Surprising Facts:Nigiri Sushi & Gunkanmaki: A Flavor Journey Through 70 Varieties

A Flavor Journey Through Fish Nigiri Sushi

Nigiri sushi is made by placing various types of seafood on top of vinegared white rice. The seafood used is called “neta.” Common examples include tuna and salmon, but these are just a few of the options available. Despite its simple appearance, nigiri sushi involves deep flavors and sophisticated techniques. A common etiquette when eating nigiri sushi is to lightly dip the seafood part into soy sauce. Accompaniments like wasabi and ginger enhance the flavors of the sushi.

Horse Mackerel (Aji) (Famous/Low to Mid-Price Range)

Horse mackerel, or “Maaji,” part of the Caranginae family, is especially popular for its translucent white flesh, which is rich in umami and sweetness, suitable for various dishes like sashimi, grilled with salt, and simmered dishes. Its peak season is summer, just before spawning. The flavor of horse mackerel can vary depending on their habitat. Inshore horse mackerel tend to have a yellowish body, thicker flesh, and higher fat content. In contrast, those living offshore have a darker color and a more muscular, leaner taste. Horse mackerel caught using the single-line fishing method in the Bungo Channel, where the waters of the Seto Inland Sea and the Pacific Ocean collide, are particularly delicious and are known as “Seki Aji,” a premium fish.

Conger Eel (Anago) (Famous/Low to Mid-Price Range)

Conger eel, or “Anago” (scientific name: Conger myriaster), commonly caught in Shimane, Nagasaki, and Miyagi prefectures, has two peak seasons: June to August and October to December. This sea eel, belonging to the eel family, resembles an eel and must be cooked due to toxic substances in its blood. In the realm of mostly raw fish nigiri sushi, simmered fish sushi is a rarity. Simmered anago is typically prepared with a sweet and savory sauce made from soy sauce, mirin, sugar, and sake, which imbues the eel with a refined sweetness and deep flavor.

Japanese Sardine (Iwashi) (Famous/Low Price Range)

The best season for Japanese sardines (scientific name: Sardinops melanostictus) is from May to October, with autumn sardines being particularly fatty and flavorful. They can be enjoyed in a variety of dishes, including sashimi and fish balls. Sardines typically measure about 15-20 cm and are known as “shusse uo” or “promotional fish” as they change names as they grow; the juveniles are called “shirasu.” Compared to Japanese anchovies, which are also used for dried fish, Japanese sardines are known for their rich flavor.

Bluefin Tuna (Honmaguro) (Famous/High Price Range)

Bluefin tuna, also known as “Black Tuna” (scientific name: Thunnus orientalis), is considered the highest grade of tuna. Caught in areas like the Tsugaru Strait near Japan, the best season for locally caught tuna is from autumn to winter, while tuna caught in the Southern Hemisphere peaks in summer. Tuna has been consumed in Japan for over 10,000 years but was not popular as sushi neta until the Tenpo era (1830-1844). During that time, an overabundance of tuna led to its use in sushi, where it unexpectedly gained popularity. However, from the Tenpo era to the mid-Meiji era, the leaner, less fatty “Zuke” style of sushi, marinated in soy sauce, was preferred. The fatty parts became popular only after the Great Kanto Earthquake, with toro gaining popularity from the early Showa period.

Albacore Tuna (Bincho Maguro) (Famous/Low to Mid-Price Range)

Albacore tuna (scientific name: Thunnus alalunga) peaks during autumn and winter. During this season, individuals rich in fat are referred to as the “Queen of Tuna,” with a taste close to that of bluefin tuna. Albacore is a smaller species of tuna, typically measuring up to about 1.5 meters. It is predominantly wild-caught and offers a mild flavor and very tender meat, which is characteristic for its lack of noticeable sinews and is available at a reasonable price.

Flounder (Karei) (Famous/Low to Mid-Price Range)

There are dozens of species of flounder caught in Japan, almost all of which are edible. The peak season generally refers to the period when pregnant flounder with eggs are caught. Depending on the species, peak seasons vary, ensuring that some type of flounder is always in season throughout the year. Commonly distributed and popular species include Marbled Sole, Eyed Flounder, Mako Flounder, and Slime Flounder. Although similar in shape to halibut, flounders are characterized by both eyes being on the right side of their body. Engawa, a prized part in sushi, comes from the muscular areas along the flounder’s fins, which are constantly in motion. As a result, this part has a uniquely chewy texture. Typically, high-end sushi restaurants use halibut engawa, while more affordable conveyor belt sushi and sushi bento options use flounder engawa.

Flounder (Famous / Medium to High Price Range)

Flounder (scientific name: Paralichthys olivaceus) is in season from winter to spring, especially from December to February. During this period, the cold sea waters thicken the flesh and maximize fat content due to abundant food. Unlike similarly shaped flatfish, flounder are distinguished by having both eyes on the left side of their body. Known for its delicate and mild flavor among white fish, the fin area, called “engawa,” offers a unique texture and taste.

