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ABURAGE
Pockets of thin fried tofu that are cooked in sweet cooking sake, soy sauce, and water.
AEMONO
Vegetables or meat mixed with dressing or sauce.
AGARI
A sushi bar term for green tea.
AGEMONO
Fried foods (either deep or pan friend).
AJI
Spanish mackerel or horse mackerel.
AJI-NO-MOTO
Monosodium glutamate (MSG).
AJI-NO-TATAKI
Fresh Spanish mackerel.
AKAGAI
Red clam or ark shell
AKAMI
Lean tuna, cut from the back of the fish. See also: maguro.
AMA-EBI
Sweet shrimp, usually served raw.
ANA-KYU-MAKI
Conger eel-and-cucumber rolls.
ANAGO
Saltwater Conger eel. See also: unagi.
ANKIMO
Monkfish liver.
ANKO-NABE
Monkfish stew.
AOYAGI
Yellow round clam.
AWABI
Abalone.
AYU
Sweetfish.
BAIGAI
Small water snails.
BAMBOO SHOOTS
Tender shoots of bamboo that can be bought sliced in supermarkets or whole in Japanese markets.
BARA SUSHI
Ingredients mixed with sushi rice to form a rice salad. Regional to Kansai.
BASASHI
Horse sashimi.
BATTERA-ZUSHI
Oshi-zushi topped with mackerel.
BENI SHOGA
Red pickled ginger.
BIIRU
Beer.
BONITO
The English word for Japanese Katsuo.
BURI
Adult yellowtail.
BUTA
Pork.
CALIFORNIA ROLL
One of the most basic rolls, which generally includes crab meat (real or imitation), avocado, cucumber, and smelt or flying fish roe.
CHAKIN - ZUSHI
Vinegared rice wrapped in a thin egg crepe.
CHIKUWA
Browned fish cake with a hole running through its length.
CHIRASHI - ZUSHI
Bed of sushi rice with toppings, called gu, mixed on top.
CHUTORO
Medium fatty tuna from the upper belly of the fish. See also: toro and otoro.
CHUTORO MAKI
Marbled tuna roll.
DAIKON
A type of radish that is long, white, and sweeter than round, red radishes.
DASHI
Basic soup and cooking stock made with kombu and katsuoboshi.
DOBUROKU
A thick, soupy sake.
DONBURI
Assorted toppings and creations served on rice in a large bowl.
EBI
Boiled shrimp. See also: ama ebi.
EDOMAE ZUSHI
See also: nigiri zushi.
ENGAWA
The muscle that controls the fin on halibut or the meat surrounding the muscle in a scallop.
FUGU
Blowfish, which are toxic if improperly prepared.
FUGU CHIRI
Cooked, sliced raw blowfish meat prepared in a stewpan as soup.
FUKI
A fibrous vegetable often simmered in broth.
FUKUSA SUSHI
A type of sushi which is wrapped in a crepe.
FUNAMORI
Boat wrap. See also: kakomi sushi.
FUTO MAKI
A fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables.
GARI
A sushi bar term for pickled ginger.
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 rice, or a meal.
GOMA
Sesame seeds.
GOMOKU SUSHI
See also: chirash sushi.
GUNKAN MAKI
Battleship roll. See also: kakomi sushi.
GYOZA
Dumplings, that are similar to potstickers.
GYU TATAKI
Beef tataki that is grilled on the surface, then chopped or pounded.
HAMACHI
Young yellowtail.
HAMACHI KAMA
Yellowtail collars, which are often served broiled.
HAMAGURI
Clam.
HAMO
Pike conger, which are usually cooked.
HARUSAME
Thin, transparent bean gelatin noodles.
HASHI
Chopsticks.
HATAHATA
Sandfish.
HICHIMI TOGARASHI
Mixed hot spices for table use, which include: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds.
HIJIKI
Black seaweed cut into tiny threads.
