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SUSHI & SASHIMI
"The Jewels of Japanese Cuisine"
Glossary/Lexicon
A~B
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Introduction ti
Sushi
 

 
Commonly asked 
Questions & Answers 
 



 
Fish Varieties &
related Ingredients 
 
 


 
Prawns, Squillas,
Sea Urchins & Crabs 

  


 
Cephalopods 
 

 

Shellfish 
Varieties 
 
 

 

Links 
 
 
 

A~B C~F G~H I~K M~N O~S T~Z

Author's note: Some of the food being exclusively indigenous to or only eaten in Japan, no English names exist for them! I shall do my best to find their Latin names!    

Abokado: Avocado 
Abura Boozu (probably local name): A large white-fleshed from the North Pacific & Arctic, Erilepsis zonifer  
Aburaage: Deep-fried toofu pouch 
Aburame (Meiname=Aburako=Neu=Mozu): Greenling 
Aburako (Meiname=Aburame=Neu=Mozu): Greenling 
Aji: Saurel (see picture)  
Saurel varieties: Katsuaji  
                         Koaji  
                         Maaji (Horse mackerel)  
                         Mureaji  
                         Sekiaji  
                         Shimaaji (Striped Jack)  
                         Tenzenaji (wild saurel)  
Saurel Sushi varieties: "Ajitataki" (finely chopped saurel mest derved on  
                                   top of a "gunkan" and sprinkled with chopped   
                                   leeks)  
Akaamadai (Amadai=Shiroamadai=Guji=Akakuzuna=Shirakawa=Shiroguji):  
            Snapper, Japanese Tilefish  
Akagai: Ark Shell, Bloody Clam  (see picture) (see picture
Ark Shell related ingredient: Akahaiimo (the filament part od the ark  
                                              shell)  
Akaishidai (Madai=Mugiwaradai=Narutodai=Sakuradai): Porgy, Red Sea Bream 
Akakamasu (see "Kamasu") 
Akakuzuna (Akaamadai=Shiroamadai=Guji=Amadai=Shirakawa=Shiroguji):  
            Snapper, Japanese Tilefish   
Akamachi (Hamadai=Onaga=Onagadai): Ruby Snapper 
Akemakigai (Ougigai): 
Akanishigai:  
Akemagigai:  
Akanishigai:  
Akayagara(Yagara): Fistularia commersonii 
Akazaebi (Tenagaebi): Scampi, Gamba   
Akou (Kijihata): A kind of Seabream (Sebastodes matsubarae) 
Amaebi (see "Ebi")  
Aloe: Aloe 
Aloe related sushi: Aloebera Gunkan: Aloe flesh + Tabaragani Crab roe + white Sesame Seeds 
Amadai (Akaamadai=Shiroamadai=Guji=Akakuzuna=Shirakawa=Shiroguji):  
            Snapper, Japanese Tilefish, Japanese Branquillo  
Amagarei(Makogarei=Amategarei=Hosokuchi=Mako=Shiroshitagarei): Marbled Sole 
Amategarei(Amagarei=Makogarei=Hosokuchi=Mako=Shiroshitagarei): Marbled Sole 
Ami: Arctic Krill  
Amitake: "Amitake" Mushroom 
Anago ("Mejiro"/local name): Common Conger Eel  
                                           (see picture) (see picture)  
                                                      (see picture) (see picture) (see picture) 
(see picture) (see picture
Conger eel variety: Maanago (White Spotter Conger) 
Conger eel Sushi variety: Anago no Shiroyaki (Grilled white Conger Eel)  
Ankimo: Frogfish liver ("Japanese Foie Gras") 
Ankimo no Steak: Frog fish liver steak 
Ankoo (Kutsuankoo=Kiankoo): Frogfish, Angler, Angler Fish, Goose Fish 
Angler related ingredient: Anko no kimo (Ankimo)(Angler liver="Japanese  
                                       Foie Gras")  
Angler sushi variety: "Anko no kimo no Fukisamaki" (Angler Liver Roll)  
Ao  (Buri=Hanajiro=Hiramasa=Inada=Fukuragi=Kando=Kozokura=Mejiro=Tsubasu 
         =Wakanago=Wakashi=Warasa): Yellowtail, Amberjack, Japanese Amberjack 
Aoi Nori: Green Seawwed 
Aoriika (see "Ika")  (see picture) 
Aosa (Iwanori): Kind of green seaweed: 
Aoyagi (Bakagai=Minatogai): Round Clam, hen Clam  (see picture) 
              (the central "tongue" inside the shell) (see "Bakagai") 
Aradaki: Lightly simmered fish & vegetables (see picture)
Aspara: Asparagus 
Ara (Kue=Moroko): Kelp Bass, Kelp Grouper, Saladfish, Niphon spinosus 
Asari: Common Cockle  
Aspara: Asparagus 
Awabi: Abalone, Disk Abalone  (see picture
Abalone varieties:   Ezoawabi  
                              Kuroawabi  (see picture
                              Madakaawabi  (see picture
                              Megaiawabi 
                              Mushiawabi  
Ayame: Japanese Trout  
Ayu: an "Ayu", an "Ai", Samlet, a River Sweetfish  
Bafununi: Sea Urchin Variety  
Bai (Shirobai=Ecchubai=Shirobaigai=Mabai): Ivory Shell 
Bakagai (Aoyagi=Minatogai): Round Clam, hen Clam  (see picture) 
Round clam related ingredients: Aoyagi (the central "tongue" inside the  
                                                    shell) (see picture) 
                                                    Kobashira (the two round muscles on both  
                                                    sides of the "tongue")  (see picture) 
Round clam sushi variety: "Kobashira no Gunkan" (Round clam round  
                                        muscles on top of a rice ball wrapped with dry  
                                        seaweed) (see picture) 
Bakudan: Raw Fish and vegetables arrang as an "exploding bomb": 
                  (see picture)
Basashi: Thin slices of raw horsemeat (also called "Sakura") 
                                   (see picture) 

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Bashookajiki: Merlin variety (see picture 
BatteraZushi: Mackerel (Oshizushi) from Kansai & Kyoto areas 
Benikokoro Daikon: Red Daikon Radish 
Benimasu (Benizake): Kokanee=Kokanee Salmon=Sockeye Salmon=Red salmon 
Benizake (Benimasu): Kokanee=Kokanee Salmon=Sockeye Salmon=Red salmon 
Binnagamaguro: Albacore (see picture)   
Bora: Gray Mullet  
Gray mullet related ingredient: Karasumi (Preserved mullet roe)  
Buri  (Ao=Hanajiro=Hiramasa=Inada=Fukuragi=Kando=Kozokura=Mejiro=Tsubasu 
         =Wakanago=Wakashi=Warasa): Yellowtail, Amberjack, Japanese Amberjack 
            Buri variety: "buri Aburi" (Slightly Grilled Yellowtail) (see picture
Botanebi (see "Ebi")  
Budooebi (see "Ebi") 
Buri  (Hiramasa): Yellowtail  Robert-Gilles Martineau
 
Meat
Sushi
 



 
Vegetarian
Sushi  
 
 


 
Side
Dishes  
 


 
Sushi Galleries:

 
 


 
Recommended 
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Acknowledgements &
Bibliography