Baran – Baran is decorative plastic sushi grass used for its colorful appearance and interesting shapes. Baran is also a functional garnish when used to separate different pieces of sushi.
Bento – A meal in a tray or box with different compartments for each type of food. Usually a couple pieces of Sushi, Tempura, Teriyaki, and Rice.
Edamame – Soy beans that are steamed and served in the shell/pod. Usually garnished and eaten with sea salt and lemon.
Hamachi Kama – Literally meaning the head of the Yellowtail, this is the gill plate from the fish that is broiled with a Ponzu sauce. There is a lot of meat on the gill plate and is commonly seen as a appetizer for 2 people.
Hashi – Chopsticks
Itamae – Sushi Chef (Not to be confused with Shokunin which means master sushi chef.)
Mirin – Sweet rice wine exclusively used in cooking.
Mochi – Pounded rice in paste (Usually seen as Mochi ice cream, which is small scoops of ice cream with a thin layer of Mochi on the outside.)
Ponzu – Traditional sauce that is tart and salty made from simmering soy sauce, lemon juice, Mirin (rice wine), and dried bonito flakes.
Sake – Fermented rice wine (Usually served warm in small cups, or bamboo or wood boxes. Some higher quality sake is often served at room temperature.
Shokunin – Master Sushi Chef
Shoyu – Soy sauce that is made by fermenting wheat, soybeans and seasalt. This does contain wheat.
Sunomono – Pickled cucumber salad
Tamari – Sory Sauce made by fermenting soybeans and seasalt. This contains NO wheat.
Tataki – Style of cooking where a meat or fish is seared or blanched on the outside and raw on the inside.
Tatami – Traditional Japanese flooring made of straw or bamboo. A Tatami room in a restaurant is a private room for your party where everyone must remove your shoes prior to entering.

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