Sushi Terms Glossary

When learning to make or order sushi at a sushi bar, you may be bombarded with quite a few unfamiliar terms. Here is a glossary of sushi related terms and definitions, which will help serve as a guide to the Japanese dish. Navigate the glossary by letter using the links below. Sushi Related Terms: (Arrow icon indicates sushi photo in right column.) Go to Letter: 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

aburage	fried tofu pouches made by cooking in sweet cooking sake, soy sauce, and water.
aemono	vegetables or meats mixed with a dressing or sauce.
agari	green tea.
agemono	foods friend in deep-fat or pan-fried.
aji	spanish mackerel, horse mackerel.
aji-no-moto	monosodium glutamate (MSG).
aji-no-tataki	fresh spanish mackerel.
aka miso	red soy bean paste.
akagai	red clam or ark shell.
akami	lean tuna, cut from the back of the fish. see also maguro.
ama-ebi	sweet shrimp, usually served raw.
an	sweetened puree of cooked red beans.
ana-kyu-maki	conger eel and cucumber rolls.
anago	conger eel (saltwater). see also unagi.
ankimo	monkfish liver.
anko-nabe	monkfish stew.
aoyagi	yellow round clam.
asari	short-necked clam.
awabi	abalone.
ayu	sweetfish.
azuki	small red beans used to make an.

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baigai	small water snails.
bamboo shoots	bought, sliced or whole.
bara sushi	sushi rice and ingredients mixed together, as a rice salad. regional to Kansai.
basashi	horse sashimi.
battera-zushi	Osaka-style oshi-zushi topped with shime-saba.
beni shoga	red pickled ginger.
biiru	beer.
bonito	English word for the Japanese katsuo.
bulgogi	a Korean style marinated beef dish.
buri	adult yellowtail (see hamachi and inada).
buta	pork.

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california roll	crab meat (or imitation crab), 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.
chutoro	medium fatty tuna, from the upper belly. see also toro and otoro.
chutoro-maki	marbled-tuna roll.
chuutoro	semi fatty tuna.
cloud ears	alternate name for kikurage.

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daikon	giant, long white radish. sweeter than round, red radishes.
dashi	basic soup and cooking stock made with kombu and katsuoboshi.
dashimaki	see tamago.
doburoku	sort of a thick, soupy sake.
donburi	large bowl for noodle and rice dishes.

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ebi	boiled shrimp. see also ama ebi.
edamame	soybeans, served in the pod as an appetizer.
edomae-zushi	same as nigiri-zushi.
engawa	halibut fin muscle; meat surrounding the scallop muscle.

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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.

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gari	pickled (with vinegar) ginger.
geoduck	mirugai, in the American Pacific Northwest.
geso	squid legs.
geta	wooden block used at a sushi bar as a plate.
gobo	long, slender burdock root.
gohan	plain boiled rice.
goma	sesame seeds.
gomoku sushi	alternate name for chirashi-sushi.
gunkan	same as maki-mono.
gunkan maki	battleship roll, an alternate name for kakomi sushi.
gyoza	stuffed wonton, pan-fried, sautï¿½ed and/or steamed. similar to potstickers.
gyu tataki	beef tataki.

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hamachi	young yellowtail.
hamachi-kama	yellowtail collars, often served broiled.
hamaguri	clam.
hamo	pike conger; sea eel. usually cooked.
harusame	thin, transparent bean gelatin noodles.
hashi	chopsticks.
hatahata	sandfish.
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 flounder. see engawa.
hocho	general japanese term for knives.
hokkigai	surf clam.
horenso no ohitashi	a spinach dish.
hotatagai	scallops.

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ika	squid.
ika-geso	squid tentacles.
ikura	salmon roe.
inada	very young yellowtail.
inari-zushi	vinegared rice and vegetables wrapped in a bag of fried tofu (aburage).
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.

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ji-	prefix: locally made or caught.

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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	imitation 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.
kareh katsu	curry sauce poured over deep-fried pork cutlet.
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.
katsudon	deep-fried pork cutlet served with sauce over rice.
katsuo	bonito fish. bonito is actually an English word for a fish related to the skipjack.
katsuo-boshi	dried bonito fish.
kazunoko	herring roe.
kikurage	a dried fungus.
kim chee	spicy marinated cabbage.
kimachi	a small fish from the yellowtail family.
kinome	leaves of the Japanese prickly ash (sanshoo), used in soups and to flavor simmered foods.
kobashira	small scallops.
kohada	gizzard shad.
koi	saltwater carp.
kombu	kelp, possibly dried; a kind of seaweed, in sheet form.
konnyaku	gelatinous, rubbery oblong cake made from the snake palm plant.
koyadofu	freeze-dried tofu.
kuro goma	black sesame seeds.
kurodai	snapper.
kuruma-ebi	prawn.

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langostino	small shellfish with a strong shrimp flavor.

