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| SUSHI
GLOSSARY |
COOKING
INFORMATION |
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Words
related to sushi with brief definitions
 Sushi
a la carte
| aji |
: |
horse
mackerel |
| akagai |
: |
ark
shell |
| ama-ebi |
: |
raw
shrimp |
| anago |
: |
conger
eel |
| aoyagi |
: |
round
clam |
| awabi |
: |
abalone |
| ayu |
: |
sweetfish |
| buri |
: |
adult
yellowtail |
| chutoro |
: |
marbled
tuna belly |
| ebi |
: |
boiled
shrimp |
| hamachi |
: |
young
yellowtail |
| hamaguri |
: |
clam |
| hamo |
: |
pike
conger; sea eel |
| hatahata |
: |
sandfish |
| hikari-mono |
: |
various
kinds of shiny fish, such as mackerel |
| himo |
: |
fringe
around an ark shell |
| hirame |
: |
flounder |
| hokkigai |
: |
surf
clam |
| hotategai |
: |
scallop |
| ika |
: |
squid |
| ikura |
: |
salmon
roe |
| inada |
: |
very
young yellowtail |
| kaibashira |
: |
eye
of scallop or shellfish valve muscles |
| kaiware |
: |
daikon-radish
sprouts |
| kajiki |
: |
swordfish |
| kani |
: |
crab |
| kanpachi |
: |
very
young yellowtail |
| karei |
: |
flatfish |
| katsuo |
: |
bonito |
| kazunoko |
: |
herring
roe |
| kohada |
: |
gizzard
shad |
| kuruma-ebi |
: |
prawn |
| maguro |
: |
tuna |
| makajiki |
: |
blue
marlin |
| masu |
: |
trout |
| meji
(maguro) |
: |
young
tuna |
| mekajiki |
: |
swordfish |
| mirugai |
: |
surf
clam |
| negi-toro |
: |
tuna
belly and chopped green onion |
| ni-ika |
: |
squid
simmered in a soy-flavored stock |
| nori-tama |
: |
sweetened
egg wrapped in dried seaweed |
| otoro |
: |
fatty
portion of tuna belly |
| saba |
: |
mackerel |
| sake |
: |
salmon |
| sawara |
: |
Spanish
mackerel |
| sayori |
: |
(springtime)
halfbeak |
| seigo |
: |
young
sea bass |
| shako |
: |
mantis
shrimp |
| shima-aji |
: |
another
variety of aji |
| shime-saba |
: |
mackerel
(marinated) |
| shiromi |
: |
seasonal
white meat fish |
| suzuki |
: |
sea
bass |
| tai |
: |
sea
bream |
| tairagai |
: |
razor-shell
clam |
| tako |
: |
octopus |
| tamago |
: |
sweet
egg custard wrapped in dried seaweed |
| torigai |
: |
cockle |
| toro |
: |
choice
tuna belly |
| tsubugai |
: |
Japanese
tsubugai shellfish |
| uni |
: |
sea
urchin roe |
Maki-zushi
(sushi rolls)
| maki-mono |
: |
vinegared
rice and fish (or other ingredients) rolled in nori
seaweed |
| tekka-maki |
: |
tuna-filled
maki-zushi |
| kappa-maki |
: |
cucumber-filled
maki-zushi |
| tekkappa-maki |
: |
selection
of both tuna and cucumber rolls |
| oshinko-maki |
: |
pickled-daikon
(radish) rolls |
| kaiware-maki |
: |
daikon-sprout
roll |
| umejiso-maki |
: |
Japanese
ume plum and perilla-leaf roll |
| negitoro-maki |
: |
scallion-and-tuna
roll |
| chUtoro-maki |
: |
marbled-tuna
roll |
| otoro-maki |
: |
fatty-tuna
roll |
| kanpyo-maki |
: |
pickled-gourd
rolls |
| futo-maki |
: |
a
fat roll filled with rice, sweetened cooked egg, pickled
gourd, and bits of vegetables |
| nori-maki |
: |
same
as kanpyo-maki; in Osaka, same as futo-maki |
| natto-maki |
: |
sticky,
strong-tasting fermented-soybean rolls |
| ana-kyu-maki |
: |
conger
eel-and-cucumber rolls |
| temaki |
: |
hand-rolled
cones made from dried seaweed |
| maguro-temaki |
: |
tuna
temaki |
Other
sushi terms
| nigiri(-zushi) |
: |
pieces
of raw fish over vinegared rice balls |
| edomae-zushi |
: |
same
as nigiri-zushi |
| chirashi(-zushi) |
: |
assorted
raw fish and vegetables over rice |
| tekka-don |
: |
pieces
of raw tuna over rice |
| sashimi |
: |
raw
fish (without rice) |
| chakin-zushi |
: |
vinegared
rice wrapped in a thin egg crepe |
| inari-zushi |
: |
vinegared
rice and vegetables wrapped in a bag of fried tofu
|
| oshi-zushi |
: |
Osaka-style
sushi: squares of pressed rice topped with
vinegared/cooked fish |
| battera(-zushi) |
: |
oshi-zushi
topped with mackerel |
| tataki |
: |
pounded,
almost raw fish |
| odori-ebi |
: |
live
("dancing") shrimp |
| oshinko |
: |
Japanese
pickles |
| neta |
: |
sushi
topping |
| wasabi |
: |
Japanese
horseradish |
| gari |
: |
vinegared
ginger |
| shoyu |
: |
soy
sauce |
These
pages on sushi might also be helpful:
Taken
from the website of Chef Jos Wellman who you know as Tallyrand.
Having travelled the world learning his craft, he worked in
New Zealand for many years teaching the next generation. His
website was packed with fascinating information.These days
he is back in the UK teaching.
Email
Hub-UK : info@hub-uk.com
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