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368 Cards in this Set
- Front
- Back
Hot towel
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Oshibori
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Normal beverages w/sushi
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Tea, sake, beer
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Misoshiru
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Miso soup
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Edamame
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Soy beans in pod
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How is Edamame served?
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Cold or hot with salt
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How do u eat edamame?
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Put one end of pod in mouth & work beans out
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Where do u put chopsticks when not in use?
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On a dish with tips to the left
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What does it mean when u put chopsticks upright in food?
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It’s the tradtnl way of offering rice to the dead!
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Why not pick the food apart?
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b/c arrangement is just as important as the food itself. Just ask what’s inside.
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Is it ok to use hands to eat sushi?
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Yes, but not sashimi.
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How do u dip it?
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Dip the fish side only into the soy sauce, not the rice.
Don’t pour soy sauce on rice. This is offensive to the chef. |
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GARI
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Vinegared ginger slices
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What is gari for?
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For cleansing palate betw diff foods. Don’t pile it on any one food.
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Daikon
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Shredded white raddish
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What is daikon for?
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To nibble on betw sushi orders. Use chopsticks.
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How is daikon served?
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Under sashimi and other dishes or on the side as a garnish.
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Ochoko or guinomi
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Small sake cups
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Tokkuri
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Large sake serving flask
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Is pouring sake for others important?
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Yes, it is a mini-ritual for social bonding.
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How do u hold the tokkuri?
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With both hands (formal).
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What does the receiver of sake do while the pourer is holding the tokkuri?
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Hold the ochoko or guinomi with one hand and support with the other (lifted).
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Do u say shoyu or murasaki?
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Murasaki at sushi bars.
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Marinated ginger slices?
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Gari (but usu. Sushoga away from sushi bar)
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Bento [ben toh]
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Lunch; a picnic-style meal served in a plastic or lacquered box
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Domo arigato gozaimasu [doh moh / ar ee got oh / go zeye moss]
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Thank you very much.
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Do itashimashite [doh / ee tah shee mah shee teh]
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You're welcome.
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Dozo [doh zoh]
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Please take this.... I offer this to you
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Edamame [ed ah mah may]
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Soy beans steamed in the pod appetizer
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Eigo wo hanashimasu ka [eh ee goh / woh / hah nah shee mah soo / kah]
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Do you speak English?
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Gochiso-sama deshita [goh chee soh / sah mah / day shee tah]
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Traditional phrase closing a meal meaning, "Thank you for the meal." It literally means, "That was a gochiso (feast)"
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Hai [heye]
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Yes
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Iie [eeee eh]
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No
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Ikura desu ka [ee koo rah / deh soo / kah]
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How much is it?
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Irashai Mase [ee rah sheye / mah say]
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"Come on in" rough translation
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Itadakimasu [ee tah dah kee mah soo]
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Traditional phrase opening a meal meaning "I humbly receive" or "I will take this"
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Itamae [ee tah mah ay]
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The sushi (or other Japanese) chef.
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Konichiwa [koh nee chee wah]
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Good afternoon.
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Oishii [owee shee ee]
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Delicious
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O kudasai [oh / koo dah seye]
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Please give me... First say the type of sushi you want, then "_______"
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Okonomi [oh koh noh mee]
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practice of ordering sushi a few pieces at a time.
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Omakase [oh mah kah say]
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Chef's choice of sushi. It is acceptable to tell the chef how much you want to spend.
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Oyasumi [oh yah su mee]
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Good night.
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Sabinuki [sah bee new kee]
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No wasabi, please.
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Shiawase [shee ah wah seh]
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Happiness or to be happy
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Sumimasen [su mee mah san]
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Excuse me.
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Tenchou [ten choh]
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Manager
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Toire wa doko desu ka [teh ah rtah ee / wah / doh koh / deh soo / kah]
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Where is the toilet?
