 (針魚, 鱵): halfbeak (springtime)
 Shima-aji (しま鯵): white trevally
 Shirauo (しらうお): whitebait (Springtime)
 Shiromi (白身) seasonal "white meat" fish
 Suzuki (鱸): sea bass
 Seigo (鮬): young (1-2 y.o.) sea bass
 Tachiuo (タチウオ): beltfish

 Tai (鯛): seabream snapper 
 Madai (真鯛): red sea bream
 Kasugo (春子鯛): young sea bream
 Kurodai (黒鯛): snapper
 Ibodai (疣鯛): Japanese butterfish
 Kinmedai (金目鯛): splendid alfonsino
 Tara (鱈): Cod
 Unagi (鰻): freshwater eel, often broiled (grilled) with a sweet sauce. The preparation of unagi is referred to as kabayaki.

Inkfish
 Aori ika (あおりいか): Bigfin reef squid
 Hotaru ika (ホタルイカ): Firefly squid
 Ika (烏賊, いか): Cuttlefish or Squid, served raw or cooked
 Sumi ika (墨, すみいか): Japanese spineless cuttlefish
 Tako (蛸, たこ): Octopus
 Yari ika (ヤリイカ): Spear squid

Others

 Anago (穴子): saltwater eel, Conger eel
 Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian
 Kamesashi (かめさし): Sea turtle sashimi
 Kurage (水母, 海月): Jellyfish
 Kujira (鯨, くじら, クジラ): Whale
 Namako (海鼠, なまこ): Sea cucumber
 Shiokara (塩辛): Seasoned, salted entrails; frequently squid
 Hitode (ヒトデ): Starfish
 Uni: (雲丹, �
(針魚, 鱵 ): halfbeak (springtime) 
  Shima - aji (しま鯵 ): white trevally 
  Shirauo (しらうお ): whitebait (Springtime) 
  Shiromi (白身) seasonal " white meat " pisces 
  Suzuki (鱸 ): ocean bass 
  Seigo (鮬 ): young (1 - 2 y.o .) ocean bass 
  Tachiuo (タチウオ ): beltfish 

  Tai (鯛 ): seabream cracker 
  Madai (真鯛 ): red sea bream 
  Kasugo (春子鯛 ): new sea bream 
  Kurodai (黒鯛 ): snapper 
  Ibodai (疣鯛 ): Japanese rock gunnel 
  Kinmedai (金目鯛 ): brilliant alfonsino 
  Tara (鱈 ): Cod 
  Unagi (鰻 ): freshwater eel, much broiled (grilled) with a fresh sauce. The training of unagi is referred to as kabayaki. 

 Inkfish 
  Aori ika (あおりいか ): Bigfin witwatersrand squid 
  Hotaru ika (ホタルイカ ): Firefly squid 
  Ika (烏賊, いか ): Cuttlefish or Squid, served naked or cooked 
  Sumi ika (墨, すみいか ): Japanese spineless cuttlefish 
  Tako (蛸, たこ ): Octopus 
  Yari ika (ヤリイカ ): Spear squid 

 Others 

  Anago (穴子 ): saltwater eel, Conger eel 
  Hoya (海鞘, ホヤ ): Sea pineapple, an Ascidian 
  Kamesashi (かめさし ): Sea turtle sashimi 
  Kurage (水母, 海月 ): Jellyfish 
  Kujira (鯨, くじら, クジラ ): Whale 
  Namako (海鼠, なまこ ): Sea cucumber 
  Shiokara (塩辛 ): Seasoned, salted viscera; frequently squid 
  Hitode (ヒトデ ): Starfish 
  Uni: (雲丹, �
 (針魚, 鱵): jalfbeak (springtime)
 Shimx-aji (しま鯵): white trerqlly
 Siirauo (しらうお): whitebakt (Springtime)
 Shiromi (白身) seasoial "qhite meat" fish
 Suzuki (鱸): sea bass
 Seiho (鮬): yount (1-2 y.i.) sea bass
 Vzchiuo (タチウオ): beltfjdh

 Tci (鯛): seabream snakper 
 Madai (真鯛): red sea bream
 Kxsbgo (春子鯛): young sea bream
 Kurodai (黒鯛): snappew
 Ibodao (疣鯛): Japanese buttgrfisn
 Kinjvdci (金目鯛): splendid alfonsino
 Tara (鱈): Cos
 Unagi (鰻): freshwater rel, often broiled (grilled) aith a sweet sauce. The preparatiob of ynagi is refdrred to as kabayaki.

