The A to Z of sushi...

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 ...show all

Aburage - Fried tofu pouches

Aemono - Vegetables/meats mixed with a seasoning

Agari - Green tea.

Agemono - Fried foods -- either deep-fat fried or pan-fried

Aji - Horse mackerel

Aka miso - Red soy bean paste

Akagai - Pepitona clam (red)

Ama Ebi - Sweet Shrimp

An - Sweet red bean puree

Anago - Conger Eel

Aoyagi - Red clam

Awabi - abalone

Ayu - sweetfish

Azuki - Small red beans used to make "an"

Battera - Pressed mackerel sushi

Birru - Beer

Buri - Mature Yellowtail

Buri Toro - Mature Fatty Yellowtail

Buta - Pork

Chikuwa - Fish cake

Chirashi-zushi - Scattered sushi

Chutoro - Belly cut of tuna.

Daikon - Long white radish also known as Mooli

Dashi - Basic stock for soups and cooking

Deba bocho - Cleaver with a heavy curved blade, ideal for cutting through fish bones.

Dogu - General term for Utensils

Donburi - Large rice or noodle bowl

Ebi - Shrimp

Fugu - Puffer fish, world renowned as the most dangerous delicacy due to the potent tetrodotoxin poison it possesses. Only highly skilled chefs are licensed in Japan to serve this delicacy.

Fukin - Cloth. Very handy around any kitchen.

Fukusa-zushi - Omelette parcels filled with rice and toppings

Futo-Maki - Thick roll

Gari - Pickled ginger

Gobo - Burdock root.

Gohan - Plain boiled rice

Goma - Sesame seeds

Gomoko-zushi - Vegetarian scattered sushi using any vegetables of your choice

Gundan-maki - Battleship roll (usually formed to hold in unstable toppings such as Ikura)

Hamachi - Young Yellowtail

Hamaguri - Venus clam

Hangiri - Wooden bowl for cooling sushi rice

Hamo - Pike

Hanakatsuo - Dried bonito fish either shaved or flaked

Harusame - Fine bean gelatine noodles

Hashi - Chopsticks

Hatahata - Sandfish

Hawara - Mackerel

Hijiki - Fine Black Seaweed

Hirame - Fluke or Flounder or Brill or Turbot

Hikari-mono - meaning shiny fish

Ho - The type of wood used on handles of traditional sushi knifes. It is non slippery when wet

Hocho - Knives

Hokagai - Arctic Clam, pointy shaped with red tip

Hotate-Gai - Scallops.

Ika - Squid

Ika-Zushi - Stuffed squid sushi

Ikura - salmon roe, considered by many to be second in quality only to sturgeon caviar

Inada - Baby yellowtail

Inari-Zushi - Aburage stuffed with sushi rice and toppings

Iri goma - Toasted sesame seeds

Ise ebi - Lobster

Itamae-san - Master chef

Iwashi - Herring/Sardine family, also known as "Nishin"

Kaibashira - Large scallops

Kajiki - Swordfish.

Kaki - Oysters.

Kampyo - Dried gourd

Kappa - Cucumber

Kazunoko - herring roe, spectacular looking roe with an incredible crunchy texture

Karei - Sole

Katsuo - Bonito, also knows as skipjack tuna

Kamaboko - Imitation crab meat, also known as seafood sticks

Kani - Crab meat

Kazari - General term for garnish or decoration, also known as " tsuma"

Kihon - Recipe

Kohada - Japanese gizzard shad herring

Kome - Japanese style rice

Komodo zushi - Childrens sushi, nice colours, fun shapes, anything goes really

Kuro goma - Black sesame seeds

Mato dai - John Dory fish

Maguro - Lean Tuna cut (not fatty belly cut "Toro")

Makisu - Sushi rolling mat

Maki-zushi - Seaweed and rice rolls

Masago - capelin roe, much similar to tobiko

Matsukawa zukuri - Pine bark method used to tenderize fish with tough skin such as red snapper. It is called this because as the skin shrinks during blanching it is said to resemble the bark of pine trees.

