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 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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Product Reviews / Main Nibbles / Fish, Seafood & CaviarTypes Of SushiAnd A Glossary Of Sushi & Sashimi TermsPage 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. You can click on the letter of the alphabet in the bar below to get to a term 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
Hamachi: Hamachi, or 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 also referred to as amberjack. Hamachi-kama: Yellowtail collars, generally served broiled. 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). 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. Hirame: Fluke. 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. Fluke fin, or engawa, is popular with connoisseurs.
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! Ika: 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. For a photo, see Squid. 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.
Inari-sushi: 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. Itamae: The sushi chef (or any Japanese chef). Iwana: Arctic char. Iwashi: Anchovy.
Continue To Glossary Page 5, Definitions K To M Return To Glossary Page 1, Overview And Definitions A To B Return To Glossary Index Bar, Above
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Ikura: Salmon roe. Ikura means “How much?” in Japanese, likely referring to the value of the roe.