Glossary via The World Wide Sushi Reference Glossary
General Sushi
• Bara sushi. Sushi rice and ingredients mixed together, as a rice salad.
• Chirashi sushi (Iso-don, gomoku sushi). Sushi rice bed under other ingredients.
• Funamori (Gunkan maki, kakomi sushi). Nigiri sushi wrapped to hold in less solid ingredients.
• Futomaki. Large roll.
• Fukusa sushi. A type of sushi which is wrapped in a crepe.
• Inari sushi. Aburage stuffed with sushi rice.
• Make sushi. Nori seaweed and a layer of rice around a core of fillings.
• Norimake. A roll with nori seaweed on the outside.
• California roll. Crab meat, smelt or flying fish roe, avocado.
• Philidelphia roll. Salmon, cream cheese and some sort of vegetable.
• Nigiri sushi. A slice of fish or other topping atop vinegared rice.
• Okonomi-zushi. Home-style nigiri sushi.
• Onigiri. Balls made with plain steamed rice with various stuffings.
• Oshizushi. Sushi rice and other ingredients pressed into a box or mold. .
• Sashimi. Sliced or prepared raw fish.
• Sushi. Anything made with vinegared rice.
• Tazuna sushi (Rainbow roll). A roll with diagonal strips of food across the top.
• Temaki. Hand rolls, usually cone-shaped.
Fish
• Aji. Spanish mackerel, horse mackerel.
• Aji-no-tataki. Fresh Spanish mackerel.
• Akagai. Red clam.
• Tarako. Cod roe.
• Akami. Lean tuna, cut from the back of the fish.
• Ama-ebi. Sweet shrimp, usually served raw.
• Odori-ebi. “Dancing shrimp,” ama ebi served living.
• Anago. Conger eel (saltwater).
• Ankimo. Monkfish liver.
• Aoyagi. Yellow clam.
• Awabi. Abalone.
• Ayu. Sweetfish.
• Baigai. Small water snails.
• Bonito. English word, for the Japanese katsuo.
• Botan-ebi.
• Buri. Adult yellowtail.
• Chikuwa. Browned fish cake with a hole running through its length.
• Chutoro. Medium fatty tuna, from the upper belly.
• Ebi. Shrimp.
• Engawa. (1) Halibut fin muscle; (2) meat surrounding the scallop muscle.
• Fugu. Blowfish, toxic if improperly prepared!.
• Geoduck. Mirugai, in the American Pacific northwest.
• Hamachi. Yellowtail.
• Hamachi-kama. Yellowtail collars.
• Hamo. Pike conger.
• Hatahata. Sandfish.
• Hirame. Halibut.
• Hokkigai. Surf clam.
• Hotatagai. Scallops.
• Ika. Squid.
• Ika-geso. Squid’s tentacles.
• Ikura. Salmon roe.
• Iwana. Char.
• Iwashi. Sardine.
• Kajiki. Swordfish.
• Kamaboko. Fish cake.
• Kani. Crab meat.
• Kani-kamaboko. Fake crab meat.
• Kanimiso. Green contents of a crab’s head.
• Kanpachi. Very young yellowtail.
• Karei. Flounder, flatfish.
• Katsuo. Bonito fish.
• Katsuo-boshi. Dried bonito fish.
• Kimachi. A small fish from the yellowtail family.
• Kohada. Gizzard shad.
• Koi. Saltwater carp.
• Kurodai. Snapper.
• Langostino. A small shellfish.
• Madai. Red seabream.
• Maguro. Tuna.
• Masu. Trout.
• Mekajiki. Blue marlin.
• Mirugai. Long neck clam.
• Niika. Cooked Monterey squid.
• Nijimasu. Rainbow trout.
• Otoro. Fattest tuna.
• Saba. Mackeral.
• Sake. Salmon.
• Sanma. Japanese mackeral.
• Sawagani. Small crabs.
• Sayori. (Springtime) halfbeak.
