September 3, 2009
Sushi Etiquette
Some tips on what to do - and what not to do - when you belly up to the counter
By Metropolis
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Shiromi (white fish). This includes hirame, kanpachi, karei, suzuki, tai or buri.
Hikarimono such as aji (often topped with ginger), kohada, iwashi, saba and sayori.
Kairui (shellfish) including akagai, tsubugai, torigai, hotate, hokki gai.
Akami like katsuo (bonito) or maguro (tuna) chu toro, ootoro, akami, zuke maguro, aburi maguro (grilled), bintoro, kamatoro.
Nimono (simmered seafood), including anago, hamaguri and shako.
Makimono—rolls stuffed with tuna (tekka maki), umejiso (umeboshi paste and shiso), oshinko (pickles), kappa maki (cucumbers), kanpyo maki (made from kanpyo), negitoro maki and natto maki.
Tamago (omelette)
Photos by Kohji Shiiki
