cookbook

Akaki
Type: Nigiri
Main ingredient: Red Clam
Calories per slice: 39
The Akagai (or "red Shell fish") contains plenty of hemoglobin and iron. The meat of the fish is red in color due to the large amount of hemoglobin that it retains. The Ark shell is the only shell fish with this characteristic. It is caught in inland ocean areas such as Tokyo bay, Ise bay and the Inland Sea. The Ark Shell lay their eggs in late spring and by early summer the meat contains very little fat, making this the least favorable catching season. The meat is at its best in summer months. The best part of the fish Is the "himo", which consists of the legs, the overcoat and the ligament. The Akagai is one of the favorites of sushi connoisseurs that frequent the counter sushi bars.

Ebi (Kuruma Ebi)
Type: Nigiri
Main ingredient: Shrimp
Calories per slice: 45
Shrimp is one of the most popular sushi tane. In Japan, it is said that inclusion of shrimp in the diet is a sign of a civilized nation. The Japanese consume more shrimp than any other country and although they are cultivated in very large numbers, there are still not enough shrimp, so they must also rely on imported product. Although there is a fair amount of cholesterol in shrimp, the taurine that is also found in shrimp counterbalances the effect of the cholesterol. Shrimp is also high in calcium and protein.

Hirame

Type: Nigiri

Main ingredient: Halibut

Calories per slice: 39

Hirame is the most popular white-meat sushi "tane". It's most delicious during its peak season of winter through the spring months. A good sushi tane of Hirame should be sliced so thin that it is almost transparent. Not only is Hirame low in calories and cholesterol, but it is also very easy to digest. It contains collagen which is responsible for healthy, young looking skin.

Kaibashira
Type: Gunkan
Main ingredient: Scallop
Calories per slice: 45

Hon Maguro
Type: Nigiri
Main ingredient: Akami/Tuna
Calories per slice: 45
Hon Maguro tuna is a top grade tuna - over 200lbs in size. This meat of this tuna is a very dark red, almost as dark as a red wine. Tuna are very active, high energy fish that swim at speeds of more than 60 km/hour. Although maguro is probably the most common sushi tane, historically speaking it was not even considered to be high quality sushi tane until the beginning of this century. The majority of the maguro served in sushi restaurants is imported from around the world. The bright red maguro is taken from the fish's back. It is very low in fat and high in iron.

Hon Maguro
Type: Nigiri
Main ingredient: Akami/Tuna
Calories per slice: 45
Hon Maguro tuna is a top grade tuna - over 200lbs in size. This meat of this tuna is a very dark red, almost as dark as a red wine. Tuna are very active, high energy fish that swim at speeds of more than 60 km/hour. Although maguro is probably the most common sushi tane, historically speaking it was not even considered to be high quality sushi tane until the beginning of this century. The majority of the maguro served in sushi restaurants is imported from around the world. The bright red maguro is taken from the fish's back. It is very low in fat and high in iron.

Tako
Type: Nigiri
Main ingredient: Octopus
Calories per slice: 37
Octopus that is served as sushi tane is boiled just slightly before it is filleted. The majority of the octopus served in Japan comes from the Sea of Japan, however, some Octopus is imported from the inland ocean areas of Africa. Octopus prepared by a master sushi chef will be tender and slightly sweet to taste, and the preparation of Octopus for sushi tane requires a fair amount of skill. Although octopus meat was once thought to contain high levels of cholesterol, it is now known that the taurine found in octopus counterbalances the cholesterol

Torigai
Type: Nigiri
Main ingredient: Cockle
Calories per slice: 45

Torigai has the most protein of any shellfish. Its bright red colored meat makes for a colorful and beautiful sushi tane. The name, "tori-gai" literally means "bird-shell fish" and is derived from the appearance of the end portion of the fish; a black triangular shape that resembles a bird's beak. The taste of the meat is also thought to resemble that of chicken. Tori-gai is often used in chirashi-zushi, which is sushi served on a plate with the various tane arranged randomly on top of the sushi rice. The protein contained in the meat of the Torigai is synthesized in the body as essential amino acids.

Unagi

Type: Nigiri

Main ingredient: Fresh Water Eel

Calories per slice: 45

Lightly grilled with a sweet sauce - Fresh water eel has a high content of vitamin "E" - A summer favorite in Japan. When its hot and humid outside the Japanese like to eat Unagi for a boost of energy. The 3rd Sunday in August is "Unagi Nohi" - The day of Unagi all over Japan.