| Bara sushi |
Sushi rice and ingredients mixed together, as a rice salad |
| Chirashi sushi |
Sushi rice bed under other ingredients. |
| Futomaki |
Large roll. |
| Fukusa sushi |
A type of sushi which is wrapped in a crepe. |
| Inari sushi |
Aburage stuffed with sushi rice. |
| Make sushi |
Nori seaweed and a layer of rice around a core of fillings. |
| Nigiri sushi |
A slice of fish or other topping atop vinegared rice. |
| Tazuna sushi (Rainbow roll) |
A roll with diagonal strips of food across the top. |
| Temaki |
Hand rolls, usually cone-shaped. |
| Chikuwa |
Browned fish cake with a hole running through its length. |
| Kimachi |
A small fish from the yellowtail family. |
| Edamame |
Soybeans, served in the pod as an appetizer. |
| Fuki |
A fibrous vegetable often simmered in broth. |
| Hijiki |
Black seaweed in tiny threads. |
| Kappa |
Cucumber, when used in a roll. |
| Kombu |
Kelp, possibly dried. |
| Konnyaku |
Gelatinous, rubbery oblong cake made from snake palm. |
| Negi |
A Japanese onion. |
| Nori |
Purple laver seaweed pressed into thin sheets. |
| Oshinko |
Pickled vegetables, usually cucumber. |
| Hichimi togarashi |
A western dialect rendering of shichimi togarashi. |
| Wasabi |
Green, very hot Japanese horseradish. |
| Gyoza |
Stuffed wonton, pan-fried, sautйed and/or steamed. |
| Harusame |
Thin, transparent bean gelatin noodles. |
| Shiratake |
Translucent rubbery noodles. |
| Sushimeshi |
Rice for preparing sushi. |
| Koyadofu |
Freeze-dried tofu. |
| Moyashi |
Bean sprouts |
| Yamakaki |
Grated mountain potato with chunks of maguro. |
| Fugu-chiri |
Blowfish soup. |
| Ishikari-nabe |
Salmon stew with sake. |
| Agemono |
Fried foods |
| Katsudon |
Deep-fried pork cutlet served with sauce over rice. |
| Kareh katsu |
Curry sauce poured over deep-fried pork cutlet. |
| Kim chee |
Spicy marinated cabbage. |
| Manju |
Sweet bun filled with an. |
| Meshimono |
Rice mixed with meat or vegetables. |
