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A
| B
| C
| D
| E
| F
| G
| H
| I
| J | K |
L | M
N
thru Z
A
|
Aburage
|
Seasoned deep fried tofu in
rectangular shape. Can be cut
and opened to make a
pocket (Inari)
|
|
Aemono
|
Vegetables and/or meats mixed with a dressing or
sauce |
|
Agar-agar |
Gelatin-like product is made from a kind of seaweed called
tengusa used in many Japanese confections |
|
Agari |
Sushi-bar term for green tea |
|
Agemono |
Fried foods either deep-fat fried or
pan-fried |
|
Aji |
Spanish mackerel; horse mackerel |
|
Akagai |
Ark shell |
|
Akami |
Lean tuna, cut from the back of the fish. See
also maguro and toro |
|
Aka miso |
Red soy bean paste |
|
Ama-Ebi |
Raw
sweet shrimp |
|
An |
Sweetened puree of cooked azuki (red)
beans * recipe |
|
Anakyu maki |
Sea eel and cucumber roll |
|
Anago |
Sea eel grilled before serving. See
also unagi |
|
Ankimo |
Monkfish liver served in
pate' form |
|
Anko-nabe |
Monkfish stew |
|
Aoyagi |
Round clam;
Red clam |
|
Arame |
A mild tasting sea vegetable (brown) that is similar to
hijiki |
|
Asatsuki |
Baby scallions, This type is most commonly used. See
Negi |
|
Awabi |
Abalone |
|
Ayu |
Sweetfish |
|
Azuki |
An;
Red beans
top
|
B
|
Baigai |
Small water snails
|
|
Bannonegi |
Regular green onion. See Negi |
|
Bara sushi |
Sushi rice and other ingredients mixed
together |
|
Beni shoga |
Red pickled ginger |
|
Biiru |
Beer |
|
Bonito |
English word for the Japanese Katsuo (shipjack
tuna) |
|
Burdock |
or Gobo; Japanese root that
is marinated - looks like a
carrot and is used in sushi
rolls and other foods |
|
Buri |
Adult yellowtail.
Hamachi refers to the young yellowtail
and Buri
are the older ones |
|
Buri Toro |
Fatty Yellowtail. The belly strip of mature
yellowtail |
|
Buta |
Pork
top
|
C
|
California Roll |
Crab meat (or fake crab meat sticks), smelt or flying
fish roe, avocado and cucumber surrounded by seaweed (nori) and rice
|
|
Chakin-zushi |
Sushi roll wrapped in a thin egg crepe |
|
Chikuwa |
Tempura cooked fish cake |
|
Chirashi sushi |
Bowl of sushi rice with ingredients (fish/vegetables) on
top. "Scattered" sushi |
|
Chutoro |
Marbled tuna, from the upper belly. See
also toro
and otoro |
D
|
Daikon |
Giant, long white radish, sweeter than
round, red radishes; Shredded Daikon: Tsuma |
|
Dashi |
Similar to, and used like, chicken
broth or bouillon cube, but
made from katsuoboshi
and/or
kombu. Instant
type is called dashi no moto |
|
Doburoku |
A thick, soupy sake
that
is not as processed |
|
Donburi |
A large bowl for noodle and rice dishes |
E
|
Ebi |
Boiled Shrimp. See also
ama ebi |
|
Edamame |
Soy bean appetizer served steamed in pods |
|
Edomae-Zushi |
Same as
nigiri-sushi |
|
Engawa |
The muscle that controls the fin on halibut or the meat
surrounding the muscle in a scallop |
|
Enoki |
Small, thin Japanese mushroom
top
|
F
|
Fish Eggs |
See "Roe" |
|
Fugu |
Blowfish or puffer fish. Toxic if improperly
prepared |
|
Fugu-chiri |
Blowfish
soup
|
|
Fukusa sushi |
Sushi roll formed by a mold then wrapped in an egg
crepe. Also see Chakin zushi |
|
Funamori |
Boat wrap, an alternate name for Kakomi sushi and Gunkan maki meaning a piece of
seaweed is wrapped standing upright around the rice and ingredient(s) to form a
type of bowl |
|
Futo-maki |
A
thick roll with rice on the
outside
|
G
|
Gari |
A sushi-bar term for pickled ginger (pink or off white
in color) |
|
Geta |
The wooden block used at a sushi bar as a plate
for gari, wasabi and smaller pieces of
sushi |
|
Gobo |
Long, slender burdock root |
|
Gohan |
Plain boiled rice |
|
Goma |
Sesame seeds |
|
Gomoku sushi |
Alternate name for chirashi-sushi |
|
Gunkan sushi |
Battleship sushi; Known as
round sushi which is wrapped
wish seaweed and topped with oysters, uni,
quail eggs, ikura, tobiko, etc |
|
Gyoza |
Pan-fried, sauted and/or steamed stuffed wonton or other
wrappers, similar to potstickers |
|
Gyu Tataki |
Gyu =
Beef; Tataki = grilled on surface then
chopped or pounded
top
|
H
|
Hamachi
|
Young yellowtail
|
|
Hamachi-kama |
Yellowtail "collars" meaty part around gills, served
broiled |
|
Hamaguri |
Clam |
|
Hamo |
Pike conger |
|
Hanakatsuo |
Dried bonito fish, shaved or
flaked |
|
Harusame |
(Cellophane noodle) Thin,
transparent bean gelatin noodles made from mung
bean |
|
Hashi |
Chopsticks |
|
Hashi-oki |
Chopsticks rest |
|
Hatahata |
Sandfish |
|
Hawara |
Mackerel (domestic fish from United States waters).
