 |
| Aburage |
|
|
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| Aemono |
| A mixture of vegetables or meats topped with sauce. |
|
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| Agar-Agar |
| Japanese gelatin made from dried seaweed. |
|
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| Agari |
|
|
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| Agemono |
| A term that refers to deep-fried or pan-fried foods. |
|
|
| Aji |
| Filleted and marinated Spanish horse mackerel. |
|
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| Aji-no-moto |
|
|
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| Aji-no-tataki |
| Filleted and marinated Spanish horse mackerel. |
|
|
| Aka Miso |
|
|
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| Akagai |
|
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| Akami |
|
|
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| Ama Ebi |
| Sweet shrimp. Usually served raw with deep-fried shrimp shells. |
|
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| An |
| Sweetened puree of cooked red beans |
|
|
| Ana-kyu-maki |
| Conger eel and cucumber rolls |
|
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| Anago |
| Saltwater Conger eel that is boiled and grilled before serving. |
|
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| Aoyagi |
|
|
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| Avocado Salad |
| A green salad typically served with avocado and ginger dressing. |
|
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| Ayu |
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| Azuki |
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| Baigai |
|
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| Battera |
|
|
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| Beef Negimaki |
| Sizzling, thin-sliced beef rolls wrapped around scallions and broiled with teriyaki sauce. |
|
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| Beef Teriyaki |
|
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| Beni Shoga |
|
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| Bento |
| A boxed meal of rice, pickles, fish, poached egg, sausage, and beans. |
|
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| Biiru |
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| Bonito |
| A seasoning that is boiled, dried, and then shaved into fine strands of flakes to garnish salads and enhance flavor. |
|
|
| Boston Rolls |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around scallions, crab, and salmon. |
|
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| Buri |
|
|
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| Buri Toro |
| The fatty, rich, buttery, belly strip of the yellowtail |
|
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| Buta |
|
|
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| California Roll |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around crab meat, smelt or flying fish roe, avocado, and cucumber. |
|
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| Chakin Sushi |
| Vinegar rice wrapped in a thin egg crepe. |
|
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| Chakin Zushi |
| Vinegar rice wrapped in a thin egg crepe. |
|
|
| Chicken Tempura |
| Chicken and vegetables lightly fried |
|
|
| Chikuwa |
| Browned fish cake with a length-long gap. |
|
|
| Chirashi Sushi |
| Literally "scattered Sushi"; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice. |
|
|
| Chirashi Zushi |
| Literally "scattered Sushi"; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice. |
|
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| Chutoro |
