bamboo sushi Flashcards
miso
fermented soybeans with salt, koji and sometimes wheat
togarashi
7 spice blend
kaiware
daikon radish sprouts
wakame
species of kelp native to cold temperatures of coasts
momiji
pureed chili
mixed with daikon to make momiji oroshi
Whitefish tiradito
puruvian sashimi
similiar to civiche although fish is not cooked in the citurs, citrus is addd after
ponzu
Japanese dipping sauce
soy, lime juice, vinegar, and fish flakes
oroshi
finely grated through oroshigane grater
yuzu
Japanese citrus
daikon
Japanese radish
Gochugaru
means “ground pepper”
korean chili commonly used used in kimchi
kizame
roasted and finely sliced nori
nori
dired seaweed
negi
Japanese green onion
bonito flakes
skipjack tuna smoked and fermented
aguachile
dish made in liquid
seasoned with chili, lime, salt, cilantro, cucumber, and onion
chervil
french parsley
leche de tigre
sauce made with amarillo chili, cilantro, garlic, ginger, and lime
tatki
fish that is seared on outside and left raw on inside
yasai
vegetable in Japense
shiso
japense leaf
similar to basil with cumin earthy notes
nigiri
“two fingers” in japense
sashimi
“pierced fish” in Japanese
tare
dipping sauce used for BBQ in japan
anago
japense salt water eel aka eel sauce
hosomaki rolls
small rolls with nori on outside
ume
preserved Japanese plum puree
oshinko
pickled daikon
futomaki
fat roll with nori on outside
ikura
salmon roe aka fish eggs
uramaki
rolls with rice on outside
yuzu koshu
chilis fermented with salt and yuzu
yakumi
condiments
spicy edamame
chili garlic crunch, tamari, togarashi
seaweed salad
cured cucumber, kaiware, sesame soy dressing