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Japanese definitions needed, please

j
jacquelyncoffey Oct 26, 2008 08:36 AM

Went to an amazing sushi buffet last week, the chefs were right there behind the foods, nothing brought out from the back, ate lots of good things and was wondering about the rest. May I have the definitions/brief descriptions of these items? Hamachi, Ikura, Masago, Unagi, Tamago, Yuzu tobiko (not sure if this is one or two things) and tataki. Some of the pieces that I ate had a pale orange sauce drizzled on them, it was a little spicy and so delicious. What is it called? Thanks for your help.

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  1. JMF RE: jacquelyncoffey Oct 26, 2008 09:26 AM

    Hamachi- Yellowtail
    Ikura- Salmon Roe
    Masago- Capelin Roe
    Unagi- Freshwater Eel
    Yuzu- A Japanese citrus
    Tobiko- Flying Fish Roe
    Tataki- a method of preparation for fish or meat. First sear the outside of a large piece, leaving the inside raw, then marinate, then slice thin.
    Pale orange sauce- spicy sauce, a mixture of mayo and Sriracha hot sauce.

    5 Replies
    1. re: JMF
      ccbweb RE: JMF Oct 26, 2008 09:37 AM

      This site has some helpful items:

      http://www.eatsushi.com/glossary.asp

      1. re: JMF
        paulj RE: JMF Oct 26, 2008 12:28 PM

        Tamago - egg omelette, usually slightly sweet.

        1. re: paulj
          JMF RE: paulj Oct 27, 2008 05:36 AM

          Thanks paulj, I fogot the tamago. tamago, the sweetened egg omelette, is made in a special pan and a very light, mildly sweetened egg batter. It is cooked very gently and folded over many times in the paper-thinnest of layers, and is the most very delicate and pure sweet egginess.

          When I have been in Japan I have been told that many people use tamago as a test for the best sushi places. If they take the care to perfect their tamago, them they take the care to have the best sushi. I found that to be very much the truth, but it doesn't translate back to the States. Here I find very few places that have amazing tamago, but I almost always order it if available, anyway.

          1. re: JMF
            ccbweb RE: JMF Oct 27, 2008 06:55 AM

            My impression is that most places in the US (even "better' sushi bars) use frozen tamago rather than making it themselves. I can only think of a handful of places (and the idea of using it as a test case holds up, because they're all of the best places I've been) that make their own.

            1. re: ccbweb
              The Chowhound Team RE: ccbweb Oct 27, 2008 09:43 AM

              Caroline1's description of her Tamago technique has been split over to the Home Cooking board so people searching for how-to information are more likely to find her very informative post. You can find it her: http://chowhound.chow.com/topics/567764

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