Anago: conger eel broiled and brushed with a sweet sauce
Bonito: a type of tuna with a strong flavor; often dried and used as the base for soups
Ebi: shrimp
Futomaki: thick sushi rolls, often made with pickled vegetables
Gari: pickled ginger root that is used to cleanse the palate between bites of different sushi
Gyoku: rolled egg omelette
Hasomaki: thin sushi rolls
Hirame: flounder
Ika: squid
Ikura: salmon roe
Kani: crab
Kappa: cucumber
Maguro: tuna
Maki: sushi that is rolled in nori
Masago: crab roe
Miso: fermented soybean paste that is a basic flavoring in many Japanese dishes
Nigiri: slices of raw or cooked seafood served on a layer of rice
Nori: toasted seaweed sheets used to hold sushi rolls together
Otoro: fatty tuna
Saba: mackerel
Sake: salmon
Sashimi: slices of raw seafood
Short-grain rice: grains stick together, unlike long-grain rice that fluffs, making it ideal for sushi
Shoyu: Soy sauce
Sushi: refers to seasoned rice, not raw fish
Tako: octopus
Temaki: a.k.a. "hand rolls;" sushi that is wrapped in nori in a cone shape
Unagi: eel
Uni: sea urchin roe
Wasabi: a potent Japanese horseradish that is served as a condiment for sushi and can be mixed with soy sauce to make a dipping sauce
PAGE:1
