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Foodler - Japanese food glossary Category: Food and Drink > Japanese food glossary Date & country: 03/06/2011, USA Words: 133

Aemono
A mixture of vegetables or meats topped with sauce.

Agari
The Japanese Sushi-bar term that refers to green tea.

Aji
Filleted and marinated Spanish horse mackerel.

Aji-no-tataki
Filleted and marinated Spanish horse mackerel.

Akagai
Red clam

Ama Ebi
Sweet shrimp. Usually served raw with deep-fried shrimp shells.

Ana-kyu-maki
Conger eel and cucumber rolls

Aoyagi
Red round clam

Ayu
Sweet fish

Baigai
Small water snails

Beef Negimaki
Sizzling, thin-sliced beef rolls wrapped around scallions and broiled with teriyaki sauce.

Beni Shoga
Red pickled ginger

Biiru
Beer

Boston Rolls
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around scallions, crab, and salmon.

Buri Toro
The fatty, rich, buttery, belly strip of the yellowtail

California Roll
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around crab meat, smelt or flying fish roe, avocado, and cucumber.

Chakin Zushi
Vinegar rice wrapped in a thin egg crepe.

Chikuwa
Browned fish cake with a length-long gap.

Chirashi Zushi
Literally "scattered Sushi"; an assortment of sliced raw fish and vegetables served on a bed of Sushi rice.

Daikon
A large white radish usually served grated as garnish for Sashimi, soups, and simmered dishes. This radish, which is rich in vitamin C and contains active enzymes, aids digestion.

Dashi
A basic soup and cooking Stock made from fish and seaweed. Often topped with dried Bonito tuna flakes.

Ebi
Fresh boiled shrimp

Edomae Sushi
Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.

Egg Salad Roll
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around hard-cooked eggs, mayonnaise, and green onion strips.

Fuki
A Japanese fibrous butterbur vegetable often simmered in broth.

Futomaki
Large, oversized rolls

Geoduck
A long-neck, slightly crunchy sweet clam

Gobo
Long, slender burdock root

Goma
Sesame seeds

Green Tea
An aromatic relaxing tea considered the most healthy and popular beverage among Japanese people. Research suggests that this tea, which is rich in vitamins, minerals, and antioxidants, may help prevent cancer, high cholesterol, and other diseases.

Gyoza
A pan-fried, sauteed, and/or steamed stuffed Wonton. Typically contains a pork dumpling.

Hamaguri
Clam

Hanakatsuo
Dried bonito fish that is usually shaved or flaked.

Hashi
Chopsticks

Hichimi Togarashi
Mixed hot spices for table use. The flavors consist of 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.

Hikari Mono
A comprehensive term for "shiny" silver-skinned fish, such as mackerel.

Hirame
Fluke, flounder, or halibut

Hokkigai
A thorn-shaped red-sided surf clam.

Hotatagai
Scallops

Ikura
Large, orange, salty, salmon roe. Also means "How much?" in Japanese.

Inari
A simple dish consisting of Aburage bags stuffed with vinegar rice.

Inari Udon Soup
Fried soybean curd with noodle soup

Inarizushi
A simple dish consisting of Aburage bags stuffed with vinegar rice.

Ji
A prefix usually meaning "locally made or caught"

Kaiware
A Daikon-radish sprout roll

Kaki
Oysters

Kamaboko
Fish cake made from pounded whitefish that is mixed with cornstarch, formed into a sausage-shape, and cooked. Commonly used in California Rolls.

Kani
Cooked crab meat

Kanpyo
Dried Gourd prepared as long, translucent-brown fettuccine-shaped strips.

Kappa Maki
Cucumber-filled Sushi rolls

Kappa Zushi
Cucumber-filled Sushi rolls

Katsu
A cutlet; katsu refers to fried foods coated with bread crumbs, as opposed to Tempura, which is fried foods coated with batter.

Katsuo
Bonito; also known as skipjack tuna.

Kinome
Leaves of the Japanese prickly ash (Sanshoo) used to flavor soups and simmered foods.

Kohada
Japanese shad, gizzard shad, or young punctatus

Kombu
Kelp, or a large type of seaweed, which may be dried and prepared in a sheet form. Also used as a soup stock or in Nabe (hot pot) dishes.

Kuro goma
Black sesame seeds

Kuruma Ebi
Prawn

Maguro
Tuna. Unlike Toro, which is the tuna belly (the fatty part), maguro is the leaner flesh from the sides of the fish.

Makajiki
Blue marlin or swordfish

Maki Sushi
A Japanese dish of Sushi rice and raw vegetables wrapped in a seaweed sheet. While most Maki rolls have the Nori sheets wrapped around the outside, some Sushi rolls (such as California and Rainbow Rolls), place the rice on the outside.

Masago
Grilled Capelin roe often served as an appetizer.

Mekajiki
Blue marlin or swordfish

Mi Nei Salad
Fresh green salad with house dressing

Mirugai
A long-neck, slightly crunchy sweet clam

Mochi
Steamed rice pounded into a sweet glutinous cake. Used as a staple ingredient in a variety of Japanese dishes, including desserts.

Moyashi
Bean sprouts

Mushimono
A Japanese term that describes steamed foods.

Nama
A prefix usually meaning "raw".

Nanami Togarashi
Mixed hot spices for table use. The flavors consist of 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.

Natto
Fermented soy beans that have a strong smell and taste.

Negi Toro
Chopped and mixed Negi-onion and Toro.

Neta
The Sushi-bar term that refers to the fish topping in Nigiri Sushi.

Ni Ika
Squid simmered in a soy-flavored stock

Nigiri Sushi
Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.

Nihon Shu
A Japanese wine, sauce, or marinade, made from fermented rice.

Nori
Thin sheets of dried seaweed used in the Japanese cuisine to wrap Maki (Japanese Sushi rolls) and/or garnish dishes.

Nori Tama
Sweetened egg wrapped in dried seaweed

O-Sake
A Japanese wine, sauce, or marinade, made from fermented rice.

Odori Ebi
Live, "dancing" shrimp; living Ama Ebi.

Okonomi Sushi
Small rice balls usually topped with fish and Wasabi. Although there are several varieties of Nigirizushi, the most common include tuna, shrimp, shellfish, eel, squid, and octopus.

Okonomiyaki
A thick pancake usually served with meat or seafood.

Oshi Sushi
Rice Sushi topped with fish. Made by pressing the rice with a box or mold.

Oshibori
The wet towel that cleans one's hands before the meal.

Otoro Maki
Fatty-tuna roll made from the lower belly

Pesto Roll
A Sushi roll, typically consisting of Nori seaweed and rice, wrapped around pesto, turkey or chicken strips, and cream cheese strips.

Ponzu
Sauce made with Japanese citron.

Roe
The generic Japanese term that refers to fish eggs, flying fish, smelt, salmon, and other Sushi.

Sake
A Japanese wine, sauce, or marinade, made from fermented rice.

Sansho
Japanese pepper made from the leaf of the prickly ash.

Sawara
Spanish mackerel

Seafood Tempura
Assorted seafood and vegetables lightly deep-fried in batter.

Seaweed Salad
Fresh green seaweed salad

Senbei
Thin, crisp, rice crackers flavored with soy sauce or other seasonings.

Shari
A Sushi bar term for Sushi rice

Shima Aji
Marinated mackerel

Shima Saba
Marinated mackerel

Shiratake
Translucent rubbery noodles

Shiro Maguro
Albacore tuna; white tuna.

Shiromi
Seasonal "white meat" fish served as Sushi/sashimi which is relatively white in color, for example, Hirame and Karei.