 That’s not soy sauce: The great French chocolatier Pralus has paired toro with chocolate syrup. Photo courtesy Pralus.
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Product Reviews / Main Nibbles / Fish, Seafood & CaviarTypes Of SushiA Glossary Of Sushi & Sashimi Fish TermsPage 3: F, G
If you enjoy this Sushi Glossary, we have a food glossary for almost every category of food. Check out the Seafood Glossary, too. Click on a letter to go to the appropriate glossary page. a b c d e f g h i j k l m n o p q r s t u v w x y z This glossary is protected by copyright and cannot be reproduced in whole or part. Fatty Tuna: See toro. Fish Cake: See kamaboko. Fugu: Blowfish or puffer fish. Its innards and blood contain a deadly poison, tetrodotoxin. In Japan, only licensed fugu chefs are allowed to prepare the fish. It is illegal to import fresh fugu into the U.S.; only frozen fugu is allowed as any toxins would be killed by freezing. The attraction of fugu is not so much an outstanding flavor, but the novelty of the “near-death adventure.” A master sushi chef will serve every edible part of the fugu—not just the flesh (toro, back and tail meat) but the liver, intestines, skin and sperm sac (fugu no shirako). Fukusa-sushi: A style of sushi in which the rice is wrapped in a paper-thin egg crepe. Fukusa means “silk square.” Silk fabric squares are often used in Japan to wrap presents or precious articles. Also called chakin-sushi. Funamori: A boat wrap, or a style of sushi shaped like a boat to contain items that would fall off of regular nigiri-sushi. See gunkan-maki.
Gai: The word for clam. There are many types of clam served at sushi bars; akagai, aoyagi, bakagai, hokkigai (surf clam) and mirugai (geoduck) are often found in the U.S.
Geoduck: Pronounced gooey-duck. See mirugai. Geta: The block of wood traditionally used as a plate at a sushi bar. The original “sushi bars” were portable wagon carts in front of movie theatres, requiring serving pieces that were not breakable. Gobo: Burdock root—a long, slender vegetable that looks like tiny carrot. Often part of an order of oshinko (pickles), it is also an optional for vegetarian sushi roll. Gohan: Plain boiled rice (not sushi rice). Goma: Sesame seeds, which are sprinkled on particular rolls at the discretion of the chef, notably kappa maki and uramaki. Shiro-goma are white sesame seeds, kuro-goma are black sesame seeds. Gomoku Sushi: Another term for chirashi sushi. Grade Of Fish (For Sushi Or Sashimi): This is a marketing term referring to top quality, fresh fish; you need to ask if it has been frozen for parasite control (more about that in a moment). There is no official FDA Standard of Identity for a “sushi grade” or “sashimi grade” of fish. The FDA does, however, have guidelines for the handling of raw or undercooked fish, including sushi and sashimi as well as ceviche, cold-smoked fish, drunken crabs, green herring, herring roe, lomi lomi, poisson cru and cooked dishes that are served with raw interiors. It suggests that food handlers ensure the destruction of microscopic parasites that can cause gastrointestinal infection by freezing the seafood (there are options, e.g. at -4°F (-20°C) or below for 7 days, at -31°F (-35°C) or below for 15 hours, or at -31°F (-35°C) or below for 24 hours. You can read the details here. The irony is, most people think that “sushi grade” fish is the absolute freshest fish. But it isn’t, because to protect the consumer from parasites, much of it has been frozen. Some fish—mackerel and salmon, for example—are known to harbor higher levels of parasites than others, but these days almost all fish served raw are frozen first.
Continue To Page 4: Definitions H To I Go To Alphabet Index Bar Above
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