Sushi Glossary Friday, December 19, 2014
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Sushi Glossary


  
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A
Aburage
fried tofu pouches prepared by cooking in sweet cooking sake, soy sauce, and water.
Aemono
Vegetables or meats mixed with a dressing or sauce
Agari
A Japanese sushi-bar 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-Ebi
Sweet shrimp, usually served raw.
Ana-kyu-maki
conger eel-and-cucumber rolls
Anago
Conger eel (saltwater). See also unagi.
Ankimo
Monkfish liver.
Anko-nabe
Monkfish stew.
Aoyagi
Yellow round clam.
Awabi
Abalone
Ayu
Sweetfish.

B
Baigai
Small water snails.
Bamboo shoots
Bought sliced in supermarkets or whole in Japanese markets
Bara sushi
Sushi Rice and ingredients mixed together, as a rice salad. Regional to Kansai

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