Basic Sushi Terms Flashcards Preview

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Flashcards in Basic Sushi Terms Deck (74):
1

awabi

abalone

2

daikon

a large, white radish

3

ebi

shrimp

4

edamame

pods of soybeans that are blanched, salted, and served as an appetizer

5

fugu

blowfish

6

gari

pickled ginger served with sushi; used to cleanse the palate

7

hamachi

young yellowtail

8

hashi

chopsticks

9

ika

squid

10

ikura

roe of salmon

11

kani

crab

12

kanikama

imitation crab meat

13

katsuo

bonito fish

14

kuro-goma

black sesame seeds

15

maguro

tuna

16

miso

a salty bean paste made from either fermented rice, barley, or soybeans

17

nori

the type of seaweed used in most sushi

18

omakase

"decide for me" -- the chef's special

19

oshibori

the damp cloth used to wipe one's hands before beginning a meal in a Japanese restaurant

20

oshinko

pickled vegetables

21

renkon

lotus root

22

saba

mackerel

23

sashimi

impeccably fresh, sliced raw fish

24

shake

salmon

25

shiro-goma

white sesame seeds

26

shiso

Japanese mint

27

shoyu

soy sauce

28

su

rice vinegar

29

sushi

a dish prepared with vinegared rice

30

take-no-ko

bamboo shoots

31

tako

octopus

32

tamago

egg

33

tobiko

salted roe of flying fish

34

toro

 belly fat of tuna; the most sought-after and expensive portion

35

unagi

freshwater eel

36

uni

sea urchin

37

wasabi

green Japanese horseradish

38

abalone

awabi

39

a large, white radish

daikon

40

shrimp

ebi

41

pods of soybeans that are blanched, salted, and served as an appetizer

edamame

42

blowfish

fugu

43

pickled ginger served with sushi; used to cleanse the palate

gari

44

young yellowtail

hamachi

45

chopsticks

hashi

46

squid

ika

47

roe of salmon

ikura

48

crab

kani

49

imitation crab meat

kanikama

50

bonito fish

katsuo

51

black sesame seeds

kuro-goma

52

tuna

maguro

53

a salty bean paste made from either fermented rice, barley, or soybeans

miso

54

the type of seaweed used in most sushi

nori

55

"decide for me" -- the chef's special

omakase

56

the damp cloth used to wipe one's hands before beginning a meal in a Japanese restaurant

oshibori

57

pickled vegetables

oshinko

58

lotus root

renkon

59

mackerel

saba

60

impeccably fresh, sliced raw fish

sashimi

61

salmon

shake

62

white sesame seeds

shiro-goma

63

Japanese mint

shiso

64

soy sauce

shoyu

65

rice vinegar

su

66

a dish prepared with vinegared rice

sushi

67

bamboo shoots

take-no-ko

68

octopus

tako

69

egg

tamago

70

salted roe of flying fish

tobiko

71

 belly fat of tuna; the most sought-after and expensive portion

toro

72

freshwater eel

unagi

73

sea urchin

uni

74

green Japanese horseradish

wasabi

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