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Sushi Glossary
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Thursday, May 23, 2013
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Sushi Glossary
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Shiro goma
White sesame seeds
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Shiro Maguro
Albacore tuna.
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Shiromi
seasonal "white meat" fish served as sushi/sashimi which are relatively white in color, for example, tai, hirame, karei.
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Shirumono
Generic Japanese term for soup. Also refers to thick soup
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Shiso
Japanese (or Asian) mint. Red or green. May be used as a wrapper
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Shochu
Spirit made from potatoes or rice, usually around 25-40% alcohol.
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Shoga
Ginger root
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Shoyu
soy sauce.
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Shu-mei
Typical of Chinese dim sum. Small filled dumplings with a won-ton like skin, served steamed or deep-fried.
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Soba
Buckwheat noodles
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Soba-Zushi
Sushi made with soba rather than rice.
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Su
Rice vinegar
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Sudare
Floor- or window-sized bamboo mat
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Suimono
Clear soup
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Sukimi
Bits of fish scraped from the bones, used in rolls. Often refers to tuna (maguro)
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Sunomono
Vinegared foods, as distinguished from aemono or oshinko.
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Suribachi
A bowl with corrugations on the inside, used with a surikogi to grind nuts, spices, and other foods
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Surikogi
A wooden pestle shaped like a big cucumber
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Sushi
Anything made with vinegared rice
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Suzuki
Striped sea bass, rockfish.
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Sushi
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