|Hello, and welcome back to JapanesePod101.com.
|In this lesson we will talk about the "Top 5 sushi items”.
|The first topic on the list is tuna, the most popular
|sushi item, which is known in Japanese as (J: ma-gu-ro).
|Based on the fat content, the tuna meat is
|broken up into two main groups, (J: toro) and (J:
|The fatty belly meat, (J: toro), is further divided
|into (J:oh-toro) and (J: chu-toro).
|The fattiest and the most expensive cut is (J:
|oh-toro). But some people prefer the other (J:
|chu-toro) because they find it less fatty but still
|Meanwhile, the leaner meat from the sides of the
|fish is called (J:aka-mi). If you order any kind of
|tuna sushi without requesting (J:toro), you
|would likely get this cut.
|The next topic on the list is salmon, which the
|Japanese pronounce as (J: sā-mon).
|Salmon is a relatively new fish for sushi use,
|but its oily texture and strong flavor has made it one of the most popular sushi items.
|In Japan, what is known as “salmon” in
|English-speaking countries is called (J:sa-ke).
|But when you order salmon sushi in restaurants,
|you would most likely be served cultured and
|less-expensive “rainbow trout” (J: niji-masu).
|The reason behind this is that wild-caught
|（J:sake) is extremely difficult to serve fresh as
|they often contain parasites.
|The next topic (on the list) is Salmon Roe, which in Japanese is called (J: ikura).
|When making the salmon roe sushi, a sushi chef
|places those reddish-orange caviar on top of a
|bite-size rice ball, then wraps the piece with a
|seaweed sheet. This traditional shape of sushi
|is called “battleship” or (J: gunkan-maki).
|To add more color and texture, battleship-shaped
|sushi is often served with a slice of cucumber
|But you can also use the slice to dip into the
|soy sauce, rather than dipping the whole sushi
|piece, so that your sushi doesn’t get too soggy.
|The next topic is egg, which is called (J: tamago) in Japanese.
|The main ingredient for the egg sushi is a sweet egg omelet. But this simple sushi is known to
|require years of practice for sushi chefs, so
|only high-quality sushi restaurants can offer
|decent egg sushi.
|By the way, you might see people ordering the egg
|sushi at the end of the meal as a sweet dessert.
|But there is no rule about this, you can of
|course order them anytime you want.
|The last topic (on the list) is California Roll which is (J: Kariforunia rōru) in Japanese.
|The California Roll was first invented in the U.S.
|in the 1960s and re-imported to Japan. This
|sushi has seaweed on the inside and the rice
|on the outside as opposed to a regular sushi
|Nowadays, the California roll can be found on
|menus around the world, using ingredients like
|avocado, crab meat, tuna, and cucumbers.
|Making California rolls at home is also easy and
|fun. Just pick your favorite fillings and enjoy
|the endless varieties of this creative dish!
|That’s all we have for this lesson.
|What is your favorite sushi item? Why do you like it?
|Leave us a comment and let us know!
|Thanks for listening and we’ll see you next time. Until then, bye!