| Aburage |
|
Fried tofu pouches prepared by cooking in sweet cooking sake, soy sauce, and water |
| Aemono |
|
Vegetables or meats mixed with a dressing or sauce |
| Agari |
|
A japanese sushi bar term for green tea |
| Agemono |
|
Fried foods either deep fat fried or pan fried |
| Aji |
|
Spanish mackerel, horse mackerel |
| Aji No Moto |
|
Monosodium glutamate msg |
| Aji No Tataki |
|
Fresh spanish mackerel |
| 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 |
| 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 |
| Awabi |
|
Abalone |
| Ayu |
|
Sweetfish |
| Basashi |
|
Horse sashimi |
| Battera - Zushi |
|
Oshi zushi topped with mackerel |
| Beni Shoga |
|
Red pickled ginger |
| Biiru |
|
|
| Bonito |
|
English word for the japanese katsuo |
| California Roll |
|
Crab meat or fake crab meat sticks, 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 |
| Chirashi Sushi |
|
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 |
| Daikon |
|
Giant, long white radish, sweeter than round, red radishes. |
| Dashi |
|
Basic soup and cooking stock made with kombu and katsuoboshi |
| Doburoku |
|
A thick, soupy sake |
| Donburi |
|
A large bowl for noodle and rice dishes |
| Ebi |
|
Boiled shrimp. see also ama ebi |
| Edomae - Zushi |
|
Same as nigiri-zushi |
| Engawa |
|
The muscle that controls the fin on halibut or the meat surrounding the muscle in a scallop |
| 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 |
| Futomaki |
|
Large roll |
| Gari |
|
A sushi-bar term for pickled ginger |
| Geoduck |
|
Mirugai, is the american pacific northwest |
| Geta |
|
The wooden block used at a sushi bar as a plate for gari, wasabi and smaller pieces of sushi |
| Gobo |
|
Long, slender burdock root |
| Gohan |
|
Plain boiled rice |
| Goma |
|
Sesame seeds |
| Gomoku Sushi |
|
Alternate name for chirashi-sushi |
| Gunkan Maki |
|
Battleship roll, an alternate name for kakomi sushi |
| Gyoza |
|
Pan-fried and, or sauteed and/or steamed, stuffed wonton or other wrappers, akin to potstickers |
| Gyu Tataki |
|
Beef tataki |
| Hamachi |
|
Young yellowtail |
