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Sushi Glossary
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Thursday, May 23, 2013
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Sushi Glossary
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Hamachi
young yellowtail
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Hamachi-kama
yellowtail collars, often served broiled.
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Hamaguri
clam
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Hamo
Pike conger. Usually cooked
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Harusame
Thin, transparent bean gelatin noodles
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Hashi
Chopsticks
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Hatahata
Sandfish.
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Hichimi 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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Hijiki
Black seaweed in tiny threads
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Hikari-mono
Fish sliced for serving with the silver fish skin left on. Typical of iwashi, aji, sayori, sanma, kohada
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Himo
"fringe" around an ark shell
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Hirame
Halibut. See engawa.
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Hocho
General Japanese term for knives
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Hokkigai
Surf clam.
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Hotatagai
Scallops.
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