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| aji |
Spanish mackerel. also known as "horse mackerel" |
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| akagai |
Japanese
red clam, also known as razor clam |
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| amaebi |
Raw
sweet shrimp. The head is served on the side upon request |
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| awabi |
Abalone
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| california
roll |
Avocado,
kani, cucumber and masago roll |
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| chirashi
sushi |
A
plate with nine (luckynumber in Japan)pieces of sashimi
over a bed of rice |
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| don |
Japanese
plate served on a bed or rice |
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| ebi |
Cooked shrimp |
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| edamame |
warm,
salted soybean pods |
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| fuji-maki |
Lobster
meat, avocado, mayo, and ikura roll, wrapped in soybean
paper |
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| futomaki |
Crab
, avocado, egg, pickled kampyo, yamagobo roll |
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| Gunkan
sushi |
Small
cups made with sushi rice in the bottom and nori around.
Each cup is filled with different kinds of raw and cooked
fish |
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| hamachi |
Yellowtail |
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| hashi |
Chopsticks |
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| hirame |
Fluke |
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| hokigai |
Canadian
Clam |
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| hotate |
Sea
scallops, also known as hotate-gai |
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| ika |
squid (calamari), served with fine parallel cuts |
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| ikura |
Salmon
Roe |
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| itamae |
Master
chef. Referred to as the itamae-san |
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| kampyo |
Dried
squash served like noodles |
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| kunsei |
Smoked
salmon |
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| kani |
crab
meat. Usually it is an imitation crab meat stick |
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| langostino |
Spanish
word for shrimp. Usually a larger size, with a somewhat
stronger flavor |
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| maguro |
Tuna |
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| masago |
Masago
is the roe from the smelt fish. It is a type of caviar |
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| mirugai |
Long
neck clam |
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| miso |
Soy
bean paste. Miso soup is served with tofu and seaweed |
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| mochi |
Ice
cream wrapped in rice paste |
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| nigiri-sushi |
A
small bite of seasoned cooked vinegared rice topped with
a slice of raw or cooked fish. Can be garnished with a
strip of nori, and other ingredients including wasabi,
onions, sauces, etc |
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| nori |
Thin
sheet of dried seaweed. Used to wrap sushi, or as a container
when rolled into a cone. |
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| nori-maki |
Rolled
sushi and vegetables in a sheet of nori. The rice maybe
inside or outside. |
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| ocha |
Tea |
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| philadelphia
roll |
Salmon
and cream cheese roll |
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| roe |
Caviar, fish eggs |
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| rainbow
roll |
California
roll topped with three different kinds of fish and avocado |
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| saba |
Mackerel.
This fish is cooked, pickled and has a distinctive flavor |
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| sake |
Salmon |
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| sashimi |
Fish
cuts,cooked and raw, served without rice |
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| sawara |
Spanish
mackerel |
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| shiu
mai |
Steamed
japanese dumpling |
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| sunamono |
A
special sauce on a vinegar base |
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| suzuki |
Striped
Bass |
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| sushi |
A
small bite of seasoned cooked vinegared rice topped
with a slice of raw or cooked fish. Can be garnished
with a strip of nori, and other ingredients including
wasabi, onions, sauces, etc. This is also known as nigiri-sushi
There
are other types of sushi: Gunkan-sushi,
Temaki-sushi (sushi
cones), norimaki-sushi
(sushi rolls), chirashi-sushi,etc. |
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| shiro
maguro |
White
Tuna or Albacore tuna. The smaller and lower portion of
this fish is very delicate and known as "White Toro" |
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| tai |
A
type of snapper fish |
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| tako |
Octopus
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| tamago |
Sweet
egg omelet |
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| taraba-kani |
King
Crab leg meat |
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| temaki-sushi |
Cone-shaped
hand rolls wrapped in nori. |
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| tempura |
Deep-fried
battered food, can be shrimp, soft-shell crab, etc, with
vegetables |
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| tilapia |
Tilapia
is used today as a replacement for red snapper. Red snapper
is becoming increasingly difficult to obtain and is highly
priced. Tilapia is a substitute with very similar taste
and look, and you will see it in our menu labeled as "Red
snapper/Tilapia" |
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| tobiko |
Flying
fish roe, it can be flavored. There are several colors
black, gold, red and green (wasabi). Be sure to ask for
wasabi tobiko! |
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| tofu |
Soybean
curd |
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| toro |
Fatty
tuna |
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| unagi |
Freshwater
eel. Served cooked, warm. It has a slightly sweet taste |
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| udon |
Japanese noodle soup |
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| uni |
Sea urchin roe |
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| wasabi |
Wasabi is a root vegetable (wasabia japonica) that is
prepared as a paste. Use sparingly since it can be a very
hot surprise! |
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| yamagobo |
Pickled crunchy japanese vegetable |
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