Here is the beginning of a sushi glossary. I have found some of the explanations and japanese characters from Wikipedia.
Sushi styles:
- Nigiri sushi consists of an oval-shaped ball of rice topped with a slice of another item.
- Gunkan-maki is a type of sushi consisting a rice ball wrapped in a sheet of nori which extends in a cylinder upward to hold a loose topping like fish eggs.
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- Maki sushi consists of rice and other ingredients rolled together with a sheet of nori. There are four types of maki:
- chu maki: middle sized rolled maki sushi usually with multiple ingredients
- futo maki: thick rolled maki sushi with several ingredients
- hoso maki: thinly rolled maki sushi with typically only one ingredient
- temaki (sushi): cone shaped maki sushi
- Aburi sushi consists of nigiri sushi with a fish topping that is partly grilled and partly raw
- Sashimi consists of sliced fish. Raw, cooked or pickled fish cut into 3-5 pieces. Usually presented on top of a few leaves of shiso and grated daikon with wasabi and ginger on the side.
- Chirashi are sampler of fish served over a bowl of sushi rice
- Donburri is similar to Chirashi but with just one kind of fish that you choose
Shortcuts ingredients:
a b c d e f g h i j k l m n o p q r s t u v w x y z
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| A |
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| Aji |
Japanese jack mackerel |
鯵 |
| Aka-yagara |
Cornetfish |
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| Akagai |
Red Clam |
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| Ankimo |
Monfish liver |
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| Ama Ebi |
Raw Shrimp |
甘海老 |
| Anago |
Conger (saltwater) eel |
穴子 |
| Aoyagi |
Round clam |
青柳 |
| Awabi |
Abalone |
鮑 |
| Ayu |
Sweet fish |
鮎 |
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| B |
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| Buri |
Adult yellowtail |
鰤 |
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| C |
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| Chūtoro |
Medium-fat bluefin tuna belly |
中とろ |
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E |
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| Ebi |
Cooked/Boiled Shrimp |
海老 |
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| F |
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| Fugu |
Poisonous Blowfish |
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| G |
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| Gari |
Pickled Ginger. Yummy. |
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| Gindara |
Sablefish |
銀鱈 |
| Gobo |
Burdock root. |
牛蒡 |
| Goma |
Sesame Seeds (Black or White) |
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| H |
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| Hamachi |
Yellowtail Tuna |
魬, はまち |
| Hatahata |
Sandfish |
鰰 |
| Hirame |
Flounder/Halibut |
平目, 鮃 |
| Hokkigai |
Surf Clam |
ホッキ貝 |
| Hotategai |
Scallop |
帆立貝, 海扇 |
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| I |
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| Ika |
Squid/Calamari |
烏賊, いか |
| Ikura |
Salmon Roe |
イクラ |
| Inada |
Very young yellowtail |
鰍 |
| Inari |
Fried tofu skin |
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| Iwashi |
Sardine |
鰯 |
| |
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| K |
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| Kaiware |
Daikon Radish Sprouts |
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| Kajiki |
Swordfish |
旗魚 |
| Kani |
Crab (also refers to imitation crab) |
蟹 |
| Kanikama |
Imitation Crab also called California roll crab |
|
| Kanpyo |
Dried Gourd |
乾瓢, 干瓢 |
| Karei |
Flatfish |
鰈 |
| Katsuo |
Bonito Tuna/Skipjack tuna |
鰹, かつお |
| Kihada |
Yellowfin tuna |
黄膚, きはだ |
| Kurodai |
Snapper |
黒鯛 |
| Kombu |
Seaweed |
昆布 |
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| M |
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| Maguro |
Bluefin Tuna |
鮪 |
| Makajiki |
Blue marlin |
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| Masu |
Trout |
鱒 |
| Meji |
Young tuna |
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| Mirugai |
Horseneck Clam/Geoduck |
海松貝 |
| |
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| N |
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| Namako |
Sea cucumber |
なまこ, 海鼠 |
| Natto |
Fermented soy beans. For the gutsy ones. |
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| Negi toro |
Bluefin tuna belly and green onion |
葱とろ |
| Niji masu |
Rainbow trout |
虹 |
| Nori |
Seaweed Sheet (used around the maki) |
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| O |
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| Ohyou |
Halibut |
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| Okoze |
Stonefish |
虎魚 |
| Oshinko |
Pickled vegetables, but means usually Takuan. |
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| ōtoro |
Fattiest bluefin tuna belly |
大とろ |
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| S |
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| Saba |
Mackerel |
鯖 |
| Sake |
Salmon (Fresh or Smoked) |
鮭 |
| Sawara |
Spanish mackerel |
鰆 |
| Shiso |
Japanese mint. |
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| Shiro Maguro |
Albacore Tuna |
白鮪 |
| Soft shell crab |
Soft shell crab. And yummy! |
|
| Suzuki |
Sea Bass |
鱸 |
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| T |
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| Tai |
Snapper/Sea Bream |
鯛 |
| Tako |
Octopus |
蛸, たこ |
| Takuan (Oshinko) |
Pickled Daikon |
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| Tamago |
Sweet Egg Omelette |
卵, 玉子 |
| Tara |
Cod |
鱈 |
| Tobiko |
Flying Fish eggs (Bright Red/Orange/Green (colored) Caviar) |
|
| Torigai |
Cocle |
鳥貝 |
| Toro |
Belly Meat from Bluefin Tuna. (Toro-Fatty Tuna, Chutoro-Fattier Tuna, and Otoro-Fattiest Tuna.) |
とろ |
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| U |
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| Umeboshi |
Pickled ume fruit |
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| Unagi |
Freshwater Eel |
鰻 |
| Uni |
Sea Urchin Roe |
雲丹, 海胆 |
| Uzura |
Quail Egg |
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| W |
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| Wakame |
Seaweed |
若布 |
| Wasabi |
Japanese Horseradish. Be ware. It is addicitive. |
山葵, わさび |
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