For some people, heaven is a Kobe steak; for others, it’s exquisite sushi like this tuna tataki (the equivalent of tartare) with ikura (salmon roe), wasabi-flavored tobiko (capelin roe) and nori flakes (seaweed). Photo by Kelly Cline | IST.
And A Glossary Of Sushi & Sashimi Terms
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Hako Sushi or Hakozushi: A type of oshi sushi (pressed sushi) made using a wooden rectangular mold. It is the best-known style of pressed sushi, which originated in Osaka. Ric is pressed into the mold lightly, toppings are overlaid, and the “cake” is cut into squares or rectangles. See oshi sushi.
Hamachi: Hamachi, or young yellowtail, is a gleaming, unctuous, firm, pink-hued fish, one of the more flavorful. Often served chopped in a roll with with scallions (negi-hamachi). Hamachi is called by different names, depending on its maturity. Older hamachi is referred to as amberjack.
Hamachi-kama: Yellowtail collars, generally served broiled.
Hamagari: A type of Japanese clam, in season in March.
Hamagari-zushi: A trompe l’oeil style of sushi where egg crêpes are folded into quarters and stuffed with sushi rice and any variety of flavoring ingredients (sesame seeds, ikura, parsley, etc.) The finished product resembles a clam shell. Hamagari-zushi is related to chakin-zushi, where the omelette is wrapped in a bag shape and tied like a beggar’s purse.
Hamo: Pike eel.
Hanakatsuo: Dried bonito, shaved or flaked.
Hand Roll: See temaki. Photo of handroll by Radu Razvan | Fotolia.
Harusame: Thin, transparent noodles made of bean gelatin.
Hashi: Chopsticks. Hashi is the Japanese word for bridge. While Chinese chopsticks are squared and the ends are blunt, Japanese chopsticks are round (like a pencil) and the ends taper to a point. One reason for this is the nature of the cuisine: much Chinese cuisine is cut-up and wok-based, while the Japanese eat a lot of whole fish, and the tapered ends facilitate the removal of bones. Chopsticks are the world’s second-most-used method of bringing food to the mouth, after fingers. They were invented in China, where they have been traced back to the 3rd century B.C.E.
Hawara: Domestic mackerel (it tends to be less fishy than saba).
Hazushi: A variety of pressed sushi that is a specialty of Nara, the capital city of Nara Prefecture in the Kansai region of Japan. It layers rice and toppings with plant leaves, such as persimmon leaves.
Hirame: Hirame is fluke, although it is often mistakenly translated as halibut (which is ohyo). While some people think that the thin, translucent piece of fluke, flecked with red, is one of the less expensive pieces of fish on the plate because it doesn’t have a lot of flavor, it is actually an expensive fish. The rippled fluke fin, or engawa, is popular with sushi connoisseurs.
Hokkigai: Surf clam. Farmed in northern Japan and common to the arctic and the Northeast coast of the U.S. from Delaware to Maine, these sweet, attractive red and white clams appear frequently in sushi bars. Photo of surf clam at left by Maria Gritcai.
Horse Mackerel: See aji.
Hotate-gai: Scallops. The Spanish also serve scallops raw, but instead of with rice, they’re marinated in citrus juice and called ceviche. Once you taste sweet, raw scallops, you may never cook them again!
Iki zukuri (or ikizukuri): Iki zukuri, or live fish sashimi, is exactly that: You are served a fish live from the tank. Often the fish is carved live and reassembled whole, from head to tail. In New York City, live fish and lobster are served this way, and live octopus and shrimp are also available. This is not limited to Japan and major world cities: We have seen a live lobster carved at a small Japanese restaurant in northern New Jersey.
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