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madai	red seabream.
maguro	tuna. see also akami, tekka, toro.
maguro-temaki	tuna temaki.
makajiki	blue marlin.
maki-mono	vinegared rice and fish (or other ingredients) rolled in nori seaweed.
maki-zushi	sushi rolls (same as maki-mono or maki sushi).
makisu	mat made of bamboo strips for making roll sushi.
manju	sweet bun filled with an.
masu	trout. see nijimasu, rainbow trout.
matsutake	very rare pine mushroom.
meji (maguro)	young tuna.
mekajiki	blue marlin or swordfish.
meshimono	rice mixed with meat or vegetables.
mirin	sweet rice wine for cooking.
mirugai	long neck clam. sometimes called geoduck.
miso	soy bean paste.
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.
momen tofu	"cottony" bean curd.
moyashi	bean sprouts.
murasaki	sushi bar term for soy sauce.
mushimono	steamed foods.

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nabemono	one-pot meals.
nama-	prefix: (food) raw; (beer) draught.
nama-tako	fresh or raw octopus.
namida	wasabi. namida means "tears" in japanese.
nasu	eggplant.
natto	fermented soy bean.
natto-maki	sticky, strong-tasting fermented-soybean rolls.
negi	a japanese onion, resembling a leek, but thinner.
negitoro	chopped and mixed negi-onion and toro.
negitoro-maki	scallion-and-tuna roll.
neta	the fish topping in nigiri sushi.
ni-ika	squid simmered in a soy-flavored stock.
nigiri-zushi	pieces of fish, shellfish, or fish roe over vinegared rice balls.
nihon shu	a sake, rice wine.
niika	cooked monterey squid.
nijimasu	rainbow trout. usually cooked.
nimono	simmered or boiled foods.
nori	purple layered 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.
norimake	a roll with nori seaweed on the outside.

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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 and 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.
otoro	fattest tuna, from the lower belly. see toro and chutoro.
otoro-maki	fatty-tuna roll.

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pan-joon	very light scallion korean pancake with spicy dipping sauce
philidelphia roll	salmon (fresh or smoked), cream cheese, and some sort of vegetable filler.
ponzu	sauce made with japanese citron.

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rainbow roll	alternate name for tazuna sushi.
ramen	thin noodles, often used in fast-prepare packets.
renkon	lotus roots.
robata-yaki	fresh ingrediants cooked over a wood fire.

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saba	mackerel.
sakamushi	steamed over sake.
sake	rice wine drink. also smoked salmon (different accents).
sanma	Japanese mackeral.
sansho	Japanese pepper, made from the leaf of the prickly ash. very good with cooked green beans.
sarada-maki	salad rolls.
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.
sazae	conch.
seigo	young sea bass.
senbei	thin, crisp rice crackers flavored with soy sauce or other seasonings.
shabu-shabu	food blanched at the table; served with sauce.
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. 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.
shiitake	a type of japanese mushroom.
shima-aji	another variety of aji.
shime-saba	marinated mackerel.
shira-uo	whitebait, icefish or salangid.
shirako	sperm sacs of the cod fish.
shiratake	translucent rubbery noodles.
shiro goma	white sesame seeds.
shiro maguro	albacore tuna.
shiro miso	white soy bean paste.
shiromi	seasonal "white meat" fish served as sushi/sashimi which are relatively white in color. for example, tai, hirame, karei.
shiromi no sakana	sushi/sashimi fish which are relatively white in color.
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	25-40% spirit made from potatoes or rice.
shoga	ginger root.
shoyu	Japanese soy sauce.
shu-mei	typical of chinese dim sum. small filled dumplings with a won-ton like skin, served steamed or deep-fried.
shusse-uo	name of ascending fish which changes according to its size (see inada, hamachi and buri).
soba	buckwheat noodles.
soba-zushi	sushi made with soba rather than rice.
somen	white, threadlike wheat noodles.
soy sauce	salty sauce made from fermented soybeans.
spicy mayonnaise	a common condiment with some kinds of sushi rolls.
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).
sumitomo	a kind of cucumber salad.
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.
sushimeshi	rice for preparing sushi.
suzuki	striped sea bass, rockfish.
sweet bean paste	red azuki beans boiled with sugar.

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tai	sea bream, porgy, snapper.
tairagai	razor-shell clam.
takenoko	bamboo shoots.
tako	octopus.
takuwan	pickled daikon.
tamago	sweet egg custard wrapped in dried seaweed.
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-don	pieces of raw tuna over rice.
tekka-maki	tuna-filled maki-zushi.
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.
teriyaki sauce	a sweetened soy sauce.
tobiko	flying fish roe.
tofu	soybean curd.
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.
toshi-koshi	Japanese custom of eating soba at the end of the year.
tsubugai	Japanese "tsubugai" shellfish.
tsukemono	pickles.

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udon	thick, wide wheat noodles.
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.

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wakame	lobe-leaf seaweed, possibly dried, in long, dark green strands.
wasabi	green, very hot Japanese horseradish.
wood ears	alternate name for kikurage.

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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.
yamakaki	grated mountain potato with chunks of maguro.
yosenabe	the Japanese equivalent of bouillaibaise – a fish, seafood, and vegetable soup or stew.
yunomi	Japanese green tea cup with a handle.

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zushi	alternate spelling of the word "sushi" when used as a prefix.

Sushi Terms Glossary

Sushi Images