Sushi

Question 1

Makisu

Answer 1

Bamboo Rolling mat

Question 2

Cropsticks

Answer 2

Bamboo chopsticks

Question 3

Deba Hocho Knife

Answer 3

Clean and Fillet Fish - heavy shorter and wider blade

Question 4

Santoku Hocho

Answer 4

General knife 5-7 inches

Question 5

Yanagi Hocho

Answer 5

Sushi knife - long, narrow, sharp blade

Question 6

What is Sashimi Grade

Answer 6

Chain of distribution. Only salt water fish can be labeled sashimi grade. Safe Sashimi grade are
(Parasite freed feed) Farmed Salmon and Tuna including yellowtail, bigeye, bluefin, albacore, bonito and skip jack. All other marine species must be frozen to kill the parasites.

Question 7

Saku

Answer 7

A block of sashimi

Question 8

Aburi

Answer 8

Lightly grilled or torched fish topping on nigiri

Question 9

Ahi

Answer 9

Yellowfin Tuna

Question 10

Aji

Answer 10

Mackerel

Question 11

Anago

Answer 11

Saltwater eel

Question 12

Ankimo

Answer 12

Monkfish Liver

Question 13

Ara Jiru

Answer 13

Fish scrap soup

Question 14

Dashi

Answer 14

Soup stock made from seaweed and dried fish

Question 15

Deba

Answer 15

Knife used to cut fish

Question 16

Fluke

Answer 16

A type of flatfish

Question 17

Gari

Answer 17

Pickled Ginger used as a plate cleanser

Question 18

Gobo

Answer 18

Burdock root

Question 19

Goma

Answer 19

Sesame seeds

Question 20

Goma Ae

Answer 20

Sauce made of sesame seeds or vegitable dish with sesame sauce

Question 21

Hamachi

Answer 21

Yellowtail or amber fish

Question 22

Hashi

Answer 22

Chopsticks