• Seigo. Young sea bass.
• Shako. Mantis shrimp.
• Shira-uo. Whitebait, icefish or salangid.
• Shiro maguro. Albacore tuna.
• Shirako. Sperms sacs of the cod fish.
• Suzuki. Striped bass, rockfish.
• Tai. Sea bream, porgy, snapper.
• Tairagai. Razor-shell clam.
• Tako. Octopus.
• Nama-tako. Fresh or raw octopus.
• Tekka. Tuna, especially in a roll.
• Kazunoko. Herring roe.
• Tobiko. Flying fish roe.
• Torigai. Cockle clam.
• Sazae. Conch.
• Toro. Fatty tuna.
• Negitoro. Chopped and mixed negi-onion and toro.
• Unagi. Freshwater eel.
• Unagi maki. Eel roll.
• Unagi no kimo. Eel innards.
• Una-don. Grilled eel, served on rice.
• Uni. Sea urchin.
• Kanikama. Imitation crab.
• Mentaiko. Spicy, marinated cod roe.
Fruit, Vegetables & Nori
• Bamboo shoots. Bought sliced or whole.
• Daikon. Giant, long white radish.
• Buri-daikon.
• Edamame. Soybeans, served in the pod as an appetizer.
• Fuki. A fibrous vegetable often simmered in broth.
• Gobo. Long, slender burdock root.
• Hijiki. Black seaweed in tiny threads.
• Kampyo. Dried gourd strips.
• Kappa. Cucumber, when used in a roll.
• Kombu. Kelp, possibly dried.
• Konnyaku. Gelatinous, rubbery oblong cake made from snake palm.
• Nasu. Eggplant.
• Negi. A Japanese onion.
• Nori. Purple laver seaweed pressed into thin sheets.
• Oshinko. Pickled vegetables, usually cucumber.
• Sumitomo. A kind of cucumber salad.
• Takenoko. Bamboo shoots.
• Takuwan. Pickled daikon.
• Tsukemono. Pickles.
• Umeboshi. Small, bitter, pickled Japanese plum.
• Wakame. Lobe-leaf seaweed, possibly dried, in strands.
Spices & Seeds
• Aji-no-moto. Monosodium glutamate (MSG).
• Beni shoga. Red pickled ginger.
• Gari. Pickled ginger.
• Goma. Sesame seeds.
• Hichimi togarashi. A western dialect rendering of shichimi togarashi.
• Kinome. Leaves of the Japanese prickly ash.
• Kuro goma. Black sesame seeds.
• Nanami togarashi. Mixed hot spices.
• Ohba. Japanese beefsteak plant.
• Sansho. Japanese pepper.
• Shichimi togarashi. Mixed hot spices.
• Shiro goma. White sesame seeds.
• Shiso. Japanese mint.
• Togarashi. Whole dried hot red peppers.
• Wasabi. Green, very hot Japanese horseradish.
• Renkon. Lotus roots.
• Sato-imo. Taro root.
• Shoga. Ginger root.
Fungi
• Cloud ears. Alternate name for Kikurage.
• Kikurage. A dried fungus.
• Matsutake. Very rare pine mushroom.
• Shiitake. A type of Japanese mushroom.
• Wood ears. Alternate name for kikurage.
Bean Products & Tofu
• Aburage. Puffy, brown fried tofu.
• Aka miso. Red soy bean paste.
• An. Sweetened puree of cooked red beans.
• Azuki. Small red beans used to make an.
• Koyadofu. Freeze-dried tofu.
• Miso. Soy bean paste.
• Momen tofu. “Cottony” bean curd.
• Moyashi. Bean sprouts.
• Natto. Fermented soy bean.
• Shiro miso. White soy bean paste.
• Sweet bean paste. Red azuki beans boiled with sugar.
• Tofu. Soybean curd.
• Yamakaki. Grated mountain potato with chunks of maguro.
• Yakidofu. Broiled or grilled soy bean curd.
