Disclaimer !!!
Copyright © Fly By Night Web Development Company
--------------------------------------------------------------------------------
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
Baigai
Small water snails.
Bamboo shoots
Bought sliced in supermarkets or whole in Japanese markets
Bara sushi
Sushi Rice and ingredients mixed together, as a rice salad.
Regional to Kansai
Basashi
Horse sashimi.
Battera - Zushi
oshi-zushi topped with mackerel
Beni shoga
Red pickled ginger
Biiru
Beer.
Bonito
English word for the Japanese Katsuo.
Buri
Adult yellowtail
Buta
Pork
--------------------------------------------------------------------------------
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
California Roll
Crab meat (or fake crab meat sticks), smelt or flying
fish roe, avocado
Chakin - Zushi
vinegared rice wrapped in a thin egg crepe
Chikuwa
Browned fish cake with a hole running through its length
Chirashi - Zushi
Bed of sushi rice with other ingredients mixed on top.
Chirashi sushi
Bed of sushi rice with other ingredients mixed on top
Chutoro
Medium fatty tuna, from the upper belly. See also toro
and otoro
Chutoro - maki
marbled-tuna roll
--------------------------------------------------------------------------------
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
Daikon
Giant, long white radish, sweeter than round, red radishes.
Dashi
Basic soup and cooking stock made with kombu and katsuoboshi
Doburoku
Sort of a thick, soupy sake
Donburi
A large bowl for noodle and rice dishes
--------------------------------------------------------------------------------
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
Ebi
Boiled Shrimp. See also Ama Ebi
Edomae - Zushi
same as nigiri-zushi
Engawa
The muscle that controls the fin on halibut or the meat
surrounding the muscle in a scallop
--------------------------------------------------------------------------------
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
Fugu
Blowfish. Toxic if improperly prepared
Fugu-chiri
Cooked, sliced raw fugu meat in a stewpan.Blowfish soup
Fuki
A fibrous vegetable often simmered in broth
Fukusa sushi
A type of sushi which is wrapped in a crepe
Funamori
Boat wrap, an alternate name for Kakomi sushi
Futo - maki
a fat roll filled with rice, sweetened cooked egg, pickled
gourd, and bits of vegetables
Futomaki
Large roll.
--------------------------------------------------------------------------------
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
Gari
A sushi-bar term for pickled ginger
Geoduck
Mirugai, is the American Pacific northwest
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 maki
Battleship roll, an alternate name for Kakomi sushi.
Gyoza
Pan-fried and/or sautTed and/or steamed, stuffed wonton
or other wrappers, akin to potstickers
Gyu Tataki
Beef tataki
--------------------------------------------------------------------------------
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
Hamachi
young yellowtail
Hamachi-kama
yellowtail collars, often served broiled
Hamaguri
clam
Hamo
Pike conger. Usually cooked
Harusame
Thin, transparent bean gelatin noodles
Hashi
Chopsticks
Hatahata
Sandfish.
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
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.
Hocho
General Japanese term for knives
Hokkigai
Surf clam.
Hotatagai
Scallops.
--------------------------------------------------------------------------------
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
Ika
Squid.
Ika-geso
Squid's tentacles.
Ikura
Salmon roe.
Inada
very young yellowtail
Inari-Zushi
vinegared rice and vegetables wrapped in a bag of fried
tofu
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.
Iwana
Char.
Iwashi
Sardine.
--------------------------------------------------------------------------------
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
Ji-
Prefix: locally made or caught
--------------------------------------------------------------------------------
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
Kaibashira
eye of scallop or shellfish valve muscles
Kaiware
daikon-radish sprouts
Kaiware - maki
daikon-sprout roll
Kajiki
Swordfish. See mekajiki.
Kakomi sushi
Nigiri sushi wrapped to hold in less solid ingredients.
Also called Gunkan maki (battleship roll) and Funamori
(boat wrap).
Kamaboko
Fish cake made from pounded whitefish mixed with cornstarch,
formed into a sausage shape and cooked
Kampyo
dried gourd that comes prepared in long, translucent brown
strips like fettuccine.
Kani
Crab meat.
Kani-kamaboko
Fake crab meat.
Kanimiso
Green contents of a crab's head.
Kanpachi
Very young yellowtail
Kanpyo
Dried gourd strips
Kanpyo - maki
pickled-gourd rolls
Kappa
Cucumber, when used in a roll.
kappa - maki
cucumber-filled maki-zushi
Karei
Flounder, flatfish.
Katsu
A cutlet.Katsu refers to fried foods made coated with
bread crumbs, as opposed to tempura, fried foods coated
with batter.
Katsuo
Bonito fish. Bonito is actually an English word for a
fish related to the Skipjack
Katsuo-boshi
Dried bonito fish
Kazunoko
herring roe
Kimachi
A small fish from the yellowtail family.
Kinome
Leaves of the Japanese prickly ash (sanshoo), used in
soups and to flavor simmered foods
Kohada
Gizzard shad.