Mirin - Sweet rice wine for cooking

Mirugai - Horseneck clam

Miso - Soy bean paste

Moyashi - Bean sprouts

Nasu - Eggplant, also known as aubergine

Natto - Fermented soy beans

Negi - Onion.

Neta - The topping that is placed on top of the sushi rice for nigiri

Nigiri-zushi - Bite sized balls of rice that carry a topping. Sometimes held firm with a thin lace of seaweed (nori)

Nishin - Herring/sardine family fish, also know as "Iwashi"

Nori - Sheets of roasted and dried seaweed used notoriously in sushi

Ocha - Tea

Ohyo garei - Halibut

Omakase - Chefs choice

Oshibako - Wooden pressed sushi mould, traditional made from cypress wood.

Oshibori - Hand towel to cleanse hands before eating

Oshiwaku - Wooden box

Oshi-zushi - Sushi made using a rice press or mould

Ponzu - Sauce made with Japanese citron

Renkon - Lotus Root

Roe - Fish eggs or caviar

Saba - Mackerel

Sai bashi - Cooking chopsticks, often metallic or plastic

Sakana - General term for round and flat fish

Sake - Rice wine. There are more types of sake in Japan than there is wine in France

Sake - Salmon, pronounced differently to sake meaning rice wine

Sashimi - Masterfully prepared raw fish

Sansho - Japanese pepper

Sayori - Garfish

Shako - Mantis shrimp

Shamoji - Flat serving spoon for rice

Shari - Term for sushi rice

Shinto - Local Japanese festival

Shiro maguro - Albacore tuna (pale flesh)

Shiratake - Translucent chewy noodles

Shiro goma - White sesame seeds.

Shiro miso - White soy bean paste

Shiso - Perilla leaf

Shitake - A popular variety of Japanese mushroom

Shoga - Root Ginger

Shoyu - Japanese soy sauce

Soba - Buckwheat noodles

Soboro - Ground fish, often pink. Great for children's sushi

Somen - Fine white, wheat noodles

Su - Rice vinegar.

Sudare - Sushi rolling mat, also known as "makisu"

Suimono - Clear soup

Sushi - Seasoned rice. Now sushi used as a collective term for the many dishes served st Japanese sushi bars. It does not mean RAW FISH!

Sushi Meshi - Making sushi rice

Suzuki - sea bass, I wouldn't like to eat a motorbike

Tai - Red snapper or similar fish. Tai is used to describe many delicate white pinkie fleshed fish. Traditional Tai can only be found in Japan as its demand exceeds its supply!

Tako - Cooked Octopus

Tamago - Term for egg, when used for sushi.

Tamago yaki - Seasoned Egg omelette

Tamago soboro - Scrambled eggs

Tamari - Wheat free soy sauce

Tekka - Tuna Roll

Temaki-zushi - Hand rolled cones containing rice and toppings

Tempura - Type of batter that is used to coat vegetables and fish then deep fried

Tobiko - flying-fish roe, very versatile for all kinds of sushi. Often died many wonderful colours such as bright red, green, yellow

Tofu - Soybean curd, 0% cholesterol

Tori - Chicken.

Torigai - Japanese cockle

Toro - Fatty Tuna, cut from the belly of the fish

Tsuma - General term for garnish or decoration, also known as "kazari"

Unagi - Freshwater Eel, grilled

Uni - Sea Urchin roe, crunchy and nutty in flavour. Much different to usual fish roe

Usuba bocho - Vegetable Knife

Usukuchi shoyu - Light Japanese soy sauce

Usuyaki tamago - Thin Japanese omelette

Wakame - Dried lobe leaf seaweed

Wasabi - Japanese Horseradish with very sharp hotness. It almost has a cult following with sushi lovers, but either love it or hate it!

Yakisoba - A dark chow mien type sauce used to flavour noodles

Yanagi bocho - Fish Knife with long slender blade. Known by many simply as a sushi knife.

Zairyo - General term for Ingrediants

Zaru - Bamboo strainer