AGARI – GREEN TEA

AJI – SPANISH MACKEREL

AKAGAI – RED CLAM

AKAMI -LEAN TUNA

AMA-EBI – SWEET SHRIMP, USUALLY SERVED COLD WITH DEEP FRIED HEADS

AWABI – ABOLONE

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BENI SHOGA – RED PICKLED GINGER

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CHIRASHI – ASSORTED SASHIMI ON TOP OF A BOWL OF SUSHI RICE

CHUTORO – MEDIUM FATTY TUNA, THE MORE PRIZED PART OF TUNA

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DAIKON – LARGE WHITE RADISH, USUALLY COMES SHREDDED WITH SASHIMI

DASHI – JAPANESE SOUP STOCK OR STOCK FOR MULTI PURPOSE

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EBI – BOILED SHRIMP OR SHRIMP

EDAMAME – SOY BEANS, USUALLY STEAMED AND TOPPED WITH SALT.  IT CAN ALSO  BE PAIRED WITH TOGARASHI, SQUEEZED LEMON JUICE, EVEN TRUFFLE BUTTER

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FUGU – BLOWFISH, LEAVES YOUR SENSES TINGLING AND IF NOT PROPERLY PREPARED CAN BE POISONOUS

FUTO MAKI – FAT SUSHI ROLL

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GARI – PICKLED GINGER, YELLOW

GETA – WOODEN BLOCK SERVED AS A PLATE FOR YOUR FOOD

GOBO – BURDOCK ROOT

GOMA – SESAME SEEDS, USUALLY TOASTED TO UNLEASH ITS TOASTY AROMA

GYOZA – PAN FRIED DUMPLING OR POTSTICKER

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HAMACHI – YELLOWTAIL

HAMACHI KAMA -YELLOWTAIL COLLAR, USUALLY OVEN TOASTED AND SERVED WITH PONZU

HASHI – CHOPSTICKS

HIRAME – HALIBUT

HOKKIGAI – SURF CLAM

HOTATAGAI – SCALLOPS

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IKA – SQUID

IKURA – SALMON ROE OR EGGS

IWANA – CHAR

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KAIWARE – RADISH SPROUTS

KAKOMI – A SIXTH OF A FULL SHEET OF NORI USED TO WRAP SUSHI RICE WITH A TOPPINGS.  ALSO CALLED BATTLE SHIP.

KANI – CRAB MEAT

KANI KAMABOKO – IMITATION CRAB MEAT, USUALLY SERVED IN SUSHI BARS AS CRAB UNLESS SPECIFIED AS REAL CRAB

KATSU – A FORM OF BATTERING AND DEEP FRYING WITH PANKO

KATSUO BOSHI – DRIED BONITO FISH FLAKES – USED IN DASHI

KOMBU – DRIED KELP SEAWEED – USED FOR DASHI AND SUSHI VINEGAR

KURODAI – SNAPPER

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MAGURO – TUNA

MAKI – SUSHI ROLL

MAKISU – A BAMBOO MAT OR SUSHI ROLLER

MASAGO – HERRING ROE OR EGGS

MASU – TROUT

MIRIN – SWEET COOKING WINE – USED IN SUCH SAUCES AS EEL SAUCE AND TERIYAKI SAUCE

MOCHI – SWEET RICE CAKES WITH FILLINGS SUCH AS FRUITS OR ICE CREAM

MURASAKI – SOY SAUCE

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NAMA-TAKO – FRESH OR RAW OCTOPUS

NEGI – CHOPPED ONIONS OR SCALLIONS

NIGIRI SUSHI – RAW SLICES OF FISH ON A SMALL BALL OF SUSHI RICE, OR OTHER TOPPINGS ON SUSHI RICE

NORI – SEAWEED, USED FOR MAKING SUSHI

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OCHA – TEA

OTORO – THE FATTEST PART OF THE TUNA, MOST PRIZED PART OF TUNA

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PONZU – A MIX OF CITRUS AND SOY SAUCE

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SABA – MACKERAL

SAKE – RICE WINE

SASHIMI – RAW SLICES OF FISH AND OTHER ASSORTMENTS OF SEAFOOD, SOMETIMES SERVED ON A BED OF ICE

SHISO – JAPANESE MINT LEAF, USUALLY SERVED WITH SASHIMI.  UNLEASH ITS SCENT BY PLACING IT IN ONE PALM AND CLAP YOUR HANDS TOGETHER TO CRACK SOME LINES INTO THE LEAF

SHOYU – SOY SAUCE

SOBA – BUCKWHEAT NOODLES, USUALLY SERVED COLD WITH OTHER INGREDIENTS AND DRESSING

SUNOMONO – PICKLED VEGETABLES, SUCH AS CUCUMBER SALAD

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TAI – SNAPPER, USUALLY SERVED AS TALAPIA AT REGULAR SUSHI BARS UNLESS OTHERWISE SPECIFIED

TAKO – OCTOPUS

TAMAGO – FRIED EGG OMELET, COOKED IN A UNIQUE WAY BY FOLDING THIN LAYERS OF EGG OVER AND OVER AGAIN.  IT IS ALSO CAN BE MIXED WITH SUGAR, SOY SAUCE, AND OR VINEGAR

TEMAKI – HAND ROLL, SUSHI RICE AND OTHER INGREDIENTS WRAPPED IN A SHEET OF SEAWEED IN THE FORM OF A CONE

TEMPURA – A BATTERED MIXED OF  FLOUR AND CORN STARCH AND THEN FRIED TO MAKE CRISPY FLAKES

TERIYAKI – A MIX OF SOY SAUCE AND SUGAR TO BE USED TO BE GLAZED ON TOP OF BBQ ITEMS

TOBIKO – FLYING FISH ROE

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UNAGI – EEL

UNI – SEA URCHIN ROE

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WASABI – JAPANESE HORSE RADISH, REAL WASABI IS RARE IN SUSHI BARS AND IS VERY EXPENSIVE

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YAKINORI – TOASTED SEAWEED, USED TO MAKE SUSHI ROLLS