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