Basic Japanese Cuisine
Rice
Sushi rice酢飯 shari · wash, cook, four vinegar styles, mixing, tezu, portion weights
Fish
Salmon鮭 sake · saumon · whole fish → saku · nanban, saikyo, yuan- Tai鯛 madai · red sea bream · daurade · 3-piece · torched skin nigiri
- Hamachi鰤 hamachi · yellowtail · sériole · the fish to learn slicing on
- Tuna鮪 maguro · thon · block, akami, zuke, defrosting
- Aji鯵 aji · horse mackerel · chinchard · 2-piece · brine, vinegar-water
- Kohada小肌 kohada · gizzard shad · alose · salt and vinegar cure
- Saba鯖 saba · mackerel · maquereau · three lines
- Iwashi鰯 iwashi · sardine · video only
- Hirame鮃 hirame · flounder · cardeau · kobujime, liver, usuzukuri
- Anago穴子 anago · conger · congre · ni-anago
- Cuttlefish甲烏賊 kō-ika · seiche
- Scallop帆立 hotate · Saint-Jacques · video only
- Surf clam北寄貝 hokkigai · mactre · video only
- Shrimp海老 ebi · crevette · akaebi, tempura
- Alfonsino金目鯛 kinmedai · béryx · tempura · more to come
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