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Watashi [wah tah shee]
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I or me
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Ichi
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1
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Ni
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2
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San
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3
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Shi/yon
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4
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Go
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5
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Roku
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6
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Shichi/nana
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7
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Hachi
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8
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Kuu/kyu
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9
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Juu/jyu
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10
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juu-ichi/jyu-ichi
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11
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nijuu
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20
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sanjuu
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30
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yonjuu
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40
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nanajuu
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70
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Ni-jyu
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20
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Ni jyu ichi
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21
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san jyu ichi
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31
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shi jyu ichi
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41
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Kyu jyu kyu
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99
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hyaku
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100
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sanhyaku
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300
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yonhyaku
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400
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roppyaku
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600
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nanahyaku
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700
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happyaku
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800
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sen / issen
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1000
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sanzen
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3000
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yonsen
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4000
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nanasen
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7000
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hassen
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8000
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man / ichiman
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10000
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Aburage
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Seasoned deep fried tofu in rectangular shape. Can be cut and opened to make a pocket (Inari)
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Aemono
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Vegetables and/or meats mixed with a dressing or sauce
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Agar-agar
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Gelatin-like product is made from a kind of seaweed called tengusa used in many Japanese confections
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Agari
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Sushi-bar term for green tea
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Agemono
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Fried foods either deep-fat fried or pan-fried
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Aji
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Spanish mackerel; horse mackerel
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Akagai
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Ark shell
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Akami
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Lean tuna, cut from the back of the fish. See also maguro and toro
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Aka miso
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Red soy bean paste
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Ama-Ebi
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Raw sweet shrimp
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An
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Sweetened puree of cooked azuki (red) beans * recipe
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Anakyu maki
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Sea eel and cucumber roll
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Anago
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Sea eel grilled before serving. See also unagi
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Ankimo
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Monkfish liver served in pate' form
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Anko-nabe
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Monkfish stew
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Aoyagi
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Round clam; Red clam
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Arame
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A mild tasting sea vegetable (brown) that is similar to hijiki
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Asatsuki
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Baby scallions, This type is most commonly used. See Negi
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Awabi
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Abalone
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Ayu
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Sweetfish
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Azuki
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An; Red beans
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Baigai
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Small water snails
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Bannonegi
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Regular green onion. See Negi
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Bara sushi
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Sushi rice and other ingredients mixed together
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Beni shoga
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Red pickled ginger
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Biiru
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Beer
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Bonito
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English word for the Japanese Katsuo (shipjack tuna)
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Burdock
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or Gobo; Japanese root that is marinated - looks like a carrot and is used in sushi rolls and other foods
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Buri
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Adult yellowtail. Hamachi refers to the young yellowtail and Buri are the older ones
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Buri Toro
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Fatty Yellowtail. The belly strip of mature yellowtail
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buta
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pork
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California Roll
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Crab meat (or fake crab meat sticks), smelt or flying fish roe, avocado and cucumber surrounded by seaweed (nori) and rice
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Chakin-zushi
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Sushi roll wrapped in a thin egg crepe
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Chikuwa
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Tempura cooked fish cake
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Chirashi sushi
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Bowl of sushi rice with ingredients (fish/vegetables) on top. "Scattered" sushi
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Chutoro
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Marbled tuna, from the upper belly. See also toro and otoro
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Daikon
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Giant, long white radish, sweeter than round, red radishes; Shredded Daikon: Tsuma
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Dashi
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Similar to, and used like, chicken broth or bouillon cube, but made from katsuoboshi and/or kombu. Instant type is called dashi no moto
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Doburoku
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A thick, soupy sake that is not as processed
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Donburi
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A large bowl for noodle and rice dishes
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Ebi
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Boiled Shrimp. See also ama ebi
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Edamame
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Soy bean appetizer served steamed in pods
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Edomae-Zushi
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Same as nigiri-sushi
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Engawa
