a

Aburage: thin, deep fried tofu pouches.

Agari: Green tea.

Amaebi: Raw sweet shrimp.

Anago: Conger (saltwater) eel.

b

Bonito: A variety of tuna.

c

California Roll: Maki-sushi usually containing real or imitation crab meat, avocado, and flying fish eggs (or sesame seeds). Often rolled inside-out (sakamaki).

Chakin-Sushi: Ornate, delicate and thin egg omelet wrapped around sushi rice.

Chirashi-Sushi: Scattered sushi, consisting of a bowl of sushi rice with a variety of ingredients on top, often times sashimi.

Chutoro: Middle-grade tuna, in between toro and otoro.

d

Daikon: White japanese radish, not as spicy or bitter as western red radishes.

Dashi: Soup stock made from kombu, bonito flakes, or both.

Donburi: Rice bowl with a topping.

e

Ebi: Boiled shrimp.

Edomae-Sushi: Edo-style sushi, named after the capitol city of Edo, now known as Tokyo. Synonym for Nigri-Sushi.

f

Fugu: Blowfish, a dangerous delicacy. Deadly if not prepared properly.

Fukusa-sushi: Sushi wrapped in crepe.

Futomaki: Fat roll, usually containing egg, cucumber, avocado, and eel. Often used as a blanket term for all thick-rolled sushi.

g

Gari: Pickled ginger, used to cleanse the palette.

Geoduck: Pacific Northwestern mollusk, a very rare relative to the clam. Praised for it's flavor as sashimi.

Geta: Wooden block used for gari, wasabi, and small amounts of sushi.

Gunkanmaki: Battleship sushi, sushi with nori wrapped horizontally around a piece of rice, forming a cup to hold ingredients that do not lend themselves to maki-sushi or regular nigri-sushi.

Gyoza: Dumplings, steamed then often but not always pan-fried.

h

Hamachi: Yellowtail.

Hashi: Chopsticks.

Hirame: Halibut.

Hokkigai: Surf Clam.

Hotatagai: Scallops.

I

Ika: Squid.

Ikura: Salmon roe.

Inari-Sushi: sushi rice stuffed in aburage.

Itamae: Chef.

K

Kaiware: daikon sprouts, similar in appearance to bean sprouts. Adds spice to maki-sushi.

Kamaboko: Fish cake containing processed whitefish and other ingredients.

Kappamaki: Cucumber roll. Named after Japanese water demons, noted for their affinity for this sushi.

Katsu: Improper translation of the word "cutlet", katsu refers to cutlets that are panko coated and fried.

Katsuo: Bonito.

Kombu: Kelp used in cooking.

m

Maguro: Tuna.

Maki-sushi: Sushi roll consisting of nori (seaweed), rice, and a center filling. General term for rolled sushi.

Makisu: Bamboo sushi rolling mat.

Masago: Capelin roe.

Mirin: Sweetened sake, used for cooking. Similar in use to cooking Sherry.

Murasaki: Soy sauce.

n

Neta: Topping to nigri-sushi.

Nigri Sushi: hand-formed sushi consisting of a rectangular or oval shaped piece of rice with a topping pressed on.

Nori: Sheets of laver seaweed.

o

Odori-ebi: "Dancing shrimp", served live.

Ohitsu: Rice bowl used in preparation of sushi.

Oshi-sushi: Sushi consisting of rice covered with a topping, pressed then cut into squares or rectangles.

Otoro: Fatty tuna, the most well-regarded portion of tuna, cut from the lower belly.

p

Philadelphia Roll: Maki-sushi usually containing smoked salmon, cream cheese, and avocado.

Ponzu: Tart citrus sauce.

s

Saba: Mackerel

Sake: Rice wine, served hot, warm, or cold.

Sake: Salmon. Pronounced "sha-kay" to prevent confusion with rice wine.

Sashimi: Sliced raw fish.

Shari: Sushi rice.

Shiro Maguro: Albacore tuna. Literally, white tuna.

Shiromi: Seasonal whitefish. Often snapper, halibut, or flounder.

Shiso: A minty leaf, used as garnish or wrapping.

Shoga: Ginger.

Shoyu: Soy sauce.

Su: Rice Vinegar.

Sushi: Fish, meat, or vegetables served with vinegared rice.

t

Tai: Snapper fish.

Tako: Octopus.

Tamago: Egg. In sushi, refers to folded egg omelet.

Tekka-maki: Tuna roll sushi.

Temaki: Cone shaped hand-rolled sushi.

Tempura: Deep fried foods dipped in batter.

Teriyaki: Sweet soy sauce, used as a marinade or based on grilled foods.

Tobiko: Flying fish roe.

Toro: Lowest grade of fatty tuna.

Tsukemono: Pickle.

u

Umeboshi: Pickled plum.

Unagi: Freshwater eel, usually served broiled with a sweet sauce.

Uni: Sea urchin "roe". Really the minced genitals of the sea urchin.

w

Wasabi: Japanese horseradish, Wasabi Japonica, a pungent and spicy seasoning paste.