寿司オタク
Take raw fish seriously.
Sushi Otaku is a structured, cited reference for sushi nerds — every neta decoded by real names and kanji, taste, peak season (shun), sustainability, mercury, and how often it's faked at the counter.
Start with the encyclopedia
Aji
Aji is Japanese horse mackerel — a silver hikarimono served fresh (not cured), bright and clean with a little ginger and scallion. Summer's quintessential shiny fish.
赤貝 akagaiAkagai
Akagai is ark shell — prized for deep-red, crunchy flesh and a clean briny sweetness. Slap a fresh one on the board and it visibly flinches.
赤身 akamiAkami
Akami is the lean, deep-red back muscle of tuna — the most traditional cut, all clean iron and umami, and the one with the most mercury per bite.
鬢長 binnagaAlbacore
Albacore is the only fish that is legitimately 'white tuna' — a real tuna with pale-pink, mild flesh. If your 'white tuna' is opaque white, it isn't this.
甘海老 amaebiAmaebi
Amaebi is raw 'sweet shrimp' — served uncooked for a soft, slippery, almost creamy texture and a pronounced sweetness. The heads are often grilled and served alongside.
穴子 anagoAnago
Anago is saltwater conger eel — the lighter, more delicate eel of true edomae sushi, simmered soft and brushed with sweet tsume. Not unagi.
Settle the confusion
Hamachi, buri, kanpachi, yellowtail — the same fish or four different ones? See the side-by-side →
And the big one: that "white tuna" you love? About 84% of the time it isn't tuna at all — it's escolar. Albacore vs escolar →