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The sweetened, pickled rice. The fish is sashimi. Wrap
the together in portions and sell it as sushi, and the
name still refers to the rice, not the fish. Sushi is
indeed the term for the special rice but it is modified,
in Japanese, to sushi when coupled with modifiers that
describe the different styles of the most popular dish.
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The little fingers of rice topped with wasabi and a
filet of raw or cooked fish or shellfish. Generally the
most form of sushi you will see.
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The piece of fish that is placed on top of the sushi
rice for nigiri.
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Battleship roll. This is where the maki is rolled to
form a container for the liquid neta. Used for oysters,
uni, quail eggs, ikura, tobiko, etc...
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The rice and seaweed rolls with the fish and/or vegetables.
Most maki places the nori on the outside, but some, like
the california and rainbow roles, place the rice on the
outside.
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Big oversized rolls.
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Hand rolled cones of sushi rice, fish and vegetables.
Wrapped in seaweed. Very similar to maki.
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Sushi made from rice pressed in a box or mold.
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Raw fish fillets sans the sushi rice
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Seafood or vegetables dipped in batter and deepfried.
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Sweet rice wine for cooking.
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Pickled ginger (the pink or off-white stuff) that comes
along with sushi.
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Plain boiled rice.
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Sheets of dry seaweed used in Maki.
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Tea.
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Japanese soy sauce.
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Rice vinegar.
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Soybean curd.
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Chopsticks.
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Rice wine. Served both hot and cold depending on the
quality. Some people love it, some people hate it.
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Japanese Horseradish. This is the small lump of green
stuff that looks sort of like clay. Best done in extremely
small doses. Not related to American horseradish except
by the name. |
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Japanese dishes are designed to be the right
size and shape for holding in the hand. It is a particulary
important point of etiquette to lift the dishes to the
breast when eating rice or drinking soup. |
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Use your chopsticks to cut up pieces of food too large
to fit into the mouth in one bite. When eating food served
in a bowl with a lid, replace the lid on the bowl when
you have finished. |
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When eating tempura, sashimi or other food which is
dipped in sauce before being eaten, use the hand not holding
the chopsticks, to hold the dish containing the sauce. |
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When you have finished your meal, replace your chopsticks
tidly on the chopstick rest as they were when you started. |
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The dishes or plates used for grilled fish are usually
too large to pick up, and may be left on the table. When
eating nabemono (hotpots), transfer a portion from the
communal pot to your own small dish and then lift the
dish to eat. |
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