Make your own free website on Tripod.com
 
 
SUSHI & SASHIMI
"The Jewels of Japanese Cuisine"
Prawns, Squillas, 
Sea Urchins & Crabs
Don't be shy! Talk to us!
 
 ***
 
***
 
HOME 
 


 
Introduction to
Sushi
 

 
Commonly asked 
Questions & Answers 
 


 

Fish Varieties &
related Ingredients 
 
 


Cephalopods 
 

 

Shellfish 
Varieties  

  



 

Links 
 

Author's note: Some of the following animals  being exclusively indigenous to or only eaten in Japan, no English names exist for them! I shall do my best to find their Latin names!  

Ami: Arctic Krill  
Ebi: Prawns  
Prawn varieties:   Akazaebi=Tenagaebi=Shakoebi (Scampi, Gamba)  
                           Amaebi=Hokkokuamaebi=Morotogeyaebi=Nanbanebi=Shimaebi 
=Tongarashioebi (Northern Shrimp, Sweet Shrimp, Pink Shrimp) (see picture
                           Botanebi=Shirobotanebi=Toyamaebi (see picture) 
                           (see picture) 
                           Budooebi=Higoromoebi  
                           Gasuebi  
                           Higoromoebi=Budoebi 
                           Isseiebi=Kamakuraebi (Spine lobster)  
                           Hokkoakaebi=Nanbaebi 
                           Kamakuraebi=Isseiebi (Spine lobster)  
                           Katsukurumaebi  
                           Kooebi (shrimp)        
                           Kouraiebi  
                           Kurozakoebi=Gasuebi=Kuroebi 
                           Kurumaebi (Large shrimp, JapaneseShrimp) (see picture) 
                           Makiebi (Tennenkurumaebi inder 10 cm) 
                           Morotogeyaebi=Shimaebi=Amaebi 
                           Nanbanebi=Hokkoakaebi 
                           Odoriebi  
                           Saimakiebi(young Tennenkurumaebi under 6 cm) 
                           Sakuraebi (Red krill)  
                           Shakoebi=Tenagaebi=Akazaebi 
                           Shibaebi  
                           Shimaebi=Morotogeyaebi=Amaebi 
                           Shirasaebi  
                           Shiroebi  
                           Shirobotanebi =Toyamaebi=Botanebi 
                           Taishooebi 
                           Tenagaebi=Akazaebi=Shakoebi (Scampi, Gamba)  
                           Tennenkurumaebi (Wild large prawn, over 10 cm) 
                           Toyamaebi=Shirobotanebi=Botanebi 
Prawn related sushi variety: "Saimakiebi" (two shrimps arranged like a  
                                          bow-tie on top of a rice ball) (see picture 

Gasaebi (Shako): Squilla, mantis Shrimp   
Kani: Crab  
Crab varieties:  Hanasakigani 
                        Ibaragani 
                        Kegani  
                        Koubakogani=Suwaigani  (Snow Crab) 
                        Mokuzugani  
                        Seikogani  
                        "Seikigani" related ingredient: "Seikogani no naiko"   
                        (Seikogani  eggs)  
                        Suwagani=Kounakogani=Mappagani=Echizeugani (Snow Crab, Tanner Crab) 
                        Tarabagani  
                        Watarigani  
Crab related ingredients: Kanitsume=Kanibaniku (Name for unshelled  
                                      boiled crab) (see picture 
                                      Kanimiso (Crab innards)  
Crab sushi variety: Kani salad no Gunkan (Boiled crab flesh on rice ball  
                                wrapped  with dry seaweed)  (see picture) 

-----
Shako (nicknamed "Garage" in Japan=Gasaebi): Squilla, Mantis Shrimp   
Squilla related ingredient: Shakotsume (name given to the unshelled  
                                       boiled  squilla)   
Shaku: Squilla variety   
Shaku squilla related ingredient: "Shaku no shyokara " (Shaku squilla  
                                                 innards)  
Uni: Sea Urchin (see picture  
Sea urchin varieties: Ezobafun-uni  
                               Kitamurashiuni  
                               Murasakiuni  
Sea urchin Sushi variety: "Unigunkan" (Sea urchin roe on top of a rice  
                                      ball wrapped with dry seaweed)   

Robert-Gilles Martineau

 
Meat
Sushi
 


 

Vegetarian
Sushi 
 
 


 
Side
Dishes 
 


 
Sushi Galleries:

 
 


 
Glossary/
Lexicon  
 


 
Recommended 
Restaurants
 


 
Acknowledgements &
Bibliography