Eggplant
A Japanese onion, resembling a leek, or scallion
Chopped and mixed negi-onion and toro
Scallion-and-tuna roll
Pieces of fish, shellfish, or fish roe over vinegared rice balls
Purple laver seaweed pressed into thin sheets, used mostly as a garnish or to make norimake sushi
O
Tea
Dancing shrimp, Ama Ebi served living
Rolled up hot towel served to sushi bar customers
Sushi rice and other ingrediants pressed into a box or mold
Fattest tuna, from the lower belly. See toro and chutoro
P
Sauce made with Japanese citron
Mackeral
Rice wine. Also smoked salmon (different accents)
Raw fish served chilled, sliced, and arranged without rice
White sesame seeds
Japanese (or Asian) mint. Red or green. May be used as a wrapper
Traditional Japanese dish made with sauteed spinach and sesame seeds
Buckwheat noodles
Striped sea bass, rockfish
Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds
T
sweetened egg wrapped in dried seaweed
Razor-shell clam
Octopus
Pickled daikon
hand rolled cones of sushi rice and/or vegetables wrapped in seaweed.
Seafood or vegetables dipped in batter and deep fried Tempura refers to fried foods coated with batter, as opposed to katsu, fried foods coated with bread crumbs
Broiled foods marinated in a sweet soy sauce
Flying fish roe
Albacore tuna
A pork cutlet which is breaded, then fried. It is usually served with a sauce used specifically for tonkatsu and served on a bed of rice. It is very popular for lunch - it is quick and tasty
Fatty tuna, distinguishable as Otoro-fattest, and Chutoro-fatty. See also Maguro, Tekka
U
Freshwater eel
sea urchin roe
W
Lobe-leaf seaweed, possibly dried, in long, dark green strands
Japanese horseradish
