多彩な寿司ネタもお友達
Sushi Neta Series.

Sho-chan's Sushi Restaurant uses a variety of ingredients.
NORIMAKINEKO is a friend of those sushi ingredients.

MAGURO(tuna)

MAGURO means tuna, and it is the most popular sushi item and everyone loves it.

TAI(sea bream)

TAI is considered the king of fish. It has good taste, color, and shape.
Its white, firm and chewy flesh is very popular as sashimi.

AJI(horse mackerel)

AJI is the fish horse mackerel.
It is a popular fish that can be caught in large numbers, is inexpensive, and tastes great.

KOHADA(threadfin shad)

KONOSHIRO are called "outgoing fish" and are called by different names depending on their size.
KOHADA, a smaller size KONOSHIRO often used in SUSHI, is a raw fish marinated in sweet vinegar.

SANMA(pacific saury)

The typical way to cook SANMA in Japan is grilled with salt,
but in recent years, it is also favored raw, vinegared, and as sushi material.

ANAGO(conger eel)

ANAGO is a long and thin fish similar to an eel. It is also called conger in English.
It is opened lengthwise, avoiding the bones,
and cooked in a sweet and spicy sauce based on sugar and soy sauce to be used as sushi-neta.

HIRAME(left flatfish)

Left flatfish is HIRAME and right flatfish is KAREI.
HIRAME is a high-end fish for sushi.

SAKE(salmon)

SAKE has rapidly become popular as a sushi ingredient
since Norwegian products have become available for raw consumption in recent years.

SHIRASU(young sardines)

SHIRASU-MUSHI is made mainly from young sardines.
MUSHI means 'steamed' and has a delicious slightly salty taste.

KISS(sillago)

In Japanese, the word for sillage is KISS. It is often eaten as tempura, but is also tasty as sashimi and can be used as sushi material.
Its lovely, winsome name and beautiful pearl pink body make it a popular fishing fish.

----Non-fish Ingredients----

EBI(shrimp)

The typical shrimp item for sushi is AMA-EBI (sweet shrimp).
The taste melts in your mouth.

ISE-EBI(spiny lobster)

With its imposing stature and bright red color, lobster is considered a good luck charm.
Since it is a luxury food, it is not so popular ingredients.

TAKO(octpus)

The ingredients to be placed on SUSHI are called NETA.
TAKO is octopus, which is a popular seafood NETA.
And it is also a popular ingredient in takoyaki (octopus dumplings).

IKA(squid)

IKA is a delicious material
with a sweet taste along with a chewy texture.

MONGOIKA(cuttlefish)

A type of squid with thick meat.
Its unique texture with a hint of sweetness makes it popular as a high-end food.

UNI(urchin)

When you put sea urchin in your mouth, it has a rich sea aroma and a cheese-like flavor.
Since it is difficult to make into nigiri, it is usually made into GUNKAN.

HOHATE

HOHATE (scallop) is a premium ingredient with a melt-in-your-mouth sweetness. It is usually opened in two pieces and served on vinegared rice.
It is well known that scallops, when alive, swim in the ocean.

AWABI(abalone)

HDespite its grotesque appearance, abalone is a luxury food.
The aroma of the sea spreads in your mouth. Its chewy texture is also appealing.

AKAGAI (red clam)

A typical high-end ingredient for sushi items with a desirable ocean scent and a crunchy texture.
It is no longer possible to represent shellfish in voxel.

Most SUSHINETA are creatures from the sea.
In the sea, there is Otohime, the princess of the Dragon Palace,
who is waiting to invite Sho-chan to her home.