Basic Sushi Terms old Flashcards by alexanderdelarosa1 alexanderdelarosa1

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bara zushi

“scattered sushi”: a sushi salad, made of sushi rice and other ingredients

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funamori

sushi rolls in which seaweed is wrapped around rice and another ingredient is poured in (e.g., gunkan maki)

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futomaki

“fat roll”: a type of thick maki zushi

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inari zushi

sushi rice stuffed into a sweet, fried tofu sleeve

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California roll

crab meat, smelt or flying fish roe, and avocado in a maki zushi

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Philidelphia roll

salmon, cream cheese, and vegetables or onion in a maki zushi

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nigiri zushi

“hand-packed sushi”: fish or other ingredients laid on top of sushi rice

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oshi zushi

“pressed sushi”: sushi rice and other ingredients pressed together in a wooden mold

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sashimi

fresh, sliced, raw fish

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sushi

a dish prepared with vinegared rice

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temaki

“hand roll”: sushi rice and ingredients rolled into a large seaweed cone

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aji

Spanish mackerel

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akagai

red clam

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tarako

roe of cod

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akami

red, lean tuna

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ama-ebi

sweet shrimp

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odori-ebi

“dancing shrimp”: baby shrimp dunked in sake and served live

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anago

salt-water eel

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awabi

abaolone

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ayu

sweetfish

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buri

adult yellowtail

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chikuwa

fish paste cooked in a bamboo-like shape

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chutoro

medium fatty tuna, from the belly

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ebi

shrimp

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fugu

blowfish

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hamachi

young yellowtail

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hirame

flatfish, plaice

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ika

squid

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ikura

roe of salmon

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iwana

char

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iwashi

sardine

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kamaboko

steamed fish paste

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kani

crab

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kanikama

imitation crab meat

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karei

flatfish, plaice

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katsuo

bonito fish

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kurodai

black sea bream

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maguro

tuna

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masu

trout

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nijimasu

rainbow trout

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otoro

fattiest part of the tuna

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saba

mackerel

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sake

salmon

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samma

(Pacific) saury

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shirako

sperm sacks (usually of cod)

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suzuki

sea bass

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tai

bream

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tako

octopus

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tobiko

salted roe of flying fish

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sazae

conch

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toro

fatty tuna

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negitoro

fatty tuna combined with negi onion

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unagi

freshwater eel

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una-don

freshwater eel, grilled and served over rice

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uni

sea urchin

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mentaiko

marinated roe of pollock

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neta

the topping of nigiri zushi

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shiromi

fish with white flesh

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daikon

a large, white radish

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edamame

pods of soybeans salted and served as an appetizer

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gobo

burdock root

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kampyo

dried gourd strips

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kappa maki

cucumber maki zushi

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kombu

kelp

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konnyaku

“devil’s tongue,” gelatinous cake made from snake palm

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nasu

eggplant

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negi

Japanese onion

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nori

the type of seaweed used in most sushi

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oshinko

pickled vegetables

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take-no-ko

bamboo shoots

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takuan

pickled Japanese radish

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tsukemono

pickled vegetables

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umeboshi

salted and pickled Japanese plum

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wakame

lobe-leaf seaweed used in miso soup

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aji-no-moto

monosodium glutamate (MSG)

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gari

pickled ginger served with sushi and used to cleanse the palate

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goma

sesame seeds, sometimes applied to maki zushi

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kuro-goma

black sesame seeds

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shiro-goma

white sesame seeds

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shiso

Japanese mint

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wasabi

green Japanese horseradish, often applied between the sushi rice and nata in nigiri zushi

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renkon

lotus root

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sushi-meshi

vinegared rice used in sushi

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basashi

horse sashimi (raw horse)

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shoyu

soy sauce

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amakuchi

sweet soy sauce, usually used for sashimi

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rice vinegar

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suimono

clear soup

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sunomono

vinegared dishes

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tamago

egg

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tamago-yaki

fried egg, often used as a nata in nigiri zushi

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torisashi

chicken sashimi (raw chicken)

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usukuchi shoyu

lighter, saltier soy sauce found in Western Japan

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hashi

chopsticks

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hocho

knife

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o-shibori

a hot, moist towel given to customers to wipe their hands

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shamoji

ladle

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itamae

“in front of the cutting board”: chef

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omakase

“decide for me”: the chef’s special