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Your guide to sushi recipes and sushi making.

Sushi Terminology

Below are some of the common terms used on this website and what theBelow are some of the common terms used on this website and what they mean.

  • Bonito Flakes - smoked and dried pieces of skipjack tuna that are shaved and used in dashi
  • Daikon - a large white radish that is most commonly grated and served as a garnish with sashimi
  • Dashi - a Japanese stock that can be made in several ways, but most commonly using kelp and bonito flakes
  • Edamame - young soybeans (usually served in their pods) that have been steamed and salted
  • Gari - pickled ginger. Most commonly served as a garnish with sushi
  • Hamachi - young yellowtail or amberjack tuna
  • Kombu - dried kelp
  • Mirin - a sweet rice wine used for cooking
  • Miso - a paste made from fermented rice, barley or soybeans
  • Nori - edible seaweed generally used as a wrapper for sushi
  • Roe - fish eggs. The most common ones are flying fish, smelt, salmon, herring, capelin and uni.
  • Wasabi - a green very spicy form of horseradish is the most common form that is referred to as wasabi. Wasabi roots are extremely perishable and extremely expensive, so a horseradish paste is commonly used instead.