Page 129 - (DK Eyewitness) Travel Guide - Tokyo

WHERE T O EA T AND DRINK  127

Maki-zushi Temaki-zushi is rolled
by hand into a large
“Rolled” sushi is becoming increasingly familiar cone shape. Kappa
outside Japan – the California roll, for instance, is a (cucumber)
version using avocado and other non-Japanese
ingredients. For maki-zushi the sushi rice is combined
with slivers of fish, pickles, or other morsels, and
rolled up in a sheet of toasted seaweed (nori).
Takuan (pickled radish)
Umejiso-maki Negitoro-maki
(pickled plum (scallions and tuna) Ebi (shrimp) Tamago (egg)
and shiso herb)
Kampyo (gourd)
Natto-maki Futo-maki, or thick-
(fermented rolled sushi, has three
Oshinko-maki (pickled soy beans) or more ingredients.
daikon)
Kampyo-maki Kappa-maki Tail end
(gourd) (cucumber) Ebi (shrimp)
tempura of ebi
Tekka-maki
(tuna) Ura-maki,
or reverse rolls,
are made so that the
Hoso-maki, or thin-rolled sushi, has one central sushi rice, rather than
ingredient at its core. It is rolled into a cylindri cal shape the nori, forms the outside
with the help of a bamboo mat. of the cylinder.

Hotate (scallop) Thick slices of raw Tarako, cod roe rolled up in squid and Red seaweed garnish
arranged in the shell maguro (tuna) strips of seaweed
Sashimi
Hotate Sliced fillets of the
(scallop) freshest uncooked
arranged with fish may be served
thin strips of as a single course.
nori Sashimi is deli cate
(seaweed) and creamy, and the
only ac com pan i-
ments should be
Hokkigai, soy sauce, wasabi,
out of its daikon, and maybe
shell a shiso leaf.

Tako Aji (horse mackerel), topped Wasabi (green horseradish) molded
(octopus) with finely sliced scallions into the shape of a shiso leaf

Popular Fish in Japan
Of the 3,000 or so varieties of fish eaten in Japan, the most
common, available year-round, are maguro (tuna), tai (sea
bream), haze (gobies), buri (yellowtail), saba (mack erel),
crustaceans such as ebi (shrimp) and kani (crab), and fish that are
usually salted such as sake (salmon) and tara (cod). Spring is the
start of the season for the river fish ayu (sweet fish), traditionally
caught by trained cormorants. Katsuo (skipjack tuna) is available
in spring and summer, unagi (eel) in midsummer, sanma (saury)
in the fall. Winter is the time for dojo (loach), anko (angler fish),
and fugu (globefish), prized for its delicate flavor but also feared
Fish display at Kochi street market for deadly toxins in its liver and ovaries.

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