跟著米其林吃世界~

專用名詞
NIGIRI    握壽司
OMAKASE おまかせ/請師傅決定
KAN   貫(握壽司單位)   
SHARI    醋飯 
NETA 醋飯上的食材
GARI  薑
TAMAGO YAKI   玉子燒き(直接食用)，跨在醋飯上的鞍型(Kurakake)

魚類
AJI      あじ鯵/竹夾魚(中)/Horse Mackerel,(英) - Ma-Aji真鯵,ShimaAji縞鯵/WhiteTrevally白魽
ANAGO  穴子/星鰻/Conger Eel
ANKOU   あんこう鮟鱇/Monkfish, 鮟鱇魚肝Ankimo 
ARA   KelpBass
AYU   あゆ鮎/香魚/Jap Trout
HIRAMASA   ヒラマサ平政/黄尾鰤或魽類/Amberjack
 關東稱wakasi、INADAいなだ、warasa、buriぶり/青魽、Kapanchi間八/Yellowtail/紅魽
 關西稱wakana、tsubasu、hamachi鰤魚/青魽, "寒鰤"-冬天的鰤魚
 如以大小區分: Buri(Adult)>Hamachi(Young)>Inada(Very Young)
HIRAME   ひらめ平目/比目魚(左口魚 - 兩眼在左面, 右面貼地)/Turbot, Fluke
   鰭邊(Hirame Hire、en-gawa)
IWASHI    いわし鰯/鯷魚/Sardines
KAREI かれい鰈魚(右口魚 - 兩眼在右面, 左面貼地)/Sole, Flounder 
  Makogarei/真子鰈/Plaice, Hoshigarei/星鰈/SpottedPlaice
KATSUO     鰹魚/Bonito
KAWAHAGI    皮剝魚/Filefish
KISU  鱚/Sand Smelt
KOCHI    鯒/Flathead/牛尾魚
KOHADA    こはだ小肌/鯽魚/Gizzard Shad - 幼魚稱為新子Shinko
MAGURO     まぐろ/鮪魚/Tuna, KURO-MAGURO/黑鮪魚/Bluefin Tuna
  部位:  赤身TORO/背/Back - 背かみKami/前背, 背なかNaka/中背, 背しもShimo/尾背  
   中トロCHU TORO/尾腹   
   大トロO-TORO/蛇腹 -  腹かみKami/前蛇腹, 腹なかNaka/中蛇腹, 腹しもShimo/尾腹 
   かまとろKAMA-TORO/顎/Chin, ほほHOHO-TORO/頰/Cheek

MAKAJIKI    馬林魚/Marlin
MUTSU    鯥/Bluefish
SABA   さば鯖/青花魚/Mackerel
SAYORI    さより細魚/針魚/Halfbeak
SAME   さめ鮫/鯊魚/Shark
SANMA    秋刀魚/Saury
SAWARA 横縞鰆/日本馬加鰆,馬鮫/Jap Spanish Mackerel西班牙鯖魚;台灣馬加鰆俗稱"白腹仔"
SHISHAYMO    ししゃも柳葉魚/喜相逢
SUZUKI    すずき/鱸魚/Seabass
TACHIUO たちうお太刀魚/白帶魚
TAI   たい鯛/SeaBream,Snapper-Kasugo/春子/Young SeaBream
  Madai真鯛,Ishidai石鯛,Himedai姬鯛,Amadai甘鯛/TileFish
  Kinmadai金目鯛
TARA   鱈/Cod

其它海鮮類
AWABI    鮑魚/Abalone
EBI    Shiro Ebi白蝦,Syako蝦蛄海螳螂、瀨尿蝦,Kuruma Ebi大車海老,
 Amaebi甘海老/SweetShrimp
AKA-GAI    赤貝/魁蛤/ArkShell 
HAMAGURI   はまぐり蛤り/蛤/Clams 
    Aoyagi/青柳/Roundclam, Kobashira/小柱/Surf Clam Muscle
    HokkiGai/北寄貝, Tairagai平貝/razor clam
Torigai/鳥貝, MIRU-GAIみる貝/海松貝/Trough Shell
HOTATE-GAI   帆立貝/干貝、扇貝/Scallop
IKA    いか鮮魷/烏賊/Cuttlefish - 
YariIka槍烏賊, ShiroIka白魷, Maika真魷, SurumeIka鯣魷
IKURA   イクラ/鮭魚卵/Salmon Roe
SILAKO     辰子/膘,魚白
TAKO    たこ蛸/章魚/Octopus
UMIBUDO  海ぶどう/海葡萄
UNI   ウニ/海膽/Sea Urchin - 馬糞海膽Bafun Uni

手卷
Anakyu-Maki/鰻魚黃瓜/Eel&Cucumber Roll
Asuparanote-Maki/青蘆筍手卷/Asparagus Roll
Ebinote-Maki/蝦手卷/Shrimp Roll
Kanpyo-Maki/干瓢卷/Gourd Roll
Kappa-Maki/黃瓜卷/Cucumber Roll
Hanamakizushi/什錦花卷/Assorted Roll
Himokyu-Maki/赤貝黃瓜卷/ArkShell&Cucumber Roll
Inarizushi稲荷ずし/豆皮壽司/Bean Curd Sushi
Negitoro-Maki/鮪魚蔥花卷/Tuna&Scallion Roll
Tekka-Maki/鉄火卷/Tuna Roll
Takuan-Maki/澤庵卷(醃蘿蔔)/Pickled Radish Roll
Ume-Maki/梅卷/Plum Roll
Wasabi-Maki/山葵卷/Wasabi Roll

Futo-Maki/太卷/Large Roll
Hoso-Maki/細卷/Thin Roll
Te-Maki/手卷/Hand Roll

(Source: Sushi-Kzauo Nagayama; ScubaGolfer's blog)


如有錯誤, 請不吝留言賜教.