Glossary / Defintions
Ingredients
A
- Abura Age
- Deep fried tofu
- Agari
- Green tea that is served at the end of the meal
- Aji-no-moto
- MSG
- Akami
- Lean Tuna
- Ama-Edi
- Sweet shrimp served raw
B
- Birru
- Beer
- Buri
- Adult Yellowtail
C
- Chutoro
- Medium fatty tuna
D
- Dashi
- Japanese Stock
- Dashi maki tamago
- Thick Japanese omelette
- Doburoku
- Thick soupy sake
E
- Ebi
- Boiled Shrimp
G
- Gari
- Pickled Ginger
- Goham
- Boiled Rice
- Goma
- Seasame Seeds
- Gyoza
- Pan fried or steamed wontons
- Gyuko
- Thick sweet omelet
H
- Hamachi
- Yellow tail
- Hotoagai
- Scallops
- Hikari-mono
- Things that shine. Small fish served with the scales removed nut with the skin attached. E.g., (horse mackerel)
- Hirane
- Halibut
I
- Ika
- Squid
- Ikijime
- Fish kept alive until shortly before time to serve
- Ikura
- Salmon roe
- Iri Goma
- Toasted seasame seeds
K
- Kaijiki
- Swordfish
- Kampyo
- Long thin strips of dried gourd
- Kani
- Crab meat
- Kappa
- Cucumber, when used in a roll
- Katsuo Bushi
- Bonito fish that has been dried, smoked, cured, and flaked
- Kombu
- Kelp, a form of seaweed that grows near Hokkaido Island
- Kuruma Ebi
- Prawns
M
- Maguro
- Tuna
- Masu
- Trout
- Meji
- Young tuna
- Mirin
- Sweet Rice Wine
- Mushimono
- Steamed Food
N
- Nama-tako
- Raw Octopus
- Nasu
- Eggplant
- Negi
- Japanese Onion
- Nijimasu
- Rainbow trout (usually cooked)
- Nojime
- Fish that are not kept alive after they are caught
- Nori
- Dried seaweed sheets
O
- Ocha
- Tea
- Odori-edi
- "dancing shrimp" shrimp served live
- Otoro
- Fatty tuna
R
- Renkon
- Lotus root, the crunchy white root of a water lily
S
- Sake
- Japanese Rice Wine
- Sashimi
- Sliced raw fish
- Shari
- Vinegared sushi rice
- Shiso
- Perilla leaves, a form of Japanese mint
- Shoyu or Murasaki
- Soy sauce
- Soboro
- Ground Fish
- Su
- Rice Vinegar
- Sushi Meshi
- Prepared sushi rice
T
- Tako
- Octopus
- Tamago-soboro
- Scambled eggs
- Tamago-yaki
- Fried egg
- Tekka
- Tuna
- Tempura
- Seafood or vegetables dipped in batter and deep fried
- Teriyaki
- Boiled food marinated in sweet soy sauce
- Tori
- Chicken
- Toro
- Fatty Tuna
U
- Unagi
- Fresh water eel
- Uni
- Sea urchin
- Usuyaki Tamago
- Thin Japanese omelette
W
- Wasabi
- Japanses horseradish
Y
- Yaki
- Grilled
Tools / Utensils
- Deba bocho
- Cleaver
- Fukin
- Damp cotton or linen cloth
- Geta
- Wooden block or Japanese wooden sandals
- Habgiri
- Wooden Rice Tub
- Hocho
- Knives
- Itamae
- Sushi Chef
- Makisu
- Bamboo rolling mat
- Manaita
- Chopping board
- Oshibako
- Pressed sushi mold
- Oshibori
- Hot towel served at sushi bars
- Otemoto
- Chopsticks
- Sai bashi
- Cooking chopsticks
- Shamoji
- Rice paddle, spatula
- Uchiwa
- Fan
- Uroko otoshi
- Fish scaler knife
- Usuba bocho
- Vegetable knife
- Yanagi bocho
- Fish knife
- Zaru
- Bamboo Strainer
Sushi Fish / Seafood
- Aji
- Spanish makerel, horse mackerel
- Akagai
- Red clam
- Akami
- Lean tuna cut from the back of the fish
- Ama ebi
- Raw prawn
- Anago
- Conger eel (saltwater)
- Ankimo
- Monkfish liver
- Aoyagi
- Japanese red clam
- Aoyagi
- Yellow clam ... Which one?
- Awabi
- Abalone
- Ayu
- Sweetfish
- Baigai
- Small water snails
- Bonito
- Japanese Katsuo (English)
- Buri
- Adult yellowtail
- Chutoro
- Medium fatty tuna from the upper belly
- Ebi
- Cooked prawn
- Engawa
- Halibut fin muscle; meat surrounding the scallop muscle
- Fugu
- Blowfish (toxic)
- Geoduck
- Mirugai (Pacific Northwest)
- Hamachi
- Yellowtail
- Hamo
- Pike conger
- Hatahata
- Sandfish
- Hirame
- Halibut
- Hokkigai
- Surf Clam
- Hotatagai
- Scallops
- Ika
- Squid
- Ikura
- Salmon roe
- Iwana
- Char
- Iwashi
- Sardine
- Kaibashira
- Large scallops
- Kani
- Crab
- Kanimiso
- Green contents of crab's head (yummy)
- Kanpachi
- Very young yellowtail
- Karei
- Flounder, flatfish
- Katsuo
- Bonito
- Kazunoko
- Herring roe
- Kimachi
- Small fish from the yellowtail family
- Kobashira
- small scallops
- Kohada
- Japanese shad
- Koi
- Saltwater carp
- Kurodai
- Snapper
- Langostino
- Small shellfish
- Madai
- Red seabream
- Maguro
- Tuna
- Masago
- Capelin roe
- Masu
- Trout
- Mekajiki
- Blue marlin
- Mirugai
- Long neck clam
- Niika
- Cooked Monterey squid
- Nijimasu
- Rainbow trout
- Otoro
- Fattest tuna
- Saba
- Mackerel
- Sake
- Salmon
- Sanma
- Japanese mackerel
- Sawagani
- Small crabs
- Sayori
- (Springtime) halfbeak
- Sazae
- Conch
- Seigo
- Young sea bass
- Shako
- Mantis shrimp
- Shira-uo
- Whitebait, icefish or salangid
- Shiro maguro
- Albacore tuna
- Shirako
- Sperm sac of the cod fish
- Suzuki
- Striped bass, rockfish
- Tai
- Red snapper, porgy
- Tairagai
- Razor-shell clam
- Tako
- Octopus
- Tekka
- Tuna, especially in a roll
- Tamago
- Cooked scramble egg
- Tobiko
- Flying fish roe
- Torigai
- Japanese cockle
- Toro
- Fatty tuna
- Unagi
- Freshwater eel
- Uni
- Sea urchin
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