Editing Sushi (section)

===''Gu''===
{{Main|List of sushi and sashimi ingredients}}
[[File:Wagyu sushi 01.jpg|thumb|Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan.]]
[[File:Whole-eel.jpg|thumb|right|{{nihongo||焼きアナゴ一本握り|Yaki anago-ippon-nigiri}}&nbsp;– a roasted and sweet-sauced whole [[conger eel]]]]
[[File:Fried-shrimp.jpg|thumb|right|{{nihongo||エビフライ巻き|Ebifurai-maki}}&nbsp;– fried-shrimp roll]]
The ingredients used inside sushi are called {{transliteration|ja|gu}} and are, typically, varieties of fish.<ref name=":0">{{Cite book|url=https://books.google.com/books?id=wIOcYVPYfkAC&q=neta+sushi&pg=PP56|title=The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi Varieties and Accompaniments, Etiquette and Dining Tips, and More|last=Lowry|first=Dave|date=2005|publisher=Harvard Common Press|isbn=9781558323070|language=en|access-date=2020-10-16|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105651/https://books.google.com/books?id=wIOcYVPYfkAC&q=neta+sushi&pg=PP56|url-status=live}}</ref> For culinary, sanitary, and aesthetic reasons, the minimum quality and freshness of fish to be eaten raw must be superior to that of fish that is to be cooked. Sushi chefs are trained to recognize important attributes, including smell, color, firmness, and freedom from parasites that may go undetected in a commercial inspection. Commonly used fish are [[Tuna as food|tuna]] ({{transliteration|ja|maguro, shiro-maguro}}), [[Japanese amberjack]], yellowtail ({{transliteration|ja|hamachi}}), [[Eastern nannygai|snapper]] ({{transliteration|ja|kurodai}}), [[Mackerel (food)|mackerel]] ({{transliteration|ja|saba}}), and [[Salmon (food)|salmon]] ({{transliteration|ja|sake}}). The most valued sushi ingredient is [[toro (sushi)|{{transliteration|ja|toro}}]], the fatty cut of the fish.<ref>{{Cite book|title=[[American Tuna: The Rise and Fall of an Improbable Food]]|last=Smith|first=Andrew F.|date=2012-08-08|publisher=[[University of California Press]]|isbn=9780520261846|page=[https://books.google.com/books?id=AR_Zq_GIHtAC&pg=PA95 95]|language=en}} - [https://web.archive.org/web/20200818222534/https://books.google.com/books?id=AR_Zq_GIHtAC&pg=PA95 Archived url], live status.</ref> This comes in a variety of {{transliteration|ja|ōtoro}} (often from the bluefin species of tuna) and {{transliteration|ja|[[chūtoro]]}}, meaning "middle toro", implying that it is halfway into the fattiness between {{transliteration|ja|toro}} and the regular cut. {{transliteration|ja|Aburi}} style refers to nigiri sushi, where the fish is partially grilled (topside) and partially raw. Most nigiri sushi will have completely raw toppings, called {{transliteration|ja|neta}}.<ref name=":0" />

Other seafoods such as [[Squid (food)|squid]] ({{transliteration|ja|ika}}), [[Eel (food)|eel]] ({{transliteration|ja|[[anago]]}} and {{transliteration|ja|[[unagi]]}}), [[Daggertooth pike conger|pike conger]] ({{transliteration|ja|hamo}}), [[Octopus (food)|octopus]] ({{transliteration|ja|tako}}), [[Shrimp (food)|shrimp]] ({{transliteration|ja|ebi}} and {{transliteration|ja|amaebi}}), [[clam]] ({{transliteration|ja|mirugai}}, {{transliteration|ja|aoyagi}} and {{transliteration|ja|akagai}}), fish [[roe]] ({{transliteration|ja|ikura}}, {{transliteration|ja|[[masago]]}}, {{transliteration|ja|kazunoko}} and {{transliteration|ja|tobiko}}), [[Sea urchin as food|sea urchin]] ({{transliteration|ja|uni}}), [[Crab meat|crab]] ({{transliteration|ja|kani}}), and various kinds of shellfish (abalone, prawn, scallop) are the most popular seafoods in sushi. [[Oyster]]s are less common, as the taste is thought to not go well with the rice. {{transliteration|ja|Kani kama}}, or imitation crab stick, is commonly substituted for real crab, most notably in California rolls.<ref>{{cite web|url=https://www.businessinsider.com/imitation-crab-meat-ingredients-explained-2017-5|title=Here's what imitation crab meat is really made of |author1=Rob Ludacer |author2=Jessica Orwig |website=Business Insider|access-date=2019-06-05|archive-date=2019-06-05|archive-url=https://web.archive.org/web/20190605225535/https://www.businessinsider.com/imitation-crab-meat-ingredients-explained-2017-5|url-status=live}}</ref>

Pickled [[daikon]] radish ({{transliteration|ka|takuan}}) in {{transliteration|ja|shinko maki}}, pickled vegetables ({{transliteration|ja|[[tsukemono]]}}), fermented soybeans ({{transliteration|ja|[[nattō]]}}) in {{transliteration|ja|nattō maki}}, [[avocado]], [[cucumber]] in {{transliteration|ja|[[kappa (mythical creature)|kappa]] maki}}, [[asparagus]],<ref>{{Cite book|url=https://books.google.com/books?id=9_yZDwAAQBAJ&q=asparagus+sushi&pg=PA87|title=Sushi Master: An expert guide to sourcing, making and enjoying sushi at home|last=Sakagami|first=Nick|date=2019-06-04|publisher=Quarry Books|isbn=9781631596735|page=87|language=en|access-date=2020-10-16|archive-date=2021-06-17|archive-url=https://web.archive.org/web/20210617105648/https://books.google.com/books?id=9_yZDwAAQBAJ&q=asparagus+sushi&pg=PA87|url-status=live}}</ref> [[yam (vegetable)|yam]], pickled {{transliteration|ja|[[ume]]}} ({{transliteration|ja|[[umeboshi]]}}), [[kanpyō (food)|gourd]] ({{transliteration|ja|kanpyō}}), [[burdock]] ({{transliteration|ja|gobo}}), and sweet corn (sometimes mixed with mayonnaise) are plant products used in sushi.

[[Tofu]], [[Egg (food)|eggs]] (in the form of slightly sweet, layered omelette called {{transliteration|ja|tamagoyaki}}), and raw quail eggs (as a {{transliteration|ja|gunkan-maki}} topping) are also common.