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Tuesday, October 24, 2006

  R S T U V W X Y Z
Red Snapper (Tai)
Revenge Roll Hot peppers and chocolate Ex-lax (tm).
roeFish eggs. Generally, flying fish, smelt, and salmon roe are available in all sushi restaurants. "Roe" is a generic name.
The Roes Are:
ikura Ikura
Salmon roe. Large, orange roe, very salty in taste.
kazunoko Kazunoko
Herring roe, usually served marinated in sake, broth, and soy sauce, sometimes served raw, kazunoko konbu.
Capelin roe, very similar to tobiko but slightly orange in color, not as common as tobiko in North America (though often caught here). Capelin, shishamo, is also served grilled (after being lightly salted) whole with the roe in it as an appetizer.
tobiko Tobiko
Flying-fish roe, small, red-orange and crunchy, often served as part of maki-sushi but also as nigiri-sushi, commonly with quail egg yolk (uzura no tamago) on top (uncooked).
uni Uni
Sea urchin Uni is the sexual organs (gonads/ovaries) of the hermaphroditic sea urchin.
Roll Sushi sushi24_1.cur(Makisushi)
Saba Mackerel, almost always served after being lightly salted and marinated for a few days, so really cooked. Raw mackerel is sometimes served but it must be extremely fresh as it goes off quickly.
Sake Rice wine. Served both hot and cold. Some people love it, some people hate it.
Sake (Sockeye?) Salmon, usually smoked. Pronounced differently than the rice wine.
Salmon (Sake)
Salmon Roe ikura(Ikura)
Salmon Skin Temaki Salmon skin handroll.
Sashimi sashimiRaw fish fillets without the vinegared sushi rice. Sashimi is fresh, raw, chilled, sliced, and elegantly arranged. Ideally, sashimi is best when fresh, but most fish freeze well and are served after thawing. Sashimi may be garnished with raw vegetables, leaves of knot grass, parsley, lettuce, shredded daikon radish, and sometimes seaweed or cucumber. Sashimi is odorless and very delicate. When sliced thick it is served with soy sauce, when sliced thin served with ponzu, a citrus flavored sauce. Wasabi, red pepper, and green onions may be served to mix with sauces as well. The beauty of the sashimi is that it lacks both the fishy smell and taste that you think would be its undoing.
Sawara Spanish mackerel. Very different from aji, which is Japanese Mackerel.
Sayori sayoriSpringtime halfbeak.
Scallop (Hotate)
Sea Urchin uni(Uni)
Sea Weed (Nori)
Seigo Young sea bass.
Shako Mantis shrimp.
Shima-Aji Another variety of mackerel.
Shime-Saba Marinated mackerel.
Shiro-Maguro Albacore tuna, white tuna, doesn't handle as well and can change color (though doesn't change taste or quality) so not as common as other tunas. It will probably not be on the menu, ask for it.
Shiromi Seasonal "white meat" fish, or in the Eastern United States "scrod". Generally Fish with white flesh, such as Sea Bream (Tai Sushi) or Sea Bass (Suzuki Sushi)
Shokunin Traditional master sushi chef.
Shoyu Soy sauce.
Shrimp ebi(Ebi)
Smelt Roe (Masago) See also Roe.
Spam Yes SPAM, a sushi you can get in Hawaii (maybe Japan too), an acquired taste, perhaps.
Spicy Tuna Roll A tuna roll with a spicy sauce inside.
Surf Clam (Hokkigai)
Sushi The sweetened, pickled rice. The fish is sashimi. Wrap the two together in portions and sell it as sushi, and the name still refers to the rice, not the fish. Sushi is indeed the term for the special rice but it is modified, in Japanese, to sushi when coupled with modifiers that describe the different styles of this most popular dish.
Suzuki Sea bass (of one species or another, often quite different).
Sweet Shrimp (Ama ebi)
Tai Porgy or red snapper or sea bream (substitutes, though good). Real Japanese tai is also sometimes available.
Taiagai Razor-shell clam.
Tako Octopus, cooked.
Tamago tamagoEgg omelet, sweet and (hopefully) light, a good test of a new sushi restaurant. If it's overcooked and chewy, or tastes like a fried egg (too salty), go somewhere else. In Japan it is the trademark of each chef. Often potential customers in Japan will ask for a taste of the Tamago in order to judge the chef's proficiency.
Tataki Pounded, almost raw fish.
Tekka-Don Pieces of raw tuna over rice.
Temaki-sushi Hand rolled cones of sushi rice, fish and vegetables wrapped in seaweed. Very similar to maki.
Tobiko tobikoFlying Fish eggs, orange or red-orange in color and crunchy. Often served as part of maki-sushi but also as nigiri-sushi, commonly with quail egg yolk (uzura no tamago) on top (uncooked). Used on the outside of inside-out rolls or orange rolls.
Torigai Japanese cockle, black and white shell fish, better fresh but usually frozen (and chewier as a result).
Toro toroFatty Tuna from the belly flesh of the tuna. There are several different types of tuna you can order in a sushi restaurant including my favorite maguro.
Tsubugai A Japanese shellfish.
Tuna maguro(maguro)
Tuna Roll tekkamaki(Tekkamaki)
Turbot hirame(Hirame)
Ume Fermented plum paste. Usually served with sliced cucumber in maki, Very sweet with a strongly tart aftertaste. Delicious for dessert and to clean the palate.
Umejiso-Maki Japanese ume plum and perilla-leaf roll.
Unagi unagiunagi Eel (Freshwater) - grilled, and brushed with a teriyaki-like sauce, richer than salt water eel.
Uni uniSea Urchin or soft roe. If you are lucky you won't like it, if not you may have just developed an expensive habit. Uni is the sexual organs (gonads/ovaries) of the sea urchin. Sea urchins are hermaphroditic (bi-sexual, AC-DC like snails), so you are getting both roe and milt. The most expensive (start saving now) is red in color, the least is yellow, luckily they taste the same to the average palette. Lobsters eat sea urchin as a mainstay of their diet.
Usuzukuri Sashimi Thinly sliced raw fish served with a soy based dipping sauce.
Wasabi!Wasabi Japanese Horseradishbaby wasabi plantsSometimes called Japanese Horseradish. This is the small lump of green stuff that looks sort of like clay. Best done in small doses. Not related to American Horseradish except by the type of spicy flavor. Wasabi is a condiment traditionally used to garnish raw fish (sushi and sashimi) and noodle (soba) dishes in Japan. The ground root-like rhizome pungently flavors many foods in Japanese cuisine and its bright green color adds color contrast, for which Japanese dishes are famous. In the last twenty years, because of low supply of fresh Wasabi rhizomes, substitutes made of mixtures of horseradish, mustard and food coloring have taken the place of freshly prepared Wasabi, in America especially. Other parts of the Wasabi plant are also used. The leaves and petioles are picked or can be powdered for use as Wasabi flavoring in many foods.

In traditional Japanese cuisine, Wasabi is prepared by grating the fresh rhizome against a rough surface in much the same way that horseradish (Armoracia rusticana) is prepared. Some Japanese Sushi Chefs will only use a sharkskin grater. The sharkskin gives grated Wasabi a smooth, soft and aromatic finish without adding any metallic tastes.
-excerpts from by Pacific Farms.
Yakitori yakitoriTeriyaki flavored chicken on skewers. Usually served as an appetizer in the United States.
Yellowtail (Hamachi)

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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.