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Tuna Tataki Sushi
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.

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July 2007
Updated August 2008

Product Reviews / Main Nibbles / Fish, Seafood & Caviar

Sashimi & Sushi

And A Glossary Of Sushi & Sashimi Terms

Page 4: H, I

 

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 get 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.

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.

Hijiki: Black seaweed, which has the appearance of large tea leaves (tea leaves also can be eaten as a vegetable, but are not due to the expense). While often enjoyed in a salad, hijiki can be made into a vegetarian sushi roll as well.

Hichimi Togarashi: A mixture of spices for table seasoning, which typically include black hemp seeds, dried mandarin orange peel, ground sansho pepper pods, nori seaweed bits, red pepper (togarashi), white poppy seeds and white sesame seeds.

Hikari Mono: Silver-skinned fish (aji, iwashi, kohada, sanma, sayori, e.g.) sliced for serving, with the silver skin left on. (See photo at right.) One of the three types of sushi-dane.

Kohada
Hikari mono: The fish’s silvery skin is
aesthetically desirable, so is not removed
prior to serving. Photo of kohada courtesy
of Clare Kleinedler, Rainy Days And Sundays.

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.

Surf ClamHokkigai: 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!

SquidIka: Squid. Squid is one of the seafood items that is not served raw—it would be too chewy to be edible. It is blanched and scored before serving.

Ika-geso: Squid legs, or the tentacles. These are tender and delicious, very different in flavor and texture from the body of the squid. It is unusual to find them at American sushi bars.

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.

Ikura: Salmon roe. Ikura means “How much?” in Japanese, likely referring to the value of the roe. (Photo at right.)

Inari-zushi: A style of sushi made by stuffing a fried bean curd pocket (tofu) with sushi rice and vegetables or other ingredients. The pocket itself is called aburage. (Photo below.)

Itamae: The sushi chef (or any Japanese chef).

Iwana: Arctic char.

Iwashi: Anchovy.

 

Continue To Page 5: Definitions K To M

Go To The Alphabet Index Bar Above

Ikura Sushi
Photo of ikura with cucumber and scallop, by Jeannette Lambert | IST.

Sushi

Inari is the stuffed brown tofu pocket in the center. Photo by DTC Creations | MorgueFile.

 

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