"The Jewels of Japanese Cuisine"
Vegetarian Sushi
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Introduction to

Commonly asked 
Questions & Answers 

Fish Varieties &
related Ingredients 

Prawns, Squillas,
Sea Urchins & Crabs 








Author's note: Some vegetables or plants  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 
Aburaage: Deep-fried toofu pouch 
Aoi Nori: Green Seawwed 
Amitake: "Amitake" Mushroom 
Aloe: Aloe 
Aloe related sushi: Aloebera Gunkan: Aloe flesh + Tabaragani Crab roe + white sesame seeds 
Aosa (Iwanori): Kind of green seaweed: 
Aspara: Asparagus 
Benikokoro Daikon: Red Daikon Radish 
Daikon: Large Japanese Radish 
Daikon related ingredient: "Daikon Oroshi" (Grated daikon) 
                                        "Daikon Momiji" (Grated Daikon mixed with chili 
Edamame: Green Soybeans 
Endomame: Green Peas 
Fuki: Butterbur (only stems are eaten) 
Gari: Pickled Ginger (see picture
Ginnan: Jinko Nuts 
Goboo: Burdock (see picture) 
Burdock sushi variety: "Umegobo" (Burdock root with pickled plum meat  
                                     as "Nigiri", Temaki, etc.)   
Goma: Sesame (seeds9 
Hakusai: Chinese Cabbage (see picture) 
Harugiku: Spring Crysanthemum (small variety) 
Hasu: Lotus 
Lotus related ingredient: Renkon (Lotus root)  
Inari ("Kitsune Inari"/local name): Seasoned rice ball inside grilled deep-fried toofu pouch ("aburaage"): the name originally came from that of a shrine worshipping foxes.  
Iwanori (Aosa): Kind of green seaweed 
Junsai: Water shield 
Kabu: Turnip (see picture) 
Kaiware (Kaiware daikon):  
Kanpyo: Dried gourd shavings (resoftened in water before use) 
                (see picture
Kinome: (see picture) 
Konbu: Tangle, tang seaweed 
Kudamono: Fruits 
Kuwai: Arrowhead 
Kyuri: Cucumber 
Cucumber related sushi variety: "Kappa maki" (Thin long roll with  
                                                cucumber in centre)  
Matsutake: "Matsutake" Mushroom 
Mekabutororo: Sticky seaweed variety 
Menegi: Leek sprouts (see picture) (see picture) 
Mitsuba: trefoil 
Mizuna: Winter Wild Vegetables (Kyoto specialty) (see picture)
Momihi oroshi: Grated Japanese radish ("daikon") seasoned with chili pepper 
Mouzouchuiku: Bamboo Flesh 
Myooga: (see picture 
Na no hana: Rape Blossoms   (see picture) 
Nasu: Aubergine, egg-plant 
Aubergine variety: Kamonasu (see picture)  
Nattoo: Fermented Soybeans 
Fermented soybeans related sushi: "Nattoo-Yme-Shiso Maki" (Fermented 
        soybeans+Pickled plum meat+Perilla leaf roll) (see picture) 
Negi: Leek 
Seaweed variety: Aoi Nori  
Oboro Konbu: Kelp 
Okura: Okura 
Remon: Lemon 
Seri: Japanese Parsley 
Shiitake: "Shiitake" Mushroom (see picture) 
Shinko (O-Shinko): Japanese Pickles 
Shinwakame: "New Seaweed" 
Shiroshimeji: "Shiroshimeji" Mushroom 
Shiso: Green or Violet Beesteak Plant Leaf, Perilla (see picture
Shooga: Ginger 
Soramame: Broad Bean, Laca Bean 
Suguki no Ha: (see picture 
Takenoko: Bamboo Shoots (see picture) 
Takuan: Pickled daikon radish (see picture) (see picture) 
Tamago: Egg (see picture
Egg related ingredient: "tamagoyaki" (Japanese sweet omelette) (see picture) 
Egg related sushi variety: "Oboro" (Japanese-style sweet scrambled  
                                       "Oboromaki" (Long thin roll containing above)  
Taroimo: Taro 
Taro related ingredient: Tororo (grated taro)  
Tempura: Tempura (ingredients dipped in batter then deep-fried) 
Tsukemono: Pickles (general term) 
Tsukushi: Horsetail  
Ume: Japanese pickled Plum (see picture
Umi Budoo: Kind of Seaweed 
Warabi: Bracken 
Wasabi: Japanese green Horseradis 
Yamaimo: White Yam 
Yasai: Vegetables 
Yuuba: Thin Sheets of boiled Toofu 
Yuuzu: Citrus 
Zenmai: Flowering Fern (see picture) 

Robert-Gilles Martineau




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Acknowledgements &