Aburage

Seasoned deep fried tofu in rectangular shape. Can be cut and opened to make a pocket (Inari)

Aemono

Vegetables and/or meats mixed with a dressing or sauce
Agar-agar Gelatin-like product is made from a kind of seaweed called tengusa used in many Japanese confections
Agari Sushi-bar term for green tea
Agemono Fried foods either deep-fat fried or pan-fried
Aji Spanish mackerel; horse mackerel
Akagai Ark shell
Akami Lean tuna, cut from the back of the fish. See also maguro and toro
Aka miso Red soy bean paste
Ama-Ebi Raw sweet shrimp
An Sweetened puree of cooked azuki (red) beans * recipe
Anakyu maki Sea eel and cucumber roll
Anago Sea eel grilled before serving. See also unagi
Ankimo Monkfish liver served in pate' form
Anko-nabe Monkfish stew
Aoyagi Round clam; Red clam
Arame A mild tasting sea vegetable (brown) that is similar to hijiki
Asatsuki Baby scallions, This type is most commonly used. See Negi
Awabi Abalone
Ayu Sweetfish
Azuki
An; Red beans

top

B

Baigai
Small water snails

Bannonegi Regular green onion. See Negi
Bara sushi Sushi rice and other ingredients mixed together
Beni shoga Red pickled ginger
Biiru Beer
Bonito English word for the Japanese Katsuo (shipjack tuna)
Burdock or Gobo; Japanese root that is marinated - looks like a carrot and is used in sushi rolls and other foods
Buri Adult yellowtail. Hamachi refers to the young yellowtail and Buri are the older ones
Buri Toro Fatty Yellowtail. The belly strip of mature yellowtail
Buta Pork
top

C

California Roll Crab meat (or fake crab meat sticks), smelt or flying fish roe, avocado and cucumber surrounded by seaweed (nori) and rice
Chakin-zushi Sushi roll wrapped in a thin egg crepe
Chikuwa Tempura cooked fish cake
Chirashi sushi Bowl of sushi rice with ingredients (fish/vegetables) on top. "Scattered" sushi
Chutoro Marbled tuna, from the upper belly. See also toro and otoro
D

Daikon
Giant, long white radish, sweeter than round, red radishes; Shredded Daikon: Tsuma

Dashi Similar to, and used like, chicken broth or bouillon cube, but made from katsuoboshi and/or kombu. Instant type is called dashi no moto
Doburoku A thick, soupy sake that is not as processed
Donburi A large bowl for noodle and rice dishes
E

Ebi Boiled Shrimp. See also ama ebi
Edamame Soy bean appetizer served steamed in pods
Edomae-Zushi Same as nigiri-sushi
Engawa The muscle that controls the fin on halibut or the meat surrounding the muscle in a scallop
Enoki
Small, thin Japanese mushroom

top

F

Fish Eggs See "Roe"
Fugu Blowfish or puffer fish. Toxic if improperly prepared
Fugu-chiri
Blowfish soup

Fukusa sushi Sushi roll formed by a mold then wrapped in an egg crepe. Also see Chakin zushi
Funamori Boat wrap, an alternate name for Kakomi sushi and Gunkan maki meaning a piece of seaweed is wrapped standing upright around the rice and ingredient(s) to form a type of bowl
Futo-maki
A thick roll with rice on the outside

G

Gari A sushi-bar term for pickled ginger (pink or off white in color)
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 boiled rice
Goma Sesame seeds
Gomoku sushi Alternate name for chirashi-sushi
Gunkan sushi Battleship sushi; Known as round sushi which is wrapped wish seaweed and topped with oysters, uni, quail eggs, ikura, tobiko, etc
Gyoza Pan-fried, sauted and/or steamed stuffed wonton or other wrappers, similar to potstickers
Gyu Tataki
Gyu = Beef; Tataki = grilled on surface then chopped or pounded

top

H

Hamachi

Young yellowtail

Hamachi-kama Yellowtail "collars" meaty part around gills, served broiled
Hamaguri Clam
Hamo Pike conger
Hanakatsuo Dried bonito fish, shaved or flaked
Harusame (Cellophane noodle) Thin, transparent bean gelatin noodles made from mung bean
Hashi Chopsticks
Hashi-oki Chopsticks rest
Hatahata Sandfish
Hawara Mackerel (domestic fish from United States waters). Tends to be less fishy than Saba
Hibachi Cast-iron bowl filled with charcoal for grilling food
Hijiki Black seaweed in tiny threads
Hikari-mono Fish sliced for serving with the silver fish skin left on. Typical of iwashi, aji, sayori, sanma, kohada
Himo "Fringe" around an ark shell
Hirame Halibut. See engawa
Hiyamugi Thin, white noodles made from wheat flour
Hocho General Japanese term for knives
Hokkigai Surf clam
Hosomaki