General Sushi
• Bara sushi. Sushi rice and ingredients mixed together, as a rice salad.
• Chirashi sushi (Iso-don, gomoku sushi). Sushi rice bed under other ingredients.
• Funamori (Gunkan maki, kakomi sushi). Nigiri sushi wrapped to hold in less solid ingredients.
• Futomaki. Large roll.
• Fukusa sushi. A type of sushi which is wrapped in a crepe.
• Inari sushi. Aburage stuffed with sushi rice.
• Make sushi. Nori seaweed and a layer of rice around a core of fillings.
• Norimake. A roll with nori seaweed on the outside.
• California roll. Crab meat, smelt or flying fish roe, avocado.
• Philidelphia roll. Salmon, cream cheese and some sort of vegetable.
• Nigiri sushi. A slice of fish or other topping atop vinegared rice.
• Okonomi-zushi. Home-style nigiri sushi.
• Onigiri. Balls made with plain steamed rice with various stuffings.
• Oshizushi. Sushi rice and other ingredients pressed into a box or mold. .
• Sashimi. Sliced or prepared raw fish.
• Sushi. Anything made with vinegared rice.
• Tazuna sushi (Rainbow roll). A roll with diagonal strips of food across the top.
• Temaki. Hand rolls, usually cone-shaped.
Fish
• Aji. Spanish mackerel, horse mackerel.
• Aji-no-tataki. Fresh Spanish mackerel.
• Akagai. Red clam.
• Tarako. Cod roe.
• Akami. Lean tuna, cut from the back of the fish.
• Ama-ebi. Sweet shrimp, usually served raw.
• Odori-ebi. “Dancing shrimp,” ama ebi served living.
• Anago. Conger eel (saltwater).
• Ankimo. Monkfish liver.
• Aoyagi. Yellow clam.
• Awabi. Abalone.
• Ayu. Sweetfish.
• Baigai. Small water snails.
• Bonito. English word, for the Japanese katsuo.
• Botan-ebi.
• Buri. Adult yellowtail.
• Chikuwa. Browned fish cake with a hole running through its length.
• Chutoro. Medium fatty tuna, from the upper belly.
• Ebi. Shrimp.
• Engawa. (1) Halibut fin muscle; (2) meat surrounding the scallop muscle.
• Fugu. Blowfish, toxic if improperly prepared!.
• Geoduck. Mirugai, in the American Pacific northwest.
• Hamachi. Yellowtail.
• Hamachi-kama. Yellowtail collars.
• Hamo. Pike conger.
• Hatahata. Sandfish.
• Hirame. Halibut.
• Hokkigai. Surf clam.
• Hotatagai. Scallops.
• Ika. Squid.
• Ika-geso. Squid’s tentacles.
• Ikura. Salmon roe.
• Iwana. Char.
• Iwashi. Sardine.
• Kajiki. Swordfish.
• Kamaboko. Fish cake.
• Kani. Crab meat.
• Kani-kamaboko. Fake crab meat.
• Kanimiso. Green contents of a crab’s head.
• Kanpachi. Very young yellowtail.
• Karei. Flounder, flatfish.
• Katsuo. Bonito fish.
• Katsuo-boshi. Dried bonito fish.
• Kimachi. A small fish from the yellowtail family.
• Kohada. Gizzard shad.
• Koi. Saltwater carp.
• Kurodai. Snapper.
• Langostino. A small shellfish.
• Madai. Red seabream.
• Maguro. Tuna.
• Masu. Trout.
• Mekajiki. Blue marlin.
• Mirugai. Long neck clam.
• Niika. Cooked Monterey squid.
• Nijimasu. Rainbow trout.
• Otoro. Fattest tuna.
• Saba. Mackeral.
• Sake. Salmon.
• Sanma. Japanese mackeral.
• Sawagani. Small crabs.
• Sayori. (Springtime) halfbeak.
