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Flashcards in Basic Sushi Terms old Deck (199):
1

bara zushi

"scattered sushi": a sushi salad, made of sushi rice and other ingredients

2

funamori

sushi rolls in which seaweed is wrapped around rice and another ingredient is poured in (e.g., gunkan maki)

3

futomaki

"fat roll": a type of thick maki zushi

4

inari zushi

sushi rice stuffed into a sweet, fried tofu sleeve

5

California roll

crab meat, smelt or flying fish roe, and avocado in a maki zushi

6

Philidelphia roll

salmon, cream cheese, and vegetables or onion in a maki zushi

7

nigiri zushi

"hand-packed sushi": fish or other ingredients laid on top of sushi rice

8

oshi zushi

"pressed sushi": sushi rice and other ingredients pressed together in a wooden mold

9

sashimi

fresh, sliced, raw fish

10

sushi

a dish prepared with vinegared rice

11

temaki

"hand roll": sushi rice and ingredients rolled into a large seaweed cone

12

aji

Spanish mackerel

13

akagai

red clam

14

tarako

roe of cod

15

akami

red, lean tuna

16

ama-ebi

sweet shrimp

17

odori-ebi

"dancing shrimp": baby shrimp dunked in sake and served live

18

anago

salt-water eel

19

awabi

abaolone

20

ayu

sweetfish

21

buri

adult yellowtail

22

chikuwa

fish paste cooked in a bamboo-like shape

23

chutoro

medium fatty tuna, from the belly

24

ebi

shrimp

25

fugu

blowfish

26

hamachi

young yellowtail

27

hirame

flatfish, plaice

28

ika

squid

29

ikura

roe of salmon

30

iwana

char

31

iwashi

sardine

32

kamaboko

steamed fish paste

33

kani

crab

34

kanikama

imitation crab meat

35

karei

flatfish, plaice

36

katsuo

bonito fish

37

kurodai

black sea bream

38

maguro

tuna

39

masu

trout

40

nijimasu

rainbow trout

41

otoro

fattiest part of the tuna

42

saba

mackerel

43

sake

salmon

44

samma

(Pacific) saury

45

shirako

sperm sacks (usually of cod)

46

suzuki

sea bass

47

tai

bream

48

tako

octopus

49

tobiko

salted roe of flying fish

50

sazae

conch

51

toro

fatty tuna

52

negitoro

fatty tuna combined with negi onion

53

unagi

freshwater eel

54

una-don

freshwater eel, grilled and served over rice

55

uni

sea urchin

56

mentaiko

marinated roe of pollock

57

neta

the topping of nigiri zushi

58

shiromi

fish with white flesh

59

daikon

a large, white radish

60

edamame

pods of soybeans salted and served as an appetizer

61

gobo

burdock root

62

kampyo

dried gourd strips

63

kappa maki

cucumber maki zushi

64

kombu

kelp

65

konnyaku

"devil's tongue," gelatinous cake made from snake palm

66

nasu

eggplant

67

negi

Japanese onion

68

nori

the type of seaweed used in most sushi

69

oshinko

pickled vegetables

70

take-no-ko

bamboo shoots

71

takuan

pickled Japanese radish

72

tsukemono

pickled vegetables

73

umeboshi

salted and pickled Japanese plum

74

wakame

lobe-leaf seaweed used in miso soup

75

aji-no-moto

monosodium glutamate (MSG)

76

gari

pickled ginger served with sushi and used to cleanse the palate

77

goma

sesame seeds, sometimes applied to maki zushi

78

kuro-goma

black sesame seeds

79

shiro-goma

white sesame seeds

80

shiso

Japanese mint

81

wasabi

green Japanese horseradish, often applied between the sushi rice and nata in nigiri zushi

82

renkon

lotus root

83

sushi-meshi

vinegared rice used in sushi

84

basashi

horse sashimi (raw horse)

85

shoyu

soy sauce

86

amakuchi

sweet soy sauce, usually used for sashimi

87

su

rice vinegar

88

suimono

clear soup

89

sunomono

vinegared dishes

90

tamago

egg

91

tamago-yaki

fried egg, often used as a nata in nigiri zushi

92

torisashi

chicken sashimi (raw chicken)

