A tangy sauce made from citrus fruit juice.

It is a plant that resembles sesame leaves when only looking at the leaves, and it is called Shiso or Perilla. In Japanese, it is referred to as Shiso (紫蘇), with the Chinese characters pronounced directly in Japanese. There are two types of Shiso: Green Shiso and Purple Shiso, with the latter derived from the purple variety. The blue-colored Shiso is called Aojiso (青じそ), but it is commonly known as Oba (大葉). According to one theory, a young person in China ate a crab and died, but he was revived by consuming a preparation made from purple Shiso leaves. The name "Shiso" originated from the meaning of a leaf turning purple and bringing about revival. In sushi, Shiso and ginger are finely chopped to make "薬味yakumi" and are often placed on top of blue-skinned fish or thinly sliced and placed on top of sushi rice in the case of white fish or squid sushi.

"Aburi" is a noun derived from the verb "Aburu" (炙る) in Japanese, which means to lightly sear or grill the surface of ingredients using direct flame. Unlike general grilling methods that evenly cook the entire ingredient, Aburi involves searing only the surface while leaving the inside uncooked. It is a cooking technique that allows for a contrast in texture and a smoky flavor between the outer and inner parts of the ingredients. Aburi sushi (炙り寿司), where the surface of fatty fish such as salmon or tuna is seared, is a representative example of Aburi cuisine. Even mild white-fleshed fish like sea bream can be enhanced in flavor and texture by searing the skin.

A root vegetable of the Magua family that exudes sticky mucus when cut