Sushi Glossary
Aburage – Fried pouches made of tofu, cooked in water, sake and soy sauce.
Agari – A delicious type of green tea.
Aji – A type of mackerel (also known as “Spanish Mackerel).
Akami – The leanest part of the tuna, Akami is cut from the very back of the fish.
Anago – A conger eel found in salt water.
Anago -nabe – A popular variation of monkfish stew.
Baigai – Small water snails
Bara Sushi – A unique type of sushi in which sushi rice and seafood ingredients are all mixed together and served.
California Roll – One of the most popular sushi dishes in the United States. Includes crab meat, flying fish or smelt and avocado.
Chutoro-maki – A marbled tuna roll
Ebi – Boiled shrimp (plain and simple!).
Engawa – The delicious meat that surrounds the muscle of the scallop (can also refer to the muscle that controls a halibut’s fin).
Fugu – One of the most infamous types of sushi, fugu is a blowfish that can be toxic if prepared incorrectly.
Futo-maki – A roll filled with cooked egg (sweetened), rice, pickled gourd and vegetables.
Ika – Squid
Inada – A young yellowtail fish
Iso-don – A bed of sushi rice served beneath fish, vegetables or a mixture of other items.
Kamaboko – This is a fish cake with pounded whitefish and a mixture of cornstarch.
Kani – Crab meat
Kanpachi – A young yellowtail fish.
Katsu – Not technically sushi, Katsu refers to foods fried using bread crumbs. The most popular type of Katsu is Chicken Katsu.
Koi - Saltwater carp
Kombu and Konbu – These terms refer to kelp or dried seaweed.
Kurodai – A dish using snapper.
Make Sushi – A sushi roll made using seaweed, rice and vegetables at the core of the roll.
Maki-mono – Rice and fish rolled together and wrapped in seaweed
Mochi – Sweet rice cakes
Mushimono – Refers to any steamed dish.
Philadelphia Roll – Another American favorite, a Philadelphia Roll is a roll made with salmon, cream cheese and vegetables.
Sake – A strong wine made from rice. An essential at most sushi restaurants around the world.
Sashimi – This popular dish includes chilled raw fish served without rice. (Fish is sliced)
Senbei – These thin rice crackers are usually served with soy sauce or a variety of other seasonings.
Shirumono – The Japanese term for soup
Shoyu – Soy sauce
Suimono – A clear, but flavorful soup
Tako – Octopus
Tekka-don – A selection of raw tuna served over rice.
Wasabi – A SPICY Japanese horseradish. Green in color.
Yosenabe – A Japanese fish and vegetable stew.