The Book of SushiDiscusses regional variations and nutritional benefits of sushi, sushi making and design, the selection of fish, and the training necessary to become a sushi chef. |
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Common terms and phrases
abalone akagai anago Angeles ark shell bamboo Bangkok Blvd boiled bonito bowl chirashi-zushi chōme Chūō-ku Tokyo chopping board chopsticks Chūō-ku clam color cooked counter cucumber customers dealers East eaten Edomae-zushi fermented fillet flavor flesh fresh ginger root Ginza gizzard shad hangiri Hokkaido Honten hotategai Hotel index and middle Japan Japanese kampyō katsuo knife knives kohada Kyoto mackerel maguro meal middle fingers mixture Nattō nigiri-zushi noren nori nori seaweed omelet Osaka pickled piece PREF Prefecture prepared Restaurant rice vinegar rolled sushi salmon roe salt San Francisco sashimi sauce sea bass sea bream sea urchin seafoods served shape sheet of nori shellfish shrimp skin sliced soy sauce squid stalls strips sugar Sukiyaki sushi chef sushi rice sushi shop sushi topping tail Taitō-ku Tbsps thick thumb torigai Tsukiji tuna vinegared rice wasabi wasabi horseradish West York zushi