tobiko

A nigirizushi (hand-formed sushi) made with roe of flying fish.


maki

en-noun

maki (usually uncountable, plural makis or maki)

From Japanese 巻(ま)き (maki), stem or continuative form of 巻(ま)く (maku, “to roll”).

Tightly rolled makis are designed to appeal to the eye--the negi hamachi maki, for instance, is bursting with perfectly centered yellowtail and scallions.

2001 March 2, Laura Levy Shatkin, “What's New”, in Chicago Reader:

makizushi, a form of sushi that is rolled.

maki-e

probably etymologically unrelated, although it does come from Japanese, like the sushi term...


sashimi

sashimi (usually uncountable, plural sashimis or sashimi)

Borrowed from Japanese 刺身 (sashimi, literally “sticking into; slicing + flesh, meat”, from the way the flesh of the fish is sliced).

bor+

“I want three sashimis and one large squid tempura. And get the man another drink.” The geisha bowed.

1979, Jim Harrison, chapter 4, in Legends of the Fall, New York, N.Y.: Grove Press, published 2016, →ISBN, page 178:

A sashimi of beef—thin peppered strips seared to a point just past rawness—was served with a frothy dressing of egg whites whipped with mustard and herbs, including tarragon and chives. The two sashimis may be the only dishes I enjoyed at La Petite Chaya that are still on the menu, […]

1983 November, Caroline Bates, “Spécialités de la Maison—California: Bernard’s, The Grand House, La Petite Chaya”, in Jane Montant, editor, Gourmet: The Magazine of Good Living, volume XLIII, number 11, New York, N.Y.: Gourmet, Inc., →ISSN, →OCLC, page 90, column 2:

“Two Caesars to begin, mine with extra anchovies,” Carlsson says, “then, let’s see, Miss Preston’s a fish lover, so do the tuna and sand dab sashimi as a main for her, and I’ll have the free-range as usual.” / “One sashimi, one chicken. Very good, sir.”

1996, Michael M[ackenzie] Thomas, “Part Two: A Baker’s Dozen”, in Baker’s Dozen: A Novel, New York, N.Y.: Farrar Straus Giroux, →ISBN, section II, page 88:

A dish consisting of thin slices or pieces of raw fish or meat.

The display and garnishing of the sashimi is an important testing ground for the chef’s artistic originality. After all, the fish are raw, and beyond making sure that they are fresh and of high quality, there is little to be done about the flavor. Therefore the chef must become an artist if the sashimi are to be memorable.

1977, Thomas Hoover, “Private Zen: Flowers and Food”, in Zen Culture, New York, N.Y.: Random House, →ISBN, part III (The Rise of Popular Zen Culture: 1573 to the Present), page 221:

You will recall that, contrary to the relative appearance of the words, the sashimi are the simple raw fish slices and the sushi are the rolls of rice and raw fish.

1983 May 31, Robert Nadeau, “Restaurant: Gyuhama of Japan: Suit yourself with sushi”, in Richard M. Gaines, editor, The Boston Phoenix, volume XII, number 22, Boston, Mass.: Boston Phoenix Inc., →ISSN, →OCLC, section 2, page 10, column 3:

The remarkable news is that all the sashimi were quite fresh — hard to achieve in a small restaurant.

1983 December 27, Robert Nadeau, “Restaurant: Edo Restaurant: Not Zen but simple”, in Richard M. Gaines, editor, The Boston Phoenix, volume XII, number 52, Boston, Mass.: Boston Phoenix Inc., →ISSN, →OCLC, section 2, page 10, column 4:

It is customary to serve sashimi in odd numbers, which are considered lucky, and servings of five sashimi are common. Thus, the small flat dish in which the soy sauce comes is large enough, but not too large, for one sashimi at a time.

2009, Lucien Ellington, “Food as Art”, in Japan (Asia in Focus), Santa Barbara, Calif.: ABC-CLIO, →ISBN, chapter 6 (Culture), “Food” section, page 294:

“Maybe I will have one of these sashimi,” I said, reaching for a slimy pink glob.

2012, Laura Levine, chapter 13, in Death of a Neighborhood Witch (A Jaine Austen Mystery; 11), New York, N.Y.: Kensington Books, →ISBN, page 119:

Nudge the photo over (using keyboard arrow keys if you like) so that the sashimi are well situated in the frame.

2020, Joyce Walsh, “Design + Software Skills 5.1: InDesign Place Image and Path Layout”, in Graphic Design Essentials: With Adobe Software, 2nd edition, New York, N.Y.: Bloomsbury Visual Arts, →ISBN, chapter 5 (Layouts), page 143:

(countable, rare) A thin slice or piece of raw fish or meat.


sushi

en-noun

sushi (usually uncountable, plural sushis or sushi)

Borrowed from Japanese 寿司(すし) (sushi, “sushi (sour rice)”), ultimately from archaic conjugation 酸(す)し (sushi, “sour, vinegared”) of modern adjective 酸(す)い (sui, “sour, vinegared”).

For the vegetarians, she served cucumber sushi.

