Sushi Menu Terms Explained

Sushi Words Translated for Menus: A Complete Guide

If you've ever found yourself staring at a sushi menu and feeling unsure about the terms, you're not alone. Japanese sushi terminology can seem intimidating at first, but once you know what the words mean, navigating the menu becomes much more enjoyable. This guide explains the most common sushi words, translated into English, so you can order with confidence.

Understanding the Basics of Sushi

Before diving into specific ingredients and types of rolls, it's important to understand the foundational terms used across most sushi menus. These core categories define how the sushi is prepared and presented.

• Sushi (寿司): Vinegared rice combined with various toppings or fillings
• Sashimi (刺身): Sliced raw fish served without rice
• Nigiri (握り): Hand-formed sushi with a topping on a small bed of rice
• Maki (巻き): Rolled sushi wrapped in seaweed and sliced into pieces
• Temaki (手巻き): Hand-rolled sushi in a cone shape
• Uramaki (裏巻き): Inside-out roll with rice on the outside and seaweed inside

Common Sushi Fish and Seafood Ingredients

The most important part of sushi for many diners is the fish or seafood. These ingredients appear in many forms, from raw sashimi to seared toppings on rice. Understanding these names helps you select the flavors and textures you prefer.

• Maguro (まぐろ): Tuna
• Toro (とろ): Fatty tuna
• Hamachi (はまち): Yellowtail
• Sake (さけ): Salmon
• Ebi (えび): Shrimp
• Amaebi (甘えび): Sweet shrimp
• Ika (いか): Squid
• Tako (たこ): Octopus
• Unagi (うなぎ): Freshwater eel, typically grilled with sweet sauce
• Anago (あなご): Saltwater eel
• Hokkigai (ほっきがい): Surf clam
• Hotate (ほたて): Scallop
• Ikura (いくら): Salmon roe
• Tobiko (とびこ): Flying fish roe
• Masago (まさご): Smelt roe
• Kani (かに): Crab, often imitation in rolls

Vegetables and Garnishes in Sushi

Sushi isn't all about seafood. Many rolls include vegetables, pickles, and garnishes that add flavor, texture, and visual appeal. These ingredients are often unique to Japanese cuisine and offer exciting taste combinations.

• Avocado: Often used in Western-style rolls
• Tamago (たまご): Sweet Japanese egg omelet
• Shiso (しそ): A minty herb with a basil-like flavor
• Daikon (大根): Mild white radish, often pickled
• Yamagobo (山ごぼう): Pickled burdock root
• Kanpyo (かんぴょう): Dried gourd strips
• Nori (のり): Dried seaweed sheets used for rolling sushi

Condiments and Sauces on the Sushi Table

A sushi experience would not be complete without the essential condiments and dipping sauces. These additions bring depth and contrast to the delicate flavors of the sushi itself.

• Wasabi (わさび): Spicy green paste made from Japanese horseradish
• Gari (がり): Pickled ginger served to cleanse the palate
• Soy Sauce / Shoyu (醤油): Traditional dipping sauce
• Ponzu (ポン酢): Tangy soy-based sauce with citrus
• Eel Sauce / Unagi Tare (うなぎたれ): Sweet and savory sauce, usually on grilled eel