18th place tuna
Sashimi is also unique in Japanese food.
The most popular sashimi is tuna.
Tuna is popular not only for sashimi but also for sushi.
Types include bluefin tuna, yellowfin tuna, bigeye tuna, and albacore, and what we usually call "tuna" refers to bluefin tuna.
In addition, the appearance of tuna itself is large, the taste varies greatly depending on the part, and the price also varies.
The fat content differs between the back side and the ventral side, and it is called "lean", "medium toro", or "large toro" depending on the part.
The face is called a sickle and is rich in DHA.
DHA is contained in the order of large fatty tuna, medium fatty tuna, and lean meat, and iron is contained in the order of lean meat, medium fatty tuna, and large fatty tuna.
26th place sea urchin
The whole animal looks like an "igaguri" and eats the testes and ovaries, which are reproductive nests.
The rich and addictive taste is attractive.
It is a high-class ingredient that is popular for sashimi and sushi ingredients and is expensive.
It is said that there are about 160 types of sea urchins in the waters near Japan alone, but only a few are edible.
Mainly edible sea urchins such as purple sea urchin, kitamurasaki sea urchin, bafun sea urchin, ezo bafun sea urchin, and akauni.
30th place salmon roe
It is a salted egg grain separated from the ovarian membrane of salmon and trout.
You can enjoy a bubble wrap and a rich taste in your mouth.
Glittering orange salmon roe is a high-class ingredient that is useful for sushi and seafood bowls.
