Sushi! (Part 2)

Continuation from Sushi! (Part 1)

Here let me introduce to you a few more choices of sushi (寿司)… Some of them are my favourites!

Shrimp / Prawn (海老 Ebi) is a common ingredient for sushi.
Usually it’s served steamed, and sometimes you may find the restaurant serving uncooked shrimp. Though some may not feel comfortable eating it raw, but rest can be assured that fresh raw shrimp preserve the natural sweetneess of shrimp way better than it’s cooked counterpart. Highly recommend for those who love shrimp/prawn!


海老 Ebi – shrimp

For shellfish, the personal choice of mine would be Scallop (ホタテ Hotate).
Unlike other types of shellfishes, scallop’s texture does not feel too rubbery or chewy that may put off some first-timers. Combining with it’s subtle taste, it’s a great choice for beginners to try it out with a little soy sauce or lemon with salt.


ホタテ Hotate – scallop

As for those who would prefer slightly chewy texture, Squid (烏賊 Ika) would be a great choice.
There are a few varieties of squid available (different species to be exact) and therefore it can be interesting to try out one by one as each of them has slightly different texture and taste than the other. Alternatively, octopus (タコ Tako) offers similar experience too.


烏賊 Ika – Squid

The kings of sushi, the Red Seabream and Tuna (真鯛 & 鮪 Madai & Maguro).
The red seabream (Madai) is considered as a premium fish and has it’s long history being consumed by the Japanese over the centuries. It is also said to be auspicious and is usually served during celebrations.
It may be surprising for some, but Tuna (Maguro) only gain it’s popularity around 50 years ago. It was considered as an inferior fish as it gets rotten easily, but thanks to the advance refrigerator it managed to maintain it’s freshness until it’s being served to the customer.

madai maguro

真鯛 & 鮪 Madai & Maguro – Red Seabream & Tuna.

The restaurant normally offer seasonal fish, and once in awhile they serve special fish from another region.
I had the chance to try out this Megisu (メギス) from Ishikawa prefecture. The taste is pretty mild and I haven’t tasted something similar like this before.



One of the seasonal fish that represents autumn is Pacific saury (秋刀魚 Sanma).
Usually available only in September and October, the fish’s name literally means “autumn sword fish”.

sanma 1

秋刀魚 Sanma – pacific saury

If you’ve made acquaintance with the restaurant, they’re happy to cater for specific requests, like for the same fish I’ve ordered a salt-grilled (塩炙り shio-aburi) version of it. Tasted fantastic!

sanma 2

秋刀魚の塩炙り Sanma Shio Aburi – Salt-grilled pacific saury.

The last sushi I’d like to introduce today, is Natto with quail egg (うずら納豆 Uzura Natto).
Natto, the fermented bean is the notorious dish that has put off many people, even the Japanese themselves! Combining it with raw quail egg sounds insane, but surprisingly the combination mixes very well!
Ultimately, it’s a hate or love affair…. Those who’re up to gastronomical challenge are welcome to try it!

natto egg

うずら納豆 Uzura Natto – Natto with quail egg


About Yeoh

Yeoh from Malaysia currently works for an IT company in Tokyo.

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