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Sushi Glossary
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Thursday, June 20, 2013
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Sushi Glossary
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Maguro
Tuna. See also Akami, Tekka, Toro.
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Maguro-temaki
tuna temaki
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Makajiki
blue marlin
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Make sushi/Norimake
A roll made with nori seaweed on the outside, a layer of rice, and a core of vegetables or other fillings
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Maki-mono
vinegared rice and fish (or other ingredients) rolled in nori seaweed
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Maki-Zushi
vinegared rice with insertions, rolled up in Japanese seaweed. Most maki places the nori on the outside, but some, like the California roll, place the rice on the outside.
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Makisu
Mat made of bamboo strips to roll up makesushi or norimake sushi
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Manju
Sweet bun filled with an
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Masu
Trout. See nijimasu, rainbow trout.
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Meji (maguro)
young tuna
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Mekajiki
Blue marlin / swordfish.
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Meshimono
Rice mixed with meat or vegetables
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Mirin
Sweet rice wine for cooking
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Mirugai
Long neck clam. Sometimes called Geoduck.
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Mitzutaki
Cooked in liquid Usually, mizutaki includes tofu and vegetables cooked in water
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Mochi
Sweet glutinous rice cakes
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Mochigome
Mochi rice
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Mochiko
Sweet glutinous rice flour
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Murasaki
Sushi bar term for soy sauce
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Mushimono
Steamed foods
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