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Sushi Glossary
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Saturday, May 25, 2013
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Sushi Glossary
U |
Ume-shiso
Plum paste and shiso leaf mixture most commonly served in maki form, rather sweet.
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Umeboshi
Small, bitter, pickled Japanese plum
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Umejiso - maki
Japanese ume plum and perilla-leaf roll
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Una-ju
grilled eel, served on rice. See also anago.
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Unagi
Freshwater eel.
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Unagi maki
eel roll.
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Unagi No Kimo
eel innards.
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Uni
sea urchin roe
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Usukuchi shoyu
Light Japanese soy sauce
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W |
Wakame
Lobe-leaf seaweed, possibly dried, in long, dark green strands
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Wasabi
Japanese horseradish.
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Y |
Yaki
Grilled, toasted
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Yakidofu
Broiled or grilled soy bean curd
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Yakimono
Broiled foods
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Yakinori
Toasted seaweed
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Yakitori
Skewer-grilled foods
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Yakumi
Strongly flavored seasonings such as shichimi togarashi, grated daikon (daikon oroshi) and fine chopped negi. Typically used instead of wasabi in such nigiri as katsuo, iwashi, aji and sanma
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Yosenabe
The Japanese equivalent of bouillaibaise, a fish-seafood-&-vegetable soup/stew
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