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| Daikon |
| A large white radish usually served grated as garnish for Sashimi, soups, and simmered dishes. This radish, which is rich in vitamin C and contains active enzymes, aids digestion. |
|
|
| Dango |
| Balls of Mochi served on bamboo skewers. |
|
|
| Dashi |
| A basic soup and cooking Stock made from fish and seaweed. Often topped with dried Bonito tuna flakes. |
|
|
| Donburi |
| A large bowl used for noodle and rice dishes; dishes that are prefixed or suffixed with "don" are served in this type of bowl. These dishes typically feature a topping on a bed of rice. |
|
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| Ebi |
|
|
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| Edaimame |
|
|
|
| Edomae Sushi |
| Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus. |
|
|
| Edomae Zushi |
| Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus. |
|
|
| Egg Salad Roll |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around hard-cooked eggs, mayonnaise, and green onion strips. |
|
|
| Fugu |
| A poisonous blowfish considered a delicacy. In Japan, only licensed Fugu chefs are allowed to prepare Fugu or puffer fish. |
|
|
| Fuki |
| A Japanese fibrous butterbur vegetable often simmered in broth. |
|
|
| Futo Maki |
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|
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| Futomaki |
|
|
|
| Gari |
| A Sushi-bar term that refers to pickled ginger |
|
|
| Geoduck |
| A long-neck, slightly crunchy sweet clam |
|
|
| Geta |
| The wooden block used as a plate for Gari, Wasabi, and smaller pieces of Sushi. |
|
|
| Gobo |
| Long, slender burdock root |
|
|
| Gohan |
|
|
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| Goma |
|
|
|
| Gomoku Sushi |
| Literally "scattered Sushi"; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice. |
|
|
| Green Tea |
| An aromatic relaxing tea considered the most healthy and popular beverage among Japanese people. Research suggests that this tea, which is rich in vitamins, minerals, and antioxidants, may help prevent cancer, high cholesterol, and other diseases. |
|
|
| Gundan Maki |
| The battleship roll; often used for oysters, quail eggs, Ikura, and Tobiko. |
|
|
| Gyoza |
| A pan-fried, sautéed, and/or steamed stuffed Wonton. Typically contains a pork dumpling. |
|
|
| Hamachi |
| Young yellowtail tuna often served broiled. |
|
|
| Hamaguri |
|
|
|
| Hamo |
|
|
|
| Hanakatsuo |
| Dried bonito fish that is usually shaved or flaked. |
|
|
| Harusame |
| Thin, transparent bean gelatin noodles |
|
|
| Hashi |
|
|
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| Hatahata |
|
|
|
| Hichimi Togarashi |
| Mixed hot spices for table use. The flavors consist of red pepper (Togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, Nori seaweed bits, and white sesame seeds. |
|
|
| Hijiki |
| Black seaweed in tiny threads. |
|
|
| Hikari Mono |
| A comprehensive term for "shiny" silver-skinned fish, such as mackerel. |
|
|
| Himo |
| The fringe around the inside of an ark shell |
|
|
| Hirame |
| Fluke, flounder, or halibut |
|
|
| Hocho |
| The general Japanese term for knives. |
|
|
| Hokkigai |
| A thorn-shaped red-sided surf clam. |
|
|
| Holiday Roll |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around cranberry salsa, turkey strips, and cream cheese strips. |
|
|
| Hotatagai |
|
|
|
| Ika |
| Squid; the body is usually served raw and the tentacles are usually toasted on a bed of rice. |
|
|
| Ikura |
| Large, orange, salty, salmon roe. Also means "How much?" in Japanese. |
|
|
| Inada |
|
|
|
| Inari |
