Often marinated in vinegar, it is in season from November to April. Available all year, you could say that it has the most squid-like appearance of all squids.

Not as rich as otoro or chutoro, akami has a slight sourness amidst the umami. The bigger the largehead hairtail, the fattier it is, giving it a sweetness that goes great with the vinegared rice. Japanese have been eating squid. It has a soft texture and a sweetness that increases with each bite. Threadsail filefish is available throughout Japan and is one of very few fish used for sushi that can be fished in Tokyo Bay. Cultivated in Hokkaido, Pacific herring is not widely available as a sushi topping outside of the prefecture. Available all year, swordtip squid has a delicious sweetness and a pleasant texture that go well with the vinegared rice. If you really like fish, this is the sushi for you. This is one for the adventurous. A very common fish found all over Japan, Japanese Horse Mackerel has a mild flavor and tastes best from May to September. Firefly squid glows when threatened. This shrimp is found in the seas all over Japan. Best eaten in the spring, skipjack tuna is available most of the year, from March to December. Best time to try it is from October to December. This is an extremely rare cut of fish. It is at its best in the winter. Although there is a springiness to the meat of the Japanese seabass, it is actually quite tender, with a mild sweetness to it. Salmon roe is usually marinated in salt or soy sauce before being used as a sushi topping. It is in season from December to May. It's best eaten with only a small amount of soy sauce so that you can fully enjoy its delicate flavors. The akami of bigeye tuna has a mild sourness, rich sweetness from the fat, and a deep umami. Firefly has a photophore. It has a sweet flavor, and tastes best in the winter. A big difference from Japanese sushi rolls is that the seaweed is on the inside.
Widely available in the winter months, Japanese amberjack is considered a type of white fish, despite is reddish appearance. It grows into kohada quite quickly, so shinko is only available for a short period during the year, between July and August. Octopus is usually boiled at its production site, so you don't usually find fresh octopus at sushi restaurants. A small fish that was once a widely available, it is now a rare item.

And I’ve greatly enjoyed every new flavor I’ve come across except for one. The sweetness of the shellfish is enhanced when it is cooked. Therefore, the Japanese do not eat this raw squid. Dubbed "idiot clam", surf clam is found all over Japan. With a tender and springy texture, the akami of southern blufin tuna has a deep yet smooth flavor. Named for the glowing blue show these squid perform during their spawning season, (thanks to light-producing tentacles used to lure in feed), firefly squid are a silky and sustainable delicacy primarily served in Japan. As you take a bite, you will taste a sweetness first, followed by a bitter aftertaste. Best eaten in the colder months. Best eaten in November and December. Tastes best from December to February. Swordfish is a large fatty fish.
It is dried gourd rolled in rice and wrapped in seaweed. Chef Masaki Saito of NYC’s brand-new omakase mecca Sushi Ginza Onodera goes into further detail. Available throughout the year. There are many people who are put off by the appearance of edible mantis shrimp, but when prepared well, it is an exquisite sushi topping. Delicious both raw and cooked, Japanese cockle served in Japan is largely imported from China and Korea.