|
|
 |
|
|
|
|
|
|
SUSHI GLOSSARY OF TERMS
Sushi a la carte
- aji -- horse mackerel
- akagai -- ark
shell
- ama-ebi -- raw
shrimp
- anago -- conger
eel
- aoyagi -- round
clam
- awabi -- abalone
- ayu -- sweetfish
- buri -- adult
yellowtail
- chUtoro -- marbled
tuna belly
- ebi -- boiled
shrimp
- hamachi -- young
yellowtail
- hamaguri -- clam
- hamo -- pike conger;
sea eel
- hatahata -- sandfish
- hikari-mono --
various kinds of "shiny" fish, such as mackerel
- himo -- "fringe"
around an ark shell
- hirame -- flounder
- hokkigai -- surf
clam
- hotategai -- scallop
- ika -- squid
- ikura -- salmon
roe
- inada -- very
young yellowtail
- kaibashira --
eye of scallop or shellfish valve muscles
- kaiware -- daikon-radish
sprouts
- kajiki -- swordfish
- kani -- crab
- kanpachi -- very
young yellowtail
- karei -- flatfish
- katsuo -- bonito
- kazunoko -- herring
roe
- kohada -- gizzard
shad
- kuruma-ebi --
prawn
- maguro -- tuna
- makajiki -- blue
marlin
- masu -- trout
- meji (maguro)
-- young tuna
- mekajiki -- swordfish
- mirugai -- surf
clam
- negi-toro -- tuna
belly and chopped green onion
- ni-ika -- squid
simmered in a soy-flavored stock
- nori-tama -- sweetened
egg wrapped in dried seaweed
- Otoro -- fatty
portion of tuna belly
- saba -- mackerel
- sake -- salmon
- sawara -- Spanish
mackerel
- sayori -- (springtime)
halfbeak
- seigo -- young
sea bass
- shako -- mantis
shrimp
- shima-aji -- another
variety of aji
- shime-saba --
mackerel (marinated)
- shiromi -- seasonal
"white meat" fish
- suzuki -- sea
bass
- tai -- sea bream
- tairagai -- razor-shell
clam
- tako -- octopus
- tamago -- sweet
egg custard wrapped in dried seaweed
- torigai -- cockle
- toro -- choice
tuna belly
- tsubugai -- Japanese
"tsubugai" shellfish
- uni -- sea urchin
roe
|
Maki-zushi
(sushi rolls)
- maki-mono --
vinegared rice and fish (or other ingredients) rolled in nori seaweed
- tekka-maki --
tuna-filled maki-zushi
- kappa-maki --
cucumber-filled maki-zushi
- tekkappa-maki
-- selection of both tuna and cucumber rolls
- oshinko-maki
-- -pickled-daikon (radish) rolls
- kaiware-maki
-- daikon-sprout roll
- umejiso-maki
-- Japanese ume plum and perilla-leaf roll
- negitoro-maki
-- scallion-and-tuna roll
- chUtoro-maki
-- marbled-tuna roll
- Otoro-maki --
fatty-tuna roll
- kanpyo-maki
-- pickled-gourd rolls
- futo-maki --
a fat roll filled with rice, sweetened cooked egg, pickled gourd,
and bits of vegetables
- nori-maki --
same as kanpyo-maki; in Osaka, same as futo-maki
- natto-maki --
sticky, strong-tasting fermented-soybean rolls
- ana-kyU-maki
-- conger eel-and-cucumber rolls
- temaki -- hand-rolled
cones made from dried seaweed
- maguro-temaki
-- tuna temaki
Other Sushi Terms
- nigiri(-zushi)
-- pieces of raw fish over vinegared rice balls
- Edomae-zushi
-- same as nigiri-zushi
- chirashi(-zushi)
-- assorted raw fish and vegetables over rice
- tekka-don --
pieces of raw tuna over rice
- sashimi -- raw
fish (without rice)
-
chakin-zushi
-- vinegared rice wrapped in a thin egg crepe
-
inari-zushi
-- vinegared rice and vegetables wrapped in a bag of fried tofu
-
oshi-zushi
-- Osaka-style sushi: squares of pressed rice topped with vinegared/cooked
fish
-
battera(-zushi)
-- oshi-zushi topped with mackerel
-
-tataki
-- pounded, almost raw fish
-
odori-ebi
-- live shrimp
-
oshinko
-- Japanese pickles
-
neta
-- sushi topping
-
wasabi
-- Japanese horseradish
-
gari
-- pickled ginger
-
shoyu
-- soy sauce
|
|
|
|
   |
|
|
|
Top Ten!
