Sushi Terminology

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Sushi Terminology
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
Anago - sea eel
Chutoro - marbled tuna belly
Ebi - boiled shrimp
Hamachi - young yellowtail
Hirame - flounder
Hotategai - scallop
Ika - squid
Ikura - salmon roe
Kani - crab

Katsuo - bonito
Odori-ebi - live shrimp
Maguro - tuna
Masago - capelin roe
Saba - mackerel
Sake - salmon
Shiromi - seasonal whitefish
Suzuki - sea bass
Toro - tuna belly
Uni - sea urchin roe
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

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