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Sushi Glossary
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Saturday, May 18, 2013
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Sushi Glossary
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Maki-Zushi
vinegared rice with insertions, rolled up in Japanese seaweed. Most maki places the nori on the outside, but some, like the California roll, place the rice on the outside.
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Makisu
Mat made of bamboo strips to roll up makesushi or norimake sushi
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Manju
Sweet bun filled with an
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Masu
Trout. See nijimasu, rainbow trout.
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Meji (maguro)
young tuna
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Mekajiki
Blue marlin / swordfish.
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Meshimono
Rice mixed with meat or vegetables
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Mirin
Sweet rice wine for cooking
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Mirugai
Long neck clam. Sometimes called Geoduck.
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Mitzutaki
Cooked in liquid Usually, mizutaki includes tofu and vegetables cooked in water
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Mochi
Sweet glutinous rice cakes
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Mochigome
Mochi rice
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Mochiko
Sweet glutinous rice flour
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Murasaki
Sushi bar term for soy sauce
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Mushimono
Steamed foods
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Nabemono
One-pot meals
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Nama-
Prefix: (food) raw, (beer) draught.
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Nama-tako
Fresh or raw octopus.
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Nanami 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
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Nasu
Eggplant
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