일식재료 영문표기이오니 참조바랍니다

<P></P> <H4>Sushi a la carte</H4> <UL> <LI>aji -- horse mackerel <LI>akagai -- ark shell <LI>ama-ebi -- raw shrimp <LI>anago -- conger eel <LI>aoyagi -- round clam <LI>awabi -- abalone <LI>ayu -- sweetfish <LI>buri -- adult yellowtail <LI>chUtoro -- marbled tuna belly <LI>ebi -- boiled shrimp <LI>hamachi -- young yellowtail <LI>hamaguri -- clam <LI>hamo -- pike conger; sea eel <LI>hatahata -- sandfish <LI>hikari-mono -- various kinds of "shiny" fish, such as mackerel <LI>himo -- "fringe" around an ark shell <LI>hirame -- flounder <LI>hokkigai -- surf clam <LI>hotategai -- scallop <LI>ika -- squid <LI>ikura -- salmon roe <LI>inada -- very young yellowtail <LI>kaibashira -- eye of scallop or shellfish valve muscles <LI>kaiware -- daikon-radish sprouts <LI>kajiki -- swordfish <LI>kani -- crab <LI>kanpachi -- very young yellowtail <LI>karei -- flatfish <LI>katsuo -- bonito <LI>kazunoko -- herring roe <LI>kohada -- gizzard shad <LI>kuruma-ebi -- prawn <LI>maguro -- tuna <LI>makajiki -- blue marlin <LI>masu -- trout <LI>meji (maguro) -- young tuna <LI>mekajiki -- swordfish <LI>mirugai -- surf clam <LI>negi-toro -- tuna belly and chopped green onion <LI>ni-ika -- squid simmered in a soy-flavored stock <LI>nori-tama -- sweetened egg wrapped in dried seaweed <LI>Otoro -- fatty portion of tuna belly <LI>saba -- mackerel <LI>sake -- salmon <LI>sawara -- Spanish mackerel <LI>sayori -- (springtime) halfbeak <LI>seigo -- young sea bass <LI>shako -- mantis shrimp <LI>shima-aji -- another variety of aji <LI>shime-saba -- mackerel (marinated) <LI>shiromi -- seasonal "white meat" fish <LI>suzuki -- sea bass <LI>tai -- sea bream <LI>tairagai -- razor-shell clam <LI>tako -- octopus <LI>tamago -- sweet egg custard wrapped in dried seaweed <LI>torigai -- cockle <LI>toro -- choice tuna belly <LI>tsubugai -- Japanese "tsubugai" shellfish <LI>uni -- sea urchin roe </LI></UL> <H4>Maki-zushi (sushi rolls)</H4> <UL> <LI>maki-mono -- vinegared rice and fish (or other ingredients) rolled in nori seaweed <LI>tekka-maki -- tuna-filled maki-zushi <LI>kappa-maki -- cucumber-filled maki-zushi <LI>tekkappa-maki -- selection of both tuna and cucumber rolls <LI>oshinko-maki -- -pickled-daikon (radish) rolls <LI>kaiware-maki -- daikon-sprout roll <LI>umejiso-maki -- Japanese ume plum and perilla-leaf roll <LI>negitoro-maki -- scallion-and-tuna roll <LI>chUtoro-maki -- marbled-tuna roll <LI>Otoro-maki -- fatty-tuna roll <LI>kanpyo-maki -- pickled-gourd rolls <LI>futo-maki -- a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables <LI>nori-maki -- same as kanpyo-maki; in Osaka, same as futo-maki <LI>natto-maki -- sticky, strong-tasting fermented-soybean rolls <LI>ana-kyU-maki -- conger eel-and-cucumber rolls <LI>temaki -- hand-rolled cones made from dried seaweed <LI>maguro-temaki -- tuna temaki </LI></UL> <H4>Other sushi terms</H4> <UL> <LI>nigiri(-zushi) -- pieces of raw fish over vinegared rice balls <LI>Edomae-zushi -- same as nigiri-zushi <LI>chirashi(-zushi) -- assorted raw fish and vegetables over rice <LI>tekka-don -- pieces of raw tuna over rice <LI>sashimi -- raw fish (without rice) </LI></UL> <UL> <LI>chakin-zushi -- vinegared rice wrapped in a thin egg crepe <LI>inari-zushi -- vinegared rice and vegetables wrapped in a bag of fried tofu <LI>oshi-zushi -- Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish <LI>battera(-zushi) -- oshi-zushi topped with mackerel </LI></UL> <UL> <LI>-tataki -- pounded, almost raw fish <LI>odori-ebi -- live ("dancing") shrimp <LI>oshinko -- Japanese pickles <LI>neta -- sushi topping <LI>wasabi -- Japanese horseradish <LI>gari -- vinegared ginger <LI>shOyu -- soy sauce</LI></UL>