What kind of sashimi will be used in a kaisendon dish is not fixed, but the seafood selection depends on both location and season, and most often includes maguro (tuna), tai (sea bream), ama ebi (deep-water shrimps), hotate (scallops), uni (sea urchin), kani (crab), and sometimes...
Crustacean-related ingredients: Ebiko: egss from mainly of Amaebi and Botan Ebi. The only blue-colour sea ingredient in sushi? Kani Sarada: Crab salad Kaki/Oyster SHELLFISH: Shellfish are very popular raw, cooked, grilled, marinated or salted: Abalone/Awabi, Scallops/Hotategai, Oysters/Kaki,...