 For some people, heaven is a Kobe steak; for others, it’s exquisite sushi like this tuna tataki (the equivalent of tartare) with ikura (salmon roe), wasabi-flavored tobiko (capelin roe) and nori flakes (seaweed). Photo by Kelly Cline | IST.
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Product Reviews / Main Nibbles / Fish, Seafood & CaviarTypes Of Sushi & SashimiAnd A Glossary Of Sushi & Sashimi Terms
Sushi has gone from being an exotic food to one that is found almost everywhere in America. Learn the types of fish and much more in our comprehensive guide to sushi and sashimi.
The Difference Between Sushi And SashimiSushi is a dish made of vinegared rice combined with seafood, vegetables, egg and, in the world of nouvelle cuisine, other items from beef to barbecue chicken. Sushi does not mean “raw fish,” but “vinegar[ed] rice.” While much of the fish used to make sushi is raw, some of the items are blanched, boiled, broiled, marinated or sautéed. Sushi was originally developed as a snack food—as the story goes, to serve at gambling parlors so the gamblers could take quick bites without stopping the action. There are different styles of sushi:
While this is not meant to be a glossary of Japanese food in general, we’ve included definitions of other items that often accompany a sushi meal. We have not included definitions for every type of fish, but only those that are generally available in the U.S. We’ve also included some phrases to say to the sushi chef. If you’d like to suggest additional words, or think we should consider other definitions than those we have provided, let us know. You may also enjoy one of our 40-plus other food glossaries., including the Seafood Glossary. You can click on the letter of the alphabet in the bar below to get to a term a b c d e f g h i j k l m n o p q r s t u v w x y z This glossary is protected by copyright and cannot be reproduced in whole or part. Abalone or Awabi: The “king of clams,” has exquisite pearlized coloring on the inside of its shell that is used for jewelry and decorative items. The meat has a crisp, chewy texture. Aburage: A rectangular, fried bean curd (tofu) pouch used for inari sushi. They are prepared by cooking the bean curd in mirin (sweet cooking saké), shoyu (soy sauce) and water. Aemono: A purée of tofu and seasonings, used as a dressing or sauce for other dishes. Agari: Green tea.
Akagai: Red clam or ark shell. Akami: Red meat tuna.
Amberjack: A more mature hamachi or yellowtail. American Sushi: California rolls, Philadelphia rolls, spicy rolls, spider rolls, even salmon skin rolls were born in the U.S.A. Read more about them under the individual listings. Anago: Salt water eel, a.k.a. conger eel (see photo below). Salt water eel is less fleshy and rich than fresh water eel (unagi), but “richness” is a relative term: As apple lovers enjoy different varieties of apples, eel fanciers welcome both types. Eel is not served raw, but is pre-boiled and then freshly grilled prior to serving. In Japan, each restaurant is judged by its anago, since the recipe each uses to steam, boil, marinate and grill differs. Most of our anago supply comes from Japan. Bakagai: Orange clam, a beautiful orange color, like a creamsicle. They are harvested off of Long Island; the adductor muscle of the clam is called kobashira and is served separately as a “boat roll.” Baigai: Small water snails. Bara Sushi: From the Kansai region of Japan, ingredients mixed with sushi rice to make a rice salad. Basashi or Sakura: Raw horse meat “sashimi,” typically served on a bed of shredded daikon (white radish) with shiso leaves. Battera-sushi: Oshi-zushi (pressed sushi) topped with mackerel. Along with hako Beef Sushi and Sashimi: Top quality beef, including wagyu, is served as sushi or sashimi—for nigiri sushi, the beef can be served lightly cooked as well as raw. Sliced very thin, it is absolutely delicious (and one our favorite ways to eat wagyu, cooked and raw). Horsemeat is also served—see bashashi. Beni-shoga: Red pickled ginger. Biiru: Beer. Blowfish: See fugu. Bo Sushi or Bozushi: A pressed sushi that is made in a long, candy bar-type shape and then cut into bite-size pieces. Bo means “stick.” Bonito or Katsuo: Bonito, also known as skipjack tuna (an all-dark-meat tuna), is eaten as a cooked fish, but is also smoked and dried into a popular Japanese seasoning called katsuo-bushi (the Japanese word for bonito is katsuo). Dried bonito flakes are used to make stock for miso soup, stews, sauces, dips and other foods. In sushi bars, they are often used as a garnish atop mackerel sushi, spinach and other dishes. Buri: Older yellowtail. Younger yellowtail are called hamachi. Hamachi is unusual in that the same fish is called by a different a name at different stages of life. Buri Toro: Fatty yellowtail, the belly strip of the fish. Given the fatty richness of yellowtail to begin with, this is an extremely rich piece of fish with a buttery flavor. It is a delicacy and rarely found in the average sushi bar.
Continue To Page 2: Definitions C To E Go To Alphabet Index Bar Above
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Albacore Tuna: High-fat and rich in omega-3 fatty acids, the albacore has the lightest flesh (white with a hint of pink) and is the only tuna with meat that can be called “white” in the U.S. Its prized white flesh and mild flavor make it prized for both sushi and canning; it is the most expensive canned tuna, with comparisons to chicken (this earned it the sobriquet “chicken of the sea” and created a major brand of the same name). Albacore tuna are commonly 80 pounds and can reach 200 pounds.
Ama-ebi: Sweet shrimp, served raw. If it is served with the deep-fried shells of the shrimp, the shells are to be eaten as well. 
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