| 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
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| 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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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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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, saut�ed and/or steamed. similar to potstickers. |
| gyu tataki | beef tataki. |
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| 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 |
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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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| 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 |
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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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| 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 |
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| ji- | prefix: locally made or caught. |
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| 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 |
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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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| 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 |
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| langostino |
small shellfish with a strong shrimp flavor. |
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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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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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| 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 |
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| zushi | alternate spelling of the word "sushi" when used as a prefix. |
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