California Roll – (maki) A California roll is an american style roll created in California for the American palate. It usually consists of kamaboko (imitation crab meat) and avocado, sometimes including cucumber.
Daikon – (Dah-ee-kohn) – giant white radish, usually served grated as garnish for sashimi.
Donburi – (dohn-boo-ree) – A large bowl for noodle and rice dishes. Also refers specifically to a rice dish served in such a large bowl with with the main items placed on top of the rice, Examples include Tendon (Tenpura Donburi) and Unadon (Unagi Donburi).
Ebi – (eh-bee) – Shrimp. Not the same as Sweet Shrimp, as Ebi is cooked, while Ami Ebi is served in raw form.
Edamame – (eh-dah-mah-meh) – Young green soybeans served steamed and salted and usually still in the pod.
Fuki – (foo-kee) – Fuki is a Japanese butterbur plant which contains a bitter substance called “fukinon” (a kind of ketone compound), but upon blanching fukinon is easily washed out from its petioles (edible parts) and is prepared for an excellent Japanese vegetable dish.
Futo-Maki – (foo-toh-mah-kee) – Big, oversized rolls.
Gari – (gah-ree) – Pickled ginger (the pink or off-white stuff) that comes along with Sushi.
Gobo – (goh-boh) – Long, slender burdock root.
Gohan – (goh-hahn) – Plain boiled rice.
Goma – (goh-mah) – Sesame seeds.
Gunkan-maki – (goon-kahn-mah-kee) – Battleship roll. This is where the maki is rolled to form a container for the liquid or soft neta. Used for oysters, uni, quail eggs, ikura, tobiko, etc.
Gyoza – (gi-yoh-zah) – A filled wanton dumpling that has been either fried or boiled.
Ha-Gatsuo – (ha gat-soo-oh) – Skipjack tuna. This meat is similar to bonito but is a lighter, pinker product.
Hashi – (hah-shee) – Chopsticks. Also called O-Hashi.
Ika – (ee-kah) – Squid. As sushi or sashimi the body is eaten raw and the tentacles are usually served parboiled then grilled or toasted.
Katsuo – (kah-tsoo-oh) – Bonito. It is usually found in sushi bars on the West Coast because it lives in the Pacific Ocean, and doesn’t freeze very well. Sometimes confused with Skipjack Tuna, which is incorrect as Skipjack Tuna is called “ha-gatsuo.”
Kuro goma – (koo-roh-goh-mah) – Black sesame seeds.
Miso – (mee-soh) – Soy bean paste.
Nigiri – (nee-ghee-ree) – The little fingers of rice topped with wasabi and a filet of raw or cooked fish or shellfish. Generally the most common form of sushi you will see outside of Japan.
Nori – (noh-ree) – Sheets of dried seaweed used in maki.
Sake – (sah-keh) – Rice wine. Pronounced ‘sah-keh’ not “sah-key.” Served both hot and cold depending on the brand type. Some people love it, some people hate it.
Sashimi – (sah-shee-mee) – Raw fish fillets sans the sushi rice.
Shiro miso – (shee-roh-mee-soh) – White soy bean paste.
Shitake – (shee-tah-keh) – A type of Japanese mushroom, usually available dried.
Shoga – (shoh-gah) – Ginger root. Usually grated.
Shoyu – (shoh-yoo) – Japanese soy sauce.
Somen – (soh-mehn) – White, threadlike wheat noodles.
Tarabagani – (tah-rah-bah-gah-ni) – King Crab (the real thing, as opposed to kanikama, which is the fake crab leg made from surimi).
Temaki – (the-mah-kee) – Hand rolled cones of sushi rice, fish and vegetables wrapped in seaweed. Very similar to maki.
Tempura – (tem-poo-rah) – Seafood or vegetables dipped in batter and deep fried.
Tobiko – (toh-bee-koh) – flying-fish roe, red and crunchy, often served as part of maki-zushi but also as nigiri-zushi commonly with quail egg yolk (uzura no tamago) on top uncooked.
Unagi – (oo-nah-gee) – Eel (Freshwater) – grilled, and brushed with a teriyaki-like sauce, richer than salt water eel.
Wasabi – (wah-sah-bee) – Japanese ‘Horseradish.’