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Sushi Glossary
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Tuesday, June 18, 2013
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Sushi Glossary
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Nabemono
One-pot meals
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Nama-
Prefix: (food) raw, (beer) draught.
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Nama-tako
Fresh or raw octopus.
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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 or white poppy seeds, nori seaweed bits, and white sesame seeds
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Nasu
Eggplant
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Natto - maki
sticky, strong-tasting fermented-soybean rolls
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Negi
A Japanese onion, resembling a leek, but thinner
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Negi-Toro
chopped and mixed negi-onion and toro.
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Negitoro - maki
scallion-and-tuna roll
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Neta
Sushi bar term for the fish topping in nigiri sushi.
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ni-ika
squid simmered in a soy-flavored stock
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Nigiri sushi
pieces of fish, shellfish, or fish roe over vinegared rice balls.
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Nigiri-Zushi
pieces of fish, shellfish, or fish roe over vinegared rice balls.
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Nihon Shu
Sake, rice wine
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Niika
Cooked Monterey squid.
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Nijimasu
Rainbow trout. Usually cooked unless live
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Nimono
Simmered or boiled foods
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Nori
Purple laver seaweed pressed into thin sheets, used mostly as a garnish or to make norimake sushi
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Nori - maki
same as kanpyo-maki; in Osaka, same as futo-maki
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Nori-tama
sweetened egg wrapped in dried seaweed
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