HIKARI MONO
Fish sliced for serving, with the silver fish skin left on. Typical of iwashi, aji, sayori, sanma, and kohada.
HIMO
"Fringe" around an ark shell.
HIRAME
Halibut. See also: engawa.
HOCHO
General Japanese term for knives.
HOKKIGAI
Surf clam.
HOTOTAGAI
Scallops.
IKA
Squid.
IKA GESO
Squid tentacle.
IKURA
Salmon roe.
INADA
Young yellowtail.
INARI ZUSHI
Vinegared rice and vegetables wrapped in a thin pocket of fried tofu.
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.
JI-
A prefix that means something is locally made or caught.
KAIBASHIRA
Eye of scallop or shellfish valve muscles.
KAIWARE
Daikon-radish sprouts.
KAIWARE MAKI
Daikon-sprout roll.
KAJIKI
Swordfish. See also: mekajiki.
KAKOMI SUSHI
Nigiri sushi wrapped to hold in less solid ingredients. See also: gunkan maki and funamori.
KAMABOKO
Fish cake made from pounded whitefish mixed with cornstarch, formed into a sausage shape, and cooked.
KAMPYO
Dried gourd that comes prepared in long, translucent brown strips.
KANI
Crab meat.
KANI KAMABOKO
Fake crab meat.
KANIMISO
Green contents of a crab's head.
KANPACHI
Very young yellowtail.
KANPYO
Dried gourd strips.
KANPYO-MAKI
Roll filled with pickled gourd.
KAPPA
Cucumber, when used in a roll.
KAPPA-MAKI
Roll filled with cucumber.
KAREI
Flounder, flatfish.
KATSU
Fried cutlets coated with bread crumbs, as opposed to tempura, which is coated with batter.
KATSUO
Bonito fish. Bonito is actually an English word for a fish related to the Skipjack.
KATSUO-BOSHI
Dried bonito fish.
KAZUNOKO
Herring roe.
KIMACHI
A small fish from the yellowtail family.
KINOME
Leaves of the Japanese prickly ash (sanshoo), used in soups and to flavor simmered foods.
KOHADA
Gizzard shad.
KOI
Saltwater carp.
KONBU
Kelp, a kind of seaweed, in sheet form. It may be dried.
KONNYAKU
Gelatinous, rubbery oblong cake made from the snake palm plant.
KURO GOMA
Black sesame seeds.
KURODAI
Snapper.
KURUMA-EBI
Prawn.
LANGOSTINO
A small shellfish, about 1 inch long, that has a strong shrimp flavor.
MAGURO
Tuna temaki.
MAKAJIKI
Blue marlin.
MAKESUSHI
Roll with nori seeweed on the outside, a layer of rice, and a core of vegetables and other fillings. See also: norimake.
MAKI-MONO
Vinegared rice and fish (or other ingredients) rolled in nori seaweed.
MAKI-ZUSHI
Vinegared rice with insertions, rolled up in Japanese seaweed. Most rolls place the nori on the outside, but some, like the California roll, place the rice on the outside.
MAKISU
Mat made of bamboo strips to roll up makesushi or norimake sushi.
MANJU
Sweet bun.
MASU
Trout. See also: nijimasu.
MEJI MAGURO
Young tuna.
MEKAJIKI
Blue marlin / swordfish.
MESHIMONO
Rice mixed with meat or vegetables.
MIRIN
Sweet rice wine for cooking.
MIRUGAI
Long neck clam, which is sometimes called Geoduck.
MITZUTAKI
A dish that usually involves cooking tofu and vegetables in water or liquid.
MOCHI
Sweet, glutinous rice cakes.
MOCHIKO
Sweet, glutinous rice flour.
MURASAKI
A sushi bar term for soy sauce.
MUSHIMONO
Steamed foods.
NABEMONO
One-pot meals.
NAMA-
A prefix which, for food, means raw, and for beer, means draught.
NAMA-TAKO
Fresh or raw octopus.
