SUSHIPEDIA - The Sushi Nomad Guide
Wasabi (山葵, わさび)

Wasabi (山葵, わさび)

Origin: Known as "Japanese horseradish", Wasabi is the gas that makes the spice engine go in Sushi.  This spice is prepared from the wasabi plant, Wasabia japonica (also known as Eutrema wasabi), a Japanese evergreen. It grows naturally in cool mountain river valleys, along stream beds and on river sand bars in Japan. 

Nutritional Info:
Calories: 142
Fat Grams: 1

Madai (真鯛) - Red Sea Bream

Madai (真鯛) - Red Sea Bream

Origin: Prized both for its flavor and for its traditional use as an auspicious food often served at New Year's and festive occasions such as weddings. In Korea, it is known as Ch'amdom (참돔). Red Sea Bream major is also the most commonly eaten fish in Taiwan

Nutritional Info:
Calories: Do you know?
Fat Grams: Do you know?

Sayori (針魚, 鱵) - Halfbeak

Sayori (針魚, 鱵) - Halfbeak

Origin: Sayori are found in warm seas, predominantly at the surface, occurring in the, Atlantic, Indian, and Pacific Oceans and is just beginning to gain recognition in the United States, but it has been a traditional Japanese dish for centuries.

Nutritional Info:
Calories: 45
Fat Grams: Do you know?

Ayu (鮎) Sweetfish

Ayu (鮎) Sweetfish

Origin: Ayu is a sweetfish and can be found mostly off the coast of Hokkaidō.  The life cycle of Ayu is only about a year. 

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Hamo (鱧, はも): Daggertooth pike conger

Hamo (鱧, はも): Daggertooth pike conger

Origin: Hamo has a very delicate, pleasant taste. The flesh of fresh hamo is beautifully and immaculately white, and can be cooked in a variety of ways.

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Hatahata (鰰): Sandfish

Hatahata (鰰): Sandfish

Origin: Hata-hata is a prefectural fish in Akita.  It's very chewy, almost jelly like.

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Hikari-mono (光り物): Blue-backed fish

Hikari-mono (光り物): Blue-backed fish

Origin: Hikari-mono means shiny fish.  Prepared with salt and vinegar to bring out the flavor.  Trust in only the most seasoned of sushi chef's to prepare it for you.

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Namako (海鼠, なまこ): Sea cucumber

Namako (海鼠, なまこ): Sea cucumber

Origin: Namako can be found all around the islands of Japan.  Namako also can be made many ways, including in Green Tea.  The most popular for is Nigiri.

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Sazae (栄螺, さざえ): Horned turban shell

Sazae (栄螺, さざえ): Horned turban shell

Origin: Served as sushi raw and uncooked; Sazae must be eaten quick and not in the summer, for it spoils quickly.

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