Page 128 - (DK Eyewitness) Travel Guide - Tokyo

126  TR A VELERS ’ NEEDS

Sushi and Sashimi

Newcomers to Japan are most often both fascinated and
intimidated by these native dishes. The term “sushi” applies
to a variety of dishes (usually written with the suffix “-zushi”)
in which cold, lightly sweet ened, and vin egared sushi rice is
topped or wrapped up with raw fish or other items such as
pickles, cooked fish, and meat. Sliced fillets of raw fish
served with out rice are called sashimi. Even those visitors
used to Japanese restaurants abroad may be surprised at
how ubiquitous such foods are in Japan. Fresh fish is always Sushi bar counter and sushi chefs
used, and the vinegar in sushi rice is a preservative. with years of training

Shredded Hotate Wasabi (Japan ese Gari (ginger),
daikon Hirame Ebi (shrimp) (scallop) horseradish)
radish (halibut) eaten separately

Nigiri-zushi
Here, thin slices of
raw fish are laid over Hokkigai
molded fingers of (type of
sushi rice with a thin clam)
layer of wasabi (green
horseradish) in Suzuki
between. Using (sea bass)
chop sticks or fingers,
pick up a piece, dip Kazunoko
the fish lightly in soy (salted
sauce, and con sume herring roe)
in one mouthful.
Aji (horse Maguro Shimesaba (salted,
Toro (belly flesh mackerel) (tuna) vinegared mackerel) Ika (squid)
of a tuna)

Tamagoyaki (sweetened egg omelet), Denbu, flakes of shrimp and
a popular non-fish item often whitefish that have been boiled, Chirashi-zushi
accompanying sushi and sashimi then dried and seasoned
The “scattered” style of
Kazunoko (salted Ebi sushi involves a colorful
herring roe) (shrimp) combination of toppings
arranged artfully with a
deep bed of cold sushi rice.
Aji (horse Slices of raw fish, fish roe,
mackerel) chunks of omelet, and
other raw or cooked
Uni (the vegetables are placed on
ovaries of a top of the rice (as shown).
sea urchin), a
highly prized
delicacy in
Japan
Gari (ginger)
Ikura (salmon roe)

Slice of kamaboko, a type of steamed fish-paste Thin slice of ika
roll with pink-dyed rim (squid)

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