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The muscle that controls the fin on halibut or the meat surrounding the muscle in a scallop
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Enoki
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Small, thin Japanese mushroom
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Fish Eggs
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See "Roe"
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Fugu
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Blowfish or puffer fish. Toxic if improperly prepared
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Fugu-chiri
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Blowfish soup
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Fukusa sushi
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Sushi roll formed by a mold then wrapped in an egg crepe. Also see Chakin zushi
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Funamori
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Boat wrap, an alternate name for Kakomi sushi and Gunkan maki meaning a piece of seaweed is wrapped standing upright around the rice and ingredient(s) to form a type of bowl
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Futo-maki
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A thick roll with rice on the outside
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Gari
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A sushi-bar term for pickled ginger (pink or off white in color)
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Geta
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The wooden block used at a sushi bar as a plate for gari, wasabi and smaller pieces of sushi
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Gobo
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Long, slender burdock root
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Gohan
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Plain boiled rice
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Goma
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Sesame seeds
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Gomoku sushi
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Alternate name for chirashi-sushi
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Gunkan sushi
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Battleship sushi; Known as round sushi which is wrapped wish seaweed and topped with oysters, uni, quail eggs, ikura, tobiko, etc
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Gyoza
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Pan-fried, sauted and/or steamed stuffed wonton or other wrappers, similar to potstickers
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Gyu Tataki
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Gyu = Beef; Tataki = grilled on surface then chopped or pounded
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Hamachi
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Young yellowtail
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Hamachi-kama
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Yellowtail "collars" meaty part around gills, served broiled
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Hamaguri
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Clam
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Hamo
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Pike conger
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Hanakatsuo
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Dried bonito fish, shaved or flaked
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Harusame
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(Cellophane noodle) Thin, transparent bean gelatin noodles made from mung bean
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Hashi
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Chopsticks
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Hashi-oki
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Chopsticks rest
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Hatahata
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Sandfish
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Hawara
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Mackerel (domestic fish from United States waters). Tends to be less fishy than Saba
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Hibachi
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Cast-iron bowl filled with charcoal for grilling food
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Hijiki
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Black seaweed in tiny threads
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Hikari-mono
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Fish sliced for serving with the silver fish skin left on. Typical of iwashi, aji, sayori, sanma, kohada
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Himo
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"Fringe" around an ark shell
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Hirame
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Halibut. See engawa
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Hiyamugi
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Thin, white noodles made from wheat flour
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Hocho
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General Japanese term for knives
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Hokkigai
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Surf clam
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Hosomaki
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Thin style of roll with the rice on the outside
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Hotate
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Bay Scallop
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Hotategai
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Jumbo Scallop
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Ika
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Squid
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Ika geso
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Squid tentacles
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Ika Sansai
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Known in sushi bars as 'squid salad' - thinly-sliced cooked squid with mountain vegetables
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Ikura
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Salmon roe
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Inada
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Very young yellowtail
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Inari-sushi
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Vinegared rice wrapped in a bag of fried tofu; see aburage
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Iriko
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Dried anchovy
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Ishikari-nabe
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Salmon stew with sake
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Iso-don
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Bed of sushi rice with other ingredients mixed on top
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Itamae
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The sushi (or other Japanese) chef
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Iwashi
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Sardine
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Kabocha
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Pumpkin
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Kabu
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White turnip
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Kaibashira
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Eye of scallop (large scallop) or shellfish valve muscles. Also see Kobashira (small scallop)
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Kaiseki Ryouri
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"Kaiseki" means warmed stone origin is Zen priests. Kaiseki Ryouri is an elegant, expensive, multi-course meal
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Kaiware
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Daikon (Japanese radish) sprouts
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Kajiki
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Swordfish. See mekajiki
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Kaki
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Oysters
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Kakomi sushi
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Boat wrap sushi to hold less solid ingredients. A piece of seaweed is wrapped standing upright around the rice and ingredient(s) to form a type of bowl. Also called Gunkan maki and Funamori
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Kamaboko
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Fish cake made from pounded whitefish mixed with cornstarch, formed into a sausage shape and cooked
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Kaniboko
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Imitation crab meat
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Kani
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Real crab meat
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Kanimiso
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Green contents of a crab's head
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Kanpachi
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Very young yellowtail
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Kanpyo (or kampyo)
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Dried bottleneck gourd strips
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Kanten (Agar-agar)
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It is made fromTengusa seaweed; like gelatin
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Kappa
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Cucumber, when used in a roll
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Karashi
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Mustard with horseradish
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Karei
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Flounder, Sole, Flatfish
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Katsuo
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Bonito
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Katsuo-boshi
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Dried bonito fish
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Kazunoko
