So you want to try sushi?

Are you new to sushi? Have you ever wanted to try it but were not sure where to start or what you might like? This guide will hopefully offer some information as to a good way to start enjoying sushi if you are a sushi beginner. This guide is presented as a list of suggestion to follow or think about when you decide the time is right to pay us a visit.

• Try cooked items first. Until you are comfortable with raw seafood, you may want to try the cooked items available before the raw ones. Not all sushi is raw. So try something from our  IZAKAYA menu. 
• Start with what you know. Sushi is not that different from eating any fish, it’s just not cooked. So try out something you already know like Salmon, Calamari or Shrimp. 
• Try ‘vegetarian’ sushi. Just to get yourself in the ‘sushi mode’ you might want to try rolls without any meat in them.
• Start with the cut rolls (maki) instead of sushi(seasoned or vinegared rice
   or sashimi (raw fish slices). 
• Try the items with the least ‘fishy’ intensity.  

or just 

• Let the itamae (chef) help you. If you want to try sushi for the first time, and don`t do all the reading, just ask away, our team is always more then willing to help you. 

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.’

How to eat sushi?

• Do not rub your chopsticks together. When not in use they should be placed parallel to yourself on the holder (if there is one) or on the shoyu dish. They should also be placed there when finished with your meal.
• Don’t put wasabi directly in the shoyu dish. Nigiri-zushi (fingers of rice topped with fish or another topping) comes with wasabi placed under the neta (fish) by the itamae, and reflects what he feels is the proper balance of wasabi to fish. Some of us like a little more, and you can always sneak some separately on the fish or with it.
• It is OK to eat nigiri with your hands. Sashimi is only to be eaten with your chopsticks.
• Gari (ginger) is considered a palate cleanser and eaten between bites or different types of sushi. It is not meant to be eaten in the same bite as a piece of sushi.
• It’s nice to offer a beer or sake to the itamae (but of course not required). He may remember you and treat you well upon subsequent visits.
• Also, never stick your chopsticks in your rice and leave them sticking up. This resembles incense sticks and again brings to mind the symbolism of the Japanese funeral and prayers to one’s ancestors.
• Technically one doesn’t drink sake with sushi (or rice in general) only with sashimi or before or after the meal. It is felt that since they are both rice based, they do not complement each other and therefore should not be consumed together. Green tea is a great option with sushi or sashimi.
• With alcoholic beverages, it is considered customary to serve each other (if not alone) instead of pouring one’s own drink. Be attentive of your fellow diner’s glasses and refill them. If you need a refill, drink the remainder of the beverage and hold the glass slightly and politely towards a dining partner.
• Sake is available both chilled and hot, depending the quality and style. Experiment to learn what you like, but generally, higher quality sake is served cold. And some is quite good as well as sophisticated.
• Belching is considered impolite at the Japanese table, unlike some other Asian cultures. This is a no-no for sushi etiquette.
• “Kanpai!” (“empty your cup”) is the traditional Japanese toast you may hear. Do not say “chin chin” as to the Japanese, this is a reference to a certain male body part best left out of proper conversation.