Glossary

Abura-age · 油揚げ: Fried flat cakes of tofu for Inari-zushi.
Agari: Means the green tea at the end of a sushi meal.
Ama ebi · 甘海老: King prawn - Ama ebi stands for the raw king prawn.
Anago · 穴子: Sea eel - Sea eel is marinated in a special sauce and grilled before it is used for Sushi.
Awabi · 鮑: Abalone - A mollusc with a one part mussel. There are over 70 different living kinds.
Bancha · 番茶: Japanese green tea with a sweet flavor.
Baran: Decorating leaf, in that a fine pattern was cut. Used as divider found in prepared boxes of sushi.
Buri · 鰤: Yellowtail - A fish of the family of spine mackerels. Buri means the grown-up fish.
Daikon · 大根: A mild-flavored, very large, white radish from east Asia.
Dashi · 出汁: Stock, consisting of water, Kombu, Bonito flakes, a basis for many clear soups.
Ebi · 海老: King prawn - Ebi stands for the cooked king prawn.
Gari · ガリ: Pickled ginger - Gari is served with Sushi and eaten between single bits to neutralize the palate.
Goma · ゴマ: Sesame seed - Goma is roasted and above all used to refine Maki-zushi.
Hamachi · ハマチ: Yellowtail - A fish of the family of spine mackerels. Hamachi means the young fish.
Hangiri: Traditional Japanese wooden bowl to mix rice with vinegar and let cool it off.
Hashi · 箸: Japanese chopsticks.
Ika · 烏賊: Squid - A shellfish without mussel but with tentacles. It is used raw or cooked for Sushi.
Ikura · イクラ: Salmon roe - The orange colored salmon roe is an ideal stuffing for Gunkan Nigiri-zushi.
Kani · 蟹: Crab - Crab meat is a delicious and expensive ingredient for Sushi.
Katsuo · 鰹: Bonito - A fish related to the tuna. Dried flakes of its flesh are used as a spice in Japanese cooking.
Kombu · 昆布: Seaweed - Kombu is a kind of seaweed that is used very often in the Japanese cuisine.
Kome · イネ: Rice - Most important ingredient for Sushi. The perfect preparation is a difficult trick.
Maguro · 鮪: Tuna - A fish related to the mackerels and one of the most popular to make Sushi with.
Makisu · 巻き簀: Mat made from many fine bamboo sticks. An aid for the preparation of rolled Sushi.
Mirin · みりん: Sweet wine produced from rice.
Miso · 味噌: Soy bean paste.
Nori · 海苔: Seaweed - Nori-sheets from dried cut seaweed are used for the preparation of rolled Sushi.
Saba · 鯖: Mackerel - Well known fish for Sushi preparation.
Sake · 鮭: Salmon - Apart from tuna the most popular covering for Sushi.
Sake · お酒: Rice wine - Japanese beverage containing alcohol.
Sashimi · 刺身: Sashimi - Kind of preparation for raw fish without further ingredients. The art of preparation is shown in the competent representation of raw fish.
Sencha · 煎茶: Japanese green tea with a sweet flavor.
Shoyu · 醤油: Soy sauce - The special Japanese soy sauce is not that much salty as the Chinese one.
Su: Vinegar produced from rice.
Surimi · すり身: Substitute for crab meat made from fish flesh, spices and starch with old Japanese tradition.
Sushi · 寿司: Sushi - Traditional Japanese meal with vinegared rice and raw fish.
Suzuki · 鱸: Sea bass - Sea fish belonging to the spike fins.
Tako · 章魚: Octopus - A shellfish without mussel from the Pacific. Is used cooked as Sushi covering.
Takuan · 沢庵: Pickled radish - Takuan is a popular kind of Tsukemono, a vegetable pickled in Japanese way.
Tai · 鯛: Red Snapper - Carp species. There are known over 100 different variations.
Tobiko · とびこ: Flying fish roe - A stuffing for Gunkan Nigiri-zushi or to refine Maki-zushi.
Togarashi · 七味唐辛子: Japanese mixed herbs consisting of chili pepper, skin of oranges, seaweed and sesame.
Uni · 海胆: Sea urchin - The roe of the sea urchin is accepted as delicacy among Sushi lovers.
Unagi · 鰻: Freshwater eel - Eel is marinated in a special sauce and grilled before it is used for Sushi.
Wasabi · ワサビ: Japanese horseradish - Comes mostly as green, very hot paste.
Yakitori · 焼き鳥: Grilled meat spits, often with chicken.
Yanagiba: Knife with a long, thin blade for fish processing.