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Herring roe
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Kikurage
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Wood ear mushroom; dark color, crunchy and flavorless
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Kimachi
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A small fish from the yellowtail family
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Kinome
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Leaves of the Japanese prickly ash (sansho ), used in soups and to flavor simmered foods
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Kobashira
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Small scallops; Similar to Kaibashira , but more tender
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Kohada
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Gizzard of shad
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Kombu or Konbu
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Kelp, usually dried; a kind of seaweed in sheet form; nori
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Konnyaku
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Gelatinous, rubbery oblong cake made from the snake palm plant
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Kuro goma
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Black sesame seeds
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Kurodai
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Snapper
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Kuruma-ebi
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Prawn; Large shrimp
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Kusikatsu
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The term for cutlet; fried foods made coated with bread crumbs
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Kyuri
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Cucumber
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Maguro
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Tuna. See also akami, tekka, toro
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Makajiki
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Blue marlin
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Makesushi
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Sushi roll with rice on outside formed with a mold, covered with tamago, fish or vegetables
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Maki
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Sushi Round roll made with seaweed (nori ) on the outside with rice and other fillings inside
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Makisu
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Bamboo mat used to form rolls. Also see Sudare
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Manaita
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Cutting board used by the sushi chef
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Masu
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Trout. See nijimasu, rainbow trout
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Matcha
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Powdered green tea
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Meji (maguro)
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Young tuna
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Mekajiki
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Swordfish
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Meshimono
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Rice mixed with meat or vegetables
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Mirugai
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Long neck clam. Sometimes called geoduck
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Misoshiru
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Classic miso soup with pieces of beancurd
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Mitzutaki
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Cooked in liquid. Typically includes tofu and vegetables cooked in water
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Mochi
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Sweet glutinous rice cakes
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Mochigome
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Mochi rice
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Mochiko
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Sweet glutinous rice flour
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Moyashi
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Bean sprouts
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Murasaki
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Sushi bar term for soy sauce
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Mushimono
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Steamed foods
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Nabemono
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One-pot meals
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Naganegi
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Long green onion or scallion. See Negi
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Nama-
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Prefix: (food) raw
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Nama-tako
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Raw octopus
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Nameko
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Orange colored small mushroom
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Nasu
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Eggplant
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Natto
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Fermented soybean
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Negi
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Japanese onion, similar to scallion or green onion
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Negi Hama
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Yellowtail and green onion roll
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Negi Toro
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Fatty tuna with chopped onion on top or mixed in
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Neta
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Sushi bar term for the fish topping in nigiri sushi
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Ni Ika
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Squid simmered in a soy-flavored stock
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Niboshi
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Dried sardines, mainly used for making soup stock
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Nigiri sushi
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Pieces of fish, shellfish, or fish roe over vinegared rice balls
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Nihon Shu
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Sake; rice wine
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Niika
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Cooked Monterey squid
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Nijimasu
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Rainbow trout
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Nimono
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Simmered or boiled foods
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Nori (Yakinori)
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Dried seaweed pressed into thin sheets used to make sushi
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Ocha
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Drink Tea
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Ochoko
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Sake cup
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Odori-eb i
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Dancing shrimp, Live Ama Ebi
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Ohba
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Japanese beefsteak plant
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Ohitsu
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A special bowl to keep rice warm
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Okonomi-Zushi
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Home-style nigiri sushi
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Onigiri
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Balls of plain steamed rice with various stuffings wrapped in nori
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Oroshi
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Daikon in paste form
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Oshi-Zushi
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Osaka -style sushi: squares of pressed rice topped with vinegared/cooked fish
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Oshibori
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Rolled up hot towel served to sushi bar customers
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Oshinko
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Pickled vegetables; cucumber, Japanese carrots, daikon, eggplant, gourd, etc
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Oshiwaku
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Wooden box with top
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Otoro
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Fattest tuna, from the lower belly. See toro and chutoro
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Owan
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Soup bowl
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Ponzu
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Dark Japanese sauce made from citrus
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Rakkyo
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Pickled Japanese shallot
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Renkon
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Lotus root
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Ringo
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Apple
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Roe
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Fish eggs. Generally, flying fish, smelt, and salmon roe are available in all sushi restaurants. "Roe" is a generic name. The common roes used are:
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Masago
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- also called capelin roe, smelt roe; orange, small and crunchy. This roe is usually on top of maki rolls.
