(ah-geh-moh-noh) – Fried foods — either deep-fat fried or pan-fried.

(ah-ka-gah-ee) – Pepitona clam, red in colour, not always available.

(mah-kee-soo) – Mat made of bamboo strips to create make-zushi.

(neh-gee) – Green Onion. Scallion. Round onion is called Tama-negi.

(shee-oh-kah-rah) – A dish made of the pickled and salted internal organs of various aquatic creatures. It comes in many form such as ‘Ika no Shiokara’ (squid shiokara), shrimp, or fish.

(shee-rah-koh) – The milt sac of the male codfish.

(yah-koo-mee) – A generic term for condiments.

(ah-boo-rah boh-zoo) or Abura Sokomutsu (ah-boo-rah soh-koh-moo-tsoo) – This is Escolar (Oilfish) and sometimes called Shiro Maguro, although it is not tuna and should not be confused with that fish. [..]

(ah-boo-rah boh-zoo) or Abura Sokomutsu (ah-boo-rah soh-koh-moo-tsoo) – This is Escolar (Oilfish) and sometimes called Shiro Maguro, although it is not tuna and should not be confused with that fish. [..]

(ah-boo-rah-ah-geh)-Fried tofu pouches usually prepared by cooking in sweet cooking sake, shoyu, and dashi. Used in various dishes, in Miso Shiru and for Inari Zushi.