E Z HOME SUSHI
Where home chefs learn the art of sushi
Glossary
Akami – Tuna (lean)
Anonori – Nori Flakes (roasted)
Awasezu – Sushi Vinegar
Bouzushi – Stick-shaped sushi
Calrose rice – Rice most used for sushi, also called “Japonica rice”
Chirashi – “Scattered” sushi
Chutoro – Tuna (semi fat)
Daikon – White radish
Ebi – Shrimp (cooked and butterflied)
Furikake – Rice seasoning
Futomaki – “Fat” rolls (large rolls)
Gari – Pickled ginger
Genmai – Brown rice
Goma – Sesame seeds
Gomoku – Vegetarian chirashi
Gunkunmaki – Battleship sushi
Gyutoh – Knife
Habakatsuo – Thin bonito flakes
Hakozushi – Box shaped sushi
Hamachi – Yellowtail tuna
Hangiri – mixing bowl
Hayazushi – Box shaped sushi
Hirazakuri – Thick sashimi
Hon Magura – Bluefin tuna
Honyaki – Hard knifes (damascus or high-carbon
Hosomaki – Small rolls
Hotate – Scallops
Ika – Squid
Ikura – Salmon roe
Inarizushi – Stuffed sushi
Japonica rice – Rice used for sushi, also called “calrose rice”
Kaiware – Daikon sprouts
Kaku Zakuri – Cube cut sashimi
Kani – Crab
Kani Kama – Imitation crab
Kappamaki – Cucumber roll
Kasumi – Japanese knives
Katsuobushi – Bonito flakes
Kazaramaki – Artistic rolls
Keiji – Salmon
Kihada Maguro – Yellowfin Tuna
Kindai – Tuna
Kiritsuke – Knife
Konbu – Kelp
Masago – Capelin Fish Roe
Maguro – Tuna
Maguro kiri – Tuna knife
Makisu – Rolling mat
Makizushi – Rolled sushi
Mirin – Sweet rice wine
Miso – Soybean paste (fermented)
Nakiri – Double edged knife
Nasu – Pickled eggplant
Nigiri – Hand sushi
Niku – Meat
Nori – Toasted seaweed in sheet form
Onigiri – Rice balls
Oshizushi – Pressed sushi
Otoro – Very fatty tuna
Ponzu – Citrus flavored soy sauce
Sake – Rice wine
Santoku – Western-style all-purpose knife
Sashimi – Raw sliced fish
Shamoji – Rice paddle
Shari – Sushi rice
Shikaimaki – Square decorative rolls
Shoga – Ginger
Shoyu – Soy sauce
Sogizukuri – Sashimi (thin cut)
Su – Vinegar
Sushi – Rice seasoned with vinegar
Tai – Snapper
Tako – Octopus
Tomago – Rolled omlet
Tarabagani – King Crab
Tekkamaki – Tuna roll
Temaki – Hand rolls
Tempura – Battered and fried food
Tobiko – Flying fish roe
Tsuma – Garnish
Unagi – Eel
Uni – Sea urchin
Uramaki – Inside-out roll
Usuba – Meat cleaver
Usuzukuri – Sashimi (very thin)
Uzura no tomago – Quail eggs
Wakame – Seaweed
Wakashi – Yellowtail tuna (small)
Warasa – Yellowtail (medium)
Wasabi – Horseradish/mustard paste
Yanagiba – All-purpose knife
Beginner
Store
When you are just starting you have a few basic tools/items you will need to begin. This shop has the basics at prices that won’t break the bank.
Best Bang-for-the-Buck Store
After you get your basics, you will want to start upgrading and getting other items to make more advanced sushi.
Ideal Products Store
If you don’t have to check your bank account before going shopping, this store has the best of best options.
