Sushi & Toppings with its Effectiveness
Maguro -- Tuna
Maguro -- Tuna
The most popular sushi topping. The red meat has little fat, but is rich in iron and other minerals.
   
Chutoro -- Medium fatty tuna belly
Chutoro -- Medium fatty tuna belly
Meat from the belly of the tuna. A well-balanced sushi topping containing high-quality fatty acids as well as the nutrients found in lean tuna.
   
Otoro -- Fatty tuna belly
Otoro -- Fatty tuna belly
The fattiest part of the belly of the tuna, rich in flavor. Higher DHA content than any other seafood.
   
Suzuki -- Sea bass
Suzuki -- Sea bass
A white fish, but contains much fat-soluble vitamin D, which enhances calcium absorption.
   
Sake -- Salmon
Sake -- Salmon
Contains much EPA and DHA fatty acids, also rich in proteins, vitamins, calcium and other nutrients. Relieves eye strain and high blood pressure.
   
Iwashi -- Sardine
Iwashi -- Sardine
A marvelous health food, containing much EPA and DHA fatty acids.
   
Awabi -- Abalone
Awabi -- Abalone
Rich in iron and taurine, low-calorie and low-cholesterol. The crunchy meat makes a perfect sushi topping.
   
Anago -- Sea eel
Anago -- Sea eel
Daubed with a seet, rich sauce for greater flavor. Rich in vitamin A.
   
Ebi -- Prawn or Shrimp
Ebi -- Prawn or Shrimp
A nutritionally balanced sushi topping, high-protein and low-fat with much taurine and calcium.
   
Ika -- Squid or Cuttlefish
Ika -- Squid or Cuttlefish
Rich in taurine, which lowers cholesterol levels.
   
Tamagoyaki -- Omelette
Tamagoyaki -- Omelette
An essential topping in a sushi meal. Rich in proteins, vitamins, minerals and other nutrients.
   
Uni -- Sea urchin roe
Uni -- Sea urchin roe
An enchanting flavor mixed with a seaside aroma: not to be missed. Contains vitamin A, which relieves eye strain, and vitamin E, which prevents ageing.
   
Ikura -- Salmon roe
Ikura -- Salmon roe
Salted salmon roe . High nutrition value, containing much protein, iron and vitamins, but with high salt content.
   
Tekka-maki -- Tuna roll
Tekka-maki -- Tuna roll
Also named gamblers' roll because they are said to take the roll as a convenient finger food during play.One of basic norimaki with lean tuna."Nori" provides both minerals and vitamin A.
   
Kappa-maki -- Cucumber roll
Kappa-maki -- Cucumber roll
Named after "Kappa"(an evil green water golbin) who is said to love cucumber.One of basic norimaki with sliced cucumber core. Calorie-free, the perfect diet sushi.
   
Inari-Zushi -- "Shari" in "inari"
Inari-Zushi -- "Shari" in "inari"
Also named fox's sushi because the fox-god is said to love the "inari" (the fried "tofo" bags boiled sweet and salty). "Inari" matching with "shari" is juicy and delicious.
   
Chirashi-Zushi -- Various toppings on "shari", in bowl
Chirashi-Zushi -- Various toppings on "shari", in bowl
Various toppings,mostly raw seafood and vegetables, beautifully and colorfully strewn over "shari" (sushi rice) in a bowl.Such beautifully arranged toppings also stimulates our appetites.

How to Take Sushi for Maximum Pleasure
There are no rules as such for eating sushi, but we offer a word of simple advice for your greater pleasure. Above all, soy sauce is best used with restraint. Sushi is a harmony of the fresh "neta" (topping) and "shari" (vinegared rice). If the taste of soy sauce takes over, it spoils the experience so use just a touch of soy sauce on the "neta". Soaking the "shari" in soy sauce will make it fall apart and difficult to eat. When you take Gunkanmaki or condiments-topped sushi, you can have "gari" (pickled ginger) steeped in soy sauce atop them.

The History of sushi

Sushi is one of the truly Japanese dishes. It makes full use of fresh seafood and seasonal ingredients.
A Japanese eating sushi exclaims that he or she is happy to be born Japanese.
Sushi does not mean raw fish. Completely raw silver or fish, beef or even game dipped in soy sauce are called SASHIMI. Sushi always-vinegared rice with all sorts of other ingredients, vegetable.
Nowadays, ironically given sushi is a symbol of freshness, it was originally a means to preserve food Fish and rice were packed together and left for months while the fermenting rice picked the fish. From 17th century, vinegar was applied to make life span longer. The strong-tasting NARE-ZUSHI that is still made in this way, it can be seen in Lake Biwa near Kyoto.
Present type of Sushi, is known as EDOMAE-SUSHI. It was introduced in early 19th century in EDO, where is now TOKYO area. While OSAKA, the second largest city in Japan is the home of OSHI-ZUSHI, seafood and rice pressed in wooden moulds. Specialties have also appeared outside Japan, like CALIFORNIA MAKI, nori, avocado and crab or fishcake rolled inside the rice, which is something coated with bright orange TOBIKKO.
The best place to enjoy sushi is under the eye of the chef, in traditional style of sushi restaurant and still the most of Japanese consider the style as the most standard way for enjoying sushi.
However, in 1958, the novel style of Sushi Restaurant appeared. It is called KAITEN SUSHI, and it inspired a large number of Japanese. With appearance of the new style of Sushi Restaurant, Sushi came back to the dish as " easy enjoyable food " from " high-priced food available only at traditional sushi bar.

As for the overseas country, since the first sushi restaurant was opened in the beginning of 20th century at Los Angels U.S.A. , it has been gradually accepted world wide. From 1980's , on full scale, Sushi is universally know as general foods, not only formal occasional dish.
Now we can say, no other Japanese dish more penetrate Western world than SUSHI.
Now, everybody can easily enjoy SUSHI at KAITEN SUSHI, Take away shop and traditional style of sushi restaurant anywhere in the world.
We can say, now Sushi is going to be global standard food along with Sandwich and Hamburger.