Not long ago a newspaper reporter came to interview me on the subject of unusual foods, and I described to him the persimmon-leaf sushi made by the people who live deep in the mountains of Yoshino—and which I shall take the opportunity to introduce to you here.

1977 [1933], 谷崎潤一郎 [Jun'ichirō Tanizaki], translated by Thomas J. Harper and Edward G. Seidensticker, In Praise of Shadows, Sedgwick, ME: Leete's Island Books, translation of 陰翳礼讃 [In'ei Raisan] (in Japanese), →ISBN, page 40:

I lived in New York all my life. We used to have Chinese restaurants, ltalian restaurants. Now you have these sushi restaurants. Everyone goes for sushi. Sushi—I hate the stuff. Although, I tell you, I had some the other day. I took it home, I cooked it, it wasn't bad. It tasted like fish.

1985, Leora Barish, Desperately Seeking Susan, spoken by Taxi Driver:

To appreciate sushi, you have to forget the tastes and textures that come with Western cuisine. At first glance (or should I say taste?), a sushi of flounder will not be that different from a sushi of sea bream. But, for the Japanese, these two sushi are as different as roast beef and roast pork are for a Westerner.

2004, Chihiro Mazui, Kazuko Masui, “Introduction”, in Sushi Secrets, London: Hachette Illustrated, →ISBN, page 12:

A Japanese dish made of small portions of sticky white rice flavored with vinegar, usually wrapped in seaweed and filled or topped with fish, vegetables or meat.


unagi

Borrowed from Japanese 鰻 (unagi, “eel”).

A type of sushi made from freshwater eel.


fugu

Borrowed from Japanese 河豚(ふぐ) (fugu, “blowfish”).

Twenty minutes later, the chef has successfully prepared a whole fugu—or puffer fish—a Japanese delicacy whose capacity to maim and kill is dividing the country’s culinary world.

2016 August 5, Justin McCurry, “Last supper? Japan's diners divided over killer puffer fish”, in The Guardian, →ISSN:

A sluggish swimmer, fugu has stunted fins and often flat-lying spikes instead of scales, and when confronted by predators it compensates for its lack of speed by swallowing enough water to swell up until its spikes stand on end, so it looks like an angry armored balloon.

2020 December 4, Ligaya Mishan, “The Appealing and Potentially Lethal Delicacy That Is Fugu”, in The New York Times Style Magazine:

Blowfish: a delicacy popular in Japan served raw as sushi that may, if improperly prepared, contain deadly levels of neurotoxins.


kimchi

kimchi (usually uncountable, plural kimchis)

Borrowed from Korean 김치 (gimchi), ultimately composed within Korea of Chinese-derived morphemes 沉 (MC drim, “submerged, soaked”) and 菜 (MC tshojH, “vegetable”), i.e. "fermented vegetable". Doublet of kimuchi.

Despite the stew’s debt to kimchi, you know it has come into its own when it’s served with kimchi as a side dish.

2023 June 29, Violet Kim, “Korean food: 39 dishes we can’t live without”, in CNN:

A Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation.


nigiri

Borrowed from Japanese 握り (nigiri, “grasping, gripping”, short for 握り寿司 nigirizushi, literally “gripped sushi” from the way the sushi rice is molded in the hand).

bor+

short for <i class="Jpan mention" lang="ja">握り寿司</i> nigirizushi, literally “gripped sushi” from the way the sushi rice is molded in the hand

Regular sushi: a piece of raw fish (or other topping) on top of a small oblong brick of sticky white rice.


California roll

en-noun

California roll (plural California rolls)

(cooking) A popular form of sushi in the United States, commonly made with avocado, cucumber, and crab meat, and wrapped with rice.


sushi roll

A type of sushi wrapped in seaweed; usually cut into bite-sized pieces.


maguro

Late 19th century, borrowed from Japanese 鮪 (まぐろ, maguro, “tuna”).

Tuna meat, eaten raw as sushi or sashimi.


makizushi

Borrowed from Japanese makizushi (makizushi), from まきずし, from 巻き寿司.


negihama

A type of sushi, yellowtail and scallion.


hiramasa

So, in addition to San Domenico classics like pappardelle with wild boar, Ms. Fada will offer such fare as risotto with Iranian saffron and veal bone marrow, and a citrus-cured fish called hiramasa with squid-ink oil.

2009 September 2, Glenn Collins, “A Genteel Italian Now Tries Playing to the Crowd”, in New York Times:

yellowtail amberjack
yellowtail amberjack

Seriola lalandi
Seriola lalandi#Translingual

Sushi made from the yellowtail amberjack, Seriola lalandi.


futomaki

Borrowed from Japanese 太巻 (futomaki, literally “fat roll”).

bor

Large cylindrical sushi, often vegetarian, with nori on the outside and fillings chosen to complement each other.


nyotaimori

Borrowed from Japanese 女体盛り (nyotaimori, literally “female body serving”).

bor+

A nude nyotaimori geisha piled with blue marlin, tuna, squid and scallops will set a man back about R7000; a pair of geishas costs more than R10000. Drinks are extra.

