Aburage
Fried tofu pouches prepared by cooking in sweet cooking sake, soy sauce, and water.
|
$0.00
|
Aemono
Vegetables or meats mixed with a dressing or sauce
|
$0.00
|
Agari
A japanese sushi-bar term for green tea
|
$0.00
|
Agemono
Fried foods either deep-fat fried or pan-fried
|
$0.00
|
Aji
Spanish mackerel, horse mackerel
|
$0.00
|
Aji-No-Moto
Monosodium glutamate(MSG)
|
$0.00
|
Aji-No-Tataki
Fresh spanish mackerel.
|
$0.00
|
Akagai
Red clam or ark shell.
|
$0.00
|
Akami
Lean tuna, cut from the back of the fish. See also maguro.
|
$0.00
|
Ama-Ebi
Sweet shrimp, usually served raw.
|
$0.00
|
Ana-Kyu-Maki
Conger eel-and-cucumber rolls
|
$0.00
|
Anago
Conger eel (saltwater). See also unagi.
|
$0.00
|
Ankimo
Monkfish liver.
|
$0.00
|
Anko-Nabe
Monkfish stew.
|
$0.00
|
Aoyagi
Yellow round clam.
|
$0.00
|
Awabi
Abalone
|
$0.00
|
Ayu
Sweetfish.
|
$0.00
|
Basashi
Horse sashimi.
|
$0.00
|
Battera - Zushi
Oshi-zushi topped with mackerel
|
$0.00
|
Beni Shoga
Red pickled ginger
|
$0.00
|
Biiru
Beer.
|
$0.00
|
Bonito
English word for the japanese katsuo.
|
$0.00
|
Buri
Adult yellowtail
|
$0.00
|
Buta
Pork
|
$0.00
|
California Roll
Crab meat (or fake crab meat sticks), smelt or flying fish roe, avocado.
|
$0.00
|
Chakin - Zushi
Vinegared rice wrapped in a thin egg crepe.
|
$0.00
|
Chikuwa
Browned fish cake with a hole running through its length
|
$0.00
|
Chirashi - Zushi
Bed of sushi rice with other ingredients mixed on top.
|
$0.00
|
Chirashi Sushi
Bed of sushi rice with other ingredients mixed on top.
|
$0.00
|
Chutoro
Medium fatty tuna, from the upper belly. See also toro and otoro.
|
$0.00
|
Chutoro - Maki
Marbled-tuna roll
|
$0.00
|
Daikon
Giant, long white radish, sweeter than round, red radishes.
|
$0.00
|
Dashi
Basic soup and cooking stock made with kombu and katsuoboshi
|
$0.00
|
Doburoku
A thick, soupy sake.
|
$0.00
|
Donburi
A large bowl for noodle and rice dishes
|
$0.00
|
Ebi
Boiled shrimp. See also ama ebi
|
$0.00
|
Edomae - Zushi
Same as nigiri-zushi
|
$0.00
|
Engawa
The muscle that controls the fin on halibut or the meat surrounding the muscle in a scallop
|
$0.00
|
Fugu
Blowfish. Toxic if improperly prepared
|
$0.00
|
Fugu-Chiri
Cooked, sliced raw fugu meat in a stewpan.Blowfish soup.
|
$0.00
|
Fuki
A fibrous vegetable often simmered in broth.
|
$0.00
|
Fukusa Sushi
A type of sushi which is wrapped in a crepe.
|
$0.00
|
Funamori
Boat wrap, an alternate name for kakomi sushi.
|
$0.00
|
Futo - Maki
A fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables
|
$0.00
|
Futomaki
Large roll.
|
$0.00
|
Gari
A sushi-bar term for pickled ginger
|
$0.00
|
Geoduck
Mirugai, is the american pacific northwest.
|
$0.00
|
Geta
The wooden block used at a sushi bar as a plate for gari, wasabi and smaller pieces of sushi.
|
$0.00
|
Gobo
Long, slender burdock root
|
$0.00
|
Gohan
Plain boiled rice
|
$0.00
|
Goma
Sesame seeds
|
$0.00
|
Gomoku Sushi
Alternate name for chirashi-sushi.