NANAMI TOGARASHI
Mixed hot spices for table use. The seven types include: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds.
NASU
Eggplant.
NATTO-MAKI
Roll made from sticky, strong-tasting fermented soybeans.
NEGI
A Japanese onion, resembling a leek, but thinner.
NEGI-TORO
Chopped and mixed negi-onion and toro.
NEGI-TORO-MAKI
Roll made from scallion and tuna.
NETA
A sushi bar term for the fish topping in nigiri sushi.
NI-IKA
Squid simmered in a soy-flavored stock.
NIGIRI ZUSHI
Pieces of fish, shellfish, or fish roe over vinegared rice balls.
NIHON SHU
Sake, rice wine.
NIIKA
Cooked Monterey squid.
NIJIMASU
Rainbow trout, which is usually cooked.
NIMONO
Simmered or boiled foods.
NORI
Purple laver seaweed pressed into thin sheets, used mostly as a garnish or to make norimake sushi.
NORI-MAKI
See also: kanpyo-maki, or futo-maki in Osaka.
NORI-TAMA
sweetened egg wrapped in dried seaweed.
OCHA
Tea.
ODORI-EBI
Dancing shrimp, ama ebi served living.
OHBA
Japanese beefsteak plant.
OHITSU
A special bowl designed to keep rice warm.
OKONOMI ZUSHI
Home-style Nigiri sushi.
ONIGIRI
Balls made with plain steamed rice with various stuffings, possibly wrapped in nori.
OSHI ZUSHI
Squares of pressed rice topped with vinegared or cooked fish. An Okasa-styled sushi.
OSHIBORI
A rolled up hot towel which is served to sushi bar customers.
OSHINKO
Pickled vegetables, usually cucumbers or daikons.
OSHINKO-MAKI
Roll maded from pickled white radish.
OSHIWAKU
Wooden box with top.
OSHI ZUSHI
Sushi rice and other ingrediants pressed into a box or mold.
OTORO
Fattest tuna, from the lower belly of the fish. See also: toro and chutoro.
OTORO-MAKI
Roll made from fatty tuna.
PAN-JOON
A light Korean pancake with scallion, served with spicy dipping sauce.
PHILADELPHIA ROLL
Roll made with salmon (sometimes fresh and sometimes smoked), cream cheese, and some fort of vegetable filler.
PONZU
Sauce made with Japanese citron.
RAINBOW ROLL
See also: tazuna sushi.
RENKON
Lotus roots.
SABA
Mackeral.
SAKE
Rice wine.
SAKE
Smoked salmon.
SANMA
Japanese mackerel.
SANSHO
Japanese pepper, made from the leaf of the prickly ash.
SASHIMI
Raw fish that is served chilled, sliced, and arranged without rice.
SATO-IMO
Taro root.
SAWAGANI
Small crabs, which are about as big as the first joint of your thumb, served grilled and whole.
SAWARA
Spanish mackerel.
SAYORI
Springtime halfbeak.
SEIGO
Young sea bass.
SENBEI
Thin, crisp rice crackers, flavored with soy sauce or other seasonings.
SHAKO
Mantis shrimp.
SHAMOJI
Plastic or wooden flat spoon or spatula to serve rice.
SHARI
A sushi bar term for sushi rice.
SHICHIMI TOGARASHI
Mixed hot spices for table use. The seven types include: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds.
SHIME-SABA
Marinated mackerel.
SHIRA-UO
Whitebait, icefish or salangid.
SHIRAKO
Sperms sacs of the cod fish.
SHIRATAKE
Translucent rubbery noodles.
SHIRO GOMA
White sesame seeds.
SHIRO MAGURO
Albacore tuna.
SHIROMI
Seasonal "white meat" fish served as sushi/sashimi. Fish include but are not limited to: tai, hirame, and karei.
SHIRUMONO
Generic Japanese term for soup.
