snapper fishing technics
Sushi Guide Glossary
There are thousands of outstanding sushi restaurants in the United States serving a gourmet each year. However, many people are still intimidated by the process of sushi-hungry, and never fail to enjoy one of the healthiest, most delicious cuisines in the world.
To help sushi lovers to the top-to-be, we present the following glossary of terms and basic definitions of sushi. This information will help introduce you to the world of sushi and provide the knowledge necessary to enter any Japanese restaurant and order with confidence.
Basic Sushi Glossary
Aburage - bags made Fried tofu, cooked in water, sake and soy sauce.
Agari - A type delicious green tea.
Aji - A type of mackerel (also known as "The Spanish Mackerel).
Akami - The leanest part of the tuna, Akami is cut from the back of the fish.
Anago - An eel found in salt water.
Anko-nabe - A popular variation of monkfish stew.
Baigai - Small water snails
Bara Sushi - a unique type of sushi where the sushi rice and seafood ingredients are mixed and served.
California Roll - One of the most popular sushi dishes in the United States. Includes crab meat, flying fish or smelt and avocado.
Chutoro-maki - tuna A marble roll
Ebi - cooked shrimp (simple and easy!).
Engawa - The delicious meat surrounding the scallop muscle (also can refer to the muscle that controls the fin of a halibut).
Fugu - One of the main types infamous sushi, Fugu is a puffer fish can be poisonous if prepared incorrectly.
Futo-maki - a roll stuffed with boiled eggs (fresh), rice, squash and pickled vegetables.
Ika - Squid
Inada - A young yellow tail fish
Iso-don - A bed of sushi rice served in fish, vegetables or a mixture of other elements.
Kamaboko - This is a fish pie with white fish and hit a cornstarch mixture.
Kani - Crab meat
Kanpachi - A young yellowtail fish.
Katsu - technically not sushi, Katsu refers to fried foods with bread crumbs. The type of chicken is more popular Katsu Katsu.
Koi. Saltwater carp
Kombu and Konbu - These terms refer to seaweed or dried seaweed.
Kurodai - A dish using sea bream.
Make sushi - A roll of sushi made with seaweed, rice and vegetables in the center of the roll.
Maki-mono - rice and fish roll wrapped in seaweed
Mochi - sweet rice cakes
Mushimono - refers to any dish steamed.
Philadelphia Roll - Another American favorite, a Philadelphia roll is a roll made with salmon, cream cheese and vegetables.
Sake. A fortified wine made from rice. An essential part in most sushi restaurants around the world.
Sashimi - This popular dish includes chilled raw fish served without rice. (The fish is cut)
Senbei - These thin rice crackers is often served with soy sauce or a variety of other seasonings.
Shirumono - The Japanese term for soup
Shoyu - Soy sauce
Suimono - A clear, but the soup tasty
Tako - Octopus
Tekka-don - A selection of raw tuna served over rice.
Wasabi - A spicy Japanese horseradish. If you've never used before Wasabi, be careful your first time!
Yosenabe - A Japanese fish and vegetable stew.
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Fishing Techniques - Yellowtail, Grouper, & Mutton Snapper
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