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Glossary
of Sushi and Japanese Foods |
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N
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| Q | R
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thru M
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N
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Nabemono |
One-pot meals |
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Naganegi |
Long green onion or scallion. See Negi |
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Nama- |
Prefix: (food) raw |
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Nama-tako |
Raw octopus |
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Nameko |
Orange colored small mushroom |
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Nasu |
Eggplant |
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Natto |
Fermented soybean |
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Negi |
Japanese onion, similar to scallion or green onion |
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Negi Hama |
Yellowtail and green onion roll |
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Negi Toro |
Fatty tuna with chopped onion on top or mixed
in |
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Neta |
Sushi bar term for the fish topping in
nigiri sushi |
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Ni Ika |
Squid simmered in a soy-flavored stock |
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Niboshi |
Dried sardines, mainly used for making soup stock |
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Nigiri sushi |
Pieces of fish, shellfish, or fish roe over vinegared
rice balls |
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Nihon Shu |
Sake; rice
wine |
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Niika |
Cooked Monterey squid |
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Nijimasu |
Rainbow trout |
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Nimono |
Simmered or boiled foods |
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Nori (Yakinori) |
Dried seaweed pressed into thin sheets used to make
sushi
top
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O
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Ocha |
Drink Tea |
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Ochoko |
Sake cup |
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Odori-eb i |
Dancing shrimp, Live Ama Ebi |
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Ohba |
Japanese beefsteak plant |
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Ohitsu |
A special bowl to keep rice warm |
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Okonomi-Zushi |
Home-style nigiri sushi |
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Onigiri |
Balls of plain steamed rice with various stuffings
wrapped in nori |
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Oroshi |
Daikon
in paste form
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Oshi-Zushi |
Osaka -style sushi:
squares of pressed rice topped with vinegared/cooked fish |
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Oshibori |
Rolled up hot towel served to sushi bar
customers |
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Oshinko |
Pickled vegetables; cucumber, Japanese carrots,
daikon, eggplant, gourd, etc |
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Oshiwaku |
Wooden box with top |
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Otoro |
Fattest tuna, from the lower belly. See
toro and
chutoro |
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Owan |
Soup bowl
top
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P
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Ponzu |
Dark Japanese sauce made
from citrus
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Q
R
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Rakkyo |
Pickled Japanese shallot |
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Renkon |
Lotus root |
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Ringo |
Apple |
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Roe |
Fish eggs. Generally, flying fish,
smelt, and salmon roe are available in all sushi restaurants. "Roe" is a generic
name. The common roes used are:
Ikura - salmon roe
Kazunoko - herring roe; usually served marinated in sake, broth, and soy
sauce. Sometimes served raw called kazunoko
konbu
Masago - also called capelin roe, smelt roe; orange, small and crunchy.
This roe is usually on top of maki rolls.
Tobiko - flying-fish roe; red and larger than Masago
Uni - sea urchin roe
top
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S
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Saba |
Mackeral. See also
Hawara |
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Saibashi |
Long metal chopsticks used for cooking |
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Sake |
Rice wine served hot or cold depending on the
grade/type |
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Sanma |
Japanese mackeral |
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Sansai |
'Wild mountain vegetables', a mix of very young shoots that
might include warabi (bracken), zemmai (flowering fern),
fuki (bog rhubarb) and seri (dropwort). Also see Ika Sansai |
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Sansho |
Japanese pepper, made from the leaf of the prickly
ash |
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Sashimi |
Raw fish served chilled, sliced, and arranged without
rice |
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Sato-imo |
Taro root |
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Satsumaimo |
Japanese sweet potato |
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Sawagani |
Very small Japanese river crabs served whole
deep fried |
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Sawara |
Spanish mackerel |
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Seigo |
Young sea bass |
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Senbei |
Thin, crisp rice crackers flavored with soy sauce or
other seasonings |
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Shabu shabu |
Food blanched at the table; served with sauce |
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Shako |
Mantis shrimp |
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Shake |
Salmon (Sometimes written as "sake", but pronounced [sha'
kay]) |
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Shamoji |
Plastic or wooden flat spoon or spatula to serve
rice |
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Shari |
A sushi bar term for sushi rice |
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Shichimi Togarashi |
Mixed hot spices for table use. The seven flavors: red
pepper (togarashi), black pepper,
ground sansho (prickly ash) pods,
dried mandarin orange peel, black poppy seeds, nori seaweed bits, and white
sesame seeds |
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Shime-saba |
Marinated mackerel |
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Shimeji |
Oyster mushroom - small mushrooms that grow in clumps from a
single stem |
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Shiokara |
A dish made of the pickled and salted internal organs of
various aquatic creatures, like squid, shrimp, or fish |
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Shira-uo |
Whitebait, icefish or salangid |
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Shirako |
Egg sacs of cod fish |
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Shiratake |
Translucent rubbery noodles made from yam cakes |
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Shiro goma |
White sesame seeds |
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Shiro Maguro |
Albacore tuna |
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Shiromi |
Seasonal "white meat" fish served as sushi or
sashimi |
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Shiro miso |
White soybean paste |
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Shirumono |
Generic Japanese term for soup. Also refers to thick
soup |
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Shiso |
Green leaf from the perilla plant; Japanese basil. Used within
rolls for added flavor, as an
edible decoration, and may be
used instead of seaweed as a wrap
for rolls |
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Shiitake |
Black mushroom |
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Shioyaki |
A method of cooking in which ingredients are grilled after
being covered with salt |
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Shochu |
A type of rice wine with high alcohol
content; sake |
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Shoga |
Ginger root |
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Shoyu |
Soy sauce |
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Shu-mei |
Small filled dumplings with a wonton like skin, served
steamed or deep-fried |
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Soba |
Buckwheat noodles |
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Soba sushi |
Sushi made with soba rather than
rice |
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Somen |
White, threadlike wheat noodles |
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Sriracha |
Vietnamese chili sauce |
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Su |
Rice vinegar (comes seasoned and
unseasoned) |
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Sudare |
Large bamboo mat (floor or window sized) |
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Suimono |
Clear soup |
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Sukimi |
Bits of fish scraped from the bones, used in rolls.
