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A to Z of Sushi - A

A to Z of sushi - A

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Aji Mackerel
Spanish mackerel that is primarilymarketed fresh or frozen as fillets as commercially caught fish are too small to sell in steaks. The raw Aji fish flesh is white.
Akagai

Akagai
The Akagai is a red Shell fish. It contains lots of hemoglobin and iron. The Akagai meat is red in color due to the hemoglobin that it retains. The Akagai is the only shell fish like this. It is caught in the inland ocean areas such as Tokyo bay, Ise bay and the Inland Sea in Japan. The Ark Shell lay their eggs in late spring in summer the meat contalns very little fat, making this the least flavorable catching season. However the Akagai is at its best in summer months. The best part of the Akagai Is the "himo", which consists of the legs, the overcoat and the ligament. The Akagai is one of the favorites of sushi connoisseurs.

Ama Ebi

Ama Ebi
The Ama Ebi shrimp is similar to the red shrlmps that are found in the very cold and deep waters of the northern Sea at Japan. Ama Ebi means "sweet shrimp" unilke Kuruma Ebi' which are boiled before being served as sushi tane, Ama Ebi are served completely raw giving them thelr sweet flavor. Ama ebi carrying eggs are the most dellcious. Ama Ebi are low in calories and have about half the cholesterol of Kuruma Ebi.
anago sea eel

Anago
Anago Sea Eel used as sushi tane is called "Ma-anago". What is unusual is that Anago cannot be eaten raw. Anago tastes best when served lightly warm as it loses it's flavor when it becomes colder than room temperature. The best season for Anago is in the summer. Anago is high In vitamin A, which is an antioxidant in helping fight free radicals.
Awabi / Abalone

Awabi (Abalone)
 The Awabi abalone is actually a sea snail. somtimes alled a sea ear because of the shape Awabi / abalone is prized for its mother-of-pearl inner shell and it's unique flavour of its edible "foot." In Japan, awabi are farmed commercially, over 16,000 metric tons are grown each year.

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