There are thousands of outstanding sushi restaurants in the United States serving a gourmet each year. However, many people are still intimidated by the sushi-dining process, never allowing them to enjoy one of the healthiest, most delicious ways of cooking the planet.
To help beginners lovers sushi-to-be, we present the follow-up glossary of basic terms and definitions sushi. This information will help introduce the world of sushi and provide the knowledge required to enter any Japanese restaurant and order with confidence.
Basic Sushi Glossary
Aburage – Bags made of fried tofu, cooked in water, sake and soy sauce.
Agari – A delicious green tea type.
Aji – A type of mackerel (also known as "Spanish Mackerel).
Akamai support – The most lean tuna, Akamai support is cut from the back of the fish.
Anago – A salt water eel.
Anko-nabe – A variation monkfish stew popular.
Baigai – Small water snails
Bara Sushi – A unique type of sushi where the sushi rice and seafood are all ingredients mixed together and served.
California Roll – One of the most popular sushi in the United States. Includes crab meat, flying fish or melt and avocado.
Chutoro-maki – tuna roll a marble
Ebi – cooked shrimp (simple and easy!).
Engawa – The delicious meat surrounding the scallop muscle (you can also refer to the muscles that controls the fin of a mere's).
Fugu – One of the more infamous sushi, Fugu is a puffer fish that can be poisonous if prepared incorrectly.
Futo-maki – An egg roll filled with cooked (no sugar), rice, squash and pickled vegetables.
Ika – Squid
Inada – A young yellowtail fish
Iso-don – A bed of sushi rice served under the fish, vegetables or a mixture of other elements.
Kamaboko – This is a fish cake with ground white fish and a mixture of cornstarch.
Kani – Crab
Kanpachi – A young yellowtail fish.
Katsu – technically not sushi, Katsu refers to fried foods using the breadcrumbs. The most popular Katsu Katsu chicken.
Koi. Saltwater carp
Kombu and Konbu – These terms refer to seaweed or dried seaweed.
Kurodai — a plate of snapper.
Make Sushi – A roll of sushi made with seaweed, rice and vegetables in the center of the roll.
Maki-mono – Rice and fish rolled and wrapped in marine algae
Mochi – sweet rice cakes
Mushimono – Refers to any dish steamed.
Philadelphia Roll – Another American favorite, Philadelphia roll is a roll made with salmon, cream cheese and vegetables.
Sake. A fortified wine made from rice. An essential element in most restaurants sushi worldwide.
Sashimi – This popular dish includes chilled raw fish served without rice. (The fish is sliced)
Senbei – These cookies thin rice usually served with soy sauce or a variety of other seasonings.
Shirumono – The Japanese term for soup
Soy Sauce – Salsa soybean
Suimono – A clear soup, but tasty
Tako – Octopus
Tekka-Don – A selection of raw tuna served over rice.
Wasabi – a Japanese horseradish. If you've never used before Wasabi, be careful your first time!
Yosenabe – A Japanese fish and vegetable stew vegetables.
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Article Source: ArticlesBase.com – Glossary Guide to Sushi
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