Daikon: Japanese white radish. Helps you digest fish oil.
Dashi: Broth, stock. Today commonly found in a can or freeze-dried (Dashi-No-Moto). Mobo chefs use only the freshest ingredients to produce true Dashi
Gari: Pickled ginger, used a sa palate cleanser. Called shoga outside of a sushi bar.
Gobo: Picked burdock root
Goma: Sesame seeds.
Kamaboko: Fishcake made from whitefish and Alaskan pollak
Kampyo: Japanese cooked gourd.
Kaiware: Diakon sprouts.
Maki: Sushi roll.
Mongo: Large.
Moriawase: Combination.
Mookie Ebi: Bay shrimp
Negi: Green onions finely chopped.
Nigiri: Squeeze. Referring to a traditional form of sushi where a slice of fish is squeezed on a ball of rice in the hand of a chef. Usually served in pairs. \
Nori: Seaweed dried in sheets used to wrap fish and rice in rolls.
Oshitashi: Vegetables, cooked simply and chilled.
Sake: Rice wine, also salmon, must be used in context: “I would like to eat Sake ” or ” I would like to order Sake to drink”.
Sashimi: Sliced and arranged fish usually served with diakon radish.
Shiitaki: Black mushroom, cooked.
Shizo: Green Parilla leaf. A Japanese herb.
Spicy Sauce: Mayonnaise, Sambal Oelek chili salsa and dry togarashi pepper flakes.
Takuan: Pickled diakon radish. Sometimes called oshinko.
Te-Maki: Handroll style. Cone shaped rolls eaten in your hand, served singularly.
Tsukemono: Pickles, pickled food. Good for digestion, eaten daily in Japan.
Ume: Pickled plum. very sour, tart and salty.
Wasabi: Japanese horseradish.
Yamaimo: Sticky white mountain yam. Very porous, large-celled starchy root.