| A simple dish consisting of Aburage bags stuffed with vinegar rice. |
|
|
| Inari Sushi |
| A simple dish consisting of Aburage bags stuffed with vinegar rice. |
|
|
| Inari Udon Soup |
| Fried soybean curd with noodle soup |
|
|
| Inari Zushi |
| A simple dish consisting of Aburage bags stuffed with vinegar rice. |
|
|
| Inarizushi |
| A simple dish consisting of Aburage bags stuffed with vinegar rice. |
|
|
| Japanese Plum Wine |
| A popular, sweet, alcoholic drink made from plums. |
|
|
| Ji |
| A prefix usually meaning "locally made or caught" |
|
|
| Kaibashira |
| Large scallops; the shellfish valve muscles |
|
|
| Kaiware |
|
|
|
| Kajiki |
|
|
|
| Kaki |
|
|
|
| Kakomi Sushi |
| The battleship roll; often used for oysters, quail eggs, Ikura, and Tobiko. |
|
|
| Kamaboko |
| Fish cake made from pounded whitefish that is mixed with cornstarch, formed into a sausage-shape, and cooked. Commonly used in California Rolls. |
|
|
| Kampyo |
| Dried Gourd prepared as long, translucent-brown fettuccine-shaped strips. |
|
|
| Kani |
|
|
|
| Kanpachi |
|
|
|
| Kanpyo |
| Dried Gourd prepared as long, translucent-brown fettuccine-shaped strips. |
|
|
| Kanpyo Maki |
|
|
|
| Kappa Maki |
| Cucumber-filled Sushi rolls |
|
|
| Kappa Sushi |
| Cucumber-filled Sushi rolls |
|
|
| Kappa Zushi |
| Cucumber-filled Sushi rolls |
|
|
| Karei |
| Sole, flounder, or flatfish |
|
|
| Katsu |
| A cutlet; katsu refers to fried foods coated with bread crumbs, as opposed to Tempura, which is fried foods coated with batter. |
|
|
| Katsu Don |
| Deep-fried pork cutlet with cooked vegetables and egg served over a bed of rice. |
|
|
| Katsuo |
| Bonito; also known as skipjack tuna. |
|
|
| Kazunoko |
|
|
|
| Kinome |
| Leaves of the Japanese prickly ash (Sanshoo) used to flavor soups and simmered foods. |
|
|
| Kobashiri |
|
|
|
| Kohada |
| Japanese shad, gizzard shad, or young punctatus |
|
|
| Koi |
|
|
|
| Kombu |
| Kelp, or a large type of seaweed, which may be dried and prepared in a sheet form. Also used as a soup stock or in Nabe (hot pot) dishes. |
|
|
| Konbu |
| Kelp, or a large type of seaweed, which may be dried and prepared in a sheet form. Also used as a soup stock or in Nabe (hot pot) dishes. |
|
|
| Kuro goma |
|
|
|
| Kurodai |
|
|
|
| Kuruma Ebi |
|
|
|
| Langostino |
| A small 1-inch shellfish that has a strong shrimp flavor. |
|
|
| Maguro |
| Tuna. Unlike Toro, which is the tuna belly (the fatty part), maguro is the leaner flesh from the sides of the fish. |
|
|
| Maguro Temaki |
|
|
|
| Makajiki |
|
|
|
| Maki |
| A Japanese dish of Sushi rice and raw vegetables wrapped in a seaweed sheet. While most Maki rolls have the Nori sheets wrapped around the outside, some Sushi rolls (such as California and Rainbow Rolls), place the rice on the outside. |
|
|
| Maki Sushi |
| A Japanese dish of Sushi rice and raw vegetables wrapped in a seaweed sheet. While most Maki rolls have the Nori sheets wrapped around the outside, some Sushi rolls (such as California and Rainbow Rolls), place the rice on the outside. |
|
|
| Maki Zushi |
| A Japanese dish of Sushi rice and raw vegetables wrapped in a seaweed sheet. While most Maki rolls have the Nori sheets wrapped around the outside, some Sushi rolls (such as California and Rainbow Rolls), place the rice on the outside. |
|
|
| Masago |
| Grilled Capelin roe often served as an appetizer. |
|
|
| Meji |
| Tuna. Unlike Toro, which is the tuna belly (the fatty part), maguro is the leaner flesh from the sides of the fish. |
|
|
| Mekajiki |
|
|
|
| Meshimono |
| Rice mixed with meat or vegetables |
|
|
| Mi Nei Salad |
| Fresh green salad with house dressing |
|
|
| Mirin |
