Oshiso Japanese CateringWelcome Page

{short description of image}
Enjoy our library of Sushi Pics below.
Back to Main Page

An american invention in the world of sushi, the California Roll consists of slices of avocado, crab stix, and julienned cucumbers wrapped in a sheet of toasted Nori and rice. Sometimes it is coated with sesame seeds or Tobiko (see below). Although not truly Japanese, this roll is an absolute winner. Great for beginners as there is no raw fish in this roll.
Futomaki means Jumbo Roll in Japanese. Typically filled with tamago, cucumbers, kanpyo (marinated gourd strips), Oshinko (Japanese Pickles) and crab stix, its a staple item on any sushi menu. Generally very tasty, each restaurant makes them a bit different but one things runs accross the board, you need a pretty big mouth and a big appetite to devour this delicacy.
Tekka means Tuna in Japanese. This tuna roll is traditionally rolled with rice and Nori as the outer layer. This simple rolling style allows for the full appreciation of the delicate flavors of the tuna, toasted seaweed and slightly vineagered rice.
Similar in concept to the ice cream cone, Hand Rolls are a true favorite amongst sushi connoisseurs. With a sheet of toasted nori wrapped in a cone, hands rolls may be filled with any sushi filling that fulfills your craving. Spicy Tuna, Yellowtail & Scallions, Salmon /Avocodo & Masago are just a few tasty suggestions.
Nigiri is Japanese for "grab" which in sushi terms is reference to a piece of fish atop a small bed of rice. Maguro is Tuna. (please note: maguro tuna is from the Big Eye, Bluefin or Yellowtail Tunas. Sushi tuna may have different when cut from different parts of the fish)
Otherwise known as "White Tuna", shiro maguro is similar to maguro except it tends to be very light in color. Not readily available in sushi restaurants, don't pass up the opotunity to experience a piece should you come across it.
Definately the one of the prizes of a good sushi counter, Toro comes from the belly section of the Tuna Fish. Also known as "fatty tuna", good Toro has an even marbling of fat and is sure to melt in your mouth. Japanese food supermarkets have been known to sell toro for as high as $90 US per pound! It's unquestionably delicious.
Also know as "Yellowtail", Hamachi is one of the most popular fish in sushi bars throughout the US and Japan. Hamachi is the only fish to have a natural flavor resembling lemons and butter. Delicious with a sprig of thinly sliced scallion, yellowtail is another great sushi delicacy
Although Sake is a Japanese rice wine beverage, it also means Salmon, the beautifully bright orange fleshed fish. With a texture that is perfectly soft to the bite, it is no surprise that Salmon is the most popularly ordered fish in American Sushi Bars.
In the past Hirame traditionally referred to Halibut but today can refer to Fluke as well. Fresh Hirame tends to be simple in flavor and slightly crunchy to the bite. Hirame is often sliced into paper thin slices served with a Ponzu sauce and is known as Uzu Zukuri.
Sea Bass, as it is more commonly known in English. Like Hirame, Suzuki is a mild flavored fish with a bright with flesh. Its simplicity of flavour offers the pallette great balance within a Sushi evening.
In the US, Red Snapper ususally takes the place of what the Japanese call Tai. The bright white and pink flesh of Tai are hinted with sweetness and are a Japanese favorite.
Crab stix atop a ball of rice wrapped in a strip of Nori is what make up this pretty piece of sushi. Usually welcomed by less experienced sushi fans, it definately has marked its place within the sushi world.
These pieces of Sushi are made from Bonito which is quickly grilled giving it a slightly charred flavour. It is served topped with grated fresh ginger and scallions.
As a member of the Herring family, Kohada or Shad (english) are a stronger flavored fish usually marinated in a vineager seasoning. Kohada is a very beautiful fish with a silver and pocadot skin. If you like herring you'll love this one!
Commonly known as Mackerel, Saba is a full bodied fish which unlike tuna, tastes like fish. If you like full flavored fish, you'll have to try this one on your next visit to the Sushi Bar. It's delicious!
Often served toward the end of a Sushi meal, Tamago is a sweet egg custard that is bound to put a smile on your lips. It is said that a Sushi Bar is only as good as its Tamago.
Kaiware is the sprout that grows on the top of the Daikon raddish. Slightly mustardy in flavour, Kaiware offers great contrast of flavour and texture. Vegetarians especially love this piece of nigiri but everyone should try a piece of this excellent nigiri.
Gunkan is Japanese for "boat" as this piece of sushi resembles a small boat filled with Salmon Caviar. Not much explanation is neccessary for this piece as Salmon Caviar is prized cross-culturally throughout the world. It's Simply Fabulous!
This piece of Sushi is made with Masago which is Capelin Roe. Masago is used often throughout the world of Sushi inside rolls and coating the outside of them to add a beautiful color to the presentation. In the picture on the right, the Masago Gunkan is topped of with raw quail egg yoke which is a great delicacy in Japan.
Similar to Masago in taste, Tobiko is the roe from Flying Fish. Although a bit brighter in color, Tobiko is used in the same way as Masago interchangeably. Slightly salty, these tiny caviar eggs seem to burst in your mouth with flavor with every bite. You'll love it!