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

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