sweet cooking sake, soy sauce, and water. Aemono Vegetables or meats mixed with dressing or sauce Agari term for green tea Agemono Fried foods either deep fat fried or pan fried Aji Spanish mackerel, horse mackerel Aji no moto Monosodium glutamate(MSG) Aji no tataki Fresh Spanish mackerel. Akagai Red clam or ark shell. Akami Lean tuna, cut from the back of the fish. See also maguro. Ama Los Angeles sushi bar
Sweet shrimp, usually served raw. Ana kyu maki Los Angeles sushi bar
conger eel and cucumber rolls Anago Conger eel (saltwater). See also unagi. Ankimo Monkfish liver. Anko nabe Monkfish
stew. Los Angeles sushi bar Aoyagi Yellow round clam. Awabi Abalone Ayu Sweetfish. Baigai Small water snails. Bamboo shoots Bought sliced in supermarkets or whole in markets Bara and ingredients mixed together, as rice salad. Regional to Kansai Itamae The (or other chef. Iwana Char. Iwashi Sardine. J Ji Los Angeles sushi bar Prefix: locally made or caught K Kaibashira eye of scallop or shellfish valve muscles Kaiware daikon radish sprouts Kaiware maki daikon sprout Kajiki Swordfish. See mekajiki. Kakomi Nigiri wrapped to hold in Los Angeles sushi bar less solid ingredients. Also called Gunkan maki (battleship and Funamori (boat wrap). Kamaboko Fish cake made from pounded whitefish mixed with cornstarch, formed into sausage shape and cooked Kampyo dried gourd that comes prepared in long, translucent brown strips like fettuccine. Kani Crab meat. Kani kamaboko Fake crab meat. Kanimiso Green contents Los Angeles sushi bar of crab's head. Kanpachi Very young yellowtail Kanpyo Dried gourd strips Kanpyo maki pickled gourd Kappa Cucumber, when used in a. kappa maki cucumber filled maki zushi Karei Flounder, flatfish Saba Mackeral. Sake wine. Also smoked salmon (different accents) Sanma mackeral. Sansho pepper, made from the leaf of the prickly ash. Very good with cooked green beans Sashimi raw fish served chilled, sliced, and arranged without rice. Sato Los Angeles sushi bar
Los Angeles sushi bar imo Taro root Sawagani Small
the first joint of your thumb, served grilled and whole sawara Spanish mackerel Sayori Springtime halfbeak. Seigo Young sea bass. Senbei Thin, crisp rice Los Angeles sushi bar crackers flavored with soy sauce or other seasonings. Shako Mantis shrimp. Shamoji Plastic or wooden
Los Angeles sushi bar spatula to serve
table use. The seven flavors: red pepper Los Angeles sushi bar
(togarashi), ground sansho pepper pods, dried mandarin orange peel, black 5 Los Angeles sushi bar hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds shima aji another variety of aji shime saba mackerel (marinated) Shira uo Whitebait, icefish or Los Angeles sushi bar salangid. Shirako Sperms sacs of the cod fish. Shiratake Translucent rubbery noodles Shiro goma White sesame seeds Shiro Maguro Albacore tuna. Shiromi seasonal white meat fish served as relatively white in color, for example, tai, hirame, karei. Shirumono Generic term for soup. Also refers to thick soup Shiso (or mint. Red or green. Los Angeles sushi bar May be used as wrapper Shochu Spirit made from potatoes or rice, usually around 25 40% alcohol. Shoga Ginger root Shoyu soy sauce. Shu mei Typical of Chinese dim sum. Small filled dumplings with won ton like skin, served Los Angeles sushi bar