|
$0.00
|
Gunkan Maki
Battleship roll, an alternate name for kakomi sushi.
|
$0.00
|
Gyoza
Pan-fried and/or sautted and/or steamed, stuffed wonton or other wrappers, akin to potstickers
|
$0.00
|
Gyu Tataki
Beef tataki.
|
$0.00
|
Hamachi
Young yellowtail
|
$0.00
|
Hamachi-Kama
Yellowtail collars, often served broiled
|
$0.00
|
Hamaguri
Clam
|
$0.00
|
Hamo
Pike conger. Usually cooked
|
$0.00
|
Harusame
Thin, transparent bean gelatin noodles
|
$0.00
|
Hashi
Chopsticks
|
$0.00
|
Hatahata
Sandfish.
|
$0.00
|
Hichimi Togarashi
Mixed hot spices for table use. The seven flavors: 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
|
$0.00
|
Hijiki
Black seaweed in tiny threads
|
$0.00
|
Hikari-Mono
Fish sliced for serving with the silver fish skin left on. Typical of iwashi, aji, sayori, sanma, kohada
|
$0.00
|
Himo
"Fringe" around an ark shell
|
$0.00
|
Hirame
Halibut. See engawa.
|
$0.00
|
Hocho
General japanese term for knives
|
$0.00
|
Hokkigai
Surf clam.
|
$0.00
|
Hotatagai
Scallops.
|
$0.00
|
Ika
Squid.
|
$0.00
|
Ika-Geso
Squid's tentacles.
|
$0.00
|
Ikura
Salmon roe.
|
$0.00
|
Inada
Very young yellowtail
|
$0.00
|
Inari-Zushi
Vinegared rice and vegetables wrapped in a bag of fried tofu
|
$0.00
|
Ishikari-Nabe
Salmon stew with sake.
|
$0.00
|
Iso-Don.
Bed of sushi rice with other ingredients mixed on top
|
$0.00
|
Itamae
The sushi (or other japanese) chef.
|
$0.00
|
Iwana
Char.
|
$0.00
|
Iwashi
Sardine.
|
$0.00
|
Ji
Prefix: locally made or caught
|
$0.00
|
Kaibashira
Eye of scallop or shellfish valve muscles
|
$0.00
|
Kaiware
Daikon-radish sprouts
|
$0.00
|
Kaiware - Maki
Daikon-sprout roll
|
$0.00
|
Kajiki
Swordfish. See mekajiki.
|
$0.00
|
Kakomi Sushi
Nigiri sushi wrapped to hold in less solid ingredients. Also called gunkan maki (battleship roll) and funamori (boat wrap).
|
$0.00
|
Kamaboko
Fish cake made from pounded whitefish mixed with cornstarch, formed into a sausage shape and cooked
|
$0.00
|
Kampyo
Dried gourd that comes prepared in long, translucent brown strips like fettuccine.
|
$0.00
|
Kani
Crab meat.
|
$0.00
|
Kani-Kamaboko
Fake crab meat.
|
$0.00
|
Kanimiso
Green contents of a crab's head.
|
$0.00
|
Kanpachi
Very young yellowtail
|
$0.00
|
Kanpyo
Dried gourd strips
|
$0.00
|
Kanpyo - Maki
Pickled-gourd rolls
|
$0.00
|
Kappa
Cucumber, when used in a roll.
|
$0.00
|
Kappa - Maki
Cucumber-filled maki-zushi
|
$0.00
|
Karei
Flounder, flatfish.
|
$0.00
|
Katsu
A cutlet.Katsu refers to fried foods made coated with bread crumbs, as opposed to tempura, fried foods coated with batter.
|
$0.00
|
Katsuo
Bonito fish. Bonito is actually an english word for a fish related to the skipjack
|
$0.00
|
Katsuo-Boshi
Dried bonito fish
|
$0.00
|
Kazunoko
Herring roe
|
$0.00
|
Kimachi
A small fish from the yellowtail family.
