Little Sushi Glossary: Basic Sushi Words and Terms

Little Sushi Glossary: Basic Sushi Words and Terms

A quick reference for your next trip to the sushi bar

Ready to impress your friends with your mastery of Japanese cuisine and culture? Here are some terms, expressions and ingredients to help you through your next trip to the Sushi Bar.

Agari (上り) – Sushi restaurant lingo for green tea
Gari (ガリ) – Pickled ginger used to clean your palate between sushi bites
Geta (下駄) – Normally refers to a traditional type of shoe, but in the context of sushi, it’s the name of a wooden tray that chefs serve sushi on
”Gochisosamadeshita” (ごちそうさまでした)– “That was a feast!” – said at the end of a meal to complement the chef and the staff
Han-narezushi (半熟れ鮨) – Historical. An ancient form of sushi – half-fermented sushi
Hayazushi (早ずし) – Historical. The first, bigger version of modern sushi – literally means Quick sushi; Uses vinegared instead of fermented rice
”Itadakimasu!“ (いただきます) – (lit. I received it) Said before beginning to eat
Kaiten zushi (回転寿司) – Sushi-go-round; Conveyor belt sushi
”Kampai！” (カンパイ) – “Cheers!”
Maki sushi (巻き寿司) – a sushi roll
Narezushi (熟れ鮨) – Historical. An ancient form of sushi – fish fermented in barrels with rice
Neta (ねた) – Sushi topping or filling
Nigiri sushi (握り寿司) – the basic sushi – a molded rice ball topped with a slice of seafood or plants
“Oaiso Onegai Shimasu” (おあいそお願いします) – “Check, please!”
Omakase (おまかせ) – Ordering “chef’s choice” sushi
Shari (しゃり) or sumeshi (酢飯) – Sushi rice; usually refers to vinegared rice
Shoyu (醤油) or, in sushi lingo Murasaki (紫)– Soy sauce
Sushi-ya (寿司屋) – Sushi restaurant
Tachigui Sushi (立ち食い寿司) – A place where you eat sushi standing up
Temaki (手巻き) – A sushi hand roll
Tezu (手酢) – A light vinegar solution chefs use to wet their hands and clean their knives
Wasabi (わさび) – A spicy green paste made from grated wasabi root