Basic Japanese Cuisine
Rice
Sushi rice酢飯 shari · wash, cook, four vinegar styles, mixing, tezu, portion weights
Fish
Salmon鮭 sake · saumon- Tai鯛 madai · red sea bream · daurade
- Hamachi鰤 hamachi · yellowtail · sériole
- Tuna鮪 maguro · thon
- Aji鯵 aji · horse mackerel · chinchard
- Kohada小肌 kohada · gizzard shad · alose
- Saba鯖 saba · mackerel · maquereau
- Iwashi鰯 iwashi · sardine
- Hirame鮃 hirame · flounder · cardeau
- Anago穴子 anago · conger · congre
- Cuttlefish甲烏賊 kō-ika · seiche
- Scallop帆立 hotate · Saint-Jacques
- Surf clam北寄貝 hokkigai · mactre
- Shrimp海老 ebi · crevette
- Alfonsino金目鯛 kinmedai · béryx
Sauces & marinades
Nikiri煮切り · soy with sake and mirin, brushed on nigiri- Zuke漬け · soy marinade for tuna
- Ponzuポン酢 · citrus soy for white fish and cooked dishes
- Yuan幽庵 · yuzu-soy marinade for grilled fish, 30 min
- Saikyo西京 · white miso cure for grilled fish, 3 days
- Nanban南蛮 · sweet-vinegar dashi poured hot over fried fish
- Tentsuyu天つゆ · tempura dipping sauce
- Don-tsuyu丼つゆ · dark sauce for tendon
- Katsudonカツ丼 · dashi-soy-mirin for egg-bound donburi
- Amazu甘酢 · sweet vinegar pickle for myoga
- Happō-ji八方地 · dashi marinade for vegetables
- Sesame胡麻だれ · sesame dressing for vegetables
- Plum煎酒 · sake, umeboshi and kombu for white fish and yam
- Spicy mayoKewpie + sriracha for spicy tuna rolls
- Brines塩水 · 2%, 3%, 3.5% salt water; 30/70 vinegar-water
Components
Dashi出汁 · kombu and katsuobushi stock, ichiban and niban, kombu types- Osuimonoお吸い物 · clear soup on dashi
- Kanpyoかんぴょう · simmered gourd strips for hosomaki
- Ni-shiitake煮椎茸 · simmered shiitake for chirashi and futomaki
- Inariいなり · seasoned fried-tofu pockets
- Gariガリ · pickled young ginger
- Tamago玉子焼き · sushi omelette — cuts only
- Tsumaつま · daikon, cucumber and carrot garnish, katsura-muki
Sushi
Nigiri握り · sizes, shape chart, forming- Hosomaki細巻き · thin roll, cucumber and kanpyo
- Gunkan軍艦 · battleship, 15–18 g rice
- Temaki手巻き · hand roll, 30 g rice
- Box sushi押し寿司 · battera with kohada, 200 g rice
- Inside-out rolls裏巻き · California, spicy tuna, dragon, spider
- Futomaki, inari, chirashi太巻き · fillings only, no rolling method
Reference
Sashimi cuts刺身 · hira, sogi, hoso, kaku, usu- Preservation保存 · fridge, freezer, shelf life
- All videos43 course videos by chapter
- Hygiene衛生 · organisms, anisakis, equipment, the cook, antibacterial ingredients
- Knives和包丁 · three knives, grip, whetstones, sharpening