SUSHI VOCABULARY   

   Note: Upper-case letters represent long vowel sounds. See the
   pronunciation guide below for more details.
   
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    Sushi a la carte
    
     * aji -- horse mackerel
     * akagai -- ark shell 
     * ama-ebi -- raw 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
     * hotategai -- scallop
     * ika -- squidikura -- 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 -- bonitokazunoko -- herring roe
       kohada -- gizzard shad
       kuruma-ebi -- prawn
       maguro -- tunamakajiki -- blue marlinmasu -- 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 -- salmonsawara -- Spanish mackerel
       sayori -- (springtime) halfbeakseigo -- young sea bass
       shako -- mantis shrimp
       shima-aji -- another variety of ajishime-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 roll
       soshinko-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-makinatto-maki -- sticky, strong-tasting fermented-soybean rollsana-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-
    zushichirashi(-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 ("dancing") shrimp
    oshinko -- Japanese pickles neta -- sushi topping
     * wasabi -- Japanese horseradish
     * gari -- vinegared ginger
     * shOyu -- soy sauce