Bonito (Famous / Low Price Range)

Bonito (scientific name: Katsuwonus pelamis) ranges from 40 to 60 cm in length and can live up to about 10 years, with some growing up to 1 meter. It has two peak seasons, spring and autumn. The early bonito, starting around March from the southern part of Kyushu and moving north to central Honshu by May, has firm red flesh with a light flavor. The bonito caught around the Sanriku coast from August to September is called “modori katsuo” and is known for its fat richness, earning it nicknames like “fatty bonito” and “toro bonito.” Bonito’s freshness deteriorates quickly, making “bonito tataki,” where only the surface is seared, a popular preparation.

Japanese Sea Bass (Famous / Low to Medium Price Range)

Japanese sea bass (scientific name: Lateolabrax japonicus), thriving in bays and estuaries, peaks in summer. It’s a white fish known for its mild flavor and refined taste. This fish is considered a “shusse uo” or promotional fish, changing names as it grows: “koppa” or “hakura” under 15 cm, “seigo” at one year old, “fukko” at two years, and “suzuki” at three years or older. A famous dish from Lake Shinji, “suzuki no fumizuke,” originated when a fisherman offered the steamed fish wrapped in official documents to the local lord, becoming a formal dish of the Matsue domain.

Gizzard Shad (Famous / Low to Medium Price Range)

Gizzard shad (scientific name: Konosirus punctatus) is at its best from October to March, particularly in November and December. As it grows, its names change from “shinko” to “kohada” to “nakazumi” to “konoshiro,” making it another “shusse uo.” In the days before refrigeration, gizzard shad was preserved in vinegar and salt, maintaining its lively flavor. The balance of salt and vinegar significantly impacts the taste, showcasing the sushi chef’s skill.

Mackerel (Famous / Low Price Range)

Mackerel (scientific name: Scomber australasicus) has long been a staple for the general population. Its quick deterioration in freshness is countered by marinating it in vinegar to make “shime saba” used in sushi. “Battera sushi,” where mackerel is laid over rice and sliced, is a popular mackerel sushi variety across Japan. Currently, there are mainly three types of mackerel in circulation, with “masaba” being the most common, caught abundantly in Ibaraki and Nagasaki Prefectures. Its peak season is late autumn to February after spawning. “Goma saba,” which prefers warmer seas, is caught more in Mie and Miyazaki Prefectures. It has less fat and a stable flavor year-round, making it ideal for “shime saba.” Recently, Atlantic mackerel caught near Norway is also becoming popular.

Pacific Saury (Famous / Low Price Range)

Pacific saury (scientific name: Cololabis saira) is named for its sword-like appearance and is caught in the cold waters of Hokkaido and the Tohoku region. It can grow up to about 40 cm in length. It spawns around the Kuroshio Current from Mie to Shikoku from March to June and moves northward from July to August. From late August to November, it accumulates fat, reaching its best flavor, especially from September to October in the waters off Sanriku to Boso.

Salmon (Famous / Low Price Range)

Japanese natural salmon is not used for sushi or sashimi due to the presence of Anisakis parasites. Thus, most salmon available today is trout salmon (scientific name: Oncorhynchus mykiss), originally a freshwater fish now farmed in saltwater. It’s fatty and available year-round at an affordable price, mainly imported from Norway and Chile.

Greater Amberjack (Famous / High Price Range)

Greater amberjack (scientific name: Seriola dumerili) is a type of jack fish, known as one of the luxurious “big three yellowtails,” along with yellowtail and amberjack. It can grow up to 190 cm long. Natural greater amberjack is rare, and most available are farmed. It is edible all year round, but its peak season is from summer to autumn, offering a firm texture with the perfect combination of fat and umami.

Eel (Famous / High Price Range)

Eel (scientific name: Anguilla japonica), a staple of Japanese cuisine from ancient times, is now 99% farmed. The juveniles are born in the deep sea near the Mariana Trench around the equator and ride ocean currents to grow in Japanese rivers. In eel farming, these juveniles are caught and raised in ponds for six months to a year and a half. Because eel blood contains toxins, it is always cooked, typically grilled, before consumption, often with a sweet and savory sauce made from soy sauce, sugar, and mirin.

Sea Bream (Famous / High Price Range)

Belonging to the Sparidae family, the most notable is the Red Sea Bream (scientific name: Pagrus major), which can grow from 30 cm to 1 meter in length. Despite its mild taste, it has a subtly sweet flavor and a firm, plump texture. It is considered auspicious and often served at weddings and celebrations. For sushi, it is blanched with the skin on and then chilled in water to soften before serving.

Horse Mackerel (Rare / High Price Range)

While horse mackerel is typically a common fish, the Seki Horse Mackerel (scientific name: Trachurus japonicus), caught between Oita and Ehime prefectures in the Bungo Channel, is an exception known as a premium brand fish. The area’s stable sea temperatures and abundant plankton foster a fish with well-marbled, firm flesh. It is caught using rods rather than nets to prevent damage, ensuring it reaches the market in fresh condition.