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Kazunoko -
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herring roe; usually served marinated in sake, broth, and soy sauce. Sometimes served raw called kazunoko konbu
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Ikura -
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salmon roe
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Uni
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sea urchin roe
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Tobiko
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- flying-fish roe; red and larger than Masago
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Saba
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Mackeral. See also Hawara
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Saibashi
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Long metal chopsticks used for cooking
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Sake
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Rice wine served hot or cold depending on the grade/type
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Sanma
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Japanese mackeral
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Sansai
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'Wild mountain vegetables', a mix of very young shoots that might include warabi (bracken), zemmai (flowering fern), fuki (bog rhubarb) and seri (dropwort). Also see Ika Sansai
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Sansho
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Japanese pepper, made from the leaf of the prickly ash
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Sashimi
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Raw fish served chilled, sliced, and arranged without rice
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Sato-imo
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Taro root
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Satsumaimo
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Japanese sweet potato
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Sawagani
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Very small Japanese river crabs served whole deep fried
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Sawara
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Spanish mackerel
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Seigo
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Young sea bass
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Senbei
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Thin, crisp rice crackers flavored with soy sauce or other seasonings
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Shabu shabu
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Food blanched at the table; served with sauce
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Shako
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Mantis shrimp
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Shake
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Salmon (Sometimes written as "sake", but pronounced [sha' kay])
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Shamoji
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Plastic or wooden flat spoon or spatula to serve rice
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Shari
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A sushi bar term for sushi rice
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Shichimi Togarashi
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Mixed hot spices for table use. The seven flavors: red pepper (togarashi), black pepper, ground sansho (prickly ash) pods, dried mandarin orange peel, black poppy seeds, nori seaweed bits, and white sesame seeds
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Shime-saba
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Marinated mackerel
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Shimeji
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Oyster mushroom - small mushrooms that grow in clumps from a single stem
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Shiokara
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A dish made of the pickled and salted internal organs of various aquatic creatures, like squid, shrimp, or fish
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Shira-uo
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Whitebait, icefish or salangid
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Shirako
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Egg sacs of cod fish
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Shiratake
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Translucent rubbery noodles made from yam cakes
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Shiro goma
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White sesame seeds
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Shiro Maguro
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Albacore tuna
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Shiromi
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Seasonal "white meat" fish served as sushi or sashimi
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Shiro miso
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White soybean paste
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Shirumono
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Generic Japanese term for soup. Also refers to thick soup
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Shiso
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Green leaf from the perilla plant; Japanese basil. Used within rolls for added flavor, as an edible decoration, and may be used instead of seaweed as a wrap for rolls
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Shiitake
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Black mushroom
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Shioyaki
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A method of cooking in which ingredients are grilled after being covered with salt
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Shochu
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A type of rice wine with high alcohol content; sake
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Shoga
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Ginger root
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Shoyu
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Soy sauce
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Shu-mei
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Small filled dumplings with a wonton like skin, served steamed or deep-fried
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Soba
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Buckwheat noodles
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Soba sushi
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Sushi made with soba rather than rice
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Somen
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White, threadlike wheat noodles
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Sriracha
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Vietnamese chili sauce
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Su
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Rice vinegar (comes seasoned and unseasoned)
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Sudare
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Large bamboo mat (floor or window sized)
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Suimono
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Clear soup
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Sukimi
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Bits of fish scraped from the bones, used in rolls. Often tuna is used
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Sukiyaki
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The main ingredient is thinly sliced beef that has been sauteed, and it is simmered in a skillet or pan in the sukiyaki sauce with many vegetables and other ingredients
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Sunomono
