Maguro (Akami)
Lean tuna
Usually raw- Texture
- Tender, with a clean bite.
- Flavor
- Savory and relatively lean; less buttery than toro.
Finding your Osaka…
Find your next favorite sushi.
Recognize the topping, say its name, and choose the flavors you enjoy. A practical guide to classic nigiri, plus popular gunkan.
Illustrations are a guide to appearance, not restaurant photographs. Texture and flavor are general pointers: species, season and preparation make a difference.
24 toppings at a glance.
Romanized Japanese and English names are included in each illustration. Open a chart to zoom in, or read the individual cards below.
What is on the rice?
The topping is called neta; the vinegared rice is shari. Use the Japanese names below to match a menu or show a card when ordering.
Toro
Fatty tuna
Usually raw- Texture
- Soft and buttery.
- Flavor
- Rich, with a pronounced fatty sweetness. Chutoro is medium-fatty; otoro is the richest cut.
Samon
Salmon
Usually raw- Texture
- Soft and smooth.
- Flavor
- Rich and gently sweet, with noticeable fat.
Tai
Sea bream
Usually raw- Texture
- Firm and springy when fresh; softer after aging.
- Flavor
- Delicate, mild and subtly sweet.
Hamachi
Yellowtail
Usually raw- Texture
- Firm yet smooth.
- Flavor
- Savory and rich; fat varies with season and fish.
Aji
Horse mackerel
Usually raw- Texture
- Tender, with a little firmness.
- Flavor
- A fuller fish flavor, often paired with ginger or scallion.
Ika
Squid
Often raw- Texture
- Firm or gently chewy; scoring can soften the bite.
- Flavor
- Mild at first, then sweet as you chew.
Tako
Octopus
Often cooked- Texture
- Springy and chewy.
- Flavor
- Mild, savory and gently sweet.
Ebi
Shrimp
Cooked version shown- Texture
- Firm and springy when cooked.
- Flavor
- Light and sweet. This illustration shows cooked shrimp; amaebi is a different, usually raw option.
Anago
Conger eel
Usually cooked- Texture
- Soft and delicate when simmered.
- Flavor
- Mild fish flavor with a sweet-savory glaze. Different from unagi, freshwater eel.
Ikura
Salmon roe
Usually cured roe- Texture
- Small eggs that pop in your mouth.
- Flavor
- Salty, rich and briny. Usually served as a nori-wrapped gunkan, rather than plain nigiri.
Tamago
Japanese omelet
Cooked egg- Texture
- Soft, sometimes fluffy or cake-like.
- Flavor
- Often sweet, with a savory egg or dashi flavor; recipes vary.
Shime saba
Vinegar-cured mackerel
Usually salt- and vinegar-cured- Texture
- Firm, with a smooth, fatty bite.
- Flavor
- Rich fish flavor balanced by vinegar; curing strength varies.
Kohada
Gizzard shad
Usually salt- and vinegar-cured- Texture
- Tender, with fine skin and a little firmness.
- Flavor
- Savory and tangy from the vinegar cure.
Katsuo
Bonito
Raw or surface-seared- Texture
- Firm and meaty.
- Flavor
- Bold, lean and savory, often paired with ginger. A seared version is called tataki.
Hotate
Scallop
Often raw- Texture
- Soft and plump, with a gentle bite.
- Flavor
- Mild and sweet.
Akagai
Ark shell clam
Often raw- Texture
- Firm and pleasantly crunchy.
- Flavor
- Sweet and briny, with a distinctive mineral note.
Hokkigai
Surf clam
Blanched version shown- Texture
- Firm, springy and slightly chewy.
- Flavor
- Sweet and savory. The red-purple tip usually indicates a blanched preparation.
Mirugai
Mirugai / geoduck-type clam
Often raw- Texture
- Crisp and firm.
- Flavor
- Subtly sweet and briny. The Japanese menu name may cover different clam species; ask the shop for specifics.
Engawa
Flatfish fin muscle
Often raw; flatfish species vary- Texture
- Firm, with a slightly crunchy, fatty bite.
- Flavor
- Mild and rich. It is the muscle along the fin, rather than a separate fish species.
Amaebi
Sweet shrimp
Usually raw- Texture
- Soft, silky and slightly sticky.
- Flavor
- Delicate and sweet; different from the springier cooked ebi.
Unagi
Freshwater eel
Cooked- Texture
- Soft inside, sometimes lightly crisp from grilling.
- Flavor
- Rich and fatty, usually with sweet-savory sauce; distinct from conger eel (anago).
Uni
Sea urchin
Usually raw- Texture
- Soft and creamy.
- Flavor
- Sweet, rich and ocean-like; intensity varies. Often served as a nori-wrapped gunkan.
Kani
Crab
Often cooked- Texture
- Tender, with delicate strands.
- Flavor
- Sweet and lightly briny. Species and preparation vary.
A few helpful habits.
Hands or chopsticks
Either is fine for nigiri. Eat a piece in one bite if comfortable, without forcing it.
A little soy sauce
If needed, lightly dip the topping side rather than soaking the rice. A piece already brushed with sauce may need no extra seasoning; follow the chef’s suggestion.
Ginger between bites
Pickled ginger refreshes your palate between pieces. Enjoy it separately, rather than placing it on every topping.
Ask about wasabi
Wasabi may already be inside the sushi. Ask for wasabi nuki (without wasabi) when ordering if you prefer.
There is no compulsory order. Starting with delicate flavors and moving to richer ones can help you compare them, but choose what appeals to you.
Osaka has its own sushi story.
These are regional sushi traditions, rather than extra nigiri toppings. Today, Osaka also serves familiar nigiri from across Japan; not every fish on a local menu comes from Osaka waters.
Osaka: hakozushi & battera
Hakozushi is pressed in a wooden box, with colorful toppings arranged into neat pieces. Osaka’s tradition includes prepared ingredients such as shrimp and conger eel. Battera is another local favorite: pressed mackerel sushi with a thin layer of kombu.
A little story: the name battera comes from a Portuguese word for a small boat, recalling the shape of an earlier version of the sushi.
Find box sushi in the Food directory →Kyoto: sabazushi
Kyoto is known for substantial mackerel sushi, often shaped as a log and sliced. Salted fish carried inland along routes associated with the “Mackerel Road” forms part of the region’s food history.
Expect a richer fish flavor and a tang from the vinegar, depending on the shop’s preparation.
Nara: kakinoha-zushi
Small pieces of pressed sushi are wrapped in persimmon leaves, traditionally with fish such as mackerel. The leaf lends aroma: unwrap it before eating the sushi.
An easy regional food to look for when visiting Nara from Osaka.
Find persimmon-leaf sushi in the Food directory →Read a little more
Regional history and eating tips draw on the sources below. Flavor descriptions are broad ordering guides, rather than a promise about an individual serving.
- Osaka Convention & Tourism Bureau: Osaka sushi traditions (Japanese)
- JNTO: Japanese dining manners
- MAFF: Osaka’s battera story (Japanese)
- JNTO: customs and manners
- MAFF: Nara’s kakinoha-zushi (Japanese)
- MAFF: Kyoto’s mackerel traditions (Japanese)