【Reading】すしだね/すしねた/たね

【English Name】Sushidane / Sushineta / Sushi topping

Sushi-dane is the general term for ingredients such as fish and shellfish used in nigiri and rolled sushi; neta is the reverse reading of tane and was originally an artisan's jargon. It is broadly classified into namamono (raw items: tuna, sea bream, flounder, salmon, etc., often with preparations such as vinegar-curing and marinating), kaimono (shellfish: ark shell, scallop, geoduck, cockle, etc.), hikarimono (silver-skinned fish: gizzard shad, horse mackerel, mackerel, sardine, etc., vinegar-cured), nimono (simmered items: conger eel, shrimp, mantis shrimp, octopus, etc., brushed with a reduction glaze), and others (salmon roe, sea urchin, omelet, etc.). In 1941, Ginza Kyubey devised the gunkan-maki (battleship roll), expanding the range of toppings that could be handled. Since the 1990s, salmon has become a standard, and it has held the top spot for many years in popularity surveys of conveyor-belt sushi.