[CH] Sushi and Sashimi

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> And think of Japanese who eat raw fish such as sushi. 

	Actually, sushi is rice wrapped in
seaweed.  While raw fish or seafood is often
an ingredient, this is not always the case.
Sushimi is thinly sliced raw fish.
	Here are various types of sushi, from the
menu at a local Japanese restaurant:

aji -- horse mackerel 
akagai -- ark shell 
ama-ebi -- raw shrimp 
anago -- conger eel 
aoyagi -- round clam 
awabi -- abalone 
ayu -- sweetfish 
buri -- adult yellowtail 
chUtoro -- marbled tuna belly 
ebi -- boiled shrimp 
hamachi -- young yellowtail 
hamaguri -- clam 
hamo -- pike conger; sea eel 
hatahata -- sandfish 
hikari-mono -- various kinds of "shiny" fish, such as mackerel 
himo -- "fringe" around an ark shell 
hirame -- flounder 
hokkigai -- surf clam 
hotategai -- scallop 
ika -- squid 
ikura -- salmon roe 
inada -- very young yellowtail 
kaibashira -- eye of scallop or shellfish valve muscles 
kaiware -- daikon-radish sprouts 
kajiki -- swordfish 
kani -- crab 
kanpachi -- very young yellowtail 
karei -- flatfish 
katsuo -- bonito 
kazunoko -- herring roe 
kohada -- gizzard shad 
kuruma-ebi -- prawn 
maguro -- tuna 
makajiki -- blue marlin 
masu -- trout 
meji (maguro) -- young tuna 
mekajiki -- swordfish 
mirugai -- surf clam 
negi-toro -- tuna belly and chopped green onion 
ni-ika -- squid simmered in a soy-flavored stock 
nori-tama -- sweetened egg wrapped in dried seaweed 
Otoro -- fatty portion of tuna belly 
saba -- mackerel 
sake -- salmon 
sawara -- Spanish mackerel 
sayori -- (springtime) halfbeak 
seigo -- young sea bass 
shako -- mantis shrimp 
shima-aji -- another variety of aji 
shime-saba -- mackerel (marinated) 
shiromi -- seasonal "white meat" fish 
suzuki -- sea bass 
tai -- sea bream 
tairagai -- razor-shell clam 
tako -- octopus 
tamago -- sweet egg custard wrapped in dried seaweed 
torigai -- cockle 
toro -- choice tuna belly 
tsubugai -- Japanese "tsubugai" shellfish 
uni -- sea urchin roe 

	David

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