Main
Ingredient (Neta)
The
main
ingredient is mainly raw seafood. There are other non-seafood
ingredients, but they are mostly complimentary ingredients.
The main ingredients can be categorized into the following:
Fish
Shellfish
Crustacean
Roe
Other
Seafood
Non-Seafood
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Sushi
Rice (Shari)
The
sushi rice is a mixture of cooked Japanese rice and a blended sushi
vinegar, which consists of rice vinegar, salt, sugar, rice wine, sweet rice wine,
and
kelp. They are mixed with the rice to enhance the
flavors of the main ingredient.
Japanese
Short Grain Rice Kome
Rice Vinegar Su
Rice Wine
Sake
Sweet Rice
Wine Mirin
Sugar
Satou
Kelp
Kombu |
Condiments (Yakumi)
Yakumi directly
translates to “medicinal
flavor”. As the name implies, most of them have strong anti-bacterial
properties. Although wasabi
is generally used, there are many other variations tailored
to each
main ingredient.
Wasabi Japanese
Horse
Radish
Shoga Ginger
Negi
Scallion
Shiso
Perilla Leaf
Umeboshi
Pickled Plum
Yuzu
Japanese Citrus
Sudachi
Japanese Citrus
Kabosu Japanese Citrus
(Condiments
used in New Style Sushi)
Asatsuki Chive
Myoga
Myoga Ginger Bud
Yuzu Kosho
Grated Green Chili & Yuzu Peels
Momiji Oroshi
Grated Red Chili & Daikon Radish
(Condiments
Used in Fusion Style Sushi)
Chili Oil Rayu
Japanese Mayonnaise
Sriracha Sauce |
Seasonings
(Chomiryo)
The
basic seasoning for sushi is soy sauce. Sometimes sea salt is used
instead to taste the ingredient's full flavors. Ponzu, or soy sauce
blended with citrus is frequently used for ligher tasting fishses. The
soy sauce can also be blended with other ingredients depending on the
chef's taste.
Soy Sauce
Ponzu
Soy Sauce Blended with Japanese Citrus
Salt
(Seasonings
used in Fusion Style Sushi)
Ichimi "One
Spice" Red Chili Powder
Shichimi "Seven Spice" Red
Chili Powder
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