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Sushi Glossary
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Friday, May 24, 2013
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Sushi Glossary
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Itamae
The sushi (or other Japanese) chef.
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Iwana
Char.
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Iwashi
Sardine.
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J |
Ji-
Prefix: locally made or caught
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K |
Kaibashira
eye of scallop or shellfish valve muscles
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Kaiware
daikon-radish sprouts
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Kaiware - maki
daikon-sprout roll
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Kajiki
Swordfish. See mekajiki.
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Kakomi sushi
Nigiri sushi wrapped to hold in less solid ingredients. Also called Gunkan maki (battleship roll) and Funamori (boat wrap).
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Kamaboko
Fish cake made from pounded whitefish mixed with cornstarch, formed into a sausage shape and cooked
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Kampyo
dried gourd that comes prepared in long, translucent brown strips like fettuccine.
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Kani
Crab meat.
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Kani-kamaboko
Fake crab meat.
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Kanimiso
Green contents of a crab's head.
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Kanpachi
Very young yellowtail
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Kanpyo
Dried gourd strips
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Kanpyo - maki
pickled-gourd rolls
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Kappa
Cucumber, when used in a roll.
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kappa - maki
cucumber-filled maki-zushi
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Karei
Flounder, flatfish.
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Sushi
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