Often tuna is used |
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Sukiyaki |
The main ingredient is thinly sliced beef that has been
sauteed, and it is simmered in a skillet or pan in the sukiyaki sauce with many
vegetables and other ingredients |
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Sunomono |
Cucumber salad served with fish
covered with a vinegared dressing |
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Suribachi |
A bowl with corrugations on the inside, used with
a surikogi to grind nuts, spices, and
other foods |
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Surikogi |
A wooden pestal |
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Sushi |
Finger food made with vinegared rice |
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Suzuki |
Striped sea bass, rockfish
top
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T
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Tai |
Sea bream, porgy, snapper |
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Tairagai |
Razor-shell clam |
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Takenoko |
Bamboo shoots |
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Tako |
Octopus |
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Takuwan |
Pickled daikon |
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Tamago |
Egg omelette |
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Tamagoyaki |
Tamago
pan
|
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Tamanegi |
Yellow onion |
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Tamari |
Thick and dark sauce made from soybeans;
tastes like a cross between
soy sauce and ponzu |
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Tare |
Any thick sauce, usually soy-based and slightly
sweetened |
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Tataki |
Lightly grilled on the surface, then chopped or
pounded |
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Tazuna sushi |
A maki roll with diagonal strips of food across the top,
often called a rainbow roll |
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Tekka |
Tuna, especially in a roll. See maguro, toro |
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Tekka-don |
Pieces of raw tuna over rice |
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Temaki |
"Handroll" Cone-shaped handroll with rice, fish and/or
vegetables inside |
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Tempura |
Seafood and/or vegetables dipped in batter and deep
fried |
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Tentsuyu |
Dipping sauce for Tempura made with soysauce |
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Teppan-Yaki |
'Grilled on an iron plate'; The
chef stands at a hot plate (teppan) and cooks slivers of beef, fish and vegetables,
then serves |
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Teriyaki |
Broiled foods marinated in a sweet soy
sauce |
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Tobiko |
Flying fish roe |
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Tofu |
Soybean curd. The silky tofu is called Kinugoshi-dofu;
The firm tofu is called Momen-dofu |
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Togarashi |
Hot Japanese chile peppers |
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Tombo |
White tuna |
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Tonkatsu |
A pork cutlet which is breaded then fried |
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Tori |
Chicken |
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Torigai |
Cockle clam * my new
favorite clam! |
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Toro |
Fatty (marbled) tuna. See also maguro, tekka, akami |
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Tsubugai |
Japanese "tsubugai" shellfish |
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Tsukemono |
Pickled vegetables |
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Tsuma |
Shredded Daikon
top
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U
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Umeboshi |
Small, bitter, pickled Japanese plum |
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Unagi |
Grilled freshwater eel |
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Unagi No Kimo |
Eel innards |
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Uni |
Sea urchin roe |
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Uramaki
|
Inside
out roll; Ingredients are placed
on the nori side with the rice
on the outside of the roll
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Usukuchi Shoyu |
Light flavored soy sauce |
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Uzura |
Quail egg
top
|
V
W
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Wakame |
Lobe-leaf seaweed, possibly dried, in long, dark green
strands |
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Waribashi |
Wooden disposal chopsticks |
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Wasabi |
Japanese green horseradish. Commonly a dab is put under
fish in sushi and is used sometimes to mix with soy sauce for
dipping
top
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X
Y
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Yaki- |
Prefix: Grilled, toasted |
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Yakidofu |
Broiled or grilled soybean curd |
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Yakimono |
Grilled foods |
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Yakinori |
Toasted seaweed |
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Yakitori |
Grilled chicken on a skewer |
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Yakumi |
Strongly flavored seasoning similar
to shichimi togarashi;
Typically used instead of wasabi |
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Yosenabe |
Fish, meat, and vegetable clear broth stew
slow cooked in iron pot
(nabe) |
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Yunomi |
Large cup hot tea (ocha) is served in |
Z
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A
number of the items listed here are available
at the Marketplace
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