33 terms

Sushi catalog

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translation
1. Santenmori—3 point sashimi
2. Su miso—KSM
3. Wakame—seaweed
4. Kinome—Japanese herb sansho leaf
(Has mild pepper-mint-lime taste, citrus aroma, can enhance the flavor of a dish without adding fat, calories and sodium.)
5. Sansho—Japanese pepper, 山椒
6. Hijiki—brown sea vegetables
(Rich in dietary fibre and essential minerals such as calcium, iron, and magnesium.)
7. Pastrami—preserve, conserve, smoked, pressed meat
8. Gazpacho—cold soup made with raw, blended vegetables, classic Spanish cuisine, widely eaten during summer as it is refreshing and cool
9. Nikiri—sweet soy sauce
10. Aburi—flame seared
11. Karasumi—salted pickled mullet roe that we bake and make into a powder
(food product made by salting mullet roe and drying it in sunlight, high priced delicacy and it is eaten while drinking sake.)
12. Battarga—similar to karasumi, Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna
13. Shiromiso—white miso
14. Bou sushi— loaf or stick style
15. Tonburi— vegetables carviar
Dessert
1. Kuromitsu—Japanese black honey, similar to molasses but thinner and milder
2. Kalamansi—Japanese citrus
3. Kinako—toasted soybean flour
4. Cremeux
5. Soba cha—buckwheat tea
6. Hoji-cha—Japanese green tea roasted
7. Cremeux—French for creamy, is a dense, soft, classic pudding
8. Maca—Peruvian ginseng
9. Compote—fruits stewed with sugar or in sugar
10. Rhubarb—a plant with large leaves and red stem, the stem can cook with sugar to make jam or pudding
11. Kokuto—muscovado
12. Mugicha—barley tea
13. Mitsuba—Japanese wild parsley, stone parsley
14. Satsuma—seedless sweet mandarin
15. Sangria—a punch consists of red wine and chopped fruits.
16. Mascarpone—Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar or citric acid. Has much richer and creamer taste than cream cheese.
Sushi translation
1. Hotaru ika—firefly squid
2. Toro
3. Chu toro
4. Oh toro
5. Sayori—halfbeak, needle fish
6. Zuke—marinated in soy sauce
7. Tataki—tuna is seared over flame or brown outside
Akami (red meat fish)
Season:
Year-round

Taste notes:
Has the most umami flavor of all other fattier cut, while toro melts in your mouth, lean tuna has more to chew it. Rich texture.

How to serve:
Raw as nigiri
Roll as tekki maki
Marinated in soy sauce as zuke
Seared over flame as tataki

1. Maguro—lean tuna
2. Otoro—fattiest part of tuna belly
3. Hon maguro—northern bluefin tuna
4. Kihada maguro—yellow tuna
5. Bachi maguro—bigeye tuna
6. Minami maguro—southern bluefin tuna
7. Bincho maguro—albacore
8. Katsuo maguro—skipjack
Kai (shellfish )
1. Akagai—ark shell, red clam
2. Tairagai—Japanese pen shell
3. Hotategai—
4. Hotate—scallop
5. Mirugai—jumbo clam, giant clam, geoduck
(Toothy, firm and crunchy texture, with sweet, delicate flavor and hints of seaweed)
6. Aoyagi—orange clam
7. Ebi—shrimp
8. Awabi—abalone
( summer, feeds mostly on kelp, therefore has a lovely, sweet flavor of the sea, and a nice crunchy texture)
9. Hokkigai—northern surf clam
Hikarimono (silver skin, shiny fish)
1. Sayori—Halfbeak
•••Shiromi-white fish
...
Akamutsu-rosy seabass
Available Year around, best in the fall and winter.

It offers very high fat content, especially for a white fish.
Imagine the flavor and texture of kinmedai, but even a bit fattier and more oily, with a lovely, sweet flavor and aroma.

Generally served raw, or slightly seared.
Kinmedai-splendid alfonsino
Best in winter or early spring.

