6. Sushi à la carte

There are many different types of fish and shellfish which one can easily obtain, either fresh or frozen, among them salmon, flatfish, tuna, shrimp, and roe. Together with vegetables, mushrooms, and eggs, this list of ingredients makes up the basis for the most common tane and gu for sushi. They are widely available almost all year round. Many of these ingredients can be used to make more than one type of sushi and sashimi.

Every culture has its own eating habits. What some regard as ordinary, others will often consider to be peculiar and not especially palatable. The Japanese say that everything that is fresh and that can be eaten raw, should be eaten raw, for example, as sushi and sashimi. This also goes for some strange things, such as the world’s most poisonous fish, sea urchin roe, fish sperm, whole crab, and raw horsemeat.

  • Mouritsen, Ole G.: Sushi: Food for the Eye, the Body & the Soul
    Springer; New York
    1st English ed., 2009, 360pp, 429 illus., 397 in color., Hardcover
    ISBN: 978-1-4419-0617-5

    At the over-matured sushi
    the Master
    is full of regret

    - Matsuo Bashō (1644-1694)