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Sushi Glossary
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Thursday, June 20, 2013
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Sushi Glossary
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Saba
Mackeral.
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Sake
Rice wine. Also smoked salmon (different accents)
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Sanma
A Japanese mackeral.
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Sansho
Japanese pepper, made from the leaf of the prickly ash. Very good with cooked green beans
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Sashimi
raw fish served chilled, sliced, and arranged without rice.
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Sato-imo
Taro root
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Sawagani
Small crabs, about as big as the first joint of your thumb, served grilled and whole
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sawara
Spanish mackerel
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Sayori
Springtime halfbeak.
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Seigo
Young sea bass.
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Senbei
Thin, crisp rice crackers flavored with soy sauce or other seasonings.
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Shako
Mantis shrimp.
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Shamoji
Plastic or wooden flat spoon or spatula to serve rice
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Shari
A sushi bar term for sushi rice
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Shichimi togarashi
Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds
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shima-aji
another variety of aji
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shime-saba
mackerel (marinated)
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Shira-uo
Whitebait, icefish or salangid.
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Shirako
Sperms sacs of the cod fish.
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Shiratake
Translucent rubbery noodles
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