Sushi

Question 1

Akami
[ah-kah-me]

Answer 1

lean Tuna

Top loin of bigeye tuna.
Clean, meaty, iron-rich; slightly firm.
Sometimes lightly marinated (zuke) for extra umami.

Question 2

OToro

Answer 2

fatty tuna

• Most luxurious cut.
• Melts in the mouth; oily and sweet.
• Showpiece of the tuna progression.

Question 3

Kinme-Dai
[ˈkin.me]

Answer 3

golden eye snapper

• Deep-sea fish with firm flesh.
• Elegant, subtle sweetness.

Question 4

Madai
[ma di]

Answer 4

sea bream

• Light flavor, slight nuttiness.
• Clean starter fish in sashimi flights.

Question 5

Shima Aji

Answer 5

stripe jack

• Silky texture, subtle sweetness.
• Rare and delicate; showcases knife skill.

Question 6

Kampachi

Answer 6

amber jack

• Crisp, firm flesh; clean and buttery.
• Often farmed sustainably in Japan or Hawaii.

Question 7

Hamachi

Answer 7

yellow tail

• Soft, oily, with deeper richness than kampachi.
• Accessible and popular among guests.

Question 8

Sake

Answer 8

Salmon

Question 9

Saba

Answer 9

Macherel

• Vinegar-cured (shime saba).
• Tangy, bold, silky; cuts through fattiness.

Question 10

Kohada

Answer 10

gizzard shad

• Small silver fish, vinegar-cured.
• Bright and complex; revered in traditional sushi.

Question 11

Hotate

Answer 11

sea scallop

• From cold waters of Hokkaido.
• Sweet, smooth, sometimes torched or citrus-topped.

Question 12

ZUWAIGANI

Answer 12

Female snow crab

* Softer, sweeter than male (Matsubagani).
* Often served cold and delic

Question 13

Botan Ebi

Answer 13

spot prawn

• Sweet, raw, buttery texture.
• Often served with crispy deep-fried head.

Question 14

Aori Ika

Answer 14

cuttlefish

• Firmer than squid.
• Clean flavor, often scored for texture.

Question 15

Unagi

Answer 15

fresh water eel

Question 16

Anago

Answer 16

sea eel

Question 17

Ikura

Answer 17

salmon roe

• Briny, juicy, soy- or dashi-cured.
• Popular for its texture and salty burst.

Question 18

Uni

Answer 18

sea urchin

• Varieties:
  o Bafun: Darker, intense flavor.
  o Murasaki: Sweeter, lighter, creamier.
• Served over rice or on spoon; polarizing.

Question 19

Lobster-cavier

Answer 19

Lobster-cavier

Question 20

cavier

Answer 20

Osetra Cavier
“OH-seh-truh”

Question 21

Kinme-dai

Answer 21

Golden Eye Snapper

• Deep-sea fish with firm flesh.
• Elegant, subtle sweetness.

Question 22

AKAMI

Answer 22

“red meat” refers to fish with red flesh. TUNA, BONITO

Question 23

SHIROMI

Answer 23

meaning “white fish” in Japanese, encompasses a variety of white-fleshed fish. FLOUNDER, SEA BASS, SEA BREAM

Question 24

HIKARIMONO

Answer 24

“shiny fish” in Japanese, are a category of fish known for their silver, shiny skin. mackerel, horse mackerel, sardines,
gizzard shad etc

Question 25

KAIRUI

Answer 25

"kai" refers to shellfish like scallops, ark shells, and various other types of clams and mussels.

Question 26

KOUKAKURUI

Answer 26

Shellfish, including、shrimp, Crab, lobster, mantis shrimp

Question 27

OTHERS

Answer 27

Eel, Uni, ikura, egg omlette, vegetables, etc.

Question 28

Hosomaki / Omotemaki

Answer 28

tiny roll, seaweed on the outside.

Question 29

Uramaki

Answer 29

rice outside, think California roll

Question 30

Futomaki

Answer 30

seaweed inside/out, and fat, think of a classic spider/soft-shell crab roll

Question 31

Temaki

Answer 31

classic Japanese handroll. It could be cone or cylinder shape

Question 32

Edomae sushi

Answer 32

originating in Tokyo, focuses on freshly caught seafood, often aged or preserved, with a lightly seasoned rice and a strong emphasis on the flavor of the fish

Question 33

Kansai sushi

Answer 33

particularly in Osaka, emphasizes local white fish, a sweeter, more heavily seasoned rice, and often utilizes pressed sushi techniques like Oshizushi

Question 34

HAKO SUSHI or Oshizushi

Answer 34

is a type of sushi where rice and ingredients are pressed into a wooden mold. This method, perfected in Osaka, dates back to the early 18th century. Unlike nigiri sushi, hako sushi often features marinated or cooked ingredients like mackerel, sea bream, eel, or tamagoyaki, allowing for longer shelf life without refrigeration

Question 35

Chutoro

Answer 35

Medium-Fatty Tuna ## Footnote * Belly section; marbled. * Creamy, flavorful, with balanced richness.

Question 36

Kamasu

Answer 36

Japanese Barracuda ## Footnote * Seared over binchotan; soft inside, crisp skin. * Smoky, meaty, umami-rich.

Question 37

Wasabi

Answer 37

Fresh root grated; bottom right of plate

Question 38

Tare

Answer 38

Sweet soy glaze with eel dishes

Question 39

Dashi

Answer 39

Umami broth from kombu and katsuobushi

Question 40

Katsuobushi

Answer 40

Smoked, dried bonito flakes

Question 41

Kombu

Answer 41

Dried kelp; base of many broths

Question 42

Sansho

Answer 42

Japanese peppercorn with tingling effect.

Question 43

Takuan

Answer 43

Pickled yellow daikon

Question 44

Arare

Answer 44

Crispy rice puffs for texture

Question 45

Shiso / Bojiso

Answer 45

Perilla leaf or blossoms

Question 46

Yama Wasabi

Answer 46

Mountain wasabi; spicier

Question 47

Shoyu

Answer 47

Soy Sauce