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Sushi Glossary
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Wednesday, June 19, 2013
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Sushi Glossary
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Aburage
fried tofu pouches prepared by cooking in sweet cooking sake, soy sauce, and water.
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Aemono
Vegetables or meats mixed with a dressing or sauce
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Agari
A Japanese sushi-bar term for green tea
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Agemono
Fried foods either deep-fat fried or pan-fried
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Aji
Spanish mackerel, horse mackerel
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Aji-no-moto
Monosodium glutamate(MSG)
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Aji-no-tataki
Fresh Spanish mackerel.
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Akagai
Red clam or ark shell.
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Akami
Lean tuna, cut from the back of the fish. See also maguro.
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Ama-Ebi
Sweet shrimp, usually served raw.
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Ana-kyu-maki
conger eel-and-cucumber rolls
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Anago
Conger eel (saltwater). See also unagi.
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Ankimo
Monkfish liver.
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Anko-nabe
Monkfish stew.
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Aoyagi
Yellow round clam.
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Awabi
Abalone
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Ayu
Sweetfish.
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B |
Baigai
Small water snails.
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Bamboo shoots
Bought sliced in supermarkets or whole in Japanese markets
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Bara sushi
Sushi Rice and ingredients mixed together, as a rice salad. Regional to Kansai
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