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sushi Glossary |
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Sushi
- Nigri zushi - Shaped finger of rice topped
with wasabi and fish or seafood
- Temaki zushi - Handroll of rice, fish
or vegetable wrapped in nori
- Maki zushi - Regular roll of rice, fish
or vegetable wrapped in nori
- Futomaki - large roll
- Hosomaki - small roll
- Uramaki - inside out roll (rice on outside,
nori inside)
- Inari maki - Tofu pouch stuffed with
rice
- Chirashi zushi - Bowl of rice topped
with sashimi
Sashimi
- Hira zukuri - Standard rectangular cut
- Ito zukuri - Thin, 1/16 inch cut
- Kaku zukuri - Paper-thin cut
Fish types
- Akami - Lean tuna, cut from the back
of the fish.
- Buri - Adult yellowfin tuna
- Ebi - Prawn
- Fugu - Blowfish (this is lethal if not
prepared properly, and won't be found outside certain licensed
restaurants in Japan)
- Hamachi - Yellowfin tuna
- Hirame - Halibut
- Hotatagai - Scallops
- Ika - Squid
- Ikura - Salmon roe
- Iwashi - Sardine
- Kajiki - Swordfish
- Kani - Crabmeat
- Kanpachi - Very young yellowfin tuna
- Katsuo - Bonito
- Kurodai - Snapper
- Madai - Red sea bream
- Maguro - Tuna
- Masu - Trout
- Mekajiki - Blue marlin
- Nijimasu - Rainbow trout
- Otoro - Fattest tuna (and the most expensive)
- Saba - Mackerel
- Sake - Salmon
- Seigo - Young sea bass
- Suzuki - Striped bass
- Tai - Sea bream, snapper
- Tairagai - Razor-shell clam
- Tako - Octopus.
- Nama-tako - Fresh or raw octopus
- Tekka - Tuna, especially in a roll
- Kazunoko - Herring roe
- Torigai - Cockle
- Toro - Fatty tuna
- Unagi - Freshwater eel
- Unagi maki - Eel roll
- Una-don - Grilled eel, served on rice
- Uni - Sea urchin
Vegetables
- Daikon - White Japanese radish
- Kappa - Cucumber
- Nasu - Aubergine
- Negi - Japanese onion
- Takenoko - Bamboo shoots
- Takuwan - Pickled daikon
- Tofu - Soybean curd
Spices
- Gari - Pickled ginger
- Goma - Sesame seed
- Shiso - Japanese mint
- Wasabi - Hot green Japanese horseradish
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