter it tastes.
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