Koi
Saltwater carp.
Kombu
Kelp, possibly dried; a kind of seaweed, in sheet form
Konbu
Kelp, possibly dried; a kind of seaweed, in sheet form
Konnyaku
Gelatinous, rubbery oblong cake made from the snake palm
plant
Kuro goma
Black sesame seeds
Kurodai
Snapper.
kuruma-ebi
prawn
--------------------------------------------------------------------------------
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
Langostino
A small shellfish about 1 inch long that have a strong
shrimp flavor.
--------------------------------------------------------------------------------
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
Maguro
Tuna. See also Akami, Tekka, Toro.
Maguro-temaki
tuna temaki
Makajiki
blue marlin
Make sushi/Norimake
A roll made with nori seaweed on the outside, a layer
of rice, and a core of vegetables or other fillings
Maki-mono
vinegared rice and fish (or other ingredients) rolled
in nori seaweed
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.
Makisu
Mat made of bamboo strips to roll up makesushi or norimake
sushi
Manju
Sweet bun filled with an
Masu
Trout. See nijimasu, rainbow trout.
Meji (maguro)
young tuna
Mekajiki
Blue marlin / swordfish.
Meshimono
Rice mixed with meat or vegetables
Mirin
Sweet rice wine for cooking
Mirugai
Long neck clam. Sometimes called Geoduck.
Mitzutaki
Cooked in liquid Usually, mizutaki includes tofu and vegetables
cooked in water
Mochi
Sweet glutinous rice cakes
Mochigome
Mochi rice
Mochiko
Sweet glutinous rice flour
Murasaki
Sushi bar term for soy sauce
Mushimono
Steamed foods
--------------------------------------------------------------------------------
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
Nabemono
One-pot meals
Nama-
Prefix: (food) raw, (beer) draught.
Nama-tako
Fresh or raw octopus.
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
Nasu
Eggplant
Natto - maki
sticky, strong-tasting fermented-soybean rolls
Negi
A Japanese onion, resembling a leek, but thinner
Negi-Toro
chopped and mixed negi-onion and toro.
Negitoro - maki
scallion-and-tuna roll
Neta
Sushi bar term for the fish topping in nigiri sushi.
ni-ika
squid simmered in a soy-flavored stock
Nigiri sushi
pieces of fish, shellfish, or fish roe over vinegared
rice balls.
Nigiri-Zushi
pieces of fish, shellfish, or fish roe over vinegared
rice balls.
Nihon Shu
Sake, rice wine
Niika
Cooked Monterey squid.
Nijimasu
Rainbow trout. Usually cooked unless live
Nimono
Simmered or boiled foods
Nori
Purple laver seaweed pressed into thin sheets, used mostly
as a garnish or to make norimake sushi
Nori - maki
same as kanpyo-maki; in Osaka, same as futo-maki
Nori-tama
sweetened egg wrapped in dried seaweed
--------------------------------------------------------------------------------
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
Ocha
Tea
Odori-ebi
Dancing shrimp, Ama Ebi served living.
Ohba
Japanese beefsteak plant
Ohitsu
A special bowl to keep rice warm
Okonomi-Zushi
Home-style Nigiri sushi.
Onigiri
Balls made with plain steamed rice with various stuffings,
possibly wrapped in nori
Oshi-Zushi
Osaka-style sushi: squares of pressed rice topped with
vinegared/cooked fish
Oshibori
rolled up hot towel served to sushi bar customers.
Oshinko
Pickled vegetables, usually cucumber
oshinko - maki
pickled-daikon (radish) rolls
Oshiwaku
Wooden box with top
OshiZushi
sushi rice and other ingrediants pressed into a box or
mold
Otoro
Fattest tuna, from the lower belly. See toro and chutoro.
Otoro - maki
fatty-tuna roll
--------------------------------------------------------------------------------
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
Pan-joon
Very light scallion Korean pancake with spicy dipping
sauce
Philidelphia Roll
Salmon (sometimes fresh, sometimes smoked), cream cheese,
and some sort of vegetable filler.
Ponzu
Sauce made with Japanese citron
--------------------------------------------------------------------------------
a
b
c d
e f
g h
i j
k l
m n
o p
q Rs
t u
v w
x y
z
Rainbow Roll
Alternate name for Tazuna sushi.
Renkon
Lotus roots
--------------------------------------------------------------------------------
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
Saba
Mackeral.
Sake
Rice wine. Also smoked salmon (different accents)
Sanma
A Japanese mackeral.
Sansho
Japanese pepper, made from the leaf of the prickly ash.
Very good with cooked green beans
Sashimi
raw fish served chilled, sliced, and arranged without
rice.
Sato-imo
Taro root
Sawagani
Small crabs, about as big as the first joint of your thumb,
served grilled and whole
sawara
Spanish mackerel
Sayori
Springtime halfbeak.
Seigo
Young sea bass.
