SUSHI-TSU

Glossary

Abura-age · 油揚げ

Fried flat cakes of tofu for Inari-zushi.

Agari

Means the green tea at the end of a sushi meal.

Ama ebi · 甘海老

King prawn - Ama ebi stands for the raw king prawn.

Anago · 穴子

Sea eel - Sea eel is marinated in a special sauce and grilled before it is used for Sushi.

Awabi · 鮑

Abalone - A mollusc with a one part mussel. There are over 70 different living kinds.

Bancha · 番茶

Japanese green tea with a sweet flavor.

Baran

Decorating leaf, in that a fine pattern was cut. Used as divider found in prepared boxes of sushi.

Buri · 鰤

Yellowtail - A fish of the family of spine mackerels. Buri means the grown-up fish.

Daikon · 大根

A mild-flavored, very large, white radish from east Asia.

Dashi · 出汁

Stock, consisting of water, Kombu, Bonito flakes, a basis for many clear soups.

Ebi · 海老

King prawn - Ebi stands for the cooked king prawn.

Gari · ガリ

Pickled ginger - Gari is served with Sushi and eaten between single bits to neutralize the palate.

Goma · ゴマ

Sesame seed - Goma is roasted and above all used to refine Maki-zushi.

Hamachi · ハマチ

Yellowtail - A fish of the family of spine mackerels. Hamachi means the young fish.

Hangiri

Traditional Japanese wooden bowl to mix rice with vinegar and let cool it off.

Hashi · 箸

Japanese chopsticks.

Ika · 烏賊

Squid - A shellfish without mussel but with tentacles. It is used raw or cooked for Sushi.

Ikura · イクラ

Salmon roe - The orange colored salmon roe is an ideal stuffing for Gunkan Nigiri-zushi.

Kani · 蟹

Crab - Crab meat is a delicious and expensive ingredient for Sushi.

Katsuo · 鰹

Bonito - A fish related to the tuna. Dried flakes of its flesh are used as a spice in Japanese cooking.

Kombu · 昆布

Seaweed - Kombu is a kind of seaweed that is used very often in the Japanese cuisine.

Kome · イネ

Rice - Most important ingredient for Sushi. The perfect preparation is a difficult trick.

Maguro · 鮪

Tuna - A fish related to the mackerels and one of the most popular to make Sushi with.

Makisu · 巻き簀

Mat made from many fine bamboo sticks. An aid for the preparation of rolled Sushi.

Mirin · みりん

Sweet wine produced from rice.

Miso · 味噌

Soy bean paste.

Natto · 納豆

Soybeans - Fermented soybeans are often used for Gunkan Nigiri-zushi.

Nori · 海苔

Seaweed - Nori-sheets from dried cut seaweed are used for the preparation of rolled Sushi.

Saba · 鯖

Mackerel - Well known fish for Sushi preparation.

Sake · 鮭

Salmon - Apart from tuna the most popular covering for Sushi.

Sake · お酒

Rice wine - Japanese beverage containing alcohol.

Sashimi · 刺身

Sashimi - Kind of preparation for raw fish without further ingredients. The art of preparation is shown in the competent representation of raw fish.

Sencha · 煎茶

Japanese green tea with a sweet flavor.

Shoyu · 醤油

Soy sauce - The special Japanese soy sauce is not that much salty as the Chinese one.

Su

Vinegar produced from rice.

Surimi · すり身

Substitute for crab meat made from fish flesh, spices and starch with old Japanese tradition.

Sushi · 寿司

Sushi - Traditional Japanese meal with vinegared rice and raw fish.

Suzuki · 鱸

Sea bass - Sea fish belonging to the spike fins.

Tako · 章魚

Octopus - A shellfish without mussel from the Pacific. Is used cooked as Sushi covering.

Takuan · 沢庵

Pickled radish - Takuan is a popular kind of Tsukemono, a vegetable pickled in Japanese way.

Tai · 鯛

Red Snapper - Carp species. There are known over 100 different variations.

Tobiko · とびこ

Flying fish roe - A stuffing for Gunkan Nigiri-zushi or to refine Maki-zushi.

Togarashi · 七味唐辛子

Japanese mixed herbs consisting of chili pepper, skin of oranges, seaweed and sesame.

Uni · 海胆

Sea urchin - The roe of the sea urchin is accepted as delicacy among Sushi lovers.

Unagi · 鰻

Freshwater eel - Eel is marinated in a special sauce and grilled before it is used for Sushi.

Wasabi · ワサビ

Japanese horseradish - Comes mostly as green, very hot paste.

Yakitori · 焼き鳥

Grilled meat spits, often with chicken.

Yanagiba

Knife with a long, thin blade for fish processing.