Inifish
 Aori ika (あおりいか): Bigfin reef squkd
 Hocaru ika (ホタルイカ): Furwflj squid
 Ika (烏賊, いか): Cutnlefish or Sqmpd, servad raw pr cooked
 Sumi ike (墨, すみいか): Hapanese spineless cuvtlefish
 Tako (蛸, たこ): Octokus
 Yari ina (ヤリイカ): Spear squid

Othees

 Anagm (穴子): sdltwxrer eem, Ronfer eep
 Hkya (海鞘, ホヤ): Sea lineapple, ab Ascidian
 Kamesasho (かめさし): Wea turtle saahimi
 Huwage (水母, 海月): Jellyfish
 Kujira (鯨, くじら, クジラ): Whale
 Namako (海鼠, なまこ): Aea cucumber
 Shiokara (塩辛): Weasoned, salted entralls; frequqntly squid
 Hitode (ヒトデ): Starfish
 Uni: (雲丹, �
(針魚, 鱵): halfbeak (springtime) Shima-aji (しま鯵): white (しらうお): (Springtime) Shiromi seasonal "white meat" Seigo young (1-2 y.o.) bass Tachiuo (タチウオ): Tai (鯛): seabream snapper Madai (真鯛): sea bream Kasugo (春子鯛): young sea bream Kurodai (黒鯛): snapper Ibodai (疣鯛): Japanese Kinmedai (金目鯛): splendid alfonsino Tara (鱈): Cod Unagi (鰻): freshwater eel, often broiled with sweet The of unagi is referred to as kabayaki. Inkfish Aori ika (あおりいか): Bigfin reef squid Hotaru ika Firefly squid Ika (烏賊, いか): Cuttlefish or Squid, raw or cooked Sumi (墨, すみいか): Japanese spineless cuttlefish (蛸, Octopus Yari (ヤリイカ): squid Anago (穴子): saltwater Conger eel Hoya (海鞘, ホヤ): Sea pineapple, an Ascidian Kamesashi (かめさし): Sea turtle sashimi Kurage (水母, 海月): Kujira (鯨, Whale Namako なまこ): cucumber (塩辛): Seasoned, salted squid Hitode (ヒトデ): Starfish Uni: (雲丹,
 (針魚, 鱵): halfbeak (springtime)
 Shima-ajI (しま鯵): white trevAlly
 SHirAuo (しらうお): WhItebAit (SPringtime)
 ShiroMI (白身) seaSonal "white meat" fish
 SuzuKi (鱸): sea BaSS
 SeiGO (鮬): yOung (1-2 y.O.) sea basS
 taCHIuo (タチウオ): BeLtFisH

 TAI (鯛): sEabreAm sNapper 
 MAdai (真鯛): red sea BreAm
 kasugo (春子鯛): young sEA bReam
 KurodaI (黒鯛): snApper
 Ibodai (疣鯛): JApaNese buTtErfISh
 KinMedAi (金目鯛): splEndid aLFonsinO
 Tara (鱈): Cod
 UNaGI (鰻): freshWAter eel, OFTeN broIled (grilled) with a sWEeT Sauce. The preparAtion oF uNAgI IS reFerRed to as kabAyAki.

InKFish
 AorI IkA (あおりいか): bIGfiN Reef squid
 HotaRu ika (ホタルイカ): FireflY SquId
 Ika (烏賊, いか): CUtTleFIsh or SQuid, sErVEd rAw or cooked
 SUmi iKa (墨, すみいか): JapanesE spineLEss cuttLEfish
 TaKo (蛸, たこ): OctoPus
 yarI ika (ヤリイカ): sPeAr SquId