|
$0.00
|
Kinome
Leaves of the japanese prickly ash (sanshoo), used in soups and to flavor simmered foods
|
$0.00
|
Kohada
Gizzard shad.
|
$0.00
|
Koi
Saltwater carp.
|
$0.00
|
Kombu
Kelp, possibly dried; a kind of seaweed, in sheet form
|
$0.00
|
Konbu
Kelp, possibly dried; a kind of seaweed, in sheet form
|
$0.00
|
Konnyaku
Gelatinous, rubbery oblong cake made from the snake palm plant
|
$0.00
|
Kuro Goma
Black sesame seeds
|
$0.00
|
Kurodai
Snapper.
|
$0.00
|
Kuruma-Ebi
Prawn
|
$0.00
|
Langostino
A small shellfish about 1 inch long that have a strong shrimp flavor.
|
$0.00
|
Maguro
Tuna. See also akami, tekka, toro.
|
$0.00
|
Maguro-Temaki
Tuna temaki
|
$0.00
|
Makajiki
Blue marlin
|
$0.00
|
Make Sushi/Norimake
A roll made with nori seaweed on the outside, a layer of rice, and a core of vegetables or other fillings
|
$0.00
|
Maki-Mono
Vinegared rice and fish (or other ingredients) rolled in nori seaweed
|
$0.00
|
Maki-Zushi
Vinegared rice with insertions, rolled up in japanese seaweed. Most maki places the nori on the outside, but some, like the california roll, place the rice on the outside.
|
$0.00
|
Makisu
Mat made of bamboo strips to roll up makesushi or norimake sushi
|
$0.00
|
Manju
Sweet bun filled with an
|
$0.00
|
Masu
Trout. See nijimasu, rainbow trout.
|
$0.00
|
Meji (Maguro)
Young tuna
|
$0.00
|
Mekajiki
Blue marlin / swordfish.
|
$0.00
|
Meshimono
Rice mixed with meat or vegetables
|
$0.00
|
Mirin
Sweet rice wine for cooking
|
$0.00
|
Mirugai
Long neck clam. Sometimes called geoduck.
|
$0.00
|
Mitzutaki
Cooked in liquid usually, mizutaki includes tofu and vegetables cooked in water
|
$0.00
|
Mochi
Sweet glutinous rice cakes
|
$0.00
|
Mochigome
Mochi rice
|
$0.00
|
Mochiko
Sweet glutinous rice flour
|
$0.00
|
Murasaki
Sushi bar term for soy sauce
|
$0.00
|
Mushimono
Steamed foods
|
$0.00
|
Nabemono
One-pot meals
|
$0.00
|
Nama
Prefix: (food) raw, (beer) draught.
|
$0.00
|
Nama-Tako
Fresh or raw octopus.
|
$0.00
|
Nanami Togarashi
Mixed hot spices for table use. The seven flavors: 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
|
$0.00
|
Nasu
Eggplant
|
$0.00
|
Natto - Maki
Sticky, strong-tasting fermented-soybean rolls
|
$0.00
|
Negi
A japanese onion, resembling a leek, but thinner
|
$0.00
|
Negi-Toro
Chopped and mixed negi-onion and toro.
|
$0.00
|
Negitoro - Maki
Scallion-and-tuna roll
|
$0.00
|
Neta
Sushi bar term for the fish topping in nigiri sushi.
|
$0.00
|
Ni-Ika
Squid simmered in a soy-flavored stock
|
$0.00
|
Nigiri Sushi
Pieces of fish, shellfish, or fish roe over vinegared rice balls.
|
$0.00
|
Nigiri-Zushi
Pieces of fish, shellfish, or fish roe over vinegared rice balls.
|
$0.00
|
Nihon Shu
Sake, rice wine
|
$0.00
|
Niika
Cooked monterey squid.
