 |
|
|
Sushi Glossary
|
Sunday, May 19, 2013
|
|
|
|
|
|
|
|
---
|
Sushi Glossary
N |
Natto - maki
sticky, strong-tasting fermented-soybean rolls
|
Negi
A Japanese onion, resembling a leek, but thinner
|
Negi-Toro
chopped and mixed negi-onion and toro.
|
Negitoro - maki
scallion-and-tuna roll
|
Neta
Sushi bar term for the fish topping in nigiri sushi.
|
ni-ika
squid simmered in a soy-flavored stock
|
Nigiri sushi
pieces of fish, shellfish, or fish roe over vinegared rice balls.
|
Nigiri-Zushi
pieces of fish, shellfish, or fish roe over vinegared rice balls.
|
Nihon Shu
Sake, rice wine
|
Niika
Cooked Monterey squid.
|
Nijimasu
Rainbow trout. Usually cooked unless live
|
Nimono
Simmered or boiled foods
|
Nori
Purple laver seaweed pressed into thin sheets, used mostly as a garnish or to make norimake sushi
|
Nori - maki
same as kanpyo-maki; in Osaka, same as futo-maki
|
Nori-tama
sweetened egg wrapped in dried seaweed
|
O |
Ocha
Tea
|
Odori-ebi
Dancing shrimp, Ama Ebi served living.
|
Ohba
Japanese beefsteak plant
|
Ohitsu
A special bowl to keep rice warm
|
Okonomi-Zushi
Home-style Nigiri sushi.
|
|
NOTE TO USERS:
Use of this site constitutes acceptance of our SITE TERMS.
Please read our PRIVACY POLICY. You can contact us for ADVERTISING on our site.
© 2005 Eatsushi.com. All rights reserved.
|
Sushi
|
|
|
|
|
|