Tends to be less fishy than Saba |
|
Hibachi |
Cast-iron bowl filled with charcoal for grilling food |
|
Hijiki |
Black seaweed in tiny threads |
|
Hikari-mono |
Fish sliced for serving with the silver fish skin left
on. Typical of iwashi, aji, sayori, sanma, kohada |
|
Himo |
"Fringe" around an ark shell |
|
Hirame |
Halibut. See engawa |
|
Hiyamugi |
Thin, white noodles made from wheat flour |
|
Hocho |
General Japanese term for knives |
|
Hokkigai |
Surf clam |
|
Hosomaki
|
Thin
style of roll with the rice
on the outside
|
|
Hotate |
Bay Scallop |
|
Hotategai |
Jumbo Scallop
top
|
I
|
Ika |
Squid |
|
Ika geso |
Squid tentacles |
|
Ika Sansai |
Known in sushi bars as 'squid salad' - thinly-sliced cooked
squid with mountain vegetables |
|
Ikura |
Salmon roe |
|
Inada |
Very young yellowtail |
|
Inari-sushi |
Vinegared rice wrapped in a bag of fried tofu;
see aburage |
|
Iriko |
Dried anchovy |
|
Ishikari-nabe |
Salmon stew with sake |
|
Iso-don |
Bed of sushi rice with other ingredients mixed on
top |
|
Itamae |
The sushi (or other Japanese) chef |
|
Iwashi |
Sardine
top
|
J
K
|
Kabocha
|
Pumpkin
|
|
Kabu
|
White turnip
|
|
Kaibashira
|
Eye of scallop (large scallop) or shellfish valve
muscles. Also see Kobashira (small
scallop) |
|
Kaiseki Ryouri
|
"Kaiseki" means warmed stone origin is Zen priests. Kaiseki Ryouri is
an elegant, expensive, multi-course meal
|
|
Kaiware
|
Daikon (Japanese radish)
sprouts
|
|
Kajiki
|
Swordfish. See mekajiki
|
|
Kaki
|
Oysters
|
|
Kakomi sushi
|
Boat wrap sushi to hold less solid ingredients.
A piece of seaweed is wrapped standing
upright around the rice and ingredient(s) to form a type of
bowl. Also called Gunkan maki and
Funamori
|
|
Kamaboko
|
Fish cake made from pounded whitefish mixed with
cornstarch, formed into a sausage shape and cooked
|
|
Kaniboko
|
Imitation
crab meat
|
|
Kani
|
Real
crab meat
|
|
Kanimiso
|
Green contents of a crab's head
|
|
Kanpachi
|
Very young yellowtail
|
|
Kanpyo (or kampyo)
|
Dried bottleneck gourd strips
|
|
Kanten (Agar-agar)
|
It is made fromTengusa seaweed; like gelatin
|
|
Kappa
|
Cucumber, when used in a roll
|
|
Karashi
|
Mustard with horseradish
|
|
Karei
|
Flounder, Sole, Flatfish
|
|
Katsuo
|
Bonito
|
|
Katsuo-boshi
|
Dried bonito fish
|
|
Kazunoko
|
Herring roe
|
|
Kikurage
|
Wood ear mushroom; dark color, crunchy and flavorless
|
|
Kimachi
|
A small fish from the yellowtail family
|
|
Kinome
|
Leaves of the Japanese prickly ash (sansho ), used in soups and to
flavor simmered foods
|
|
Kobashira
|
Small scallops; Similar to Kaibashira , but more
tender
|
|
Kohada
|
Gizzard of shad
|
|
Kombu or Konbu
|
Kelp, usually dried; a kind of seaweed in sheet form;
nori
|
|
Konnyaku
|
Gelatinous, rubbery oblong cake made from the snake palm
plant
|
|
Kuro goma
|
Black sesame seeds
|
|
Kurodai
|
Snapper
|
|
Kuruma-ebi
|
Prawn; Large shrimp
|
|
Kusikatsu
|
The term for cutlet; fried foods made coated with bread
crumbs
|
|
Kyuri
|
Cucumber
top
|
L
M
|
Maguro |
Tuna. See also akami, tekka, toro |
|
Makajiki |
Blue marlin |
|
Makesushi |
Sushi roll with rice on outside formed with a mold, covered
with tamago, fish or vegetables |
|
Maki Sushi |
Round roll made with seaweed (nori ) on the outside with
rice and other fillings inside |
|
Makisu |
Bamboo mat used to form rolls. Also see
Sudare |
|
Manaita |
Cutting board used by the sushi chef |
|
Masu |
Trout. See nijimasu, rainbow
trout |
|
Matcha |
Powdered green tea |
|
Meji (maguro) |
Young tuna |
|
Mekajiki |
Swordfish
|
|
Meshimono |
Rice mixed with meat or vegetables |
|
Mirugai |
Long neck clam. Sometimes called geoduck |
|
Misoshiru |
Classic miso soup with pieces of beancurd |
|
Mitzutaki |
Cooked in liquid. Typically includes tofu and vegetables
cooked in water |
|
Mochi |
Sweet glutinous rice cakes |
|
Mochigome |
Mochi rice |
|
Mochiko |
Sweet glutinous rice flour |
|
Moyashi |
Bean sprouts |
|
Murasaki |
Sushi bar term for soy sauce |
|
Mushimono |
Steamed foods
top
|
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