Albacore – white fish

Amai – sweet

Amazu – sweet and sour sauce

Chirashi – scattered sushi

Cho Gochujang – more liquid version of gochujang, which is a Korean paste to cook with

Daikon – Japanese radish

Dokyo – oneness, or courage

Ebi – sushi shrimp (cooked)

Escolar – white tuna (we sear ours)

Furikake – Japanese rice seasoning

Futomaki – roll with seaweed on outside, ingredients mostly inside

Gobo – (yamagobo) Japanese pickled burdock root

Ikura – Salmon roe (big fish eggs)

Inari – tofu pouch

Izumidai – Talapia

Kaiware – bean sprouts

Kanikama – crabstick (cooked)

Kewpie mayo– Japanese mayo, use yolks only instead of whole egg

Kimbap – kim: seaweed, bap: rice, traditional Korean dish where ingredients are wrapped in seaweed and rice

Kimchi – fermented cabbage with spices

Kizami Wasabi– fresh wasabi

Masago – smelt roe, little tiny fish eggs

Moriawase – selection or assortment

Negi – green onion

Rayu – chili (hot) oil

Sunomono – Japanese salad dressed with vinegar

Tako – octopus

Tobiko - slightly larger masago

Togarashi – chili pepper seasoning

Toro - fatty tuna

Unagi – eel

Uni – sea urchin

Uzura – quail egg