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Home > Go Fish > Sashimi Sushi

Sashimi Sushi

FISH  
   
Ahi a grade of yellowfin tuna.
Aji " horse mackerel, aka saurel.
Aka-gai " red clam, aka arkshell clam or cockle.
Akamachi red snapper.
Ama-ebi sweet shrimp.
Anago " saltwater eel, aka conger eel or pike eel.
Ankimo monkfish liver pate.
Aoyagi " yellow clam, round clam, hen clam, trough-shell clam, short-neck clam. Specifically, the adductor muscle of the clam.
Awabi abalone.
Ayu sweetfish.
Baigai small water snails.
Basashi horse.
Binnaga maguro albacore tuna.
Buri adult yellowtail or amberjack.
Ebi generic term for all varieties of shrimp or prawn.
Engawa a term of some contention. The fin muscle of either halibut or flounder.
Fugu generic term for all varieties of pufferfish/blowfish/globefish.
Funa crucian carp. The most ancient type of sushi.
Geso squid tentacles.
Hamachi young yellowtail or amberjack.
Hamachi-kama yellowtail collar.
Hamachi suna-zuri the richer belly cut of yellowtail.
Hamadai red snapper
Hama guri Manila clam.
Hamo " pike eel, conger eel, saltwater eel.
Hatahata sandfish or sailfin.
Himijako giant clam.
Hiramasa " another amberjack variety, closely related to hamachi.
Hirame a term of some contention. Either halibut or flounder.
Hokki-gai surf clam.
Hon-maguro bluefin tuna.
Hotate scallop.
Hotategai giant scallop.
I-gai mussel.
Ika squid.
Ikura salmon roe.
Ikura no shoyu zuke marinated salmon roe.
Ishidai another member of the snapper/seabream family.
Iwana char.
Iwashi sardine.
Kaki oyster.
Kaniboko " fake crab, aka surimi.
Kamasu barracuda.
Kani generic term for all crab varieties.
Kani miso crab guts.
Kanpachi variety of yellowtail or amberjack entirely separate from hamachi.
Karei flounder or flatfish.
Katsuo bonito or skipjack.
Kawahagi filefish.
Kazunoko herring roe.
Kenmedai " golden-eye tai, another member of the snapper/seabream family.
Kibinago silver herring.
Kidai yellow seabream.
Kihada maguro yellowfin tuna.
Kimachi A small fish from the yellowtail family.
Kobashira (alt. kaibashira) the adductor muscles of any type of clam.
Kohada " gizzard shad, aka Japanese shad, spotted shad.
Kujira whale.
Kurodai black sea bream/snapper.
Kurokajiki blue marlin.
Kuruma-ebi tiger prawn.
Madai red seabream/snapper.
Maguro generic term for all tuna varieties.
Makajiki alt. mekajiki. A term of some contention. Marlin or swordfish.
Masu generic term for all varieties of trout.
Mate-gai razor clam.
Mebachi maguro big-eye tuna.
Meiji maguro baby bluefin.
Mentaiko marinated cod roe.
Mirugai " geoduck, aka long-neck clam, horseneck clam, horse clam, giant clam.
Mutsu bluefish.
Nama-tako raw octopus.
Ni-ika cooked squid.
Niji-masu rainbow trout.
Nishin herring.
Odori-ebi sweet shrimp served live (dancing shrimp).
Onagai red snapper.
Saba generic term for all mackerel varieties.
Sake " salmon, alt. pronunciation is sha-ke.
Sake harasu the richer belly cut of salmon.
Sanma Japanese mackerel.
Sawagani small crabs.
Sawara alt. goma-saba. Spanish mackerel.
Sayori " halfbeak, aka needlefish.
Sazae " topshell clam, turban-shell clam, sea snail.
Seigo young sea bass.
Shako mantis shrimp.
Shima aji striped jack.
Shirako cod sperm sacks.
Shiro maguro albacore tuna or white tuna.
Suzuki " sea bass, striped bass.
Tai generic term for all varieties of sea bream/snapper.
Tairagai " penshell clam, fanshell clam or razor clam.
Tako octopus.
Tara cod.
Taraba kani king crab.
Tarako cod roe.
Tekka " tuna, especially in a roll.
Tobiko flying fish roe.
Tombo albacore tuna.
Torigai cockle.
Toro bluefin tuna belly. (O-toro is the finest cut. Chu-toro is a medium-fatty cut from the side of the belly.)
Unagi freshwater eel.
Unagi no kimo eel innards.
Uni sea urchin gonads.
Zuwai gani snow crab.
   
  THINGS OTHER THAN FISH
   
Agari green tea. (Sushi shop jargon.)
Akami " generic term for all red, fleshy fish. The term almost always refers to red tuna.
Ama-kuchi describes sushi rice seasoned on the sweet end of the spectrum.
Awase-zu the seasoning for sushi rice.
Biiru beer.
Chirashi sushi assorted sashimi scattered atop loose sushi rice and served in a bowl.
Daikon " white radish, usually shredded to garnish sashimi.
Deba " the short, broad knife used for boning and filleting fish.
Donburi a large lacquered bowl for chirashi sushi and other dishes.
Edamame soybeans.
Funa-zushi " fermented crucian carp sushi, the most ancient type of sushi.
Futomaki thick roll.
Gari pickled ginger.
Geta the wooden plank sushi is served on.
Gunkan maki loose tane material (such as roe) served in an oval nori battleship Alternate term is funamori (boat wrap).
Hashi chopsticks. Temoto is sushi shop jargon.
Hikarimono generic term for all silver fish (shining things).
Hocho generic term for knives.
Hokanomono " generic term for all shellfish, uni and roe sushi toppings.
Hosomaki thin roll.
Inari fried tofu pouches stuffed with sushi rice.
Maki generic term for all roll sushi.
Makisu a bamboo rolling mat used to make maki.
Meshi " the masculine term for sushi rice. When the rice is pressed to form sushi, it is then referred to as shari.
Mirin sweet rice wine for cooking.
Natto fermented soybean curd.
Negitoro " minced toro with onion, usually served in rolls (negitoromaki).
Noren a linen banner hung over the door of a sushi-ya.
Nori dried seaweed paper used to construct sushi. Kusa is sushi shop jargon.
No tataki seared.
No shoyu zuke marinated in shoyu.
O-cha " green tea, in the non-sushi world.
Okonomi the practice of ordering sushi a few pieces at a time.
Oshibori a moist hand towel.
Oshi-zushi sushi rice and other ingredients pressed into a box or mold.
Ponzu a citrus-based sauce.
Shari pads of sushi rice.
Shiromi generic term for all white-fleshed fish.
Shiso perilla (mint) leaf.
Shoyu soy sauce. Murasaki (purple) is sushi shop jargon.
Shoyu sashi shoyu bottle.
Sushi-ya a sushi shop.
Tamago " egg. In sushi parlance, refers to a seasoned crepe or omelet. Gyoku is sushi shop jargon.
Tane the fish. Neta is sushi shop jargon.
Tekkamaki tuna roll.
Temaki hand-roll.
Uramaki inside-out roll.
Usu-aji describes sushi rice seasoned on the sour end of the spectrum.
Uzuri tamago quail egg.
Wasabi Japanese horseradish. Sabi and namida are sushi shop jargon.
Yama-imo Japanese yam.
Yanagi " the long, slender willow blade knife used to cut sushi and sashimi.
 

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