Thin style of roll with the rice on the outside

Hotate Bay Scallop
Hotategai Jumbo Scallop
top

I

Ika Squid
Ika geso Squid tentacles
Ika Sansai Known in sushi bars as 'squid salad' - thinly-sliced cooked squid with mountain vegetables
Ikura Salmon roe
Inada Very young yellowtail
Inari-sushi Vinegared rice wrapped in a bag of fried tofu; see aburage
Iriko Dried anchovy
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
top

J

K

Kabocha

Pumpkin

Kabu

White turnip

Kaibashira

Eye of scallop (large scallop) or shellfish valve muscles. Also see Kobashira (small scallop)
Kaiseki Ryouri

"Kaiseki" means warmed stone origin is Zen priests. Kaiseki Ryouri is an elegant, expensive, multi-course meal

Kaiware

Daikon (Japanese radish) sprouts

Kajiki

Swordfish. See mekajiki

Kaki

Oysters

Kakomi sushi

Boat wrap sushi to hold less solid ingredients. A piece of seaweed is wrapped standing upright around the rice and ingredient(s) to form a type of bowl. Also called Gunkan maki and Funamori

Kamaboko

Fish cake made from pounded whitefish mixed with cornstarch, formed into a sausage shape and cooked

Kaniboko

Imitation crab meat

Kani

Real crab meat

Kanimiso

Green contents of a crab's head

Kanpachi

Very young yellowtail

Kanpyo (or kampyo)

Dried bottleneck gourd strips

Kanten (Agar-agar)

It is made fromTengusa seaweed; like gelatin

Kappa

Cucumber, when used in a roll

Karashi

Mustard with horseradish

Karei

Flounder, Sole, Flatfish

Katsuo

Bonito

Katsuo-boshi

Dried bonito fish

Kazunoko

Herring roe

Kikurage

Wood ear mushroom; dark color, crunchy and flavorless

Kimachi

A small fish from the yellowtail family

Kinome

Leaves of the Japanese prickly ash (sansho ), used in soups and to flavor simmered foods

Kobashira

Small scallops; Similar to Kaibashira , but more tender

Kohada

Gizzard of shad

Kombu or Konbu

Kelp, usually dried; a kind of seaweed in sheet form; nori

Konnyaku

Gelatinous, rubbery oblong cake made from the snake palm plant

Kuro goma

Black sesame seeds

Kurodai

Snapper

Kuruma-ebi

Prawn; Large shrimp

Kusikatsu

The term for cutlet; fried foods made coated with bread crumbs

Kyuri

Cucumber

top

L

M

Maguro Tuna. See also akami, tekka, toro
Makajiki Blue marlin
Makesushi Sushi roll with rice on outside formed with a mold, covered with tamago, fish or vegetables
Maki Sushi Round roll made with seaweed (nori ) on the outside with rice and other fillings inside
Makisu Bamboo mat used to form rolls. Also see Sudare
Manaita Cutting board used by the sushi chef
Masu Trout. See nijimasu, rainbow trout
Matcha Powdered green tea
Meji (maguro) Young tuna
Mekajiki
Swordfish

Meshimono Rice mixed with meat or vegetables
Mirugai Long neck clam. Sometimes called geoduck
Misoshiru Classic miso soup with pieces of beancurd
Mitzutaki Cooked in liquid. Typically includes tofu and vegetables cooked in water
Mochi Sweet glutinous rice cakes
Mochigome Mochi rice
Mochiko Sweet glutinous rice flour
Moyashi Bean sprouts
Murasaki Sushi bar term for soy sauce
Mushimono Steamed foods