| Sweet rice wine (Sake) traditionally used in cooking to enhance flavor. |
|
|
| Mirugai |
| A long-neck, slightly crunchy sweet clam |
|
|
| Miso |
| A salty fermented soy bean paste full of high-grade protein. |
|
|
| Mochi |
| Steamed rice pounded into a sweet glutinous cake. Used as a staple ingredient in a variety of Japanese dishes, including desserts. |
|
|
| Mochigome |
| Steamed rice pounded into a sweet glutinous cake. Used as a staple ingredient in a variety of Japanese dishes, including desserts. |
|
|
| Moyashi |
|
|
|
| Murasaki |
|
|
|
| Mushimono |
| A Japanese term that describes steamed foods. |
|
|
| Nabeyakiudon |
| Noodle soup with Tempura shrimp, chicken, and vegetables. |
|
|
| Nama |
| A prefix usually meaning "raw". |
|
|
| Nama Tako |
|
|
|
| Nanami Togarashi |
| Mixed hot spices for table use. The flavors consist of red pepper (Togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, Nori seaweed bits, and white sesame seeds. |
|
|
| Nasu |
|
|
|
| Natto |
| Fermented soy beans that have a strong smell and taste. |
|
|
| Negi |
| A green Japanese onion that resembles a thin leek. |
|
|
| Negi Toro |
|
|
|
| Negitoro Maki |
|
|
|
| Neta |
|
|
|
| New York Roll |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around sliced apple, sliced avocado, and smoked salmon. |
|
|
| Ni Ika |
| Squid simmered in a soy-flavored stock |
|
|
| Nigiri |
| Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus. |
|
|
| Nigiri Sushi |
| Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus. |
|
|
| Nigiri Zushi |
| Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus. |
|
|
| Nihon Shu |
| A Japanese wine, sauce, or marinade, made from fermented rice. |
|
|
| Nimono |
| The Sushi-bar term that refers to simmered or boiled foods. |
|
|
| Nori |
| Thin sheets of dried seaweed used in the Japanese cuisine to wrap Maki (Japanese Sushi rolls) and/or garnish dishes. |
|
|
| Nori Maki |
| Sushi rice and seafood rolled in dried seaweed sheets. |
|
|
| Nori Tama |
| Sweetened egg wrapped in dried seaweed |
|
|
| Norimaki |
| Sushi rice and seafood rolled in dried seaweed sheets. |
|
|
| O-Sake |
| A Japanese wine, sauce, or marinade, made from fermented rice. |
|
|
| Ocha |
|
|
|
| Odori Ebi |
| Live, "dancing" shrimp; living Ama Ebi. |
|
|
| Ohyo |
|
|
|
| Okonomi Sushi |
| Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus. |
|
|
| Okonomi Zushi |
| Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus. |
|
|
| Okonomiyaki |
| A thick pancake usually served with meat or seafood. |
|
|
| Onigiri |
| A sticky rice ball often wrapped in Nori seaweed and filled with fish or pickled plum. |
|
|
| Oshi Sushi |
| Rice Sushi topped with fish. Made by pressing the rice with a box or mold. |
|
|
| Oshi Zushi |
| Rice Sushi topped with fish. Made by pressing the rice with a box or mold. |
|
|
| Oshibori |
| The wet towel that cleans one's hands before the meal. |
|
|
| Oshinko |
| The general Japanese term usually referring to mixed pickles, mixed vegetables, Daikon rolls, or cucumbers. |
|
|
| Otoro Maki |
| Fatty-tuna roll made from the lower belly |
|
|
| Oyako Don |
| Cooked chicken, egg, and vegetables over rice |
|
|
| Pesto Roll |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around pesto, turkey or chicken strips, and cream cheese strips. |
|
|
| Philadelphia Roll |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around thin-sliced smoked salmon, cucumber strips, and cream cheese strips. |
|
|
| Ponzu |
| Sauce made with Japanese citron. |
|
|
| Rainbow Roll |
| A Maki roll, typically consisting of Nori seaweed and rice, wrapped around seafood with diagonal strips of fish across the top. |