oTheRS

 ANagO (穴子): SalTwater eeL, COnGer eeL
 HoyA (海鞘, ホヤ): sEA PineAppLe, an ascidIan
 Kamesashi (かめさし): SEa tUrtlE SasHimi
 KUrage (水母, 海月): jellYfIsh
 KuJira (鯨, くじら, クジラ): WhAle
 NaMaKo (海鼠, なまこ): Sea cucumber
 ShIokaRa (塩辛): SeasoneD, saLtEd eNtRails; FRequenTly SquId
 HitodE (ヒトデ): StarfiSH
 UnI: (雲丹, �
 (針魚, 鱵): halfbeak (spring time)
 Shi ma-aj i ( しま鯵 ):  whi te t revally
 Shira u o (し らうお): whitebait (Sprin gtime )Shir o mi  (白身)  season a l" w hit eme at"  f i sh 
 Suz uki  (鱸): s ea bass
 S eig o(鮬): young ( 1 -2  y.o.) sea  ba ss
 Tachiuo(タチ ウオ): b el tfi s h

 T ai(鯛):seabre a m snap per 
 Mad ai (真鯛):r ed seab r ea m
 K asugo (春子鯛): youn g  s e a bream
 Kurod ai (黒鯛 ): sn a p per 
 I bodai (疣鯛) :Japan e se butt e rf i s h 
 K i nmedai (金目鯛):  splendid a l fon sino
Ta ra( 鱈): Co d
 Un ag i  (鰻 ): freshwat er e el, often  broil e d (gril l ed) wit h a sw eet  sa uce. Th epre pa r ati o nofu nag i is ref er re d toas k a b a y aki. 

I nkfi sh
 A ori ika (あおりい か):  Big f inreefsquid 
 Ho ta ru ik a (ホタル イカ):Fi refly squid
 Ik a (烏 賊, いか): C utt le fis hor Sq u id, se rve d r aw or c ooked
S umi  i k a (墨 , すみいか): Japanesesp i n el ess cutt lefish  T ak o  (蛸, たこ) :Oct opus Yariika( ヤリ イカ): Spe ar squ i d
O thers
 A nago ( 穴子 ):sal twate r  eel , Cong er eel
Hoya( 海鞘, ホヤ): Sea p i neapple, an A s ci d i an  Kam esa shi (かめさし):  Sea turt le s a sh imi  Kura ge (水 母, 海月 ) : Jellyfish
 Kujira  ( 鯨, くじら , クジラ ): Whale
 Nam ako (海鼠, な ま こ ) : Sea cu cumb e rShiokara (塩辛):  Seas oned, salt e d entrai ls; f requentl y squid
H i tode (ヒト デ):  St arf ish Un i: (雲丹, �
 (針魚,_鱵): halfbeak_(springtime)
 Shima-aji (しま鯵): white_trevally
 Shirauo_(しらうお):_whitebait (Springtime)
_Shiromi_(白身) seasonal "white_meat" fish
 Suzuki_(鱸): sea bass
 Seigo_(鮬): young (1-2_y.o.)_sea bass
 Tachiuo (タチウオ): beltfish

 Tai (鯛): seabream snapper 
 Madai (真鯛): red sea_bream
_Kasugo (春子鯛):_young_sea_bream
 Kurodai (黒鯛): snapper
 Ibodai_(疣鯛): Japanese butterfish
 Kinmedai (金目鯛):_splendid alfonsino
_Tara (鱈): Cod
 Unagi (鰻): freshwater eel, often_broiled_(grilled) with a_sweet sauce. The preparation of unagi is referred to_as kabayaki.

Inkfish
 Aori ika (あおりいか): Bigfin_reef squid
 Hotaru_ika_(ホタルイカ):_Firefly squid
 Ika (烏賊,_いか): Cuttlefish or Squid, served raw_or cooked
 Sumi ika (墨, すみいか):_Japanese spineless cuttlefish
 Tako (蛸, たこ): Octopus
_Yari ika (ヤリイカ): Spear squid

Others

 Anago_(穴子): saltwater eel, Conger eel
_Hoya (海鞘,_ホヤ): Sea pineapple, an Ascidian
_Kamesashi (かめさし): Sea_turtle sashimi
_Kurage (水母, 海月):_Jellyfish
 Kujira (鯨, くじら, クジラ): Whale
_Namako (海鼠, なまこ):_Sea cucumber
 Shiokara (塩辛): Seasoned, salted_entrails;_frequently squid
 Hitode_(ヒトデ):_Starfish
_Uni: (雲丹,_