as a plate sushi history for gari,

sushi history wasabi and smaller pieces of Gobo Long, slender burdock root Gohan Plain boiled Goma Sesame seeds Gomoku Alternate name for chirashi Gunkan maki Battleship an alternate name for Kakomi. Gyoza Pan fried and/or

sushi history Tataki Beef tataki. Hamachi young yellowtail

Hamachi kama yellowtail sushi history collars, often served broiled. Hamaguri clam Hamo Pike conger. Usually cooked Harusame Thin, transparent bean gelatin noodles Hashi Chopsticks Hatahata Sandfish. Hichimi togarashi

Mixed sushi history 010018

sushi history hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds

white poppy seeds, nori seaweed bits, and white sesame seeds Hijiki Black seaweed in tiny threads Hikari mono Fish sliced for serving

with the silver fish skin left on. Typical of iwashi, aji, sayori, sanma, kohada Himo fringe around an ark shell Hirame Halibut. See engawa. Hocho General term for knives Hokkigai Surf clam. Hotatagai Scallops. Kaibashira eye of scallop shellfish valve muscles Kaiware daikon radish sprouts Kaiware maki daikon sprout Kajiki Swordfish. See

mekajiki. Kakomi Nigiri wrapped hold in less solid ingredients. Also called Gunkan maki (battleship

and Funamori (boat wrap). Kamaboko Fish cake made from pounded whitefish mixed with cornstarch, formed into a sausage shape and cooked Kampyo dried gourd that comes prepared in long, translucent brown strips like fettuccine. Kani Crab meat. Kani kamaboko Fake crab meat. Kanimiso Green contents of a crab's head. Kanpachi Very young yellowtail Kanpyo Dried gourd strips Kanpyo maki pickled gourd Kappa Cucumber, when used in a

sushi history

cucumber filled maki zushi Karei Flounder, flatfish. Katsu A cutlet.Katsu refers fried foods made coated with bread crumbs, as opposed tempura, fried

foods coated with batter. Katsuo Bonito fish. Bonito actually an English word for a fish related the Skipjack Katsuo boshi Dried bonito fish Kazunoko herring roe Maguro Tuna. See also Akami, Tekka, Toro.

Maguro temaki

sushi history Makajiki blue marlin Make/Norimake A made with nori seaweed on the outside, a layer of rice, and a core of vegetables other fillings Maki mono vinegared rice and fish (or other ingredients) rolled in nori seaweed Maki Zushi vinegared rice with insertions, rolled up in seaweed. Most maki places the nori on the outside, but some, like the Iowa place

Makisu Mat made