| Aburage |
 Fried 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 |
 Salt 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 |
 Red clam or
round clam. |
| Ark
Shell |
(Akagai) |
| Awabi |
Abalone. |
| Ayu |
Sweetfish. |
| Battera |
Oshi-sushi topped with mackerel. |
| Bonito
|
 (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 |
 The
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 |
(Hamaguri or
Aoyagi) |
| Crab
|
(Kani)
|
|
Cucumber Roll |
 (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 |
 Boiled 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 |
 Freshwater (Unagi),
Saltwater (Anago) |
| Egg |
 (Tamago) |
| Fish Egg |
 (Tobiko) |
| Flounder
|
 (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 |
 Pickled 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 |
Halibut, 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 |
 Squid.
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 |
 Salmon roe (eggs).
|
| Inada |
Very young
yellowtail. |
| Itamae |
A Sushi chef.
|
|
Inari
|
Fried tofu pouches prepared by cooking in sweet cooking sake, shoyu, and water and filled with vinegared rice and vegetables. Also Aburage.
|