|
|
| Roe |
| The generic Japanese term that refers to fish eggs, flying fish, smelt, salmon, and other Sushi. |
|
|
| Saba |
| Lightly salted and marinated mackerel |
|
|
| Sake |
| A Japanese wine, sauce, or marinade, made from fermented rice. |
|
|
| Salmon Teriyaki |
|
|
|
| Sansho |
| Japanese pepper made from the leaf of the prickly ash. |
|
|
| Sashimi |
| Assorted slices of fresh raw fish traditionally served with pickled ginger, soy sauce, and Wasabi. Usually prepared without rice. |
|
|
| Sawara |
|
|
|
| Seafood Sunomono |
| Assorted seafood and cucumber with vinegar sauce. |
|
|
| Seafood Tempura |
| Assorted seafood and vegetables lightly deep-fried in batter. |
|
|
| Seafood Teriyaki |
| Broiled shrimp, fish, and scallops with vegetables and teriyaki sauce. |
|
|
| Seaweed Salad |
| Fresh green seaweed salad |
|
|
| Seigo |
|
|
|
| Senbei |
| Thin, crisp, rice crackers flavored with soy sauce or other seasonings. |
|
|
| Shako |
|
|
|
| Shari |
|
|
|
| Shichimi Togarashi |
| Mixed hot spices for table use. The flavors consist of red pepper (Togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, Nori seaweed bits, and white sesame seeds. |
|
|
| Shima Aji |
|
|
|
| Shima Sab |
|
|
|
| Shima Saba |
|
|
|
| Shime Sab |
|
|
|
| Shiratake |
| Translucent rubbery noodles |
|
|
| Shiro Goma |
|
|
|
| Shiro Maguro |
| Albacore tuna; white tuna. |
|
|
| Shiro miso |
|
|
|
| Shiromi |
| Seasonal "white meat" fish served as Sushi/sashimi which is relatively white in color, for example, Hirame and Karei. |
|
|
| Shirumono |
| Generic Japanese term for soup. |
|
|
| Shiso |
| Japanese mint; the leaf of the Perilla plant. Used frequently in Maki Sushi and Sashimi. |
|
|
| Shochu |
| A distilled, clear alcoholic beverage made from a variety of different ingredients, including potatoes, rice, barley, buckwheat, and/or sugar. |
|
|
| Shoga |
|
|
|
| Shoyu |
|
|
|
| Shrimp Roll |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around shrimp and cream cheese strips. |
|
|
| Shrimp Tempura |
| Shrimp and vegetables lightly fried and served with dipping sauce. |
|
|
| Shrimp Teriyaki |
|
|
|
| Smoked Salmon Roll |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around smoked salmon, cream cheese strips, and cucumber strips. |
|
|
| Soba |
| Japanese buckwheat noodles served in a soy-flavored broth made from fish and seaweed stock. |
|
|
| Soft Shell Crab |
| Fried, marinated soft shell crab served with dipping sauce. |
|
|
| Somen |
| White, threadlike wheat noodles. |
|
|
| Su |
|
|
|
| Sudare |
| A mat made from bamboo strips to create Maki Sushi. |
|
|
| Suimono |
|
|
|
| Sukiyaki |
| Thin-sliced beef, Tofu, noodles, and vegetables cooked in sukiyaki sauce |
|
|
| Sumashi Soup |
| Clear soup with mushroom and scallions |
|
|
| Summer Melon Roll |
|
|
|
| Sushi |
| The sweetened, sticky Japanese rice; the fish is Sashimi. However, when rice is wrapped around raw fish, restaurants refer to this roll as Sushi. It is important to understand that the term "sushi" refers to rice rolls, not fish fillings. These rolls are typically served with Wasabi, wrapped with thin Nori seaweed and a layer of rice on the outside, and filled with raw fish. |
|
|
| Suzuki |
|
|
|
| Tai |
|
|
|
| Tako |
|
|
|
| Tamago |
| Sweet egg custard wrapped in dried seaweed |
|
|
| Tamago yaki |
|
|
|
| Tamari |
| Thick and dark sauce made from soybeans. |
|
|
| Tataki |
| A cooking term that describes a food grilled on the surface, then chopped or pounded. |
|
|
| Tazuna Sushi |
| A Maki roll, typically consisting of Nori seaweed and rice, wrapped around seafood with diagonal strips of fish across the top. |
|
|
