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Salmon roe, large orange eggs served atop rice or as gunkan-maki, known for their burst-in-your-mouth texture.

Freshwater eel, typically grilled and glazed with a sweet soy-based sauce, served as nigiri or in unaju (over rice in a lacquered box).

Bluefin tuna often served as sashimi or nigiri with a deep red color and rich flavor.

Young yellowtail or Japanese amberjack, served as sashimi or nigiri, with a rich, buttery taste and pale pink flesh.

Salmon, known for its orange-pink flesh, served in various ways including nigiri and rolls, often with a buttery texture.

Horse mackerel, typically served as sashimi or nigiri with a distinct, sharp flavor and shiny silver skin.

Sea urchin gonads, with a creamy and rich ocean flavor often served atop rice or wrapped in seaweed, known for its golden color and custard-like texture.

Steamed or boiled shrimp, often used as a topping for nigiri sushi with a mild and slightly sweet flavor.

Octopus, usually boiled and sliced thinly, known for a chewy texture and mild flavor, often served as sashimi or nigiri.

Flounder or halibut, characterized by its flat body and white, delicate flesh which is served as sashimi or nigiri.

Scallop, commonly served raw as sashimi or slightly seared as nigiri, known for its sweet flavor and soft, fleshy texture.

Sweet Japanese omelette, made by layering thin sheets of egg, often served as nigiri or on its own as a side dish.

Fatty part of the tuna, prised for its melt-in-your-mouth texture, can be from different parts of tuna like otoro or chutoro, and is commonly served as sashimi or nigiri.

Saltwater eel, similar to unagi but with a lighter taste, commonly grilled and served over rice as nigiri or in a box-style sushi called kabayaki.