GLOSSARY

Abura age Puffy brown deep-fried tofu

Agari Green tea served in sushi bars

Aji Spanish or horse mackerel

Akami Lean tuna, cut from the back of the fish

Ama ebi Sweet shrimp, usually served raw

Asari Common clam

Battera Marinated mackerel pressed sushi

Bīru Beer

Bō zushi Log roll sushi

Chakin zushi “Stuffed purse” sushi

Chirashi zushi Scattered sushi

Chū toro Medium fatty tuna, from the upper belly

Daikon Long white radish, also known as mouli

Dashi Basic fish stock

Dashi maki tamago Rolled, sweet omelet

Deba bōchō Type of knife—cleaver

Edomae chirashi zushi Tokyo-style scattered sushi

Fukin Cloth used in the kitchen

Fukusa zushi Sushi wrapped in a thin omelet

Futo maki Thick roll sushi, also known as date maki

Gari Pickled ginger

Gomoku zushi Scattered sushi—“five item sushi”

Gunkan maki Nigiri sushi wrapped with nori to hold loose toppings

Hamachi Yellowtail tuna

Hangiri Wooden rice tub

Hashi Chopsticks

Hikari mono Term for shiny, oily fish

Hirame Term for flatfish with eyes on the left side of the head

Hōchō General term for knives

Hoso maki Thin roll sushi

Hotate gai Scallops

Ika Squid

Ikura Salmon roe

Inari zushi Deep-fried tofu (abura age) stuffed with sushi rice

Iri goma Toasted sesame seeds, can be white or black

Ise ebi Lobster

Itamae Professional chef

Iwashi Sardine

Kaki Oysters

Kampyō Strips of dried gourd

Kani Crab

Karei Term for flatfish with eyes on the right side of the head

Katsuo Bonito

Katsuo bushi Dried bonito flakes

Kazunoko Herring roes

Kome Japanese-style rice

Konbu Kelp, usually dried

Maguro Tuna

Maki zushi Rolled sushi, called nori maki if made with nori seaweed

Makisu Mat made of bamboo strips for making rolled sushi

Matō dai John Dory

Matsukawa “Pine bark method” of fish skin zukuri, or tenderizing

Mirin Sweet rice wine for cooking

Miso shiru Soup made with soy bean paste

Nigiri zushi Hand-formed sushi rice topped with fish, vegetables, or omelet

Nishin Herring

Nori Dark seaweed pressed into thin sheets

Ō toro Fattiest cut of tuna

Ohyō garei Halibut

Omakase Chef’s choice

Oshibako Pressed sushi mold

Oshibori Moistened heated towel

Oshi zushi Pressed sushi

Renkon Lotus roots

Saba Mackerel

Sai bashi Cooking chopsticks

Sake Rice wine—the same word is used for salmon

Sanmai oroshi Three-piece filleting technique for round fish

Sashimi Sliced or prepared raw fish

Shako Mantis shrimp

Shamoji Flat rice-serving spoon

Shari Term for sushi rice

Shiitake Type of Japanese mushroom

Shime saba Vinegar-marinated mackerel

Shiso Japanese mint, perilla

Shita birame Dover sole

Shōyu Japanese soy sauce

Su Rice vinegar

Sui mono Clear soup

Sushi meshi Prepared rice for sushi

Suzuki Sea bass

Tai (also Ma dai) Japanese red snapper

Tako Octopus

Tamago soboro Scrambled eggs

Tamari Wheat-free soy sauce

Tataki Cooking method—rapid searing then cooling of the meat

Temaki-zushi Hand rolled sushi

Temari zushi Sushi balls

Teriyaki sauce Thicker, sweetened soy sauce

Tobiko Flying fish roe

Tofu Soybean curd

Toro Fatty tuna—see chu toro, oho toro

Tsuma/kazari Garnishes/decorations

Uni Sea urchin

Uramaki Inside-out roll sushi

Usuba bōchō Vegetable knife

Usuyaki tamago Thin, pancake omelet

Wakiita “Side chopping board” or assistant sushi chef

Wasabi Green, hot Japanese type of horseradish

Yanagi bōchō Fish knife

Zaru Bamboo strainer or basket

Zāsai Chinese pickled vegetable