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Amaebi
Sweet Shrimp. Sometimes served with the deep-fried shells of the shrimp. Eat the shells like you would crayfish ...  |
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Bannou Mongo Ika (Presliced Cuttlefish)
100% prepared specifically for sushi and sashimi, simply defrost desired number of pieces for preparations Origin: Japan. This delicious Jap... |
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Eda Mame (Soy Beans)
Pre-boiled, and ready to eat. Boil shortly to warm product, and salt to preference.... |
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Ikura (Salmon Roe)
The Japanese word, aura, for this delicacy derives from the Russian okra, which means fish roe or caviar in general. From the standpoint of ... |
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Imitation Crab
Imitation seafood (called surimi) is made from mild-flavored fish such as Alaskan pollock. The fish is skinned, boned and rinsed to tone dow... |
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Izumi Dai
The meat is typically white, although the red skinned tilapia may have a reddish tint to the meat. Cooked meat is opaque. A brown colored me... |
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Natto Munoyaku (Fermented Soybeans)
Fermented soy beans, it has a stringy, slippery consistency. This is an acquired taste for most people ordering the product.... |
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Prime Soft Shell Crab
Soft shell crabs are popular by themselves or prepared in sushi rolls. Crabs are fried quickly until crisp and enjoyed with a variety of sau... |
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Shimesaba (Marinated Mackerel)
Mackerel or Shime Saba are farm raised in Japan and specifically prepared for sushi and sashimi. There are no skin or bones and they are pre... |
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Sushi Ebi
Black Tiger shrimp are perfect for nigiri sushi. They are boiled, peeled, reverse butterflied and deveined for convenient preparation. Simpl... |
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Unagi
Eel (Freshwater) - grilled, and brushed with a teriyaki-like sauce, richer than salt water eel ... |
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Whole Saba (Mackerel)
Mackerel, almost always served after being lightly salted and marinated for a few days, so really cooked. Raw mackerel is sometimes served b... |
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