The Sushi Code

People often tell me that they just don't understand sushi menus. I certainly can understand that because the first time I went to a sushi bar, I was completely lost, too. Unfortunately, I didn't have an understanding sushi chef that was willing to explain anything. In fact, he asked as I sat in front of him whether or not I knew that I was in a sushi bar...

Wanna order in confidence and impress friends with sushi knowledge? Check out this list of common sushi bar items and you'll be breaking the sushi code in no time.

Ama ebi- sweet shrimp, served raw as sashimi. The heads are usually deep fried and offered to the diner as a treat to accompany rest of the shrimp.
Bento- a Japanese style multi compartment box available in various sizes and mediums. Often, these boxes are associated with lunch.
Chirashi zushi- a bed of sushi rice that is topped with assorted seafood, fish roe, vegetables, and/or Japanese omelet.
Chu toro- fatty tuna belly
Domo arrigato gozaimasu- thank you very much. It is often shortened to domo.
Ebi- shrimp.
Edamame-boiled soybean pods often served warm with salt.
Enoki- a variety of Japanese mushroom.
Fugu- the ultimate gamble! This blowfish is expertly cut and served by only certified fugu masters. The flesh is safe for consumption only if cut properly as any incorrect cuts will release toxic poisons throughout the fish. If cut incorrectly, eating tainted fugu is deadly.
Furikake- seasoned shake that usually consists of sesame seeds, dried seaweed and other such flavors.
Futomaki- thick sushi rolls.
Gari- pickled ginger used as a palate cleanser between bites of sushi and sashimi.
Gunkan maki- battle ship sushi. Small balls of rice are wrapped with a wall of nori then filled with toppings such as fish roe.
Hamachi- farm raised yellowtail.
Hashi- chopsticks.
Hirame- halibut.
Hon maguro- blue fin tuna. Also called kuru maguro.
Hoso maki- thin, small bite sushi rolls.
Hotate gai- jumbo scallop.
Ika- squid.
Ikura- salmon roe.
Inari-zushi- often called football sushi. Fried tofu packets are simmered then filled with sushi rice and assorted fillings.
Kajiki- swordfish.
Kaki- oyster.
Kama- fish cheek. Often, restaurants will serve grilled or broiled salmon and yellowtail kama.
Kani- crab.
Kanikama- imitation crab.
Kan pai!- Before drinking sake, raise your glass and say this.
Kappa maki- thin roll made with cucumber.
Karei- flounder.
Katsuo- bonito.
Kazunoko- herring roe.
Kibinago- baby sardine.
Kihada maguro- yellow fin tuna.
Kobe- name of place in Japan where prized beef is raised. The beef, also called Kobe, is very fatty, marbled and highly expensive.
Kushiyaki- grilled skewered items.
Kyuri- Japanese cucumber.
Maguro- tuna.
Maki-zushi- rolled sushi.
Masago- smelt roe.
Masu- cedar box used to drink sake.
Miru gai- giant clam.
Miso- soybean paste used to flavor soups, sauces and marinades. The most common varieties are white, yellow and red, each bearing their own distinct flavor. Generally, the darker the miso paste, the stronger and bolder the flavor. Miso is salty, though white miso is somewhat sweet.
Mochi- glutinous rice. Sometimes added to frozen ice cream treats.
Natto- fermented soybeans.
Nigiri zushi- type of sushi where toppings are served on top of a pair of hand formed balls of rice.
Nigori- unfiltered sake, resembles skim milk.
Nori- dried sea vegetable used to make maki zushi.
Ocha- green tea.
Oshi zushi- type of sushi where layers of rice are alternated with toppings and pressed into a box mold.
Otoro- part of the tuna belly that is closest to the skin.
Panko- Japanese style breadcrumbs.
Ponzu- citrus flavored, soy based dipping sauce.
Saba- Japanese mackerel, usually marinated in vinegar before serving.
Sake- Japanese rice wine.
Sake- salmon.
Sashimi- fresh, raw fish served with condiments and dipping sauce.
Shiitake- variety of Japanese mushroom.
Shiro maguro- white albacore tuna.
Shirome- whitefish.
Shiso- leaf of perilla plant. Has a unique mint and basil flavor.
Shochu- “fiery spirits”, liquor distilled from sweet potatoes, rice, or molasses. Usually drunk on the rocks or chilled with water added.
Shoyu- soy sauce.
Soba- thin buckwheat noodles.
Sunomono- vinegared salads.
Suzuki- sea bass.
Tai- snapper.
Tako- octopus.
Takobutsu- vinegared salad made with bits of octopus.
Tamago- sweet Japanese omelet.
Tekka don- fresh, raw tuna over a bowl of sushi rice.
Tekka maki- thin roll that contains only fresh, raw tuna.
Temaki- type of sushi in which ingredients and sushi rice are rolled up in a piece of nori like an ice cream cone.
Tempura- type of Japanese batter frying.
Teriyaki- sweetened, soy sauce based marinad used for seafood, poultry and meats before broiling.
Tobiko- flying fish roe.
Toro- fatty tuna belly.
Udon- thick wheat noodles.
Umeboshe- pickled sour “plums” actually made from under ripened apricots.
Unagi- broiled freshwater eel.
Uni- sea urchin roe.
Uramaki- type of sushi roll where the rice rather than nori is on the outside.
Uzura- quail eggs.
Wasabi- spicy Japanese root. Powdered and synthetic versions are most commonly used to form a spicy paste.