sushiNYC
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


A  
aburage fried tofu pouches prepared by cooking in sweet cooking sake
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-no-moto monosodium glutamate (msg).
aji horse mackerel fish. like all hikari-mono very good against cholesterol. served with negi and ginger
aka miso red soy bean paste.
akagai ark shell shellfish. crisp, sweet delicacy. the highly prized threadlike edges may appear with cucumber in a maki-zushi called himo-kyu.
ama ebi sweet shrimp. slightly sweet and very popular for sushi. widely available and served raw with wasabi. sometimes served with the deep-fried shells of the shrimp. eat the shells like you would crayfish.
an sweetened puree of cooked red beans.
anago conger eel.
aoyagi round clam
awabi abalone shellfish. highly prized and expensive.
ayu sweetfish
azuki small red beans used to make an.


B  
beni shoga red pickled ginger.
bonito also known as skipjack tuna. see katsuo.
buri toro fatty yellowtail. the belly strip of the yellowtail. incredibly rich with a nice buttery flavor.
buta pork.


C  
chikuwa browned fish cake with a hole running through its length.
chirashi-zushi translates as scattered sushi
chutoro marbled tuna belly


D  
daikon giant white radish
dashi basic soup and cooking stock made with kombu and katsuoboshi.
donburi a large bowl for noodle and rice dishes.


E  
ebi shrimp


F  
fugu puffer fish which is a delicacy
fuki a japanese butterbur plant which contains a bitter substance called fukinon (a kind of ketone compound)
futo-maki thick roll mixed. meal in itself.


G  
gari pickled ginger (the pink or off-white stuff) that comes along with sushi.
gobo burdock root.
gohan plain boiled rice.
goma sesame seeds.
gundan-maki battleship roll. this is where the maki is rolled to form a container for the liquid neta. used for oysters.


H  
hamachi young yellowtail fish. rich and smoky-tasting ocean-going fish.
hamaguri clam.
hamo sea eel.
hanakatsuo dried bonito fish.
hashi chopsticks.
hatahata sandfish.
hawara mackerel (domestic fish from united states waters). tends to be less fishy that saba.
hijiki black seaweed in tiny threads.
hikari-mono mackerel.
himo the fringe around the inside of the ark shell.
hirame brill fish. like halibut and turbot.
hocho general japanese term for knives.
hokagai surf clam. sort of a thorn-shaped piece.
hotategai scallops.


I  
ika squid.
ikura salmon roe fish. popular gunkan-maki named from the russian ikra (roe). the eggs are salty and slightly sticky. without wasabi.
inada very young yellowtail.
inari fried pouches of tofu stuffed with sushi rice.


K  
kaibashira eye of scallop or shellfish valve muscles.
kaiware daikon-radish sprouts.
kajiki swordfish.
kaki oysters.
kamaboko imitation crab meat. generally used in california rolls and other maki.
kampyo-maki gourd roll vegetarian. pale dried flesh of japanese gourd.
kampyo dried gourd. unprepared is a light tan color. prepared it’s a translucent brown. it comes in long strips.
kani crab.
kanpachi very young yellowtail.
kappa-maki goblin's roll vegetarian.basic maki-zushi (roll) named after the evil green water goblin.
karei flatfish.
katsuo bonito.
kazunoko herring roe fish. traditional new year dish. intact wedges of preserved roe are marinated in broth and soy sauce. very costly.
kohada gizzard shad.
kuro goma black sesame seeds.
kuruma-ebi prawn.


M  
maguro tuna fish. classic sushi and very soft.
makajiki blue marlin.
maki-zushi the rice and seaweed rolls with fish and/or vegetables. most maki places the nori on the outside.
masago capelin roe.
masu trout.
meji (maguro) young tuna.
mekajiki swordfish.
mirin sweet rice wine for cooking.
mirugai surf clam.
miso soy bean paste.
moyashi bean sprouts.


N  
nasu eggplant.
natto fermented soy beans. (not just for breakfast anymore) very strong smell and taste.
negi-toro tuna belly and chopped green onion.
negi onion.
neta the piece of fish that is placed on top of the sushi rice for nigiri.
ni-ika squid simmered in a soy-flavored stock.
nigiri-zushi the little fingers of rice topped with wasabi and a filet of raw or cooked fish or shellfish. generally the most common form of sushi you will see.
nori-tama sweetened egg wrapped in dried seaweed.
nori sheets of dried seaweed used in maki.


O  
o-toro tuna belly fish. most expensive cut of tuna.
ocha tea.
ohyo halibut.
oshi-zushi sushi made from rice pressed in a box or mold.
oshibori the wet towel one cleans one's hands with before the meal.
oshiwaku wooden box with top.


P  
ponzu sauce made with japanese citron.


S  
saba mackerel fish. strong-tasting hikari-mono. used for many types of sushi. often marinated in salt and vinegar for nigiri-zushi.
sake salmon fish. not common for sushi in japan. the name sounds similar to that of rice wine.
sansho japanese pepper.
sashimi raw fish served sliced, but as-is with no rice bed or roll.
sawara spanish mackerel.
sayori halfbeak (springtime).
seigo young sea bass.
shako mantis shrimp.
shima-aji another variety of aji.
shime-saba mackerel (marinated).
shiratake translucent rubbery noodles.
shiro goma white sesame seeds.
shiro maguro albacore tuna.
shiro miso white soy bean paste.
shiromi seasonal white meat fish.
shiso the leaf of the perilla plant. used frequently with in makizushi and with sashimi.
shitake japanese mushroom.
shoga ginger root.
shoyu japanese soy sauce.
soba buckwheat noodles.
su rice vinegar.
sudare mat made of bamboo strips to create make-zushi.
suimono clear soup.
sushi cold rice dressed with vinegar, formed into any of various shapes, and garnished especially with bits of raw fish or shellfish
suzuki sea bass fish. very tasty in season and good with shiso. also served as transparently thin sashimi with ponzu or momiji-oroshi.


T  
tai sea bream.
tairagai razor-shell clam.
tako octopus.
tamago yaki egg omelet
tamago sweet egg custard wrapped in dried seaweed.
tekka-maki gambler's roll. maki-zushi with tuna core. supposedly eaten by gamblers as a convenient finger food during play.
temaki-zushi hand-rolled sushi mixed.cone-shaped maki-zushi. left to right: oshinko-maki.
tempura seafood or vegetables dipped in batter and deep fried.
tobiko flying fish roe fish. usually served as gunkan-maki (gunboat wrap) with a nori skirt to hold the tiny.
tofu soybean curd.
tori chicken.
torigai cockle shellfish. literally called chicken shell.
toro choice tuna belly.
tsubugai japanese tsubugai shellfish.


U  
unagi freshwater eel fish. grilled with sweet tsume.
uni sea urchin. delicacy with strong taste with contracts perfectly with soy sauce. expensive.
usukuchi shoyu light japanese soy sauce.


W  
wakame dried lobe-leaf seaweed in long.
wasabi japanese horseradish. this is the small lump of green stuff that looks sort of like clay. best done in extremely small doses. the actual rhizome is not related to american horseradish except by name.


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