Refers to skipjack tuna, which is known as katsuo in Japan. This fish is
smoked and dried to make katsoubushi, an important ingredient in making dashi. Its
flakes are used for garnish or for any preparation like dashi.
Japanese fish stock, dashi forms the base for miso soups, clear broth soups, Ja-
panese noodle broths, and many Japanese simmering liquids. The most common form
of dashi is made by boiling Kombu- edible,dried kelp and shavings of bonito-kat-
soubushi, and then straining the remaning liquid.
Sushi: Vinagerd rice, usually topped with other components including fish cooked or un-
cooked and vegetables. It is sometimes mistaken as the raw fish by itself and it is not, it
is the rice component.
lit. hand-formed sushi). The most typical form of sushi in restaurants. It consists of
an oblong mound of sushi rice that is pressed between the palms of the hands, with a
and a slice of topping called neta draped over it. This is possibly bound
with a thin band of nori, and is often served in pairs.
Inari: A kind of sushi made from tofu skin, Pouches used for sushi. They are broth style
lit. "ground meat") is a Japanese
which refers to a food product typic-
ally made from white-fleshed
) that has been pulverized to
a paste and attains a rubbery texture when cooked. The term is also commonly applied
to similar food products made from lean
in a similar process.
Dried kelp, are edible
from the genus
widely eaten in
Miso: Fermented soy bean pastes that are sometimes combined with rice and barley for
different types of miso. Mame miso- soybeans only, Kome miso- Soy beans and rice,
Mugi miso- soybeans and barley.
The seaweed wrappers used in maki and temaki are called
. Nori is an
traditionally cultivated into the harbors of Japan. Originally, algae was scraped from
dock pilings, rolled out into sheets, and dried in the sun, in a process similar to making
paper. Nori is toasted before being used in food.
it. rolled sushi). A cylindrical piece, formed with the help of a bamboo mat, called
). Makizushi is generally wrapped in nori, but can occasionally be
found wrapped in a thin
, sesame seeds, cucumber, or parsley.
usually cut into six or eight pieces, which constitutes an order.
word for the
used to create certain types of
Tobiko is sometimes used as an ingredient in
. The eggs are small, ran-
ging from 0.5mm - 0.8mm. For comparison, tobiko is larger than masago (
but smaller than ikura (
). Plain tobiko has a red-orange color and a mild
smoky/salty taste. Sometimes, tobiko has complementary flavors added such as
(black-colored). It is similar to fish