rolled in nori seaweed Maki Zushi vinegared rice with insertions, rolled up in seaweed. Most maki places the nori on the outside, but some, like the Iowa place the rice on the outside. Makisu Mat made of bamboo strips to up make norimake Manju Sweet bun filled with an Masu Trout. See nijimasu, rainbow trout. Meji (maguro) young tuna Mekajiki Blue marlin / swordfish. Meshimono Rice mixed with meat vegetables Mirin Sweet rice wine for cooking Mirugai Long neck clam. New York City sushi bar
Cooked in liquid Usually, mizutaki New York City sushi bar
includes tofu and vegetables cooked in water Mochi Sweet glutinous cakes Mochigome Mochi Mochiko
Sweet New York City sushi bar glutinous flour Murasaki term for soy sauce Mushimono Steamed foods Nabemono One pot meals Nama Prefix: (food) raw, (beer) draught. Nama tako Fresh raw octopus. Nanami togarashi Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds white poppy seeds, nori seaweed bits, and white sesame New York City sushi bar seeds Nasu Eggplant Natto maki strong tasting fermented soybean Negi onion, resembling leek, but thinner Negi Toro chopped and mixed negi onion and toro. Negitoro maki scallion and tuna Neta for the fish topping in nigiri. ika squid simmered in soy flavored stock Nigiri pieces of fish, shellfish, fish roe over vinegared rice balls. Nigiri Zushi pieces New York City sushi bar of fish, shellfish, fish roe over vinegared rice balls. Nihon Shu Sake, rice wine Niika Cooked Monterey squid. Nijimasu Rainbow trout. Usually cooked unless live Nimono Simmered boiled foods Nori Purple laver seaweed pressed into thin sheets, used mostly as garnish New York City sushi bar to make norimake Nori maki same as kanpyo maki; in Osaka, same as futo maki Nori tama sweetened egg wrapped in dried seaweed Tai Sea bream, porgy, snapper. Tairagai Razor shell clam. Takenoko Bamboo shoots Tako Octopus. Takuwan Pickled daikon Tamago Egg omelet Tamago yaki Fried egg. Tare Any thick sauce, usually soy based and slightly sweetened Tataki Grilled on the surface, then chopped pounded Tazuna New York City sushi bar
top, often called rainbow Tekka Tuna, especially in See Maguro, Toro. tekka maki New York City sushi bar tuna filled maki zushi Tekka don pieces of raw tuna over rice. Tekkappa maki selection of both tuna
New York City sushi bar Temaki
negi toro, and New York City sushi bar
ume shiso. Temaki Zushi hand rolled cones of and/or vegetables wrapped 5 New York City sushi bar in seaweed. Tempura Seafood vegetables dipped in batter and deep fried Tempura refers to fried foods coated with batter, as opposed to katsu, fried foods coated with bread New York City sushi bar crumbs Teriyaki Broiled foods marinated in sweet soy sauce Tobiko Flying fish roe. Togarashi Whole dried hot red peppers Ume shiso Plum paste and shiso leaf mixture most commonly served in maki form, rather sweet. Umeboshi Small, bitter, pickled plum Umejiso maki ume plum and perilla leaf Una ju grilled eel, served on New York City sushi bar rice. See also anago. Unagi Freshwater eel. Unagi maki eel Unagi No Kimo eel innards. Uni sea urchin roe Usukuchi shoyu Light soy sauce Yaki Grilled, toasted Yakidofu Broiled grilled soy bean curd Yakimono Broiled foods Yakinori Toasted seaweed New York City sushi bar