Jargon in the sushi menu
Masago | Smelt Roe. Masago are tiny eggs like tobbiko. These look like bright orange caviar, and some of restaurants may serve masago instead of tobbiko. |
Unagi | Freshwater Eel. Saltwater eels are known as anago in Japanese. |
Hamachi | Yellowtail. The meat from the belly, where the fish is rich in oil and fat, is white, and the leaner meat on the back part of the fish is tan to light pink. |
Tamago | Sushi Omelet which made from chicken eggs. |
Ebi | Black Tiger Shrimp. Ebi is the universal Japanese term for shrimp or prawns, but the most common type of prawn served as ebi all over the world is the black tiger shrimp. |
Tempura | It is a popular Japanese dish of deep fried battered meats, seafood, or vegetables. |
Gobo | Wild Carrot |
Ponzu sauce | It is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light yellow color. |