1998, Drum: a magazine of Africa for Africa:

Nyotaimori, the art of eating sushi off of a naked woman, is a Japanese practice dating back to the late nineteenth century.

2007, Make the Most of Your Time on Earth: a Rough Guide to the World:

The practice of serving sashimi or sushi on the naked body of a woman.


handroll

A piece of sushi in the form of a cone of seaweed filled with rice, fish, vegetables etc.


dynamite roll

From the appearance of an uncut roll, in which the tail of the piece of prawn tempura protrudes from one end, resembling the fuse of a stick of dynamite.

Fried gyoza, wasabi shumai, tako su; yellowtail sashimi, scallop sashimi, squid sashimi, crunchy spicy scallop roll, dynamite roll, dragon roll, yin yang roll, traffic signal roll, daiko roll, Jimmy’s roll.

2009 June 7, Stephanie Lyness, “Sushi at the Shore, With Lower Prices”, in New York Times:

A type of Western-style sushi usually containing a piece of prawn tempura and capelin roe with vegetables and Japanese mayonnaise.


oshinko

From Japanese お新香 (oshinko, “pickled vegetables”, literally “new fragrance”).

bor

traditional Japanese pickled vegetable mix


B.C. roll

A form of makizushi popular in British Columbia, containing barbecued salmon, cucumber, and other varying ingredients.


nantaimori

Borrowed from Japanese 男体盛り (nantaimori, literally “male body serving”).

bor+

Some American bars also offer nantaimori: sushi served on a naked man.

2010, Catherine Price, 101 Places Not to See Before You Die, Harper, published 2010, →ISBN, page 66:

Just say yum when Montana's polyamory social group Polytana presents a night of nyotaimori and nantaimori, aka eating sushi off a female body and a male body, starting at 7 PM in [address redacted].

2011, Missoula Independent, Volume 22, Number 7, 24 February - 3 March 2011, page 24:

Actually, there'll be some nantaimori -- that's male body presentation -- at the event, too. It'll be a guy on display on that second stage, serving as a human table.

2011 March 15, Joe Crea, “Harvest Kitchen & Lounge in Solon has big possibilities: Restaurant Row”, in The Plain Dealer:

The practice of serving sashimi or sushi on the naked body of a man.


gunkanmaki

Borrowed from Japanese 軍艦巻 (literally “warship roll”).

A form of nigiri sushi consisting of an oval clump of rice wrapped in nori, forming a vessel that is filled with another ingredient.


Michigan roll

A form of sushi made with spicy tuna, avocado, and other ingredients.


uramaki

en-noun

uramaki (countable and uncountable, plural uramaki)

Borrowed from Japanese 裏巻 (literally “inside-out roll”).

bor+

A form of cylindrical sushi with two or more fillings, and (unlike makimono) having the rice on the outside and the nori inside.


sushi train

LL-Q1860 (eng)-Flame, not lame-sushi train.wav

A conveyor belt used to direct freshly-made sushi around a restaurant, allowing diners to select the dishes they want.


kimuchi

From Japanese キムチ (kimuchi), from Korean 김치 (gimchi). Doublet of kimchi.

The Japanese variation of the Korean dish kimchi, which usually has a milder flavor.


sushi pizza

en-noun

sushi pizza (countable and uncountable, plural sushi pizzas)

LL-Q1860 (eng)-Flame, not lame-sushi pizza.wav

A type of sushi originating in Canada, made from fried rice patties topped with raw seafood and avocado slices and drizzled with condiments.


ikizukuri

The preparation of sashimi from live seafood.


funazushi

A form of narezushi made with nigorobuna (or sometimes other carp), packed in salt and rice and aged for several years.


kimslaw

kimslaw (countable and uncountable, plural kimslaws)

4Fingers offers free-range chicken that’s free of antibiotics and hormones, as well as freshly baked burger buns and kimslaw (kimchi coleslaw) that’s fermented onsite.

2017 June 26, “Singapore’s favourite chicken joint has arrived in Brisbane”, in (Please provide the book title or journal name), Bmag, archived from the original on 2019-03-19:

Jamie also puts together kimslaw (a salad pickle).

2011 February 6, “Jamie's 30 Minute Meals: Thai Green Curry”, in (Please provide the book title or journal name), Throng, archived from the original on 2015-05-04:

Also worthy of a mention are the Hokkaido Milk Buns, which come filled with either bacon, egg, cheese and “kimslaw” or a vegie version with mushrooms instead of bacon.

2016 July 27, Alex Grieg, “Sydney Cafés Turning the Traditional Poached, Fried or Scrambled Breakfast on Its Head”, in Travel Insider, Qantas, archived from the original on 2018-04-19:


dongchimi

A form of kimchi made from radish and a type of cabbage.


onigirazu

A form of sushi having the filling sandwiched between portions of rice instead of formed into a circle.


kkakdugi

There is nothing like a steaming bowl of seolleongtang on a cold winter day, salted and peppered to your taste, and complemented by nothing more than rice and kkakdugi kimchi.