Glossary 

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.

April 1, 2006