Glossary

Abura-age: Fried flat cakes of tofu for Inari-zushi.
Agari: Means the green tea at the end.
Ama ebi: King prawn - Ama ebi stands for the raw king prawn.
Anago: Sea eel - The sea eel is marinated in a special sauce and grilled before it is used for Sushi.
Awabi: Abalone - The Abalone is a mollusc with a one part mussel. There are over 70 different living kinds.
Bancha: Japanese green tea with a sweet flavor.
Baran: Decorating leaf, in that a fine pattern was cut.
Dashi: Stock, consisting of water, Kombu, Bonito flakes, a basis for many clear soups.
Ebi: King prawn - Ebi stands for the cooked king prawn.
Gari: Pickled ginger - Gari is served with Sushi and eaten between single bits to neutralize the palate.
Goma: Sesame seed - Goma is roasted and above all used to refine Maki-zushi.
Hangiri: Traditional Japanese wooden bowl to mix rice with vinegar and let cool it down.
Hashi: Japanese chopsticks.
Ika: Squid - A shellfish without mussel but with tentacles. It is used raw or cooked for Sushi.
Ikura: Salmon roe - The orange colored salmon roe is an ideal stuffing for Gunkan Nigiri-zushi.
Kani: Crab - Crab meat is a delicious and expensive ingredient for Sushi.
Katsuo: Bonito - A fish related to the tuna. Dried flakes of its flesh are used as a spice in Japanese cooking.
Kombu: Seaweed - Kombu is a kind of seaweed that is used very often in the Japanese cuisine.
Kome: Rice - Most important ingredient for Sushi. The perfect preparation is a difficult trick.
Maguro: Tuna - Tuna is a fish related to the mackerels and one of the most popular to make Sushi with.
Makisu: Mat made from many fine bamboo sticks. An aid for the preparation of rolled Sushi.
Mirin: Sweet wine produced from rice.
Miso: Soy bean paste.
Nori: Seaweed - Nori-sheets from dried cut seaweed are used for the preparation of rolled Sushi.
Saba: Mackerel - Well known fish for Sushi preparation.
Sake: Salmon - Apart from tuna the most popular covering for Sushi.
Sake: Rice wine - Japanese beverage containing alcohol.
Sashimi: Sashimi - Kind of preparation for raw fish without further ingredients. The art of preparation is shown in the competent representation of raw fish.
Sencha: Japanese green tea with a sweet flavor.
Shoyu: Soy sauce - The special Japanese soy sauce is not that much salty as the Chinese one.
Su: Vinegar produced from rice.
Surimi: Substitute for crab meat made from fish flesh, spices and starch with old Japanese tradition.
Sushi: Sushi - Traditional Japanese meal with vinegared rice and raw fish.
Suzuki: Sea bass - Sea fish belonging to the spike fins.
Tako: Octopus - A shellfish without mussel from the Pacific. Is used cooked as Sushi covering.
Tai: Red Snapper - Carp species. There are known over 100 different variations.
Tobiko: Flying fish roe - A stuffing for Gunkan Nigiri-zushi or to refine Maki-zushi.
Togarashi: Japanese mixed herbs consisting of chili pepper, skin of oranges, seaweed and sesame.
Uni: Sea urchin - The roe of the sea urchin is accepted as delicacy among Sushi lovers.
Unagi: Freshwater eel - The eel is marinated in a special sauce and grilled before it is used for Sushi.
Wasabi: Japanese horseradish - Comes mostly as green, very hot paste.
Yakitori: Grilled meat spits, often with chicken.
Yanagi: Knife with a long, thin blade for fish processing.