Senbei
Thin, crisp rice crackers flavored with soy sauce or other
seasonings.
Shako
Mantis shrimp.
Shamoji
Plastic or wooden flat spoon or spatula to serve rice
Shari
A sushi bar term for sushi rice
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
shima-aji
another variety of aji
shime-saba
mackerel (marinated)
Shira-uo
Whitebait, icefish or salangid.
Shirako
Sperms sacs of the cod fish.
Shiratake
Translucent rubbery noodles
Shiro goma
White sesame seeds
Shiro Maguro
Albacore tuna.
Shiromi
seasonal "white meat" fish served as sushi/sashimi
which are relatively white in color, for example, tai,
hirame, karei.
Shirumono
Generic Japanese term for soup. Also refers to thick soup
Shiso
Japanese (or Asian) mint. Red or green. May be used as
a wrapper
Shochu
Spirit made from potatoes or rice, usually around 25-40%
alcohol.
Shoga
Ginger root
Shoyu
soy sauce.
Shu-mei
Typical of Chinese dim sum. Small filled dumplings with
a won-ton like skin, served steamed or deep-fried.
Soba
Buckwheat noodles
Soba-Zushi
Sushi made with soba rather than rice.
Su
Rice vinegar
Sudare
Floor- or window-sized bamboo mat
Suimono
Clear soup
Sukimi
Bits of fish scraped from the bones, used in rolls. Often
refers to tuna (maguro)
Sunomono
Vinegared foods, as distinguished from aemono or oshinko.
Suribachi
A bowl with corrugations on the inside, used with a surikogi
to grind nuts, spices, and other foods
Surikogi
A wooden pestle shaped like a big cucumber
Sushi
Anything made with vinegared rice
Suzuki
Striped sea bass, rockfish.
--------------------------------------------------------------------------------
a
b
c d
e f
g h
i j
k l
m n
o p
q r
s Tu
v w
x y
z
Tai
Sea bream, porgy, snapper.
Tairagai
Razor-shell clam.
Takenoko
Bamboo shoots
Tako
Octopus.
Takuwan
Pickled daikon
Tamago
Egg omelet sushi.
Tamago yaki
Fried egg.
Tare
Any thick sauce, usually soy-based and slightly sweetened
Tataki
Grilled on the surface, then chopped or pounded
Tazuna sushi
A maki roll with diagonal strips of food across the top,
often called a rainbow roll.
Tekka
Tuna, especially in a roll. See Maguro, Toro.
Tekka - maki
tuna-filled maki-zushi
Tekka-don
pieces of raw tuna over rice.
Tekkappa - maki
selection of both tuna and cucumber rolls
Temaki
Hand rolls, usually cone-shaped. May contain: Maguro,
sake, sukimi, o-shinko, natto, negi-toro, and ume-shiso.
Temaki-Zushi
hand rolled cones of sushi rice and/or vegetables wrapped
in seaweed.
Tempura
Seafood or vegetables dipped in batter and deep fried
Tempura refers to fried foods coated with batter, as opposed
to katsu, fried foods coated with bread crumbs
Teriyaki
Broiled foods marinated in a sweet soy sauce
Tobiko
Flying fish roe.
Togarashi
Whole dried hot red peppers
Tonkatsu
A pork cutlet which is breaded, then fried. It is usually
served with a sauce used specifically for tonkatsu and
served on a bed of rice. It is very popular for lunch
- it is quick and tasty.
Tori
Chicken
Torigai
Cockle clam.
Toro
Fatty tuna, distinguishable as Otoro-fattest, and Chutoro-fatty.
See also Maguro, Tekka.
Tsubugai
Japanese "tsubugai" shellfish
Tsukemono
Pickles
--------------------------------------------------------------------------------
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
Ume-shiso
Plum paste and shiso leaf mixture most commonly served
in maki form, rather sweet.
Umeboshi
Small, bitter, pickled Japanese plum
Umejiso - maki
Japanese ume plum and perilla-leaf roll
Una-ju
grilled eel, served on rice. See also anago.
Unagi
Freshwater eel.
Unagi maki
eel roll.
Unagi No Kimo
eel innards.
Uni
sea urchin roe
Usukuchi shoyu
Light Japanese soy sauce
--------------------------------------------------------------------------------
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
Wakame
Lobe-leaf seaweed, possibly dried, in long, dark green
strands
Wasabi
Japanese horseradish.
--------------------------------------------------------------------------------
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
Yaki
Grilled, toasted
Yakidofu
Broiled or grilled soy bean curd
Yakimono
Broiled foods
Yakinori
Toasted seaweed
Yakitori
Skewer-grilled foods
Yakumi
Strongly flavored seasonings such as shichimi togarashi,
grated daikon (daikon oroshi) and fine chopped negi. Typically
used instead of wasabi in such nigiri as katsuo, iwashi,
aji and sanma
Yosenabe
The Japanese equivalent of bouillaibaise, a fish-seafood-&-vegetable
soup/stew