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A liquid condiment made from fermented soybeans, used for dipping sushi.

A pungent green paste made from grated wasabi root, used as a condiment for sushi.

Pickled ginger, often served with sushi to cleanse the palate.

Grilled freshwater eel, often prepared with a sweet glaze.

Hosomaki roll filled with cucumber, named after the Japanese water deity Kappa.

A dining experience where the chef chooses the menu, serving a selection of their best dishes.

Tuna, commonly used in sushi and sashimi, with varieties like bluefin and yellowfin.

Sea urchin gonads, a creamy and richly flavored delicacy served in sushi.

Salmon roe, typically served in gunkan-style sushi or on top of a bowl of rice.

Saltwater eel, often served grilled with a sweet sauce in sushi.

Sushi roll with rice and fillings wrapped in nori.

Young yellowtail, a fatty and flavorful fish used in sushi and sashimi.

A method of preparing fish or meat that involves lightly searing the outside and leaving the inside raw.

Dried seaweed used as a wrapper for sushi rolls.

Sweet shrimp, often served raw as nigiri or sashimi.

Sushi consisting of a slice of raw fish over pressed vinegared rice.

A type of sushi served in a bowl with a bed of sushi rice topped with assorted sashimi and garnishes.

Sushi rice stuffed into a pouch of seasoned fried tofu, often sweet in flavor.

Hand-rolled sushi, resembling a cone of nori filled with rice, fish, and vegetables.

Flying fish roe, often used as a garnish on sushi rolls.

Sliced raw salmon, commonly enjoyed in sushi and sashimi.

Squid, often sliced and served as sushi or sashimi.

Imitation crab, often used in sushi rolls like the California roll.

A sushi roll filling or topping that combines canned tuna with mayonnaise.

Japanese term for soy sauce, traditionally used for dipping sushi and sashimi.

Sweet omelette typically used in sushi, also known as tamagoyaki.

Inside-out roll, with rice on the outside and nori and fillings on the inside.

A type of sushi that has nori wrapped around a rice ball, topped with loose ingredients like roe.

Thin sushi roll with nori on the outside, typically with only one filling.

A large roll filled with rice, nori, and multiple ingredients.

Sushi style originating from Tokyo (formerly Edo), focusing on nigiri sushi.

Cooked octopus, frequently sliced and served as nigiri or sashimi.

Crab meat, used in sushi rolls or as a topping for other dishes.

Thinly sliced raw meat, often fish, served without rice.