Kinmedai's flesh is delicate and tender, with good fat content for a shiromi and the taste is mild yet full of umami flavor.

Has a peculiar appearance.
It's a bright red fish with very large eyes due to its appearance for deep water.

Generally served with some of its skin still on. The skin is lightly seared (Aburi style to tenderize it and release umami flavors from the oils)
Another preparation method called Kawashimozkuri involves splashing the skin with boiling water to tenderize it then quickly chilling it with ice.
Tai—Japanese sea bream
When tai is young it is called Kasugo, and is considered a silver fish.
As the tai matures and reaches three or more pounds the flesh lightens in color, firms up in texture and a rich ,sweet flavor emerges.
Kurodai—black sea bream
Sometimes called the black snapper.
Appears on the menu during summer and fall.
It's usually used as a replacement for the red snapper, which is only widely available during late winter and the spring becomes very lean during the summer months.
Kanpachi-great amberjack
Summer fish

One of the largest shiromi and is related to buri and hiramasa.

Much like hiramasa, kanpachi is best in summer, especially in June and July.

You can expect a firm flesh with good, balanced fat content, and a simple but exquisitely sweet taste.
Aging the fish for a few days softens the texture and intensifies the sweet and umami flavors.
Hiramasa-yellowtail amberjack
While buri comes into season in the winter and is reputed for being a very fatty white fish(sometimes rivaling toro in fat content), hiramasa season begins in June, and it's considered a much leaner fish.

Its flesh is quite firm and produces complex flavors, with lovely umami and sweetness.

Hiramasa is a fairly rare and expensive fish, it tends to only be served in high-end sushi shops outside of Japan.
Buri-king yellowtail
Yellowtail is another example of a Shusse-uo—a dish that is called by different names depending on its stage of development.
Young—wakashi
Then as it grows it is called Inada, Warasa
And finally buri when it reaches full maturity and a length of about three feet.

Just as Sanma indicates autumn to the Japanese, Buri signifies winter.

In the winter months, buri is regarded as the fattiest and most flavorful shiromi. It's taste and depth of flavor can equal the best maguro, especially when carefully aged for a few days to allow for naturally occurring enzymes to break down the fish's proteins and fats into amino acids such as glutamate.
Hamachi
Hamachi is young Japanese amberjack and is typically farmed, it has a soft texture with full-on flavor that leaves you with a citrus aftertaste.
If farmed, so the meat tends to be lighter in color fattier and softer than wild ones.

Buri is mature Japanese amberjack and is typically wild. The texture is firm, and it's very oily and flavorful, often served with ponzu as the oil of the fish can repel the soy sauce.

Kanpachi is firmer than hamachi, with a lighter flesh color and a clean, crisper taste.

Hiramasa has a firm flesh, with a rich and clean flavor, but slightly sweet. It's not easy to find on sushi menus compared to other fish.
Shima Aji- Striped Jack
Shima aji is a warm water fish, with fine examples coming from the Izu island, all the way down to Okinawa.
It signifies summer time.

It resembles aji in both appearance and taste, although shima-aji flesh is white, (while aji considered Hikarimono), and is milder in flavor.
When aged for a few days, the firm, fatty flesh develops an even better flavor profile that is just delightful, especially when paired with good sushi-Meshi.
Suzuki—seabass
Suzuki is a beautiful and delicious summer time shiromi.
Another Shusse-uo promoting fish,
Koppa—very young
Seigo —about one year
Fukko—ages another year and grows to about 3 pounds
Then finally Suzuki as it reaches full maturity and about 6LB in weight and 20inches in length.

Its flesh can be either firm or soft, depending on the cut.
It cut from belly, the meat is quite high in fat content and has a very soft mouthfeel.
Cuts of meat from other parts of the fish are somewhat firm and a little chewy but still retain a wonderful, sweet flavor.

In both cases, Suzuki offers a delicious taste and aroma.
Kamasu -barracuda
Kamasu is very fast predatory fish.
It is usually served with some of its skin still on, lightly seared Aburi style, and with some minced ginger accompaniment.

