Basics

Question 1

aji

Answer 1

spanish mackeral

Question 2

ama ebi

Answer 2

raw shrimp

Question 3

hamachi

Answer 3

yellowtail tuna / Japanese amberjack

Question 4

hirame

Answer 4

halibut (flounder family)

Question 5

hokkigai

Answer 5

surf clam

Question 6

hotategai

Answer 6

scallop

Question 7

ika

Answer 7

squid

Question 8

ikura

Answer 8

salmon roe (large)

Question 9

inari

Answer 9

fried tofu skin (pouch)

Question 10

kani

Answer 10

crab

Question 11

kanikama

Answer 11

imitation crab

Question 12

maguro

Answer 12

bluefin tuna

Question 13

saba

Answer 13

mackerel

Question 14

suzuki

Answer 14

sea bass

Question 15

tako

Answer 15

octopus

Question 16

tobiko

Answer 16

flying fish eggs (small)

Question 17

toro

Answer 17

bluefin tuna belly meat

Question 18

chutoro

Answer 18

medium fatty tuna (near skin, belly)

Question 19

otoro

Answer 19

very fatty tuna (pink)

Question 20

uzura

Answer 20

quail egg

Question 21

kappa maki

Answer 21

cucumber roll

Question 22

tekka maki

Answer 22

tuna roll

Question 23

tataki

Answer 23

cooking style, seared outside

Question 24

nori

Answer 24

seaweed wrapping

Question 25

shiro maguro / bincho maguro

Answer 25

albacore (tuna)

Question 26

nasu

Answer 26

eggplant

Question 27

kanpachi

Answer 27

amberjack (yellowtail)

Question 28

walu

Answer 28

escolar

Question 29

enoki

Answer 29

mushroom

Question 30

anago

Answer 30

salt water eel

Question 31

butterfish, white tuna (mistakenly)

Answer 31

escolar