In Japan different names are given to cuts of tuna. Akami refers to the dark red flesh which is close to the backbone of the fish, very different from the belly meat. It is used as a separate cut in sushi.
Red perilla is a herb giving both colour and flavour and is used in making umeboshi (pickled plums).
White goosefoot. This is one of the sansai or "mountain vegetables", signifying the arrival of spring.
Akebia. A long, banana-shaped fruit which grows on a climbing shrub. It has semi-transparent flesh, a grey-blue to purple skin and black seeds and the appearance of a huge pea pod. Both the flesh and the skin are edible, having a mild flavour. It ripens in autumn (US: fall). Commonly used in China, Korea and Japan.
Grey chanterelles. Fluted, trumpet-shaped, wild mushrooms with a ruffled edge, dark grey to black in colour. They are commonly found under pine, beech or birch trees from July until the first frosts and thrive in wet summers. They are usually sautéed in butter with chopped onions, but are not considered as tasty as the horn of plenty, which they resemble.
Albacore. Long fin tuna. A small variety of high fat tuna with pinkish-white flesh. Prized by the Japanese and used widely there.
Thread cut. A cut for fish used in sashimi, in which almost transparent slivers are cut from a thin fillet. They are collected into little heaps.
