Sushi Refesher – Short List of Raw Fish Terms
I think you had enjoyed the secret of “Sushi” in previous blog especially the basic manner through the video clip. But, you might wonder if one day you enter the sushi restaurant, how to order from the menu which full of japanese sushi terms.
Below are Sushi refesher short list with sushi raw fish terms. Enjoy Sushi-ing!! 
Sushi å¯¿å¸ - Sweetened, pickled rice plus fish – the fish is sashimi.
Sashimi 刺身 - Raw fish fillets without rice.
| Aji é°º | - Spanish mackerel or sometimes called horse mackerel. |
| Akagai èµ¤è² | - Pepitona clam, which is red in color |
| Ama Ebi ç”˜æµ·è€ | - Sweet shrimp |
| Anagoç©´å | - Salt water or conger eel. It is precooked (boiled) |
| Aoyagi é’柳 | - Red clam, or sometimes known as round clam |
| Awabi 鮑 | - Abalone |
| - | |
| Hamachiã¯ã¾ã¡ | - Young yellowtail tuna, or amberjack |
| Hamaguri 蛤 | - Clam |
| Hirame 平目 | - Fluke or flounder |
| Hokkigai ã»ã£ãè² | - Surf clam, which is thorn-shaped piece with red colouring on one side |
| Hotategai 帆立 | - Scallops |
| Ika çƒè³Š- | - Squid – The body of the Ika is eaten raw, tentacles are usually toasted |
| Ikura ã„ãら | - Salmon roe |
| - | |
| Kajiki ã‹ã˜ã | - Swordfish |
| Kaki ã‹ã | - Oysters |
| Kamabokoã‹ã¾ã¼ã“ | - Imitation crab meat. Generally used in California rolls |
| Kani 蟹 | - Real crab meat. It is always served cooked |
| Kazunoko æ•°ã®å | - Herring roe, sometimes served raw (kazunoko konbu) |
| Kobashiri ã“ã°ã—ã‚Š | - Small scallops |
| Kohada ã“ã¯ã | - Japanese shad, gizzard shad, or young punctatus |
| Kujira 鯨 | - Whale |
| - | |
| Maguro 鮪 | - Tuna, red meat, which is not to be confused with Toro white meat |
| Mekajiki ã‚ã‹ã˜ã | - Swordfish |
| Mirugai ã¿ã‚‹è² | - Surf, geoduck, or horseneck clam |
| - | |
| Ohyo オヒョウ | - Halibut |
| - | |
| Saba 鯖 | - Mackerel, which is almost always served lightly salted and marinated |
| Sake é® | - Salmon, but pronounced differently |
| - | |
| Tairagai å¹³ã‚‰è² | - Razor-shell clam |
| Tako ç« éš | - Cooked octopus |
| Tamago åµ | - Sweet egg custard wrapped in dried seaweed |
| Tobiko ã¨ã³å | - Flying-fish roe, which is red and crunchy, often served with quail egg yolk |
| Torigai ãƒˆãƒªè² | - Japanese cockle, which is a black and white shell fish |
| Toro トム| - Fatty tuna. O-Toro is considered to be the finest |
| Unagi é°» | - Freshwater eel that is grilled |
| Uni 海胆 | - Sea urchin, usually quite expensive |
| Extras: | |
| Futo-Maki 太巻ã | - Large, oversized rolls |
| Gari ãŒã‚Š | - Pickled ginger root that comes with sushi |
| Miso 味噌 | - Soy bean paste |
| Maki-mono 巻物 | - Vinegared rice and fish (or other ingredients) rolled in nori seaweed |
| Maki-sushiå·»ãå¯¿å¸ | - Rice and seaweed rolls with fish and/or vegetables. |
| Sake é® - | - Rice wine that can be served both hot and cold |
| Tempura 天婦羅 | - Seafood or vegetables dipped in batter and deep fried |
| Wasabi 山葵 - | - Japanese horseradish. This is the small lump of very spicy stuff. |
“Sushi” – Short List Of Raw Fish Terms
Japanese Diet Recipe – Sushi Meshi
