Japanese Menu Vocab

Question 1

tobiko

Answer 1

flying fish roe

Question 2

Futomaki

Answer 2

large roll

Question 3

Temaki.

Answer 3

Hand rolls, usually cone-shaped.

Question 4

Akami.

Answer 4

Lean tuna, cut from the back of the fish.

Question 5

Anago.

Answer 5

Conger eel (saltwater).

Question 6

Ebi.

Answer 6

Shrimp

Question 7

Hamachi.

Answer 7

Yellowtail.

Question 8

Ika.

Answer 8

Squid.

Question 9

Ikura.

Answer 9

Salmon roe.

Question 10

Kajiki.

Answer 10

Swordfish.

Question 11

Kani.

Answer 11

Crab meat.

Question 12

Kani-kamaboko.

Answer 12

Fake crab meat.

Question 13

Maguro.

Answer 13

Tuna.

Question 14

Otoro.

Answer 14

Fattest tuna.

Question 15

Sake.

Answer 15

Salmon.

Question 16

Shiro maguro.

Answer 16

Albacore tuna.

Question 17

Tekka.

Answer 17

Tuna, especially in a roll.

Question 18

Toro.

Answer 18

Fatty tuna.

Question 19

Unagi.

Answer 19

Freshwater eel.

Question 20

Ramen.

Answer 20

Thin noodles, often used in fast-prepare packets.

Question 21

Udon.

Answer 21

Thick, wide wheat noodles.

Question 22

Yakitori.

Answer 22

Skewer-grilled foods.

Question 23

Kappa.

Answer 23

Cucumber, when used in a roll.

Question 24

Funamori (Gunkan maki, kakomi sushi).

Answer 24

Nigiri sushi wrapped to hold in less solid ingredients.

Question 25

Inari sushi.

Answer 25

Aburage (puffy, brown, fried tofu) stuffed with sushi rice.

Question 26

Nigiri

Answer 26

When the fish is placed on top of a rectangle of vinegared rice.

Question 27

tamago

Answer 27

egg

Question 28

saba

Answer 28

mackerel

Question 29

surimi

Answer 29

a paste made from fish; imitation crab in context of sushi.

Question 30

Kani

Answer 30

crab meat

Question 31

Sawagani.

Answer 31

Small crabs.