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Hamachi 101

Presentation

Sushi is presented very artistically to coordinate ingredients and colors.  Sushi items and presentation generally combine fish and vegetable ingredients. Each plate is presented to mimic the underwater ocean scenery. With the fresh fish being the main component surrounded with roots and vegetables are among the seaweed of the ocean.

Please take a moment to learn about some of our Japanese fine cuisine terms.

Sushi a La Cart

aji - horse mackerel
akagai - ark shell
ama-ebi - raw sweet shrimp
anago - conger eel
aoyagi - round clam
awabi - abalone
ayu - sweetfish
buri - adult yellowtail
chUtoro - marbled tuna belly
ebi - boiled shrimp
hamachi - young yellowtail
hamaguri - clam
hamo - pike conger; sea eel
hatahata - sandfish
hikari-mono - various kinds of "shiny" fish, such as mackerel
himo - "fringe" around an ark shell
hirame - flounder
hokkigai - surf clam
hotate - scallop
ika - squid
ikura - salmon roe
inada - very young yellowtail
kaibashira - eye of scallop or shellfish valve muscles
kaiware - daikon-radish sprouts
kajiki - swordfish
kani - crab
kanpachi - very young yellowtail
karei - flatfish
katsuo - bonito
kazunoko - herring roe
kohada - gizzard shad
kuruma-ebi - prawn
maguro - tuna
makajiki - blue marlin
masu - trout
meji (maguro) - young tuna
mekajiki - swordfish
mirugai - surf clam
negi-toro - tuna belly and chopped green onion
ni-ika - squid simmered in a soy-flavored stock
nori-tama - sweetened egg wrapped in dried seaweed
Otoro - fatty portion of tuna belly
saba - mackerel
sake - salmon
sawara - Spanish mackerel
sayori - (springtime) halfbeak
seigo - young sea bass
shako - mantis shrimp
shima-aji - another variety of aji
shime-saba - mackerel (marinated)
shiromi - seasonal "white meat" fish
suzuki - sea bass
tai - sea bream
tairagai - razor-shell clam
tako - octopus
tamago - sweet egg custard wrapped in dried seaweed
torigai - cockle
toro - choice tuna belly
tsubugai - Japanese "tsubugai" shellfish
uni - sea urchin roe

Maki-Zushi (sushi rolls)

maki-mono - vinegared rice and fish (or other ingredients) rolled in nori seaweed
tekka-maki - tuna-filled maki-zushi
kappa-maki - cucumber-filled maki-zushi
tekkappa-maki - selection of both tuna and cucumber rolls
oshinko-maki - -pickled-daikon (radish) rolls
kaiware-maki - daikon-sprout roll
umejiso-maki - Japanese ume plum and perilla-leaf roll
negitoro-maki - scallion-and-tuna roll
chUtoro-maki - marbled-tuna roll
Otoro-maki - fatty-tuna roll
kanpyo-maki - pickled-gourd rolls
futo-maki - a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables
nori-maki - same as kanpyo-maki; in Osaka, same as futo-maki
natto-maki - sticky, strong-tasting fermented-soybean rolls
ana-kyU-maki - conger eel-and-cucumber rolls
temaki - hand-rolled cones made from dried seaweed
maguro-temaki - tuna temaki

 

Other sushi terms

nigiri(-zushi) - pieces of raw fish over vinegared rice balls
Edomae-zushi - same as nigiri-zushi
chirashi (-zushi) - assorted raw fish and vegetables over rice
tekka-don - pieces of raw tuna over rice
sashimi - raw fish (without rice)
chakin-zushi - vinegared rice wrapped in a thin egg crepe
inari-zushi - vinegared rice and vegetables wrapped in a bag of fried tofu
oshi-zushi - Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish
battera (-zushi) - oshi-zushi topped with mackerel
tataki - pounded, almost raw fish
odori-ebi - live shrimp
oshinko - Japanese pickles
neta - sushi topping
wasabi - Japanese horseradish
gari - pickled ginger
shoyu - soy sauce