Keep this glossary with you, it will make your life easer if you are a Sushi Lover! You will find most of the common Japanese ingredients for sushi among other thing...
Ajinomoto: instant fish stock brand / hondashi (Monosodium glutamate)
Akami: Most popular lean tuna
Cirashi-zushi: Boll rice covered with sashimi cuts
Cha-Ocha: Green tea
Chu toro: The fattier part of akami
Bento: Japanese vessel to carry Sushi
Daikon: Japanese radish
Dashi: Japanese stock (Kombu – Katsouboshi) “Umami”
Donburi: Bowl of cooked food with rice
Ebi: Prawns
Fu: Species light bread
Fugu: Puffer fish
Futomaki: Sushi roll with seaweed (nori) outside, bigger than uramaki
Gary: Ginger
Gohan: Bowl of rice
Goma: Sesame seeds (kuro=black / shiro=white)
Goma yu: Sesame Oil
Gyozas: Japanese steam/pan dumplings
Hamachi: Amberjack / Yellowtail
Handay: Wooden bowl for rice processing
Hashi: Japanese chopstick
Hashioki: Chopstick holder
Hosomaki: Traditional roll, most of the time with one ingredients cut
into 6 pcs.
Hotate: Scallop
Ika: Squid
Ikura: Salmon roe
Itamae: Sushi chef
Iwashi: Anchovies, sardines
Izumidae: Red snapper
Kaiso: Seaweed in general
Kampai: Japanese equivalent of "cheers" to toast with sake/shochu/beer
Kani: Crab
Kappa: When we refer to cucumber (cute kid story)
Karashi: Strong Japanese mustard
Katsuoboshi: Dry bonito flakes
Konbu: Dehydrated seaweed for soups and sauces
Kurogoma: Black sesame seeds
Kushiyaki: Skewers (yakitori is a kushiyaki)
Maguro: Tuna
Maki: Sushi roll
Makisu: Bamboo mat for rolls
Masago: Crab roe
Matcha: Green tea bitter powder
Mirin: Rice wine (sake) sweet cooking
Miso: Fermented soy germ paste
Neta: Topping for nigiri
Nigiri: Rice finger covered with fish or other.
Nori: Dehydrated seaweed sheet for maki
Oshibori: Hot towel
Otoro: Fattier part of the tuna (marbled like Wagyu beff)
Owan: Bowls lacquered wooden lid for soup
Saba: Mackerel
Sake: Japanese “rice wine”
Sake: Salmon
Sashimi: Raw fish cut
Shamoji: Wooden Spatula
Shari: Rice finger for nigiri
Shirogoma: White sesame seeds
Shiso: Japanese basil
Shoyu: Soy sauce
Shumai: Japanese sea food and vegetable dumplings (most of the time)
Su: Rice vinegar
Suzuki: Large sea bass
Surimi / kanikama: Fish pressing as crab sticks
Tako: Octopus
Tamago: Japanese omelette
Temaki: Seaweed cones filled with rice and fish
Tempura: Japanese Coating
Tentsuyu: Tempura sauce (dashi, miri, soy sauce)
Teriyaki: sauce made with soy, sake, mirin , spices and bones
Tofu: Bean curd
Togarashi: Chili (7 spices)
Tonkatsu: Breaded sauce
Tori: Chicken
Toro: Fatty tuna
Uchiwa: Fan for cooking rice
Unagi: Eel
Uni: Sea urchin roe
Umami: 5th flavor
Ume: Japanese plum wine
Uramaki: Inside out maki zushi (California roll)
Waguy: Japanese cow. Special cattle from Kobe region.
Wakame: Young Seaweed salad
Wasabi: Japanese green horseradish
Yakitori: Chicken skewers
Yakume: Garnish
Would you like to help me with some more words?