SHISO
Red or green Asian mint that may be use as a wrapper.
SHOCHU
Spirit made from potatoes or rice, usually around 25-40% alcohol.
SHOGA
Ginger root.
SHOYU
Soy sauce.
SOBA
Buckwheat noodles.
SOBA ZUSHI
Sushi made with soba rather than rice.
SU
Rice vinegar.
SUDARE
Floor or window-sized bamboo mat.
SUIMONO
Clear soup.
SUKIMI
Bits of fish scraped from the bones, used in rolls. Often refers to tuna.
SUNOMONO
Vinegared foods, as distinguished from aemono or oshinko.
SURIBACHI
A bowl with corrugations on the inside, used with a surikogi to grind nuts, spices, and other foods.
SURIKOGI
A wooden pestle shaped like a big cucumber.
SUSHI
Anything made with vinegared rice.
SUZUKI
Striped sea bass, rockfish.
TAI
Sea bream, porgy, snapper.
TAIRAGAI
Razor-shell clam.
TAKENOKO
Bamboo shoots.
TAKO
Octopus.
TAKUWAN
Pickled daikon.
TAMAGO
Egg omelet sushi.
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TAMAGO YAKI
Fried egg.
TARE
Any thick sauce, usually soy-based and slightly sweetened.
TATAKI
Meats that are grilled on the surface, then chopped or pounded.
TAZUNA SUSHI
A maki roll with diagonal strips of food across the top, often called a rainbow roll.
TEKKA
Tuna, when used in a roll.
TEKKA-MAKI
Tuna-filled maki zushi.
TEKKA-DON
Pieces of raw tuna over rice.
TEKKAPPA-MAKI
Selection of both tuna and cucumber rolls.
TEMAKI
Hand rolls, which are usually cone-shaped. May contain: Maguro, sake, sukimi, o-shinko, natto, negi-toro, and ume-shiso.
TEMAKI ZUSHI
Hand-rolled cones of sushi rice and/or vegetables wrapped in seaweed.
TEMPURA
Seafood or vegetables dipped in batter and deep fried, as opposed to katsu, which is dipped in bread crumbs.
TEKIYAKI
Broiled foods marinated in a sweet soy sauce.
TOBIKO
Flying fish roe.
TOGARASHI
Whole dried hot red peppers.
TONKATSU
A pork cutlet which is breaded, then fried. It is usually served with a sauce used specifically for tonkatsu and served on a bed of rice.
TORI
Chicken.
TORIGAI
Cockle clam.
TORO
Fatty tuna, otoro being the fattest, and chutoro being fatty.
TSUBUGAI
Japanese shellfish.
TSUKEMONO
Pickles.
UME-SHISO
Plum paste and shiso leaf mixture most commonly served in maki form, rather sweet.
UMEBOSHI
Small, bitter, pickled Japanese plum.
UMEJISO-MAKI
Roll made from Japanese ume plum and perilla-leaf.
UNA-JU
Grilled eel, served on rice. See also: anago.
UNAGI
Freshwater eel.
UNAGI-MAKI
Roll made with eel.
UNAGI NO KIMO
Eel innards.
UNI
Sea urchin roe.
USUKUCHI SHOYU
Light Japanese soy sauce.
WAKAME
Lobe-leaf seaweed, possibly dried, in long, dark green strands.
WASABI
Japanese horseradish.
YAKI
Grilled or toasted.
YAKIDOFU
Broiled or grilled soy bean curd.
YAKIMONO
Broiled foods.
YAKINORI
Toasted seaweed.
YAKITORI
Skewer-grilled foods.
YAKUMI
Strongly flavored seasonings such as shichimi togarashi, grated daikon (daikon oroshi), and fine chopped negi. Typically used instead of wasabi in such nigiri as katsuo, iwashi, aji and sanma.
YOSENABE
The Japanese equivalent of bouillaibaise, a fish-seafood-&-vegetable soup/stew.
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