Rosy Seabass (Rare / High Price Range)

Rosy Seabass (scientific name: Doederleinia berycoides), popular in the Hokuriku region, has been recognized nationwide as a luxury fish since 2014. Its rich fat content is comparable to the fatty belly of tuna, earning it the nickname “white toro.” Though generally considered in season from autumn to winter, in Niigata and Toyama prefectures, summer is the peak season.

Yellowtail (Famous / High Price Range)

Yellowtail (scientific name: Seriola quinqueradiata) is part of the jack family and changes its name as it grows, eventually becoming amberjack. Large specimens can reach up to 80 cm and weigh about 10 kg. Yellowtail, moderately fatty and firm, is favored across various ages and has a milder flavor than amberjack, making it widely popular.

Pike Conger (Rare / High Price Range)

Pike conger (scientific name: Muraenesox cinereus), part of the eel family, has a long cylindrical body and a fierce appearance but is known for its fat-marbled white flesh and rich flavor. Like eel and anago, its blood contains toxins, necessitating cooking before consumption. Pike conger is at its best from June to July, before spawning, when it is fattiest. Post-spawning, it is called “nagori hamo,” and its fattier and richer taste is highly valued. It is primarily caught in Hyogo and Tokushima prefectures, with Kobe’s seas known as rich fishing grounds. In Kyoto, it is treated as a high-end cuisine, while in other areas, due to its many bones, it is often processed into minced or kamaboko products. A unique preparation method involves scoring the briefly boiled flesh finely.

Pufferfish (Rare / High Price Range)

Pufferfish, particularly the Tiger Pufferfish (scientific name: Takifugu rubripes), stands at the pinnacle of luxury among white fish, known for its firm, elegant flesh and refined aroma. It is dangerous due to its potent toxins, requiring a special license for preparation. Its peak season is winter, when its flesh is firmest. The male’s roe, known as “white diamond,” is celebrated for its unique taste and texture.

Marbled Rockfish (Rare / Medium to High Price Range)

Marbled Rockfish (scientific name: Sebastiscus marmoratus) typically grows from 20 to 30 cm, with a large head and pronounced dorsal spines. Early winter to early spring is its peak season, offering a transparent white flesh with a delicate flavor. Its limited yield makes it suitable for a variety of dishes, such as hot pots, miso soup, simmered dishes, grilled with salt, and deep-fried. It is relatively rare to see this fish used in sashimi or sushi due to its limited market availability.

Filefish (Rare / Medium to High Price Range)

Filefish (scientific name: Stephanolepis cirrhifer), related to pufferfish, is prized for its taste and texture comparable to pufferfish. Its peak season is summer, following spawning when it feeds heavily to regain strength and fattens up. While the flesh is low in fat and mild, it has a chewy texture. The liver is particularly valued, dubbed “sea foie gras” for its rich flavor. When served as sashimi, it is typically thinly sliced due to its elastic texture.

Halfbeak (Rare / Medium Price Range)

The season for Halfbeak (scientific name: Hyporhamphus intermedius) varies by region. In Chiba and Ibaraki prefectures, it peaks from November to March, while in Ishikawa and Hiroshima prefectures, it is from March to May. This fish is known for its silvery, translucent white flesh that melts in your mouth.

Herring (Rare / Medium Price Range)

Herring (scientific name: Clupea pallasii), also known as the “harbinger of spring,” appears along the coast for spawning in spring. From winter to spring, the fish has a rich, melting flavor due to its high fat content. Herring roe is also well-known as “kazunoko.” Typically, herring is not commonly used in nigiri sushi.

Kazunoko (Famous / Medium Price Range)

Kazunoko consists of salted and dried herring (scientific name: Clupea pallasii) ovaries. The name “kazunoko,” symbolizing fertility, is considered auspicious. In Japan, it is a traditional practice to eat kazunoko during the New Year, featuring a unique texture and the rich flavor typical of fish roe.

Largehead Hairtail (Rare / Medium Price Range)

Named for its long, sword-like shape, the Largehead Hairtail (scientific name: Trichiurus lepturus) has a silvery-white sheen on its body and can grow up to about 1.5 meters. The peak season for hairtail is from July to November, with the best flavor occurring in midsummer. It is primarily caught in western Japan, including Ehime, Nagasaki, and Wakayama prefectures. Sashimi is considered the most delicious way to enjoy this fish, and the skin part has a sweet taste.

Chicken Grunt (Rare / Medium Price Range)

Chicken Grunt (scientific name: Parapristipoma trilineatum) is known for its elegant taste, featuring firm yet tender flesh with a seaside aroma. The peak season for this fish is from spring to summer, with early summer being particularly good as the fish accumulates fat, making it as delicious as sea bream. Chicken grunt caught in the Kanto region also has a high fat content in winter, resulting in a translucent and fresh quality.

Splendid Alfonsino (Rare / Medium Price Range)

Splendid Alfonsino, also known as Kinmedai (scientific name: Beryx splendens Lowe), is known for its beautiful red appearance and exquisite flavor. Its peak season varies regionally but is generally from winter to spring. While it can grow up to about one meter in length, the sizes that are typically distributed are much smaller. It is a deep-sea fish living at depths of 200 to 800 meters and was previously not commonly consumed due to the difficulty of its capture.