A tasty, mild flavor fish.

While you could consider kamasu to be shiromi, its flesh, fat content, appearance, and the flavor profile places it somewhere between hikarimono and shiromi .
Ishidai—striped beakfish
A rare small fish.
It has a clean, sweet flavor typical of shiromi and good fat content considering its rather small size.
•••Kai-shellfish
...
Awabi—abalone
Nor many shellfish are in season in the summer, awabi is the exception.
This shellfish feeds mostly on kelp, and therefore has a lovely, sweet flavor of the sea, and a nice crunchy texture.

While it can be eaten raw, most chefs prefer to simmer or steam awabi.
MIRUGAI—GIANT CLAM (GEODUCK)
...
Botan ebi
Commonly Served raw and butterflied as sashimi, has a sweet taste and slimy texture.
Japanese traditional preparation

Similar in appearance and taste to ama-ebi, botan-ebi is plumper and larger.
•••hikarimono (silver skin fish)
...
Iwashi—sardine
Iwashi spoils so quickly, it's rarely served fresh, the usual preparation involves salting the fish to draw out water and then marinating it in rice vinegar to preserve it and impart sour flavor as well as a hint of sweetness.

As nigiri ,iwashi is usually served with a portion of its beautiful silver skin on, and minced ginger, shallots, or other embellishments to help cut through the fat.
And the oily fat can be just sublime.

When prepared well, the rich omega 3 oils will provide the main flavor profile, but will be perfectly balanced with sweet vinegar flavors from both the marinade and the shari-a really complex, bold piece.
sanma—pacific saury 秋刀鱼
Often served with grated ginger and finely chopped scallions.
Sanma can be prepared either raw or salted and vinegared; both methods are delicious.
Since it is high in fat content, it must be extremely fresh if served raw.
The fatty, rich taste resembles that of Saba, but with a smooth light flavor that even those who aren't fans of strong silver skin fish will appreciate.
Sayori—halfbeak/ needle fish
This is not a fish that chef will age, it is best when served very fresh, and it does not keep for more than a day or two.

It's a beautiful, long, and slender fish with an elongated lower jaw and delicate Almost transparent flesh.
Its clean, delicate taste and intoxicating aroma make it a popular item.
Kohada—gizzard shad
Many consider kohada to be the best way to judge the skills of a sushi chef.
The preparation requires that the fish be filleted, deboned, washed with water, salted, rinsed with vinegar, and finally marinated in vinegar for an extended period of time.

The final product can be amazing: full of umami from the omega 3 fats, acidic from the vinegar, but also deliciously sweet.
Shinko—young gizzard had
...
Saba—mackerel
Saba available year round.
It's almost always served as Shime-saba (marinated). Much like Kohada, chef will first salt it —using a lot of salt since it is such an oily fish—then will marinate the fish in vinegar.

Saba features a firm flesh and rich , fatty meat with exceptional flavor that pairs perfectly with vinegared rice. It is typically served with some Nikiri Shoyu and sometimes a dab of grated ginger.
Sawara—Spanish mackerel /king mackerel
Sawara is a Tane that falls somewhere between hikarimono and shiromi.

The best sawara is caught off the coast of Japan in the winter time, it is then called Kan Sawara and is at its peak level of fat, with soft, almost flaky texture and great umami flavors.

Young sawara is called Sagoshi and is delicious as well.
Sagoshi—young sawara
Sagoshi has a delicate, tender flesh and mild flavor, especially for hikarimono.
It is usually served with a small sliver of its skin on, and topped with nikiri, minced ginger and scallions.
Aji—Spanish mackerel /Japanese horse mackerel
Aji can either be served raw or cured with salt and vinegar.
It's usually garnished with wasabi, ginger, and scallions to bring out the flavors of the fish.

Most of the skin is removed during preparation, leaving a pinkish, appealing flesh.
One of the lighter hikarimono fish, Aji 's taste is delicate and sweet yet flavorful.
It pairs especially well with Akasu flavored sushi-meshi.