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DEFINITIONS
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Definitions of common sushi names and terms
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  A B C D E F G H I
Aburage aburageFried tofu pouches prepared by cooking in sweet cooking sake, shoyu, and water. See also Inari.
Aji Japanese mackerel or horse mackerel. Purportedly this is not actually a mackerel, but some other kind of fish. It is small - about 6" in length - and they fillet it and serve marinated in vinegar. Very tasty.
Akagai Pepitona clam or ark shell, red in color, not always available.
Ama Ebi Sweet shrimp (pink shrimp), raw. Sometimes served with the deep-fried shells of the shrimp. Eat the shells as you would crayfish.
Anago anagoSalt water eel or conger eel, pre-cooked (boiled) and then grilled before serving, less rich than unagi (fresh water eel).
Anago/Cucumber Temaki Conger eel and cucumber handroll
Aoyagi aoyagiRed clam or round clam.
Ark Shell (Akagai)
Awabi Abalone.
Ayu Sweetfish.
Battera Oshi-sushi topped with mackerel.
Bonito katsuo(Katsuo) Also known as skipjack tuna. See Katsuo.
Buri Yellowtail. Hamachi is young yellowtails and Buri are the older ones.
California Roll Imitation or real crab meat, avocado, carrot, cucumber. Also done inside-out with flying fish eggs on the outside (Orange Roll).
California Temaki cali temakiThe ingredients of a California roll (maki) in a hand roll
California/Smelt Roll California roll with smelt eggs
Chakin-Sushi Vinegared rice wrapped in a thin egg crepe.
Chutoro Marbled tuna belly.
Chirashi-Sushi Translates as "scattered sushi", a bowl or box of sushi rice topped with a variety (usually nine, nine is the Japanese lucky number) of sashimi.
Clam aoyagi(Hamaguri or Aoyagi)
Crab (Kani)
Cucumber Roll maki(Kappamaki)
Cuttle Fish (Ika)
Daikon Giant white radish, usually served grated as garnish for sashimi.
Dancing Shrimp (Odori-ebi)
Digital Sushi Small delicious packets of information rolled in sushi rice and wrapped in the www.
Ebi ebiBoiled shrimp. Not the same as Sweet Shrimp, as Ebi is cooked, while Ami Ebi is prepared by "curing" in a mixture of juices.
Edomae-Sushi Same as nigiri-sushi.
Eel unagiFreshwater (Unagi), anago Saltwater (Anago)
Egg tamago(Tamago)
Fish Egg tobiko(Tobiko)
Flounder hirame(Hirame)
Fugu Blow-fish, or Puffer fish. This can be prepared only by licensed chefs in Japan and the USA who have studied under a master for a long apprenticeship. The various organs of the fish contain a highly dangerous neurotoxin, tetrodotoxin; ingestion of even a few milligrams of any of the fish's organs, or fluid which was contained in the organs will result in paralysis and death in 15 minutes. This is the same toxin used to create "zombies". Fugu is quite expensive in Japan, and hard to come by in the USA. It can cost approximately $100 per serving.
Futomaki A fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetable.
Gari gariPickled ginger (the pink stuff) that comes along with Sushi.
Gourd Roll (Kampyomaki)
Gyoza Chinese noodle wrapped dumplings.
Hamachi Young Yellowtail tuna, or amberjack, worth asking for if not on menu.
Hamachi Sashimi Yellowtail fillet (sans rice)
Hamaguri Clam.
Hamo Pike conger; sea eel.
Hand Roll (Temaki) Hand rolled cones made with dried seaweed filled with rice and such.
Hatahata Sandfish.
Hikari-Mono Various kinds of "shiny" fish, such as mackerel.
Himo "Fringe" around an ark shell.
Hirame hirameHalibut, turbot or flounder.
Hokkigai Surf clam.
Hotate-Gai Scallops. In cheaper bars, the scallops are not real scallops; they can be cookie-cutter shark flesh.
Ika ikaSquid. It has a translucent white appearance.  Sliced thinly and usually served with a strong dose of wasabi between the fish and the rice, that you can see peeking through the translucent squid.
Ika Sansai Squid without sighs.
Ikura ikuraSalmon roe (eggs).
Inada Very young yellowtail.
Itamae A Sushi chef.
Inari aburageFried tofu pouches prepared by cooking in sweet cooking sake, shoyu, and water and filled with vinegared rice and vegetables. Also Aburage.

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This page has been constructed using images and information gleaned from web sites around the world, especially including the links shown above, and my own experience. If you have any suggestions or comments please email them to me. I've tried to included links to all the sources I have used for information on sushi from the WWW.