Maguro-nigiriClassic Sushi. Very soft, fatty fish with meaty taste. Can keep for days in soy sauce, but now usually served fresh.
O-Toro-NigiriMost expensive cut of tuna, very fatty and meltingly soft. Chu-Toro is slightly cheaper, darker and a little less fatty.
Sake-NigiriNot common for sushi in Japan. The name sounds similar to that of rice wine, so pronounce it sha-ke, in a tokyo accent.
Hirame-NigiriLike Halibut and Turbot, with delicate taste and very firm when fresh. Eaten as Sashimi with Momiji-Oroshi.
Suzuki-NigiriVery tasty in season and good with shiso. Also served as transparantly thin Sashimi with Ponzu or Momiji-Oroshi.
Ebi-NigiriUsually lightly boiled on skewer, then split and opened out. The common Kuruma-Ebi can be eaten alive as odori-gui.
Ama-Ebi-NigiriSlightly sweet and very popular for Sushi, widely available and served raw with Wasibi.
Like all Hikari-Mono very good against cholesterol.
Served with Negi and Ginger, or with Wasabi.
Smooth al dente flesh which becomes sticky when chewed.
Sometimes served with lemon and salt.
Boiled in broth or tea, then the tentacles are sliced for Sushi.
Should be chewed to release full flavour.
Served cold and sweet, and used by connoisseurs to judge an unknown chef before trying the seafood sushi.
Highly prized and expensive, with very chewy flesh.
Steamed in broth and sake or served raw or lve.