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Definitions (152)
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Agemono
(ah-geh-moh-noh) – Fried foods — either deep-fat fried or pan-fried.
Meaning awaits approval from a moderator |
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Akagai
(ah-ka-gah-ee) – Pepitona clam, red in colour, not always available.
Meaning awaits approval from a moderator |
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Makisu
(mah-kee-soo) – Mat made of bamboo strips to create make-zushi.
Meaning awaits approval from a moderator |
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Negi
(neh-gee) – Green Onion. Scallion. Round onion is called Tama-negi.
Meaning awaits approval from a moderator |
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Shiokara
(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.
Meaning awaits approval from a moderator |
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Shirako
(shee-rah-koh) – The milt sac of the male codfish.
Meaning awaits approval from a moderator |
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Yakumi
(yah-koo-mee) – A generic term for condiments.
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Aburage
(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.
Meaning awaits approval from a moderator |
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Aemono
(ah-eh-moh-noh) -Vegetables (sometimes meats) mixed with a dressing or sauce.
Meaning awaits approval from a moderator |
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Agari
(ah-gah-ree) – A Japanese sushi-bar term for green tea.
Meaning awaits approval from a moderator |
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