 |
|
|
Sushi Glossary
|
Friday, May 24, 2013
|
|
|
|
|
|
|
|
---
|
Sushi Glossary
| |
S |
Sawagani
Small crabs, about as big as the first joint of your thumb, served grilled and whole
|
sawara
Spanish mackerel
|
Sayori
Springtime halfbeak.
|
Seigo
Young sea bass.
|
Senbei
Thin, crisp rice crackers flavored with soy sauce or other seasonings.
|
Shako
Mantis shrimp.
|
Shamoji
Plastic or wooden flat spoon or spatula to serve rice
|
Shari
A sushi bar term for sushi rice
|
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
|
shima-aji
another variety of aji
|
shime-saba
mackerel (marinated)
|
Shira-uo
Whitebait, icefish or salangid.
|
Shirako
Sperms sacs of the cod fish.
|
Shiratake
Translucent rubbery noodles
|
Shiro goma
White sesame seeds
|
Shiro Maguro
Albacore tuna.
|
Shiromi
seasonal "white meat" fish served as sushi/sashimi which are relatively white in color, for example, tai, hirame, karei.
|
Shirumono
Generic Japanese term for soup. Also refers to thick soup
|
Shiso
Japanese (or Asian) mint. Red or green. May be used as a wrapper
|
Shochu
Spirit made from potatoes or rice, usually around 25-40% alcohol.
|
|
NOTE TO USERS:
Use of this site constitutes acceptance of our SITE TERMS.
Please read our PRIVACY POLICY. You can contact us for ADVERTISING on our site.
© 2005 Eatsushi.com. All rights reserved.
|
Sushi
|
|
|
|
|
|