|
$0.00
|
Nijimasu
Rainbow trout. Usually cooked unless live
|
$0.00
|
Nimono
Simmered or boiled foods
|
$0.00
|
Nori
Purple laver seaweed pressed into thin sheets, used mostly as a garnish or to make norimake sushi
|
$0.00
|
Nori - Maki
Same as kanpyo-maki; in osaka, same as futo-maki
|
$0.00
|
Nori-Tama
Sweetened egg wrapped in dried seaweed
|
$0.00
|
Ocha
Tea
|
$0.00
|
Odori-Ebi
Dancing shrimp, ama ebi served living.
|
$0.00
|
Ohba
Japanese beefsteak plant
|
$0.00
|
Ohitsu
A special bowl to keep rice warm
|
$0.00
|
Okonomi-Zushi
Home-style nigiri sushi.
|
$0.00
|
Onigiri
Balls made with plain steamed rice with various stuffings, possibly wrapped in nori
|
$0.00
|
Oshi-Zushi
Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish
|
$0.00
|
Oshibori
Rolled up hot towel served to sushi bar customers.
|
$0.00
|
Oshinko
Pickled vegetables, usually cucumber
|
$0.00
|
Oshinko - Maki
Pickled-daikon (radish) rolls
|
$0.00
|
Oshiwaku
Wooden box with top
|
$0.00
|
Oshizushi
Sushi rice and other ingrediants pressed into a box or mold
|
$0.00
|
Otoro
Fattest tuna, from the lower belly. See toro and chutoro.
|
$0.00
|
Otoro - Maki
Fatty-tuna roll
|
$0.00
|
Pan-Joon
Very light scallion korean pancake with spicy dipping sauce
|
$0.00
|
Philidelphia Roll
Salmon (sometimes fresh, sometimes smoked), cream cheese, and some sort of vegetable filler.
|
$0.00
|
Ponzu
Sauce made with japanese citron
|
$0.00
|
Rainbow Roll
Alternate name for tazuna sushi.
|
$0.00
|
Renkon
Lotus roots
|
$0.00
|
Saba
Mackeral.
|
$0.00
|
Sake
Rice wine. Also smoked salmon (different accents)
|
$0.00
|
Sanma
A japanese mackeral.
|
$0.00
|
Sansho
Japanese pepper, made from the leaf of the prickly ash. Very good with cooked green beans
|
$0.00
|
Sashimi
Raw fish served chilled, sliced, and arranged without rice.
|
$0.00
|
Sato-Imo
Taro root
|
$0.00
|
Sawagani
Small crabs, about as big as the first joint of your thumb, served grilled and whole
|
$0.00
|
Sawara
Spanish mackerel
|
$0.00
|
Sayori
Springtime halfbeak.
|
$0.00
|
Seigo
Young sea bass.
|
$0.00
|
Senbei
Thin, crisp rice crackers flavored with soy sauce or other seasonings.
|
$0.00
|
Shako
Mantis shrimp.
|
$0.00
|
Shamoji
Plastic or wooden flat spoon or spatula to serve rice
|
$0.00
|
Shari
A sushi bar term for sushi rice
|
$0.00
|
Shichimi Togarashi
Mixed hot spices for table use. The seven flavors: 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
|
$0.00
|
Shima-Aji
Another variety of aji
|
$0.00
|
Shime-Saba
Mackerel (marinated)
|
$0.00
|
Shira-Uo
Whitebait, icefish or salangid.
|
$0.00
|
Shirako
Sperms sacs of the cod fish.
|
$0.00
|
Shiratake
Translucent rubbery noodles
|
$0.00
|
Shiro Goma
White sesame seeds
|
$0.00
|
Shiro Maguro
Albacore tuna.
|
$0.00
|
Shiromi
Seasonal "white meat" fish served as sushi/sashimi which are relatively white in color, for example, tai, hirame, karei.
|
$0.00
|
Shirumono
Generic japanese term for soup. Also refers to thick soup
|
$0.00
|
Shiso
Japanese (or asian) mint. Red or green. May be used as a wrapper
|
$0.00
|
Shochu
Spirit made from potatoes or rice, usually around 25-40% alcohol.
|
$0.00
|