• Seigo. Young sea bass.
• Shako. Mantis shrimp.
• Shira-uo. Whitebait, icefish or salangid.
• Shiro maguro. Albacore tuna.
• Shirako. Sperms sacs of the cod fish.
• Suzuki. Striped bass, rockfish.
• Tai. Sea bream, porgy, snapper.
• Tairagai. Razor-shell clam.
• Tako. Octopus.
• Nama-tako. Fresh or raw octopus.
• Tekka. Tuna, especially in a roll.
• Kazunoko. Herring roe.
• Tobiko. Flying fish roe.
• Torigai. Cockle clam.
• Sazae. Conch.
• Toro. Fatty tuna.
• Negitoro. Chopped and mixed negi-onion and toro.
• Unagi. Freshwater eel.
• Unagi maki. Eel roll.
• Unagi no kimo. Eel innards.
• Una-don. Grilled eel, served on rice.
• Uni. Sea urchin.
• Kanikama. Imitation crab.
• Mentaiko. Spicy, marinated cod roe.
Fruit, Vegetables & Nori
• Bamboo shoots. Bought sliced or whole.
• Daikon. Giant, long white radish.
• Buri-daikon.
• Edamame. Soybeans, served in the pod as an appetizer.
• Fuki. A fibrous vegetable often simmered in broth.
• Gobo. Long, slender burdock root.
• Hijiki. Black seaweed in tiny threads.
• Kampyo. Dried gourd strips.
• Kappa. Cucumber, when used in a roll.
• Kombu. Kelp, possibly dried.
• Konnyaku. Gelatinous, rubbery oblong cake made from snake palm.
• Nasu. Eggplant.
• Negi. A Japanese onion.
• Nori. Purple laver seaweed pressed into thin sheets.
• Oshinko. Pickled vegetables, usually cucumber.
• Sumitomo. A kind of cucumber salad.
• Takenoko. Bamboo shoots.
• Takuwan. Pickled daikon.
• Tsukemono. Pickles.
• Umeboshi. Small, bitter, pickled Japanese plum.
• Wakame. Lobe-leaf seaweed, possibly dried, in strands.
Spices & Seeds
• Aji-no-moto. Monosodium glutamate (MSG).
• Beni shoga. Red pickled ginger.
• Gari. Pickled ginger.
• Goma. Sesame seeds.
• Hichimi togarashi. A western dialect rendering of shichimi togarashi.
• Kinome. Leaves of the Japanese prickly ash.
• Kuro goma. Black sesame seeds.
• Nanami togarashi. Mixed hot spices.
• Ohba. Japanese beefsteak plant.
• Sansho. Japanese pepper.
• Shichimi togarashi. Mixed hot spices.
• Shiro goma. White sesame seeds.
• Shiso. Japanese mint.
• Togarashi. Whole dried hot red peppers.
• Wasabi. Green, very hot Japanese horseradish.
• Renkon. Lotus roots.
• Sato-imo. Taro root.
• Shoga. Ginger root.
Fungi
• Cloud ears. Alternate name for Kikurage.
• Kikurage. A dried fungus.
• Matsutake. Very rare pine mushroom.
• Shiitake. A type of Japanese mushroom.
• Wood ears. Alternate name for kikurage.
Bean Products & Tofu
• Aburage. Puffy, brown fried tofu.
• Aka miso. Red soy bean paste.
• An. Sweetened puree of cooked red beans.
• Azuki. Small red beans used to make an.
• Koyadofu. Freeze-dried tofu.
• Miso. Soy bean paste.
• Momen tofu. “Cottony” bean curd.
• Moyashi. Bean sprouts.
• Natto. Fermented soy bean.
• Shiro miso. White soy bean paste.
• Sweet bean paste. Red azuki beans boiled with sugar.
• Tofu. Soybean curd.
• Yamakaki. Grated mountain potato with chunks of maguro.
• Yakidofu. Broiled or grilled soy bean curd.