 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 SushiAnd A Glossary Of Sushi & Sashimi TermsPage 6: N, O, P
If you enjoy this Sushi Glossary, we have a food glossary for almost every category of food. Check out the Seafood Glossary, too. 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.
Nama: A prefix which means raw. (The same prefix applied to beer, nama-biiru, means draught.) Nama-tako: Fresh or raw octopus. Most octopus sushi served in the U.S. is frozen and cooked. Nanami Togarashi: A table spice made of seven ingredients: black hemp seeds or white poppy seeds, dried mandarin orange peel, ground sansho pepper pods (which provide heat), nori seaweed bits, red pepper (togarashi) and white sesame seeds. Nasu: Eggplant.
Nori: Dried sheets of purple laver seaweed used in the preparation of sushi rolls, known as norimake. The seaweed is washed and spread to dry, then toasted to enhance its flavor, texture and color. When toasted, it becomes black with green highlights. Nori-tama: Tamago, or sweetened omelet, wrapped in dried seaweed. Odori-ebi. “Dancing shrimp,” these are ama-ebi served and eaten alive. A Japanese custom, they are generally not served in U.S. establishments catering to Americans. Ohba: Another word for the Japanese beefsteak plant, shiso. Onigiri: Balls (or other shapes) of rice that include various seasonings and stuffings—sesame and nori, flakes of salmon, etc. Ohitsu: A special bowl to keep the sushi rice warm. Today, these are electric rice warmers. Ohyo: Halibut. Omakase: Chef’s choice—the chef prepares a selection based on the available fish of the day and his personal preferences. Okonomi: The practice of ordering sushi a few pieces at a time. Onigiri: Rice balls made with plain steamed rice and filled with various stuffings, generally cooked fish and vegetables. Some can be wrapped in nori. Oshibori: The moistened, heated towel offered to cleanse the hands before a sushi meal. Oshiwaku: A wooden box with a top used to make pressed sushi.
Oshi-zushi: Osaka-style sushi, squares of pressed rice topped with vinegared or cooked fish. The sushi is prepared in a wooden box called an oshiwaku, then unmolded and cut into bite-size squares and rectangles. There are different styles of pressed sushi, including battera (topped with mackerel or gizzard shad and cut into squares or rectangles), bozushi (pressed into a long candy bar shape and cut into bite-size pieces), hazushi (layered with plant leaves), hakozushi (cut into squares or rectangles, Osaka style), masuzushi (utilizing a bamboo leaf) and tazunazushi (toppings put on at a slant, resulting in “candy cane” stripes). Otoro: Also known as toro, the fattest and most prized portion of the tuna, from the lower belly of the fish. As with beef, the marbling of fat makes the cut more tender. Panko: A crispy wheat breadcrumb used in Japanese cuisine. It is made in small flakes rather than ground into crumbs like traditional breadcrumbs, so it provides a crunchier coating. Panko is used to provide crunch in some sushi rolls, either mixed in with chopped fish or sprinkled on other ingredients before they are rolled. Philadelphia Roll: A roll created in America, made of cream cheese (hence the “Philadelphia” brand reference) and either regular raw or smoked salmon. Ponzu: A sweet sauce made with Japanese citron. Pressed Sushi: See oshi-sushi.
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Oshinko: Assorted pickled vegetables, which can be very salty. Another term for pickled vegetables is tsukemono. Depending on the restaurant, the latter can refer to a pickled cucumber salad. The vegetables generally include pickled carrot, cucumber, eggplant and different types of radish. (Photo at right.)