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Cucumber salad served with fish covered with a vinegared dressing
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Suribachi
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A bowl with corrugations on the inside, used with a surikogi to grind nuts, spices, and other foods
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Surikogi
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A wooden pestal
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Sushi
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Finger food made with vinegared rice
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Suzuki
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Striped sea bass, rockfish
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Tai
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Sea bream, porgy, snapper
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Tairagai
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Razor-shell clam
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Takenoko
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Bamboo shoots
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Tako
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Octopus
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Takuwan
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Pickled daikon
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Tamago
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Egg omelette
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Tamagoyaki
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Tamago pan
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Tamanegi
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Yellow onion
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Tamari
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Thick and dark sauce made from soybeans; tastes like a cross between soy sauce and ponzu
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Tare
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Any thick sauce, usually soy-based and slightly sweetened
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Tataki
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Lightly grilled on the surface, then chopped or pounded
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Tazuna sushi
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A maki roll with diagonal strips of food across the top, often called a rainbow roll
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Tekka
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Tuna, especially in a roll. See maguro, toro
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Tekka-don
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Pieces of raw tuna over rice
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Temaki
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"Handroll" Cone-shaped handroll with rice, fish and/or vegetables inside
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Tempura
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Seafood and/or vegetables dipped in batter and deep fried
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Tentsuyu
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Dipping sauce for Tempura made with soysauce
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Teppan-Yaki
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'Grilled on an iron plate'; The chef stands at a hot plate (teppan) and cooks slivers of beef, fish and vegetables, then serves
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Teriyaki
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Broiled foods marinated in a sweet soy sauce
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Tobiko
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Flying fish roe
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Tofu
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Soybean curd. The silky tofu is called Kinugoshi-dofu; The firm tofu is called Momen-dofu
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Togarashi
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Hot Japanese chile peppers
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Tombo
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White tuna
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Tonkatsu
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A pork cutlet which is breaded then fried
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Tori
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Chicken
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Torigai
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Cockle clam * my new favorite clam!
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Toro
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Fatty (marbled) tuna. See also maguro, tekka, akami
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Tsubugai
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Japanese "tsubugai" shellfish
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Tsukemono
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Pickled vegetables
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Tsuma
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Shredded Daikon
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Umeboshi
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Small, bitter, pickled Japanese plum
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Unagi
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Grilled freshwater eel
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Unagi No Kimo
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Eel innards
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Uni
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Sea urchin roe
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Uramaki
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Inside out roll; Ingredients are placed on the nori side with the rice on the outside of the roll
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Usukuchi Shoyu
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Light flavored soy sauce
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Uzura
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Quail egg
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Wakame
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Lobe-leaf seaweed, possibly dried, in long, dark green strands
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Waribashi
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Wooden disposal chopsticks
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Wasabi
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Japanese green horseradish. Commonly a dab is put under fish in sushi and is used sometimes to mix with soy sauce for dipping
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Yaki-
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Prefix: Grilled, toasted
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Yakidofu
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Broiled or grilled soybean curd
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Yakimono
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Grilled foods
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Yakinori
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Toasted seaweed
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Yakitori
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Grilled chicken on a skewer
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Yakumi
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Strongly flavored seasoning similar to shichimi togarashi; Typically used instead of wasabi
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Yosenabe
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Fish, meat, and vegetable clear broth stew slow cooked in iron pot (nabe)
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Yunomi
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Large cup hot tea (ocha) is served in
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Zaru
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Bamboo basket
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