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Deciphering the terminology associated with sushi is essential if you want to market the cuisine successfully. Below are the Japanese names for some of the species commonly used in sushi.

Ama-ebi   raw shrimp   Katsuo   bonito
Anago   sea eel   Odori-ebi   live shrimp
Chutoro   marbled tuna belly   Maguro   tuna
Ebi   boiled shrimp   Masago   capelin roe
Hamachi   young yellowtail   Saba   mackerel
Hirame   flounder   Sake   salmon
Hotategai   scallop   Shiromi   seasonal whitefish
Ika   squid   Suzuki   sea bass
Ikura   salmon roe   Toro   tuna belly
Kani   crab   Uni   sea urchin roe
     

Other Sushi Terms

Inari-zushi   seasoned rice and vegetables wrapped in a “bag” of fried tofu
Nori   seasoned dried seaweed
Sashimi   raw fish
Shoyu   soy sauce
Unagi    freshwater eel
Wasabi  

Japanese horseradish