Make your own free website on Tripod.com
 
 
SUSHI & SASHIMI
"The Jewels of Japanese Cuisine"
Meat Sushi
Don't be shy! Talk to us!
 
 ***
 
***
 
 

HOME 
 


 
Introduction to
Sushi
 

 
Commonly asked 
Questions & Answers 
 



 
Fish Varieties &
related Ingredients 
 
 


 
Prawns, Squillas,
Sea Urchins & Crabs 

  


 
Cephalopods 
 

 

Shellfish 
Varieties 
 
 

 

Links 
 
 

Note: Sushi made from meat must be of the highest quality. This will certainly  
          prove the seriousness and skills of a sushi-ya!  

Basashi: Thin slices of raw horsemeat (also called "Sakura") 
                                   (see picture) 

-----
Gyuusashi: Thin slices of raw beef 
(Only first-class Kobe beef should apply)  
-----
Gyuutan: Beef Tongue 

Kamo: Duck 

Kujira: Thin slices of Whalemeat 
(Sorry! This is not the place to debate whether we should eat it or not! The fact is, theJapanese serve it!)  

-----

Maezawagyuu: Maezawa Beef 
Shikasashi: Thin slices of raw venison (deer meat) 
 

Robert-Gilles Martineau

 
Vegetarian
Sushi 
 
 


 
Side
Dishes  
 


 
Sushi Galleries:

 
 


 
Glossary/
Lexicon  
 


 
Recommended 
Restaurants
 


 
Acknowledgements &
Bibliography