| Teapot Seafood Soup |
| A Japanese soup consisting of shrimp, scallop, crabmeat, fish cake, and vegetables. |
|
|
| Tekka Don |
| Fresh tuna served on a bed of Sushi rice |
|
|
| Tekka Maki |
| Deep-fried Tempura vegetables and seafood. |
|
|
| Tekkappa |
| A mixture of both tuna and cucumber rolls. |
|
|
| Temaki |
| Literally "hand rolls"; cones made from dried Nori seaweed and most commonly wrapped around Sushi rice, seafood (salmon, Natto, Negi Toro, Ume Shiso,) and vegetables. |
|
|
| Temakizushi |
| Literally "hand rolls"; cones made from dried Nori seaweed and most commonly wrapped around Sushi rice, seafood (salmon, Natto, Negi Toro, Ume Shiso,) and vegetables. |
|
|
| Tempura |
| A popular Japanese dish consisting of seafood and vegetables deep fried in a light batter. |
|
|
| Teriyaki |
| A Japanese dish that has been marinated in a mixture of soy sauce, sugar, ginger, and seasonings before being grilled, broiled, or fried. The sugary marinade coats the cooked food with a slight glaze. |
|
|
| Teriyaki Chicken |
| Broiled chicken served with sweet soy Teriyaki sauce. |
|
|
| Texas Roll |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around sliced cooked beef, cucumber strips, and spinach leaves. |
|
|
| Tobiko |
|
|
|
| Tofu |
|
|
|
| Togarashi |
| Hot, dried Japanese chili peppers |
|
|
| Tonkatsu |
| A tasty pork cutlet that is breaded then fried. Usually served on a bed of rice. |
|
|
| Tori |
|
|
|
| Torigai |
| Japanese cockle, or black and white shell fish. |
|
|
| Toro |
|
|
|
| Tsubugai |
|
|
|
| Tuna Salad Roll |
| A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around tuna salad and lettuce leaves. |
|
|
| Udon |
| Long, thick, white, buckwheat Japanese noodles. |
|
|
| Ume Shu |
| A popular, sweet, alcoholic drink made from plums. |
|
|
| Unagi |
| Freshwater eel; grilled and brushed with a Teriyaki-flavored sauce. |
|
|
| Unaju |
| Broiled eel on rice with pickles |
|
|
| Uni |
| The sexual organs (gonads/ovaries) of the hermaphroditic sea urchin. |
|
|
| Usukuchi shoyu |
|
|
|
| Vegetable Tempura |
| Vegetables lightly fried in Tempura batter and served with dipping sauce. |
|
|
| Vegetable Teriyaki |
|
|
|
| Veggie Roll |
| A vegetarian roll, typically consisting of Nori seaweed and rice, wrapped around pesto, cucumber strips, tomato strips, and mushroom strips. |
|
|
| Wakame |
| Dark green, dried, lobe-leafed strands of seaweed often used in Miso soup or Sunomono salads. |
|
|
| Wasabi |
| Strong, hot, pungent, Japanese horseradish grated into green paste. This clay-like condiment complements and enhances the flavor of Sushi and Sashimi. |
|
|
| Washi |
|
|
|
| Washoku |
| Literally meaning "Japanese-style food", this comprehensive term refers to any Japanese dish that reflects the uniqueness, creativity, and diversity of the cuisine. |
|
|
| Yakidofu |
|
|
|
| Yakisoba |
| Sauteed Japanese noodles with shrimp and vegetables |
|
|
| Yakitori |
| Charcoal-grilled chicken served on skewers and sauteed with Teriyaki sauce. |
|
|
| Yakiudon |
| Sauteed Japanese noodles with shrimp and vegetables |
|
|
| Yakumi |
|
|
|
| Yuzu |
| Japanese citrus fruit that adds zest to many dishes. |
|
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| Zushi |
| The sweetened, sticky Japanese rice; the fish is Sashimi. However, when rice is wrapped around raw fish, restaurants refer to this roll as Sushi. It is important to understand that the term "sushi" refers to rice rolls, not fish fillings. These rolls are typically served with Wasabi, wrapped with thin Nori seaweed and a layer of rice on the outside, and filled with raw fish. |
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