93

usukuchi shoyu

lighter, saltier soy sauce found in Western Japan

94

hashi

chopsticks

95

hocho

knife

96

o-shibori

a hot, moist towel given to customers to wipe their hands

97

shamoji

ladle

98

itamae

"in front of the cutting board": chef

99

omakase

"decide for me": the chef's special

100

"scattered sushi": a sushi salad, made of sushi rice and other ingredients

bara zushi

101

sushi rolls in which seaweed is wrapped around rice and another ingredient is poured in (e.g., gunkan maki)

funamori

102

"fat roll": a type of thick maki zushi

futomaki

103

sushi rice stuffed into a sweet, fried tofu sleeve

inari zushi

104

crab meat, smelt or flying fish roe, and avocado in a maki zushi

California roll

105

salmon, cream cheese, and vegetables or onion in a maki zushi

Philidelphia roll

106

"hand-packed sushi": fish or other ingredients laid on top of sushi rice

nigiri zushi

107

"pressed sushi": sushi rice and other ingredients pressed together in a wooden mold

oshi zushi

108

fresh, sliced, raw fish

sashimi

109

a dish prepared with vinegared rice

sushi

110

"hand roll": sushi rice and ingredients rolled into a large seaweed cone

temaki

111

Spanish mackerel

aji

112

red clam

akagai

113

roe of cod

tarako

114

red, lean tuna

akami

115

sweet shrimp

ama-ebi

116

"dancing shrimp": baby shrimp dunked in sake and served live

odori-ebi

117

salt-water eel

anago

118

abaolone

awabi

119

sweetfish

ayu

120

adult yellowtail

buri

121

fish paste cooked in a bamboo-like shape

chikuwa

122

medium fatty tuna, from the belly

chutoro

123

shrimp

ebi

124

blowfish

fugu

125

young yellowtail

hamachi

126

flatfish, plaice

hirame

127

squid

ika

128

roe of salmon

ikura

129

char

iwana

130

sardine

iwashi

131

steamed fish paste

kamaboko

132

crab

kani

133

imitation crab meat

kanikama

134

flatfish, plaice

karei

135

bonito fish

katsuo

136

black sea bream

kurodai

137

tuna

maguro

138

trout

masu

139

rainbow trout

nijimasu

140

fattiest part of the tuna

otoro

141

mackerel

saba

142

salmon

sake

143

(Pacific) saury

samma

144

sperm sacks (usually of cod)

shirako

145

sea bass

suzuki

146

bream

tai

147

octopus

tako

148

salted roe of flying fish

tobiko

149

conch

sazae

150

fatty tuna

toro

151

fatty tuna combined with negi onion

negitoro

152

freshwater eel

unagi

153

freshwater eel, grilled and served over rice

una-don

154

sea urchin

uni

155

marinated roe of pollock

mentaiko

156

the topping of nigiri zushi

neta

157

fish with white flesh

shiromi

158

a large, white radish

daikon

159

pods of soybeans salted and served as an appetizer

edamame

160

burdock root

gobo

161

dried gourd strips

kampyo

162

cucumber maki zushi

kappa maki

163

kelp

kombu

164

"devil's tongue," gelatinous cake made from snake palm

konnyaku

165

eggplant

nasu

166

Japanese onion

negi

167

the type of seaweed used in most sushi

nori

168

pickled vegetables

oshinko

169

bamboo shoots

take-no-ko

170

pickled Japanese radish

takuan

171

pickled vegetables

tsukemono

172

salted and pickled Japanese plum

umeboshi

173

lobe-leaf seaweed used in miso soup

wakame

174

monosodium glutamate (MSG)

aji-no-moto

175

pickled ginger served with sushi and used to cleanse the palate

gari

176

sesame seeds, sometimes applied to maki zushi

goma

177

black sesame seeds

kuro-goma

178

white sesame seeds

shiro-goma

179

Japanese mint

shiso

180

green Japanese horseradish, often applied between the sushi rice and nata in nigiri zushi

wasabi

181

lotus root

renkon

182

vinegared rice used in sushi

sushi-meshi

183

horse sashimi (raw horse)

basashi

184

soy sauce

shoyu

185

sweet soy sauce, usually used for sashimi

amakuchi

186

rice vinegar

su

187

clear soup

suimono

188

vinegared dishes

sunomono

189

egg

tamago

190

fried egg, often used as a nata in nigiri zushi

tamago-yaki

191

chicken sashimi (raw chicken)

torisashi

192

lighter, saltier soy sauce found in Western Japan

usukuchi shoyu

193

chopsticks

hashi

194

knife

hocho

195

a hot, moist towel given to customers to wipe their hands

o-shibori

196

ladle

shamoji

197

"in front of the cutting board": chef

itamae

198

"decide for me": the chef's special

omakase

199

bara zushi

"scattered sushi": a sushi salad, made of sushi rice and other ingredients