A-M , N-Z
A

Aburage
fried tofu pouches prepared by cooking in sweet cooking sake, soy sauce, and water

Agari
A Japanese sushi-bar term for green tea

Agemono
Fried foods either deep-fat fried or pan-fried

Aji
Spanish mackerel

Akagai
Red clam or ark shell

Ama-Ebi
Sweet shrimp, usually served raw

Ana-kyu-maki
Conger eel-and-cucumber rolls

Ankimo
Monkfish liver

Aoyagi
Yellow round clam

Awabi
Abalone

B

Baigai
Small water snails

Biiru
Beer

Bonito
English word for the Japanese Katsuo

Buri
Adult yellowtail

Buta
Pork

C

Chakin - Zushi
Vinegared rice wrapped in a thin egg crepe

Chirashi sushi
Bed of sushi rice with other ingredients mixed on top

Chutoro
Medium fatty tuna, from the upper belly. See also toro and otoro

D

Daikon
Giant, long white radish, sweeter than round, red radishes

Dashi
Basic soup and cooking stock made with kombu and katsuoboshi

Donburi
A large bowl for noodle and rice dishes

E

Ebi
Boiled Shrimp. See also Ama-Ebi

F

Fugu
Blowfish. Toxic if improperly prepared

Fukusa sushi
A type of sushi which is wrapped in a crepe

Futo - maki
A fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables

Futomaki
Large roll

G

Gari
A sushi-bar term for pickled ginger

Gobo
Long, slender burdock root

Goma
Sesame seeds

Gyoza
Pan-fried, sautted, or steamed, stuffed wonton or other wrappers, akin to potstickers

Gyu Tataki
Beef tataki

H

Hamachi
Yellowtail

Hama-kama
Yellowtail collars, often served broiled

Hamaguri
Clam

Hashi
Chopsticks

Hijiki
Black seaweed in tiny threads

Hirame
Halibut

Hocho
General Japanese term for knives

Hokkigai
Surf clam

Hotatagai
Scallops

I

Ika
Squid

Ika-geso
Squid's tentacles

Ikura
Salmon roe

Iwana
Char

Iwashi
Sardine

K

Kaiware
Daikon-radish sprouts

Kajiki
Swordfish. See mekajiki

Kani
Crab meat

Kanpyo
Dried gourd strips

Kappa
Cucumber, when used in a roll

Kappa - maki
Cucumber-filled maki-zushi

Karei
Flounder, flatfish

Katsu
A cutlet. Katsu refers to fried foods made coated with bread crumbs, as opposed to tempura, fried foods coated with batter

Katsuo
Bonito fish. An English word for a fish related to the Skipjack

Katsuo-boshi
Dried bonito fish

Kazunoko
herring roe

Koi
Saltwater carp

Kombu
Kelp, dried; a kind of seaweed, in sheet form

Kuro goma
Black sesame seeds

Kurodai
Snapper

M

Maguro
Tuna

Maguro-temaki
Tuna temaki

Makajiki
Blue marlin

Make Sushi/Norimake
A roll made with nori seaweed on the outside, a layer of rice, and a core of vegetables or other fillings

Makisu
Mat made of bamboo strips to roll up makesushi or norimake sushi

Masu
Trout

Mekajiki
Blue marlin / swordfish.

Mirin
Sweet rice wine for cooking

Mirugai
Long neck clam. Sometimes called Geoduck


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