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Sushi Glossary
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Tuesday, May 21, 2013
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Sushi Glossary
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Katsu
A cutlet.Katsu refers to fried foods made coated with bread crumbs, as opposed to tempura, fried foods coated with batter.
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Katsuo
Bonito fish. Bonito is actually an English word for a fish related to the Skipjack
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Katsuo-boshi
Dried bonito fish
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Kazunoko
herring roe
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Kimachi
A small fish from the yellowtail family.
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Kinome
Leaves of the Japanese prickly ash (sanshoo), used in soups and to flavor simmered foods
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Kohada
Gizzard shad.
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Koi
Saltwater carp.
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Kombu
Kelp, possibly dried; a kind of seaweed, in sheet form
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Konbu
Kelp, possibly dried; a kind of seaweed, in sheet form
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Konnyaku
Gelatinous, rubbery oblong cake made from the snake palm plant
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Kuro goma
Black sesame seeds
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Kurodai
Snapper.
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kuruma-ebi
prawn
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L |
Langostino
A small shellfish about 1 inch long that have a strong shrimp flavor.
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M |
Maguro
Tuna. See also Akami, Tekka, Toro.
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Maguro-temaki
tuna temaki
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Makajiki
blue marlin
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Make sushi/Norimake
A roll made with nori seaweed on the outside, a layer of rice, and a core of vegetables or other fillings
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Maki-mono
vinegared rice and fish (or other ingredients) rolled in nori seaweed
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