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| LEARNING JAPANESE WITH LINDA CLARK |
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| Sushi a la carte |
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| Sushi a la carte aji -- horse mackerel akagai -- ark shell ama-ebi -- raw shrimp anago -- conger eel aoyagi -- round clam awabi -- abalone ayu -- sweetfish buri -- adult yellowtail chUtoro -- marbled tuna belly ebi -- boiled shrimp hamachi -- young yellowtail hamaguri -- clam hamo -- pike conger; sea eel hatahata -- sandfish hikari-mono -- various kinds of "shiny" fish, such as mackerel himo -- "fringe" around an ark shell hirame -- flounder hokkigai -- surf clam hotategai -- scallop ika -- squid ikura -- salmon roe inada -- very young yellowtail kaibashira -- eye of scallop or shellfish valve muscles kaiware -- daikon-radish sprouts kajiki -- swordfish kani -- crab kanpachi -- very young yellowtail karei -- flatfish katsuo -- bonito kazunoko -- herring roe kohada -- gizzard shad kuruma-ebi -- prawn maguro -- tuna makajiki -- blue marlin masu -- trout meji (maguro) -- young tuna mekajiki -- swordfish mirugai -- surf clam negi-toro -- tuna belly and chopped green onion ni-ika -- squid simmered in a soy-flavored stock nori-tama -- sweetened egg wrapped in dried seaweed Otoro -- fatty portion of tuna belly saba -- mackerel sake -- salmon sawara -- Spanish mackerel sayori -- (springtime) halfbeak seigo -- young sea bass shako -- mantis shrimp shima-aji -- another variety of aji shime-saba -- mackerel (marinated) shiromi -- seasonal "white meat" fish suzuki -- sea bass tai -- sea bream tairagai -- razor-shell clam tako -- octopus tamago -- sweet egg custard wrapped in dried seaweed torigai -- cockle toro -- choice tuna belly tsubugai -- Japanese "tsubugai" shellfish uni -- sea urchin roe Maki-zushi (sushi rolls) maki-mono -- vinegared rice and fish (or other ingredients) rolled in nori seaweed tekka-maki -- tuna-filled maki-zushi kappa-maki -- cucumber-filled maki-zushi tekkappa-maki -- selection of both tuna and cucumber rolls oshinko-maki -- -pickled-daikon (radish) rolls kaiware-maki -- daikon-sprout roll umejiso-maki -- Japanese ume plum and perilla-leaf roll negitoro-maki -- scallion-and-tuna roll chUtoro-maki -- marbled-tuna roll Otoro-maki -- fatty-tuna roll kanpyo-maki -- pickled-gourd rolls futo-maki -- a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables nori-maki -- same as kanpyo-maki; in Osaka, same as futo-maki natto-maki -- sticky, strong-tasting fermented-soybean rolls ana-kyU-maki -- conger eel-and-cucumber rolls temaki -- hand-rolled cones made from dried seaweed maguro-temaki -- tuna temaki Other sushi terms nigiri(-zushi) -- pieces of raw fish over vinegared rice balls Edomae-zushi -- same as nigiri-zushi chirashi(-zushi) -- assorted raw fish and vegetables over rice tekka-don -- pieces of raw tuna over rice sashimi -- raw fish (without rice) chakin-zushi -- vinegared rice wrapped in a thin egg crepe inari-zushi -- vinegared rice and vegetables wrapped in a bag of fried tofu oshi-zushi -- Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish battera(-zushi) -- oshi-zushi topped with mackerel -tataki -- pounded, almost raw fish odori-ebi -- live ("dancing") shrimp oshinko -- Japanese pickles neta -- sushi topping wasabi -- Japanese horseradish gari -- vinegared ginger shOyu -- soy sauce The Setting Regardless of the city or even the country, some things about sushi restaurants and bars just do not change. Assuming that you are lucky enough not to have to wait, once you arrive at the establishment, the host or hostess will seat you. Once seated, you will notice several items in front of you. The most recognizable of these items are the hashi, or chopsticks. Unlike those in Chinese restaurants, most hashi are made from unpolished wood, so they can be a little rough if they are not of a good quality. Some very expensive sushi restaurants will have lacquered hashi, but they are very unusual. Your wooden hashi should be in one piece, and they will need to be split in two. Once the hashi have been broken, they should sit with their rounded ends in the hashi oki, a small ceramic block which usually has an indentation to hold the chopsticks. At the right of your setting will be a small oblong ceramic saucer that is for the shoyu, or soy sauce. The soy itself will be in a lidded jug, rather like a miniature teapot. The Dining Etiquette While it is not expected that all westerners will be able to follow or even know all the rules to sushi dining etiquette, you should certainly try. Though a few faux pas may be overlooked in most western establishments, upscale restaurants or eastern sushi bars may not be so forgiving. Some rules to remember: Never pass food to someone using chopsticks. If you must share food, pass them the plate so that they can pick from it instead. If you take food from a shared plate (such as in the above situation), use the reverse ends of your chopsticks rather than the ends which go in your mouth. Never bite into a piece of food and then replace the other half on your plate. Once you have picked something up you should eat all of it. When not using your chopsticks, you should place them in front of you, parallel to the edge of the sushi bar, with the narrow ends in the provided hashi oki; never place them directly on the bar. Never leave rice after a meal. Leaving any kind of food is considered rude, but leaving rice is especially so. Never smoke in a sushi bar, it obscures the delicate flavours of the fish for everyone else. Ashtrays will likely be provided in many sushi bars (especially in Europe and America) but to use them is dismissive of the efforts of the chef. Never expect the chef to handle money, another employee will settle the bill for you. People who handle the food never touch the money. The Eating Most westerners eat sushi by dipping it rice-side-down into the soy, and let the soy soak up into the rice. Then they wonder why the sushi disintegrates on its way from the soy to their mouth, leaving little black flecks of soy-stained rice all over the bar and their clothing. Japanese people rarely have this problem, because they know that the purpose of the soy is not to flavour the rice, but the fish. As such, the sushi should be dipped rice-side-up in the soy and then carried to the mouth. A Final Note If you have ever wondered why sushi is so expensive, it is because sushi is neither made nor eaten quickly. Good sushi should seduce you with its texture as well as its flavour, and well-cut sushi such as buri toro should dissolve in your mouth in a sublime burst. |
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