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 Sushi and Japanese Market

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Featured
Items
Decor
Japanese Samuari Suit-Tokuei Otonagi Yoroi
Japanese Odori-Parasol
Japanese wooden lantern
Cutlery
Professional Sushi 
Knife
Japanese Sharpening Stone-Water Stone
Cha-Tea
Japanese Konbu cha Tea
Japanese Tea Cup-Yunomi
Japanese Tea Pot-Dobin

Sushi and Japanese Market Glossary


Japanese Ingredients


A

Abura Age - Deep fried tofu
Agari - Green tea that is served at the end of the meal
Aji-no-moto - MSG
Akami - Lean Tuna
Ama-Ebi - Sweet shrimp served raw

B

Birru - Beer
Buri - Adult Yellowtail

C

Chutoro - Medium fatty tuna

D

Dashi - Japanese Stock
Dashi maki tamago - Thick Japanese omelette

E

Ebi - Boiled Shrimp

G

Gari - Pickled Ginger
Goham - Boiled Rice
Goma - Seasame Seeds
Gyoza - Pan fried or steamed dumplings
Gyuko - Thick sweet omelet

H

Hamachi - Yellow tail
Hotate Gai - Scallops
Hikari-mono - Things that shine. Small fish served with the skin - scales removed.
Hirane - Halibut

I

Ika - Squid
Ikijime - Fish kept alive until shortly before time to serve
Ikura - Salmon roe
Iri Goma - Toasted seasame seeds

K

Kaijiki - Swordfish
Kampyo - Long thin strips of dried gourd
Kani - Crab meat
Kappa - Cucumber, when used in a roll
Katsuo Bushi - Bonito fish that has been dried, smoked, cured, and flaked
Kombu - Kelp, a form of seaweed that grows near Hokkaido Island
Kuruma Ebi - Prawns

M

Maguro - Tuna
Masu - Trout
Meji - Young tuna
Mirin - Sweet Rice Wine
Mushimono - Steamed Food

N

Nama-tako - Raw Octopus
Nasu - Eggplant
Negi - Japanese Onion
Nijimasu - Rainbow trout (usually cooked)
Nojime - Fish that are not kept alive after they are caught
Nori - Dried seaweed sheets

O

Ocha - Tea
Odori-ebi - "dancing shrimp" shrimp served live
Otoro - Fatty tuna

R

Renkon - Lotus root, the crunchy white root of a water lily

S

Sake - Japanese Rice Wine
Sashimi - Sliced raw fish
Shari - Vinegared sushi rice
Shiso - Perilla leaves, a form of Japanese mint
Shoyu or Murasaki - Soy sauce
Soboro - Ground Fish
Su - Rice Vinegar
Sushi Meshi - Prepared sushi rice

T

Tako - Octopus
Tamago-soboro - Scambled eggs
Tamago-yaki - Grilled egg
Tekka - Tuna
Tempura - Seafood or vegetables dipped in batter and deep fried
Teriyaki - Grilled food marinated in sweet soy sauce
Tori - Chicken
Toro - Fatty Tuna

U

Unagi - Fresh water eel
Uni - Sea urchin
Usuyaki Tamago - Thin Japanese omelette

W

Wasabi - Japansese horseradish

Y

Yaki - Grilled

Sushi Fish / Seafood

Aji - Spanish makerel, horse mackerel
Akagai - Red clam
Akami - Lean tuna cut from the back of the fish
Ama ebi - Raw prawn
Anago - Conger eel (saltwater)
Ankimo - Monkfish liver
Aoyagi - Live Orange Clam
Awabi - Abalone
Ayu - Sweetfish
Baigai - Small water snails
Bonito - Japanese Katsuo
Buri - Adult yellowtail
Chutoro - Medium fatty tuna from the upper belly
Ebi - Cooked prawn
Engawa - Halibut fin muscle or the meat surrounding the muscle in a scallop
Fugu - Blowfish (toxic)
Geoduck - Mirugai
Hamachi - Yellowtail
Hamo - Pike conger
Hatahata - Sandfish
Hirame - Halibut
Hokkigai - Surf Clam
Hotatagai - Scallops
Ika - Squid
Ikura - Salmon roe
Iwana - Char
Iwashi - Sardine
Kaibashira - Large scallops
Kani - Crab
Kanimiso - Green contents of crab's head
Kanpachi - Very young yellowtail
Karei - Flounder, flatfish
Katsuo - Bonito
Kazunoko - Herring roe
Kimachi - Small fish from the yellowtail family
Kobashira - small scallops
Kohada - Gizzard shad
Koi - Saltwater carp
Kurodai - Black Sea Bream
Langostino - Small shellfish
Madai - Red seabream -
Maguro - Tuna
Masago - Smelt roe
Masu - Trout
Mekajiki - Blue marlin
Mirugai - Long neck clam
Niika - Cooked Monterey squid
Nijimasu - Rainbow trout
Otoro - Fattest tuna
Saba - Mackerel
Sake - Salmon
Sanma - Japanese mackerel
Sawagani - Small crabs
Sayori - (Springtime) halfbeak
Sazae - Sea Snail
Seigo - Young sea bass
Shako - Mantis shrimp
Shira-uo - Whitebait, icefish or salangid
Shiro maguro - Albacore tuna
Shirako - Sperm sac of the cod fish
Suzuki - Striped bass, rockfish
Tai - Red snapper
Tairagai - Razor-shell clam
Tako - Octopus
Tekka - Tuna, especially in a roll
Tamago - Cooked scramble egg
Tobikko - Flying fish roe
Torigai - Japanese cockle
Toro - Fatty tuna
Unagi - Freshwater eel
Uni - Sea urchin

Tools / Utensils

Deba bocho - Cleaver
Fukin - Damp cotton or linen cloth
Geta - Wooden block or Japanese wooden sandals
Habgiri - Wooden Rice Tub
Hocho - Knives
Itamae - Sushi Chef
Makisu - Bamboo rolling mat
Manaita - Chopping board
Oshibako - Pressed sushi mold
Oshibori - Hot towel served at sushi bars
Otemoto - Chopsticks
Sai bashi - Cooking chopsticks
Shamoji - Rice paddle, spatula
Uchiwa - Fan
Uroko otoshi - Fish scaler knife
Usuba bocho - Vegetable knife
Yanagi bocho - Fish knife
Zaru - Bamboo Strainer

Sushi & Japanese Market

Scottsdale, AZ

(480)451-1061

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